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Reviewed: Jun. 22, 2008

this is an awesome sweet bread

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Reviewer:

Ellwyn


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Reviewed: May 20, 2008

I'm giving this recipe 4 stars as it is. With these changes I'd say it's 5 stars. I've made this bread 5 times now. It does need more cardamom, 1 tsp works well. I also use less flour, about 2 3/4 cup. And I use 1 tsp of salt. I learned that the hard way. The first few times I made it it would fall in the middle, then I researched bread making and I learned that the salt keeps it from falling in the middle. Now I love making this bread and giving it as gifts, it's really delicious.

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Reviewer:

missy


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Reviewed: May 17, 2008

This is very good. I added a little more cardamom than called for--did 1 tsp total, and a bit more salt. Very delicious. Baking and rising times are spot on, too. Thanks for sharing!

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Reviewer:

pomplemousse

	Cooking Level: Intermediate Home Town: Pendleton, Oregon, USA Living In: Dumfries, Virginia, USA
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Reviewed: Mar. 9, 2008

Also good kept in the bread machine the whole time, under 1.5 lb, light crust setting. Yum!

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3 users found this review helpful

Reviewer:

Melissa H.

	Cooking Level: Intermediate Home Town: Springfield, Illinois, USA Living In: Houston, Texas, USA
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Reviewed: Sep. 23, 2007

I wish this had turned out for me. I didn't read the reviews and I wish I had. It was too dry. Needs less flour than what was called for. I also had trouble with it rising. I didn't warm up the milk and maybe I should have. It was heavy and dry. I don't know if I'll try it again with a few modifications or not.

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Reviewer:

Nandabear

	Cooking Level: Intermediate Home Town: Recife, Pernambuco, Brazil Living In: Round Rock, Texas, USA
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Reviewed: Sep. 10, 2007

I didn't make this in a bread machine I did it the old fashioned way. I didn't find there was too much flour like others commented and it was perfect for French toast.

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1 user found this review helpful

Reviewer:

Shezzza

	Cooking Level: Expert Home Town: Brentwood, New York, USA Living In: East Islip, New York, USA
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Reviewed: Apr. 15, 2007

I used 2 tsp. freshly ground cardamon seeds which gave it a nice aromatic but not overwhelming flavor - very good texture and taste.

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5 users found this review helpful

Reviewer:

blondechef

	Cooking Level: Expert Home Town: Mansfield, Texas, USA
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Reviewed: Feb. 10, 2006

This bread is wonderful. I tripled the amount of cardamom and used 1/2 cup less flour than called for. This bread is aromatic, tasty, and perfectly risen. I baked it in the bread machine, and it is a beautiful loaf. It has a nice, crunchy crust.

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11 users found this review helpful

Reviewer:

borges


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Reviewed: Dec. 26, 2005

Made this Bread several times and have gifted some loaves. Everyone says it is excellant.

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9 users found this review helpful

Reviewer:

GEORGE WHITE


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Reviewed: Dec. 9, 2005

Excellent bread. Only change I made was baked for 30 minutes instead of the 40-45 in the recipe as the top was already past a desirable browned point. I might add more cardamom next time if I intend to use it as a "sweet" bread. The way it is, it will be perfect for salads---or French toast, as noted in the recipe.

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7 users found this review helpful

Reviewer:

OBRIGADA


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Reviewed: Jan. 31, 2005

Worked out pretty well. Maybe needed a tad less flour. I added a full tsp cardamom and probably could have even gone stronger. Mildly sweet and good with carrot and leek soup.

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10 users found this review helpful

Reviewer:

MADGECKO13

	Cooking Level: Expert Living In: Corpus Christi, Texas, USA
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Reviewed: Nov. 9, 2004

I made this using my KitchenAid mixer, and found that I'd made a mistake dumping in all the flour called for, it could have used maybe as much as half a cup less. It was way too stiff, and the resulting loaf wasn't as light as I prefer. I made some deep slashes in the dough before proofing in the pan, and after baking, brushed all over with butter. It was a very pretty bread, and the flavor was simple; mildly sweet. But the cardamom didn't show thru like I'd hoped.

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14 users found this review helpful

Reviewer:

DARLA C.

	Cooking Level: Expert Living In: Lakeside, Arizona, USA
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Reviewed: Oct. 10, 2004

I made 12 rolls and baked them for 22 minutes in a 350 oven. I could have taken them out at 20 minutes. They got a bit too brown. These were crusty on the outside, which is good, but I thought they could use a little bit more salt.

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11 users found this review helpful

Reviewer:

MACKALLEN


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