Living in High elevation Desert makes it necessary to adapt recipes for my area, and since I went from just wanting to know how to make bread to making it out of need, I learned some things. Out here, I always add extra liquid- almost a 1/4 cup per loaf. I always add extra yeast, not much but a little, spillover from measuring above the bowl. Adding egg white makes a huge difference in the quality of the bread. Since I moved on to whole wheat bread, I still have to use "better for bread" flour on a roughly 1:3 ratio (one cup white for every 3 of wheat, why , I'm not sure) and now, look, you are getting me into experimenting with liquids and herbs! I am going to make this asap, I made jalapeno- cheese bread, and although it didn't turn out the way I wanted ( I used canned jalepenos instead of fresh, making for a higher moisture content) it was still very delicious- looking forward to messing up even more bread with recipes like this one!