ukiewife Profile - Allrecipes.com (10530821)

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ukiewife


ukiewife
 
Living In: Athabasca, Alberta, Canada
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Sewing, Needlepoint, Photography, Music
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Recipe Reviews 4 reviews
Flax and Sunflower Seed Bread
Great recipe! I liked this bread a lot but found it a tad too sweet so the second time I made it, I reduced the amount of honey to 2 tablespoons. I also reduced the flax seeds to 1/4 cup. I don't know how it turned out as it was a gift for my neighbor but it looked really good. Next time I make it I will make the same alterations and see what it tastes like.

2 users found this review helpful
Reviewed On: Aug. 18, 2011
Pizza Crust for the Bread Machine II
This recipe is great! I'd never made homemade pizza before and found it easy to work with. The only thing I changed was using olive oil instead of vegetable oil, 1 1/2 cups of white bread flour and 3/4 cup whole wheat bread flour, and I also used rapid rise yeast (instead of traditional). I added my toppings and put it in a 400 F oven for about 15 minutes. What I'm wondering is whether the sugar is necessary as I found the dough a little bit sweet. Next time I will try it without.

1 user found this review helpful
Reviewed On: Aug. 18, 2011
Light Oat Bread
This is only the 2nd loaf of bread I've ever made in my breadmaker. I'm so delighted with the results! The crust is nice and golden without being too brown or tough. The bread has a nice texture (the oats do magically disappear) and is soft but not chewy. It's not too dry or too moist - it's just right. I have a Breadman Pro TR875 and used the Basic Light setting and made a 2 lb. loaf. The only changes I made to the recipe were to substitute 1 3/4 tablespoons of oil for the margarine and to use quick oats instead of regular rolled oats since I didn't have any on hand. I'm going to try other bread recipes for the fun of it but this recipe's a keeper!

1 user found this review helpful
Reviewed On: Dec. 13, 2010
 
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