As mentioned by an earlier review - there is no way to get two 13X14 loaves out of this mixture. Glad to see that someone has revised the recipe to read 3X14. That works. However have made this twice before and both times trying to get two 13X14 loaves ended up with one roughly 10x14 loaf which turned out just fine. The dough is sticky but with floured surface and hands and with minimal messing with to form the loaf, it does ok. The bread is delicious. Don't have a spritzer so use a paint brush to lightly brush water over the loaf a couple of times while baking. Worked fine.

Reviewed On: Apr. 7, 2009

Excellent recipe. I added an extra Tbsp of cornstarch and couple of Tbsp of sugar but otherwise followed the recipe closely. Took longer than the 15 minutes to thicken in the double boiler (about 25) but turned out great.

Reviewed On: Mar. 21, 2009

This is a very good basic recipe that begs to be modified. I followed directions fairly closely but did make some changes. I omitted celery since we don't care for it and added about a cup of shredded cheese, a Tbsp each of dill relish and jalapeno relish, half a small can of sliced water chestnuts, half a red bell pepper, and used dijon mustard. Put it all in a food processor and processed the heck out of it. Results, a creamy, slightly crunchy, slightly spicy spread that turned out really tasty.

Reviewed On: Jan. 22, 2009