This is good but I did struggle to get the honey mixed in. It balled up on the whisk. Even after baking for 65 minutes, it is moist to the point that I’m not sure it’s completely cooked. It’s more of a cake-like texture. However, the internal temperature was over 190 degrees. Lastly, the top didn’t round. It stayed flat. I’m horrible at baking bread but eventually I’ll figure it out.
