The first time I attempted the recipe, my bread came out as hard as a rock and yet somehow still not baked in the middle. So I tried again with a few cups less flour and got a fairly decent loaf. But only one loaf and not two. I used it to make broiled parmesan eggplant sandwiches served with a little green salad and fruit. A perfect late summer dinner. Check out the other fabulous loaves at Tuesdays with Dorie
That sandwich looks great. I wonder why the full recipe didn’t work out, but the halved recipe did?
I think it may have been the kind of whole wheat flour I used.
love eggplant!
It’s good that you tried it again. Practice does make it perfect.
I admire your perserverance. The broiled eggplant sandwich looks tasty.
That’s one delicious looking sandwich. I could enjoy one for lunch,
I am not a big fan of eggplant; though that sandwich may convert me!