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Showing 1-3 of 3
on August 10, 2008
Yummy! Crust was not too hard, not too soft. I used one cup whole wheat and one tablespoon gluten flour. No wheat germ on hand and it made no difference. Perfect texture. Will make again, maybe try this recipe for rolls. Thank you for a great recipe.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 June 12, 2008
An excellent recipe that produces a soft loaf. I formed mine into baguettes, and they were beautiful (as well as delicious). also left out the milk powder, and the bread was fine.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 November 16, 2006
This was a very nice bread and a forgiving dough. I had actually let it overrise after the loaves were formed, and it still ended up delicious. I used buttermilk powder instead of milk powder (because that was all I had) and also substituted about 1 cup whole wheat flour. I think that improves the flavor. I also omitted the egg wash. The bread had a beautiful crust, and even three days later, left sitting on the cutting board, it's soft inside and crusty outside. Slices very well for sandwiches.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
Serving Size: 1 (55 g)
Servings Per Recipe: 20