This bread is worth the 5 star ratings everyone is giving it. I don't have a bread machine, but I do have a stand mixer. I put half of the flour and the rest of the ingredients in the mixer and combined with the paddle attachment (I have a grinder with mixed Italian seasonings/salt. I used 2 tsp of that instead of the seasonings & salt. I also used 1 tsp dried rosemary that I crushed. I also used just a bit more yeast- 1 Tbls) I mixed that until smooth and well combined. I changed attachments to the kneading arm, added the rest of the flour and let it go for 4 min or so. While the bread is kneading, I turn on the oven to preheat, but only leave it on for about one minute, then turn it off. It allows the oven to warm very slightly, just enough to help the bread rise. I punched down the dough and pushed it out to a square and rolled it up as one reviewer suggested, tucking the ends under as I put it in the prepared bread pan. As I did that, I did my quick oven pre-heat again. I did spray the risen dough with olive oil and sprinkled course-crushed sea salt on top. I sprayed it two more times during the 30 minute cooking time (at 400*F) The crust wasnt chewy like it would have been if I'd sprayed water instead of oil, but it was a wonderful color and tasted superb! I will be making this recipe monthly for sure. It's a great recipe, even if you dont have a breadmachine

My family liked this better than the red fake stuff in the bottle. I used 1/4 c brown sugar and 1/2 cup white sugar. I doubled the amount of ketchup. We like pineapple, so I diced a tablespoon of pineapple and mixed it in, too. It had a great flavor. Great new option for chicken in my house. I ate it with egg rolls and it was great. Thanks!

All the hype is warranted. I won't be buying anymore frozen veggie burgers. This is a great recipe-I really didnt change too much. I doubled the recipe. I drained two cans of black beans in a colander, then patted then dry with a paper towel, then mashed them with a fork. I diced an onion, 3 garlic cloves, 1/2 green &1/2 yellow pepper. I had some mushrooms and roasted red peppers I threw in, too. I doubled the chili powder and cumin, but kept the chili oil paste at 1 T. I used 3 small eggs. I dont have a food processor, so I put all the diced veggies in first and choped them, then added the eggs and mashed black beans. I dumped it all back into the bowl, added the spices and breadcrumbs (Italian Seasoned) and mixed it up. You may need to add a little more crumbs, depending on consistancy(how big your eggs will make a consistancy difference) I just fried one up in an olive oil sprayed pan and it was awesome!! Thanks for the great, healthy recipe!!

I have made something similar to this recipe in the past-In the other recipe, I used milk rather than water and cooked the entire egg, rather than using the egg whites. My family loved the taste, but it was so rich, they couldnt finish a small serving. I put the chocolate chips in a glass bowl and microwaved it for 45 seconds, then mixed in the boiling water. I used an immersion blender to mix in the water and the egg yolks one at a time. It worked great and not too much mess to clean up. I wasnt sure how the hot chocolate mixture would do with the egg whites, but they werent too bad to encorporate(folded them in with a large spatula) I put spoonfuls into glass ramakins and they set up beautifully. My family loved the taste and texture-it was rich, but not cloying. They finished the entire cup>(I got about 5 servings) Great recipe-very easy.

I'm hooked on microwave chips!! I was a bit wary-Im all about heating up left-overs in the microwave, but baking and frying chips didnt sound like an appealing food. I was wrong(Im not sure about the microwave baking yet, though) So, I used Idaho potatoes, washed and peeled. I used a mandoline (sp?) to cut them all very thing and uniform. I think one key is to pat the sliced pieces dry with a papertowel. I used a ceramic dinner plate and sprayed it with Pam. I put two potatoes at a time in the bag with 1/2-1 T. of oil, closed the bag and mushed it around to coat all the pieces. I overlapped just a bit and was able to break them apart with no problem. I sprinkled with sea salt. It took around 7 minutes per plate, but I still watched for the last minute to add or take away time. My kids were eating them as fast as I made them. I will try some different seasonings-as soon as I can make some that stay around long enough to get some seasonings on them. Thanks for a great recipe.

Awesome recipe- I used the stand mixer-I did have to add a bit more flour (about 1/4+ C) maybe because of humidity? I didnt proof the yeast, I just added all dry ingredients, heated milk/water/melted butter, tempered the egg and mixed the whole thing with the stand mixer. The dough seemed a bit sticky when I put it in a greased bowl to rise, but it was just fine. I let it rise a few hours, punched it down and formed it (half for clover rolls, half for cinnamon rolls) let rise and baked at 375* for 12 minutes. Tastes wonderful-bakes up light and airy-Really yummy. Thanks for sharing this recipe.

This soup is just as good as all of the reviews say. I followed the recipe exactly, with the exception of adding just a touch more stock-to thin it a bit. I topped my soup with a sour cream that I had added a bit of lime juice and chopped cilantro. Great Recipe-It's a keeper for me.

Unfortunately, my house is pretty picky, so I left out some of probably the tastiest bits of this recipe-the veggies and sprouts. I only had shrimp on hand, so I used that as the protein. I mainly had noodles with a very tasty sauce. I substituted chicken broth for the water and also added fish sauce and some garlic chili sauce. Thanks for the recipe-I'll make it again!

