Delicious loaf but with some flavor component elusively missing. After making a few loaves it dawned on me: it needs salt. It's also not as "sour" as some sourdoughs I make. I halve the recipe and bake one very large free form loaf on a baking stone. I give the loaf one long slash and skip the egg wash. I spray the loaf with water several times during baking to encourage a bit of a crisp crust, but this is not a loaf that gets very crisp. I haven't used the flax seeds since that's not an ingredient I use much. I also use butter instead of margarine. I also do the whole recipe start to finish in one bowl in the Kitchen Aid and knead for 5-6 minutes on medium-low speed. My husband adores this bread so am looking forward to his reaction to our next loaf with a little salt in it. This is definitely one of the staple breads in our house now. It doesn't get much easier to make than this.

Reviewed On: Aug. 14, 2008

Perfect coleslaw for those who like a creamy sweet version - like me! I used apple cider vinegar instead of white, nearly 4T of mayonaisse, and didn't use the pineapple juice (not something I generally have on hand). To the folks who found that their coleslaw was sitting in a watery, soupy mess after a while, here's the way to stop that from happening: After you've shredded the cabbage, toss it with 1t salt in a colander. Let sit over a bowl or in the sink for an hour or so. 4C of cabbage will have sweated about 1/2C of liquid by that point! Rinse the cabbage, drain, and dry with paper towels. Proceed with recipe and get thick creamy slaw!

Reviewed On: Jun. 28, 2006