Hello Beenita! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!

I’m so happy I found your website, I’m not a vegetarian and don’t have an egg allergy; in fact I eat eggs all the time I just don’t like them in my (sweet) baked goods because I can taste it and I don’t want my desserts to be eggy tasting. Anyway, this has become one of my favourite things to bake. Since finding this recipe a month ago I think I’ve made 4 times already and everyone loves it. Because I have a hard time digesting AP (White) flour subsisted it with whole wheat and I also subsisted white sugar with coconut palm sugar. I just add a little bit extra juice because WW flour is heavier/denser (IMO). I also used mango juice too because I have a niece who is allergic to pineapple.

I can’t wait to try more of your recipes, I think the next one will be the pumpkin spice scones.

Hello Vidhya! The most common reason for dense bread is not kneading the dough enough. To test if the dough has been kneaded long enough, take a piece off and stretch it out. It should be soft, elastic, and smooth. It should not rip at the first instance of stretching. If it is not ready, knead again for another 3 minutes and try again. Thanks so much for trying my recipe and for taking the time to come back and let me know!