I substituted olive oil for the lard and liked the bread quite a bit. The texture was very nice. Like others though, I found it a bit too salty . I'll try again with two teaspoons of salt instead.

Easy and very tasty. Substituted plain butter for ghee and cooked on the stovetop (about 1 min or 1.5 min per side) and it worked great. Will try adding garlic for garlic naan next time!

For such a quick recipe, these are not bad. The batch I made were really 3 star buns, but I made lots of substitutions, so it wasn't a good test of the recipe. I was baffled by many previous comments about heating the milk. I've never heated liquid when using instant yeast (though it should be at room temp.) I subbed soy milk for the milk and olive oil for the butter, and still enjoyed the buns. I made only 12, but they rose well (in 20 minutes) and I ended up with 12 good size, rather dense, but tasty buns. Thanks for the recipe!

This is an easy and tasty cake. I always make it in a 9 x 13 pan but it still bakes for about 35 minutes. Interestingly, the last time I made it, I forgot to add the oil. All of it. And my family still loved it. So there's a good very low-fat option, too!

Super easy and quite tasty. I added a chopped red pepper and sliced garlic. My kids liked it, too.

Good, my but my own tastes tend toward less sweet, so I cut back on the sugar quite a bit. Nice with some shredded carrot as well.

This was really good!! As another reviewer suggested, I made rolls rather than a loaf. I also used gruyere instead of cheddar. Yum.

Yum. These went very quickly and everyone wanted to know how to make them. Thanks for a great recipe.

I really enjoyed this. I couldn't resist adding some minced garlic to the dough (as well as a few spices) and that worked well. Like another reviewer, I ended up with 8 rounds (cooked on a skillet) rather than 4. I was able to cook them without any sort of oil or butter on the pan at all. Mine took closer to three minutes per side (rather than 1). This may be because I did not form thin enough discs though. Either way, they were delicious and I'll definitely make them again.

We really liked this, but felt that it could use a few more spices. Even so, it was quite good and even better the next day.

This is quick and easy and it will definitely impress people. I usually make it without the mozzarella and with the addition of sliced tomatoes (as well as real garlic instead of powder). The recipe is very versatile. Thanks!

I've made this bread (or a version of this bread) dozens of times now. If you make it as is, the bread is dense and a little bit sweet--great for sandwiches. It's also possible to play around with the recipe quite a bit--I've used much less butter (or olive oil) and it still turns out great. Ditto for substituting wheat flour for part of the flour or for adding seeds or (my favorite) millet. Thanks for the recipe!

This was really good. I made it with veggie stock, but like other people thought it could use just slightly less peanut butter. Think it would also be good to double the spices, but I tend to like spicy food.

I can't believe how good and moist this is. Made it with 2 eggs & 2 egg whites, homemade applesauce, and pecans instead of walnuts. Since it is a quick bread though, I always beat wet ingredients together, add to dry, and mix just until dry ingredients are moist (instead of using a mixer). This bread tastes great toasted, too.

As easy and tasty as it sounds!

A very easy recipe and quite tasty. It makes a beautiful bread. I would also recommend adding the salt a little later in the process--at the same time as, or right before you add flour.

I have always loved snickerdoodles, and these taste exactly like the ones I used to make as a kid. This is a great recipe (no shortening!) and makes cookies that are slightly crispy on the outside and chewy and soft on the inside. A friend who told me she didn't like snickerdoodles changed her mind after eating these. Thanks for the recipe, Sue!

My husband and I really loved this recipe. I modified it a bit--used only about 3/4 C of strong cheddar and used yogurt instead of mayonnaise--but it was still rich and very flavorful.