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The overall texture & flavor of this bread was good, but my family felt that the pine nuts were over-powering the other ingredients. I made this recipe twice & when making it next time I will reduce the nuts by half. I think this is because they have a tendency to swell & soften quite a bit. On a technical note, the ingredients list both 1/4 cup & 1/2 cup of butter, with only specific instructions for using 1/4 of it. I ended up using 1/4 cup butter in the dough & 1/4 cup for both the filling & topping. The reason for making it twice before reviewing was because the instructions don't mention letting the dough rise after kneading & even though I make bread & roll dough all the time, I followed the recipe & ended up with a flat loaf after almost 4 hours of trying to let it rise in the pan. lol The second time I made it I let the dough rise in the bowl after kneading & the results were much more as expected. Thanks for submitting your recipe, Ann! Made & enjoyed for Hidden Gems of RSC#11.

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**Tinkerbell** March 02, 2008
Tomato-Artichoke Bruschetta Bread