I actually made this bread a couple of weeks ago. I was a little
surprised by the cornmeal molasses mix and wondered how the finished
bread would taste. I was particularly worried about what I had gotten myself into as I kneaded the grainy dough.
I ended up using a really dark molasses because
that was what I had on hand. The finished product had a strong
molasses flavor, but the texture was perfect. It is still a little
chilly here in Utah at times so I had to turn up my heat a little to
get everything to rise. (It is a good thing my apartment doesn't charge us for our gas) This was probably the lightest, best textured
bread I've ever made it also had a nice thin crunchy crust. I think
the directions in the beginning of the book about kneading and steam
in the oven made the biggest difference for me.
Overall, I'd give it about 4 out of 5 stars. It made a pretty good
PB&J and it would be good for variety every once in a while, but not
my absolute favorite.
Sorry these were taken with my cell phone