By WiGal on October 16, 2009
Photo by Bonnie G #2
Photo by Bonnie G #2
"Hope you enjoy.:) Start on dough cycle."
Serving Size: 1 (54 g)
Servings Per Recipe: 20
"Turned out great! Made a couple changes to the recipe . . . converted the recipe to use part sourdough starter and part instant yeast. Also used cheddar cheese instead of parmesan. Shaped the loaf into a baguette and baked on my baguette pan. Very yummy! Only baked one loaf, put the rest of the dough in the fridge and will use in the next day or so to make another version."
"This bread was fantastic! I made a half recipe and will be eating it with lunch this week. But I had to sneak a bite after it came out of the oven. I used 1 egg in place of egg substitute (for 1/2 recipe) and had to use pickled jalapeno which really put some heat into it. Wanted to say thanks for putting me on the preemie list for PAC! I don't have z-mail capabilities yet, so picked this recipe to review for Bargain Basement Tag Game. For anyone who likes some heat, I recommend this bread; it's quite tasty!"
"This was really fantastic bread. I made as directed except I forgot I didn't have any wheat flour, so I just used white in its place. Next time I would add more jalapenos, but otherwise I wouldn't change a thing. It was delicious dipped in my tomato basil soup. Thanks so much for posting! Made for PRMR tag."
"I made some delicious small rolls with half of this recipe. When the roll was made I sliced it into 12 pieces (like cinnamon buns) and baked them in a muffin pan for 18 mins. I got the cutest wee rolls of 4-5 bites each that will be oh so good with soup or chili. Oh, and I used Splenda in place of the sugar."
"Love this recipe, I too made a couple of changes like Galley Wench converted to part sourdough as we love that flavor - used the ABM on the dough setting and then followed directions using both Parm and Cheddar cheese as didn't have enough of just the parm. Shaped into baguette for two loaves and it was awesome. Love the heat from the peppers, a truly different and attractive bread that I'd be proud to serve to guest."