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Showing 1-3 of 3
on July 15, 2014
I am from Newfoundland. This bread does recipe does to resemble any thing like what was passed down to me from my mom and from my grandmother and so on. We never use milk. We also used vegetable shorting with the margin. You still get bread with this recipe but is dense and not authentic to 1800's ingreadents.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
By Chef #824548
on December 18, 2011
Hi All, ok...attempted this recipe 2 times....awesome tasting bread...but dense...not light and fluffy like my mom's .... don't know what I'm doing wrong...I knead and knead and knead, as I my mom does...but it doesn't rise in the hour to double in size...nor does it rise in the pan...pleases I welcome ideas ..... Thankspeople 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 September 05, 2011
Mmmm. Tastes just like I remember the bread from my childhood tasting. I'm reminded of how wonderful it was to come home from school to a house filled with the smell of bread and the counters lined off. I'm glad I found this recipe for 2 loaves because my mom's makes about 12 and it's not so much a recipe as it is a bag of this and a handful of that. lol Great recipe! Spot on! We make the best everything here in Newfoundland although I may be a little bias!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 (74 g)
Servings Per Recipe: 16