I definitely appreciate bread recipes that don't take all day to make. I used amaranth flour and oat bran in place of part of the flour and they still turned out quite nice and light.

Reviewed On: Jan. 31, 2008

Ok, but not quite what I was looking for. These were soft and chewy.

Reviewed On: Jan. 31, 2008

This same recipe I came across in Martha Stewart's magazine a while back and have been using it for years. While I do agree that this is not as strong as the stuff you get at the supermarket, to me it's a great substitution when you consider the cost and the fact that there's generally only a teaspoon in your average recipe anyway.

Reviewed On: Jun. 9, 2007