Again with the same basic recipe as the first time, for this loaf I substituted 1 cup of regular flour for 1 cup of wholewheat flour. This started out with setting 3, but by the time it came for it to start cooking, the dough had not risen much at all and didn't look too great. So I decided to keep it for the next day and bake it in the oven. I put the extra tsp of yeast on the top of the bread once it had finished in the machine. But then the next day I made the cinnamon buns, so decided to try to keep this lame bread for the day after that. I put it in the fridge in a metal baking tray. I coated the top of the bread with softened butter, and put a cloth over the tray. The next day, the bread had run in the pan and had not risen at all. I took the pan out of the fridge in the morning, and baked it in the afternoon. It had still not risen much at all, so it was very thin. I baked it at 425 for 10 minutes, then at 400 for 15 minutes. Of all the bread I've made so far, this loaf has a sort of sourish taste, and except that it needs more salt, is after all the best tasting.
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