Kim Recipe Reviews (Pg. 1) - (10003568)

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Banana Sour Cream Bread

Reviewed: Dec. 7, 2012
We LOVED this recipe. I had 8 bananas, so I used them all. I cut back the sugar by 1/3, and then used light brown sugar for 1/3 of the remaining sugar. (1 1/3c white, 2/3c brown). Also, with the additional bananas, I felt like the batter was a bit wet, so I added nearly 1 cup more flour. I baked it at 350, rather than 300. It was excellent! The sugar and cinnamon in the pan really added a nice extra crust to the outside. A great recipe for sharing!
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Basic Pizza Crust

Reviewed: Mar. 21, 2012
Added a bit more salt and some granulated garlic--worked very well! It ended up very crispy on the bottom-the way my family prefers it. I did the mixing part in my breadmaker to see if it would work, and it was so fast, we'll be doing it often!
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Mama D's Italian Bread

Reviewed: Dec. 15, 2008
We loved this bread! It's very much like a ciabatta bread, or other "artisan" types, without the mucking around with a sponge or starter mess. I served this this evening (it's about 18 below zero here in Minnesota) with a pot of homemade chicken soup, and it was a huge hit. The dough was sticky, and hard to handle, but I added another 1 1/2 cups of flour, which helped a lot and didn't seem to adversely affect the texture. Like another reviewer, I do not have a mister, and I kind of flung water at the loaves with a basting brush. It's chewy and delightful. Not heavy on flavor on it's own, obviously, because it's a nice simple dough, but lovely with whipped butter. We will be having it tomorrow toasted with jam as well.
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