@Jack: I have always used all-purpose flour.

I tried making them for the first time Sunday. I used unbleached bread flour and baked as one big loaf. Baked for over an hour and the loaf was not fully cooked. It never did brown. Even so that loaf of bread was gone by Monday morning. I toasted what was left and put some garden vegetable cream cheese on it. I'm going to up the temperature next time or make them as buns. It's also the first time I ever baked with my stone.

@Mau. I am sorry about that. Did you use bread flour? I am not very familiar with bread flour and how different it would be than all-purpose flour. Also I DO know there is a difference between an electric and gas oven. I will make this bread again this weekend as a whole and see what I come up with.

@Sofia, not a problem. This is how I learn. Yes I used bread flour and I have a gas stove. I used the bread machine for the dough which was really nice. If I can get this perfected I want to be able to make it on my gas grill. I love the simplicity of the recipe with no sugar, butter/shortening or milk so I will make it work for me.

@CowDung: you can totally do it without a breadmaker. Mix the dry ingredients together. Simply put the flour on the counter and create a hole in the middle then add the water water and start working the dough with your hands until everything is well incorporated. Place the dough in a large and cover it with a damp towel placing it in a warm place. (if you are cooking at the time you can place it over the stove). Let the dough rise for about 3 hours, then follow the rest of the instructions.

@Sofia...After passover is over I will give it a try with rough cut whole wheat flour. Thanks. - Lyle

I have always used all purpose flour. Never tried with any other.

I only use bread flour for bread. I prefer a softer puffier bread. I also cover my loaves with a towel right after I put them on a cooling rack and cool them down covered. If you prefer a chewier crispy crust then don't do this.

I have tried several brands and get the best results from unbleached unbromated Gold Medal Bread Flour.

The 20 minutes is for small balls. As a large one it will take longer of course. So my mistake to not have it explained better and I will correct such.

I assume the 'small balls' would be the size of a hamburger bun? How much do they 'grow' in the oven?

I am looking forward to trying this recipe with my kids. Thank you for sharing, Sofia.

@mau, great comments. These are actually supposed to be chewy and heavy, opposite to the airy feel you were talking about. They are often known here as peasant bread, The type that will fill you up, but oh so very good too.