Reviewer:

Bo Brinkman

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 27, 2008

This was okay, and people seemed to like it at my family gathering, but I really didn't think it had enough cranberries. I would probably double the amount next time. I added some fresh lemon juice to the glaze.

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Reviewer:

MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Dec. 22, 2008

I made this the other day and it turned out great. I used fresh cranberries. I also made extra glaze, as was previously suggested. Everyone loved it.

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Reviewer:

Jay

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Reviewed: Dec. 7, 2008

I doubled this recipe as I had extra cranberries to use up. This recipe was a hit and the loaves turned out beautifully. I was short on lemon peel so I substituted half with orange peel. I added extra cranberries, again because I wanted to use them up. The only modification I would make next time is to add some almond flavoring in the glaze to make it more interesting.

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Reviewer:

JRae

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Reviewed: Jan. 4, 2008

Very good! A different take on regular poppy seed bread. For my next batch I would make more icing for the top, didn't seem like enough for my taste. I like things sweet!

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