Doughn't!

This is a bit disappointing. The mix contained only yeast, water, sugar, salt, and flour, and the bread tastes good. It was baked at 350 for 35 minutes, and the crust is lighter in color.The problem I have with it is that it is too crusty. Maybe the milk helps give it a chewier crust. Next batch will go back to adding milk, and the baking will again be at 375 for 30 minutes. Possibly also drop the flour back to 6-1/2 cups.

Also, this time I did not roll out the dough and roll up the loaves; that is the reason, I think, for the "warty" looking crust.

Ah, well, failures are meant to be eaten. Try hanging that sign anywhere but in a kitchen.