Good recipe even without a machine. I did melt 1/4 cup extra butter to brush the tops after placing them into the pan for the second doubling. These were perfectly textured and moist, a satisfying and well received treat with the bunch at my house. As with any new batch of yeast, it must be proofed before using. Thanks!

Reviewed On: Jul. 13, 2009

Absolutely a great white bread recipe! The doubling, of course take different times depending on many factors, but if you do wait for complete doubling, you'll be rewarded with a very light and tasty pair of good-enough-for-company loaves.

Reviewed On: Jul. 12, 2009

This great cake is hard to beat for a good looking and great tasting coffee crowd pleaser. There is more than enough "stuff" to fill that Bundt pan, take some and place a single layer in a 8 or 9 inch single layer cake pan too. One or two things that I'd change are: the note to preheat at the beginning. Wait intil that last 'punch' and into the 45 minute rise after that. Also, add about a third again to the butter and sugar-cinnamon for dipping and rolling, any left overs can be drizzled and dusted over the top of the pile in the pan. A winner with my crowd.

Reviewed On: Jun. 15, 2009