I had a terrible time getting the dough to rise, even after 2 hours. I have been making bread by hand for a long time, and rarely have I had this problem. My yeast is fresh- I make bread 4 times a week- I know that's not the cause. Even taking in consideration butter instead of oil, it should have doubled in bulk after two hours in a warm spot. Finally I kneaded in more yeast, and that gave it a little oomph to get working, but not nearly enough where I could say it was doubled in size. This leads to a dense loaf, which is okay, but not really what I desired. I wanted to like this recipe, I wanted it to work, but I just couldn't get it to do that. So I'm giving it two stars, I'm sorry.

Reviewed On: Feb. 19, 2011

My husband *really* enjoyed this dish. I made some changes- strips of boneless skinless chicken breast, 1/2 C sugar instead of 1 C, lightly frying in canola oil vs butter. Generally the same amount of sweet is used to balance the sugar, so I stuck with that ratio, 1/2C sugar to 1/2 C vinegar. I wish the sauce had thickened instead of remaining thin, but possibly if I had used the 1C of sugar it would have. I tried boiling it on the stove before spooning it over the chicken, but that didn't help. Next time I'll probably add 2tsp cornstarch to the sauce to thicken it. This is a very good recipe that allows changes to suit the chef. :)

Reviewed On: Feb. 3, 2011

I liked this recipe. It turned out beautifully, my only complaint is that when I pricked it with a fork it would flake off in large chunks. I've had that problem before with shortbread, so I don't think it's this particular recipe. The two shortbread lovers in my family said that it wasn't quite buttery tasting as commercial shortbread, so maybe next time I'll add 1/4 to 1/2 cup extra butter. But I thought it was fine.

Reviewed On: Dec. 20, 2010