Easy Big Bread

I've been sick for almost a week now, but life carries on, and we were running out of baked goods, so I decided to try out this recipe for bread that's faster than the overnight rise needed for the No Knead Bread recipe. Since the rise time was low for this bread I decided to try to compensate by increasing the gluten. I replaced 3 tablespoons of the flour with vital wheat gluten. Unfortunately I don't think that the kneading time was sufficient to thoroughly activate the gluten. The result is a very light, soft bread with a delicate crumb. It's really best toasted. It's a bit like what our local grocery store bakery sells as peasant bread or portuguese bread. It was a nice change of pace from the No Knead Bread, but I'm not sure that it really qualifies as spectacular. I think the No Knead Bread has a lot of flavor from the slow rise that is easy to overlook, until it's not there as with this bread. This bread is perfectly good toasted around a simple sandwich, but it isn't really the sort of bread that I would sit down and eat a slice of plain, and sometimes that's just what I like to do.