Hi Jacqui,

You can use regular flour in this and it should work OK. The only real difference between bleached and unbleached flour is color and a tiny bit more protein in the unbleached. Your bread might be a little lighter in color but it should work out OK. :)

I'm glad you enjoyed them. For my money the Cook's Illustrated folks get a little carried away sometimes and turn something that should be quick and simple into something too drawn out. A good corn muffin shouldn't need yeast and an extra hour prep time to rise. I've tried theirs alongside recipes dating back a 100 years or more and other than the sweetness I can see no real flavor or texture advantage in their recipe. In fact, I will always prefer a plain corn muffin slathered with butter any day! Oh, and if you don't call 1/4 cup of sugar in cornbread "copious" I can bet you're from above the Mason-Dixon line (or were born after the era of fake "homecooking" restaurants! ;)

Thanks for the catch! The ingredients have been updated. It is 3/4 cup of whole milk. You could probably substitute buttermilk or sour milk but I'm not sure about the flavor profile. These have a lovely sweet taste with a delicate crumb. Using the buttermilk might give curb that sweetness a bit too much. If you do try it, please drop back by and let us know what the results were and whether you liked using the buttermilk or sour milk.

I used the recipe from her book "Back to Basics." I wonder if they are different somehow. Hmmm.... will have to investigate. :)

Also, if you have trouble with these wanting to crumble when cutting, stick them in the freezer for about 20-30 minutes then try cutting them again. Mine did fine for the most part but I could see that being an issue depending on what granola you use!

Don't tell Christopher Kimbell! :)

Actually, I have a version I haven't gotten around to posting yet that I like a bit better than this one - particularly the base yeast bread part. Hopefully I'll get around to it in the coming weeks.

This recipe was developed at a very famous restaurant in the south. Maybe you should write them with your additions. Who knows, maybe they'll offer you a job!

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Michelle, when something turns out undercooked there are two things you can do. First, check your oven temperature with a thermometer to make sure your oven is heating correctly. You'll want to check in several spots to be sure you don't have cold spots or hot spots in your oven. If so you'll need to adjust your cooking times accordingly. Second, if you don't want to check your oven, just bake them until a wooden skewer comes out with just a few crumbs adhering.

For some great yeast rolls try the "Melt in Your Mouth Dinner Rolls" here on the site. :) They're delicious and by farm my favorite rolls!

Hi Janell,

You would want to use the "manual" cycle on your machine because you will need to still shape the dough to get the traditional "King Cake" circle or crescent. The exact way to do this depends on your machine and its capacity. This recipe would work best with a 2-pound capacity machine, otherwise you'd need to adjust ingredients down a bit for a smaller loaf. There's a great site that gives you all the information of adapting a traditional recipe like this to bread machine use: http://www.breadworld.com/fleischmanns_converting...

Good luck and let us know if you're successful in adapting the recipe. If so, feel free to post your method in a comment for other bread machine enthusiasts!