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Crusty White Bread

Reviewed: Sep. 1, 2007
I was pleased overall by how this recipe turned out. I cut the recipe in half because I only have one loaf pan. Like the other reviewers said, I had to add 1 cup more flour than the recipe calls for (4 cups total for my halved version). It came out really great. I used a bit of egg wash on the top and got a nice golden color. It was lightly crusty on the outside, soft on the inside and was very good as a grilled cheese sandwich! It also took a little longer because I had some trouble getting the dough to rise at first. It wasn't very warm in the kitchen (about 75). My trick was to turn the oven on and place the covered bowl on one the burners, not on the stove surface itself (too warm). The extra heat bumped the kitchen temp up to 85 and did the job nicely! I did it again during the second rise when it was in the loaf pan. Overall, a recommended recipe...just be aware that you'll need more flour and watch the rise!
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Beef Teriyaki

Reviewed: Jul. 23, 2007
I hate to give a bad review, but frankly, this recipe just did not work out. We're pretty sure it's the sauce because it smelled liked old tires (not kidding). We followed the recipe exactly and we're both adept cooks, so I'm not sure exactly what went wrong. We always use fresh ingredients, except the soy sauce wasn't fresh. That's the only thing I can think of that would make this recipe taste so bad, but I've never heard of soy sauce going bad.
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