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By Guy T
on May 06, 2002
This is world class! I used hickory nuts instead of walnuts and recommend the substitution (if you can find them). I also packed then soaked the raisins in 3-4 T brandy and 1 tsp orange extract overnight and threw the whole lot into the mix. I'll bet Grand Marnier would be even better. I used Brer Rabbit full flavored molassas in the green bottle because I'm partial to the taste but the lighter flavored might be better. Under no circumstances should blackstrap be used. I found that the bread cooked faster than advertised, 48 minutes, but my oven might be hot.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 24, 2009
This is an excellent bread, and I've wavered between 4 and 5 stars. It is WOW-hearty and definitely for the mature palate. I found myself putting inordinant amounts of butter on it to compensate for the dryness (I used med. wholemeal flour -- perhaps too course a choice?). Guy T's recommendation of raisin-soaking wd introduce more moisture which wd not go amiss. (I actually used dates, less moist again.) I regret omitting the orange rind, because I was searching for another flavour, and wondered if more salt would've made the flavour really "pop". My bread also finished in 48 min.. I noticed that the loaf-ends at the hotter (back) end of the oven did not rise as nicely, and I wonder if a slightly lower heat for a bit longer would give a better rise. There aren't many savoury bread recipes on RZ, so I really appreciate this one. I'll probably give it another go, with some minor tweaks.... (Loved using MIXED nuts with it, BTW!)person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1634 g)
Servings Per Recipe: 1