It tastes wonderful, but I’m not sure why the center is so crumbly. My other sandwich loaf was like that too. I had just assumed that it was undercooked, but I don’t think that’s the case. Maybe I should have kneaded it longer to develop the gluten more. Or maybe it needs more flour. I’m always worried about adding too much flour in the kneading process, but maybe I’m not adding enough.

I think next time I’ll try making the dough in the mixer.