But this one was successful when I switched to bread flour. So successful, in fact. It rose perfectly, gave me some oven spring and looked glorious. It even tasted wonderful, with its part white/part whole wheat lending tenderness and bite. I used butter in place of the vegetable shortening, and brown sugar instead of honey, and I liked the flavor of the loaf. All in all, it was a subtle loaf, so it played well with other foods.
If you like bread and would like to get better at making it, check out The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart. It's a book that changed my life, and I'm not exaggerating. Peter is aware of our little blogging group; check out his blog post where he mentions the Bread Baker's Apprentice challenge.