I made this for my friend who is 65. He said it was better than his Mama's! High praise from a native Texan. The only change I made was to use Tapioca flour (purchased from King Arthur) in place of the all-purpose flour. Thanks for the recipe!!

Reviewed On: Mar. 25, 2011

These are absolutely delicious!! The only thing I changed was to substitute baking powder for baking soda (as there are no acidic ingredients in this recipe). I had this recipe from a community cookbook, but was a bit afraid to try it until I saw it posted here. Thank you for listing the exact pan and jar sizes needed. Many thanks for the recipe--it's a keeper!

Reviewed On: Sep. 1, 2010

This is 10 star recipe! Some of you need to learn to follow directions. If your loaves were dry, you either didn't measure your flour properly (stirring flour, spooning into measuring cup and lightly leveling off) or you added too much flour in the kneading stage. It probably took 1 - 2 cups more of flour to knead. You want it to be smooth enough to handle, but still slightly "sticky". If a recipe specifies all-purpose, that's what you use--not whole wheat or cake. I divided the dough into 3 equal portions and rolled and wrapped one at a time. My pans were Doughmaker's 8 x 4 pans and the loaves were nice and high. It is a very wet dough, but that's what makes it taste so wonderful! It baked in about 30 minutes. If you want to leave it in longer, I would recommend loosely tenting it with foil for the remaining time. My flour was Bob's Red Mill unbleached white. I nuked the butter until it was about half-way melted and it whisked in beautifully. If you can't see that a 3 loaf recipe wouldn't make "a lot", and then leave a slightly sour remark, then don't make this recipe. Faye, thanks for the wonderful recipe! I hope to make it MANY more times. I'll have to work on my rolling technique, mine weren't as "pretty" as the picture, but it tastes divine.

Reviewed On: Jun. 3, 2010