I don't usually review things, but this may help others since there are no other reviews for this recipe. I followed this recipe exactly but it didn't turn out well. I let it rise over 90 minutes in a warm place but it only doubled in size (it never rose any higher after 60 minutes). I baked it for almost 2 hours, but the inside stayed gummy. I was checking it every 10 minutes or so after 75 minutes of baking but the moisture remained inside. I used an instant thermometer, and it never rose above about 207. The bread had a decent texture (crumb), but was VERY moist, like a wet sponge. We have to toast it to eat it, which is yummy, but would like a normal, dry bread. I believe the recipe is wrong; the Portugese bread recipe has ingredients similar to this (liquid/flour proportion) but has the oven temp at 400*. Next time, I'll try the 400* and add some sugar to help the rise and see if that helps.