Oh dear. The dough cooked up ok, after I almost doubled the flour. But making the dough was a disaster! When I followed these measures, the dough poured out onto my counterop like a puddle - there was only soup to knead! After reviewing the video, I measure flour by "fluff and spoon" method, when I bake especially. The way Lucinda does it would result in at least 1/3 again more flour by weight. And when the dough shaped into the pan, it would not stay shaped, it pulled back A LOT, too.
Martha Stewart Member
i love this recipe the dough is easy to work also it is very handy it saves me a lot of time it is a keeper