I'm very happy I found this recipe. It has a wonderful flavor. I followed the recipe exactly, with two exceptions-My roast was a bit under 2 pounds, so I cut down the cooking time and I rubbed garlic powder/salt/pepper on roast before pouring over liquid. My family is very picky and all three said "This new meat has a great flavor". The roast was tender and very flavorful-Great Recipe.

Awesome. I had shrimp and wanted to do something quick and easy. Can't get better on either account-really delicious and so easy. I cut the butter down to about 3/4 c, and followed the recipe as written. I think it tasted awesome with what I had on hand. I think that as good as it was when I fixed it, it would be even better if you used fresh lemon, freshly diced garlic and fresh parsley (I used bottled lemon, bottled diced garlic and dried parsley) Again, the flavors merried wonderfully. The combination sounds odd, but comes together to make a really yummy dish. I served mine over spaghetti and served with crusty bread. Yum, I'll definitely put this in rotation. Thanks for sharing this recipe

I followed the directions exactly with the exception of substituting vanilla for the flavoring instead of almond. I thought it was fantastic. It was a big cake and baked to the very top of the pan(I dont have a bundt pan, and used an angel foodcake pan) I used the full 1.5hours. The cake is very dense and buttery tasting. I served the cake toasted with fresh strawberries and whipped cream. Great recipe

Once again Im convinced that I dont need another cookbook-I only need Allrecipes.com! This is an awesome recipe. I was at a farmer's market and bought some kettle corn and ate the whole bag myself. I needed to learn to make this myself-and this recipe is perfect. I read many reviews and followed some of their advice: *I did the 3 kernel test. *I added a tsp of salt to the sugar *I added the sugar to the oil after the 3 kernels popped and swirled it around to melt before adding the rest of the popcorn. *I shook it like crazy. *Im eating handfuls of it as I type. Thanks for a great recipe. Next time Im going to try the brown sugar.

YUMMY!! GREAT recipe- I'd never made scones before, but will definitely be making these again. I made a few change. I accidently omitted the cream of tartar. I have no idea what it would actually do to make them any better, but they were delicious without it. I used fat free sour cream. I mixed all of the dy ingredients and cut in the cold butter until crumbly. I added the egg and a dash (1 tsp?) of vanilla to the sour cream/baking soda mixture right before adding it to dry ingredients. I kneaded it just enough to keep it together. I would suggest making two seperate cakes (or decreasing the recipe by half or the scones you make will be enormous) Mine baked for 15 minutes. I had some canned vanilla frosting which I melted in the microwave and drizzled over the top. These scones were so tender and yummy we didnt use any butter or jam at all-they were perfect right out of the oven.

I read all of the reviews before baking and decided to cut down a bit on the powder to ensure more chewie/less cakey. It worked great for me. This recipe yields a wonderfully chewy, buttery brownie. I omitted the nuts and just put a few peanutbutter chips on the top before baking. This batch went fast-next time I'll definitely double the recipe.

Great Recipe. I'am a notorious YEAST KILLER, but I was victorious over the finicky stuff with this recipe. My daughter is a picky eater, but the one thing she will consistantly eat is pizza. I thought if I could make it with whole wheat and control what the pizza is made of, it has to be healthier than store-bought. I made this recipe last night-the only thing I changed was 1/2 wheat, 1/2 bread flour and I added another T of sugar(I thought it was a bit salty tasting) It was so easy to work with-soft and pliable. I want to bake and freeze the shells, so that I can just top and bake off a few minutes to heat and melt the cheese. I pre-cooked the shells about 8 min at 425*. Today I made pizza with one shell and focacia bread with another shell(olive oil, parmesean and spices) It's sort of humorous that my daughters won't eat "the crust" but they wanted to eat all of my foccacia (ALL crust) when they taste-tested. Great Recipe-THANKS!

You may think Im jumping on the bandwagon, but Im with the majority-These cookies are fantastic. I took one day and made cookie dough for 4 kinds of cookies one day and baked them off later in the week, so this dough was in the fridge for a few days before baking. The baked up wonderfully-smell divine while baking. Whenever I make gingerbread(cake) I always serve it with a lemon curd, so when I made these cookies, I made a buttercream icing and put in some lemon zest and some lemon extract. Everyone LOVED them(both with and without the icing) I would highly recommend these cookies-they'll definitely be on my rotation of fav cookies.

I feel like Im jumping on the bandwagon, but I have to agree with the majority of the other reviews. These are THE BEST MUFFINS!!! They have the most moist, cake-like texture. I think this recipe would make a wonderful coffee cake as well. PERFECT RECIPE!!

This is a good recipe. Very easy (dough) to make. I wasnt getting "nice" looking cookies-too much or too little. I ended up loading my Pampered Chef decorator(the nifty tool used to decorate cakes with icing, etc) and pumping a bit of dough in the middle of my iron-much easier and less messy to get the dough on the iron. Thanks!