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Reviewed: Nov. 20, 2007

Quick, yes. Very heavy bread -- I'd recommend allowing it to rise more. I tried it with 2-1/4 c. whole wheat flour and it turned out well, but dense. My dad would like it!

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3 users found this review helpful

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BT


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Reviewed: Nov. 13, 2007

I made one large loaf and I heated the liquids to 110 degrees. The bread turned out tasty...will definitely make again.

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I'm suprised this loaf rose at all because it was mixed with water hot enough to kill the yeast. Not suprised the loaf had no flavor because flavor developes the longer the yeast is allowed to rise. Makes me wonder about the calliber of competition this bread won against..

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pointsevenout


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Reviewed: Nov. 11, 2006

These were alright, kinda gummy with not much flavor. They were easy to make but probably won't be using this recipe again.

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Cindy Shivers

	Cooking Level: Expert Home Town: Stockton, California, USA Living In: Pensacola, Florida, USA
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BT

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SIOUXZEEQUEUE

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pointsevenout

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Cindy Shivers

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