This is awesome. I replaced some water with broth. Also, don't skimp on the cooking time; the difference between 45 min. and an hour is really noticable in the texture.

Reviewed On: Nov. 9, 2005

Despite the fact that my cake actually fell (which I really can't figure out), this was an excellent recipe. The top of the cake may look soaked after pouring about half the milks, but keep going! I didn't, and the parts that were moistest trumped the rest. ALSO- I frosted with a mocha whipped cream (heavy cream, sugar, instant coffee, coco) to make a cafe con leches cake. Sublime.

Reviewed On: Nov. 7, 2005

Good bread. I used molasses, and combined with the rye, this made the bread very sticky (a problem since I hand-kneaded). However, adding 1/2 c more flour made it managable and the texture was still great. Would have preferred a harder crust, so maybe next time I will play with the oven temp. (I also steamed the oven.) FYI- Don't worry about the taste/smell of the vinegar; it fades to a nice "bite" after a day.

Reviewed On: Nov. 7, 2005