Jason Coleman Recipe Reviews (Pg. 1) - Allrecipes.com (10049991)

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Miriam's Not-So-Secret Challah

Reviewed: Jun. 15, 2012
Very nice! It is an exceptionally light and sweet challah-like bread. The poppy seeds make a wonderful final touch! A quick note on cooking time: this loaf should come out of the oven when it registers 190 degrees in the middle. Usually takes about 25-30 minutes.
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Amish White Bread

Reviewed: Mar. 29, 2012
So I made a single-loaf batch of this recipe but--oh no!--couldn't find my loaf pan! So I divided the dough into 12 balls after the first rise, and let them rise the second time in a cupcake pan. Put the pan in the oven at 325, baked until golden, and had delicious dinner rolls. My family wiped them out in minutes!
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Best Bread Machine Bread

Reviewed: Mar. 29, 2012
Great and simple recipe! Some advice from a long-time bread baker: 1) Don't worry about mixing the yeast and water in the bread machine. This is just fine! This allows you're yeast to bloom and become active, and is the norm for traditional hand methods. THE EXCEPTION is if you are using a delay cycle for your machine (i.e., throw it together in the morning, and have it start 4 hours later). 2) To keep the dough from falling apart, as a few had problems with, it's important to give the bread a 'peek' once or twice during the kneading cycle. If it is crumbly or in pieces, just add a little water about 1 teaspoon at a time. In general, a wetter load is better than a dry one. The ideal dough is still slightly tacky, yet will stay together when kneaded.
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