This bread rivels any I have bought in stores. The texture is a chewy, crisp crust and a tender interior with lots of air pockets. Some have complained about the taste, but I find it very tasty. And as you can see from the picture above, it looks quiet impressive.
The first time we had a few slices with butter and honey then I froze the rest of the loaf and used it to make garlic bread. The second time I made it I made two batches and used them to make pizza's the next night. Fantastic pizza dough! I just stretched the dough onto pizza pans, let it rise and then topped them and baked. Delicious. Next I'm going to try making cinnamon rolls with this dough.
So, I advise you to try it at least once. Teach your kids how to make it and let them do it! They'll love it and it's a great chemistry lesson.