By Naturelover on February 02, 2010
Photo by Boomette
Photo by Boomette
"This recipe comes from Allrecipe. It had over two hundred reviews. Have not tried it yet, but wanted in my bread cookbook. You might want to add a little more flour if it is not coming away from the side of pan while in the mixing stage. Just don't open the lid while it is rising."
Serving Size: 1 (63 g)
Servings Per Recipe: 12
"Great recipe. I made it in the bread machine at dough setting. I didn't have to add more flour. I heated the milk and butter a little bit in the microwave first. I used only 1/8 cup sugar cause I was afraid it would be too sweet. And I'm glad I used only 1/8 cup. I shaped it in a bread and then let rise in the oven that was a little bit warm for at least 40 minutes. I removed it from the oven, preheated it to 350 F and then baked it for 20 minutes. Great texture, light. Thanks Nature Lover :) Made for Farm Cooking event"
"This is a very tasty bread. I didn't weave it but just made a french style loaf with it. I only used my ABM to make the dough then I shaped it and put it on a stonewear sheet with a few grains of cornmeal on it. It is a very slow, slow riser even though I increased the yeast to 2 1/4 teaspoons. This was my first time to make a loaf of challah dough as well as my first time to taste it. It is a bread that I will make again but will probably increase the yeast up to 1 Tablespoon. MADE FOR SPRING PAC 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0"
"I was looking for a rich eggy dough to make crescent rolls. This worked quite well, even though I used regular AP flour. The dough comes out firm and dense. However, it is a little slow to rise. All in all, it is pretty good, just not quite as rich as I was looking for. I may even make a challah out of it next! Thanks to Naturelover! . . . . Janet"