On Wed, 28 Nov 2018 02:28:22 -0800, "Julie Bove"
> wrote:

>At least I think so! Two mistakes that I might have made were that the room
>was likely too cool. I have no heat on. I did set the dough on top of the
>stove but did not get quite the amount of rise I expected. However, the
>resulting loaves look exactly like the picture with the recipe. So maybe it
>should be that way. And I think I added a bit too much AP flour. I started
>with the lower amount of flour but wound up having to add a bit of water as
>I kneaded it because rather than it being a soft dough, it was very thick
>and hard to work with. Or maybe the molasses was the culprit. It was so
>thick it would barely pour out.
snip

How did you measure the AP flour? Did you scoop? Or did you stir the
flour and gently spoon the flour into the measuring device? If you
scoop you can overload your measure by 25% due to compaction. You can
put the rising loaves in the oven to rise. Put a wooden spoon handle
between the oven door and the oven body so that a gap of about 1+ inch
is created. The oven light will warm the oven interior to help the
dough rise. Do not close the oven door as it can get too warm with
the light on.
Janet US