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By French Tart
Added December 01, 2008 | Recipe #340621
Showing 101-105 of 105
on February 07, 2010
By Julie Mango
on April 16, 2009
on February 10, 2009
I'm giving this four stars only because I don't want to ruin your rating. But in reality this recipe was a disaster for me and I'd like to find out what I did wrong. I used 1 5/8 pound of flour and the dough was molten -- no way was it the consistency of a proper bread. When you wrote this recipe did you convert from cups to pounds or from pounds to cups? 1 5/8 pounds of flour isn't nearly enough. Help??!!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 January 24, 2009
This will be the last time I use this recipe, I could have killed somebody with the loaf after it came out of the oven. To say I was dissapointed could be an understatement.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 January 18, 2009
I've made three batches of this and am still trying to get it right. I'm no stranger to bread baking and was hoping this would replace my current no-knead method! The bread I get has a good texture and is wonderful for toast. However I can't get the 'English muffin' effect and I can't get it to rise very much. I used the rapid-rise yeast the first 2 times, and 2 packets of regular yeast with sugar the third. Not sure if there's anything more I can do to make me happier with this. I DO like that I can have dough in the fridge ready to bake on short notice.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 (1525 g)
Servings Per Recipe: 1