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Showing 21-23 of 23
By Fairy Nuff
on October 13, 2005
Lauralie I had no problems with this recipe. I did add almost 1/4 cup water extra but other than that I found the dough great to work with. I think the second rising really adds great texture to this bread. I used a bench mixer for the mixing (I'm too lazy to knead) and found that five minutes mixing on slow/medium speed was plenty. I loved the addition of the flour on top of the loaf...it really makes the bread look old-fashioned. Thanks for a lovely loaf that is easy to make and tastes great!!!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 July 22, 2005
I'm sorry, but this one didn't work out well for me. I tried it out two ways. The first, as posted, by hand. I had to add an additional 1/4 cup water to get it anywhere near kneading texture; it didn't raise very well, and when it baked I had a much over-done crust with an underdone inside. I have since checked other bread recipes and 425° appears to be much to warm, and the amount of water given is usually for around 3 1/2 cups flour (also calling for 2 TBS oil, and possible even an egg added). I tried this again using my bread machine, with edible results. I purposely bought new yeast (though what I already had had worked fine for another loaf earlier in the week). Again, I had to add 1/4 cup water, but it did raise and bake better in the bread machine. Not a bad flavor at all. Sorry, but thanks for posting.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 May 01, 2005
Serving Size: 1 (829 g)
Servings Per Recipe: 1