Kimberly explains why breadmaking is not an exact science and warns against following any recipe to the letter without accounting for variables (such as the humidity of your kitchen). When you're baking on your own, a little trial and error is in order. I added a little less flour than called for and yet my dough seemed quite substantial. Douglas punched down the dough for me after the first rising, and his comment was that it didn't completely collapse like his mom's bread doughs did. What that means I'm not quite sure -- too much flour? Not enough yeast? The baked bread's taste and texture seem fine to me -- actually, more than fine. When slathered with butter and drizzled with honey, it's an absolute treat.
So, chalk up the first attempt as a success. Next time I'll try adding some nutrition to the bread. ;-)