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Used the ABM on the dough cycle and made twelve rolls. Shaped rolls, placed them on baking stone, covered with tea towel and allowed to proof in a warm oven for close to thirty minutes. Baked at 375� for 15 minutes. Easy/perfect! Thanks for posting. Very zippy taste! Went well with Tomato Cilantro Soup . Reviewed for ZWT 6.

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COOKGIRl June 11, 2010

Great recipe. I made 8 buns from it and even though I used a large egg, fat free cottage cheese and sour cream I still got lovely light and moist buns. The flavor has character and a bit of a bite, They will make excellent sandwich buns.

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Annacia January 27, 2010

A very good tasty bread that worked perfectly in my ABM, quite a distinctive taste that DH and I really enjoyed. it keeps well too, and has very good slicing texture. Let me admit, however, that I hadn't realised I was out of white bread flour, and so I experimented, using a combination of rye and brown bread flour, probably about half and half. This worked well, but it did mean that my final loaf (I only use the dough cycle on my machine, then take it out, shape it and let it rise, before baking), did have more of a flattish rye bread presentation. Nonetheless, we very much enjoyed this loaf, and I hope you will forgive my unexpected change! Thanks, mersaydees, this loaf was made for the NA*ME tag game.

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Karen Elizabeth December 02, 2009
Lemon Pepper Bread Abm