Antonia Recipe Reviews (Pg. 1) - (10905148)

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Real NY Jewish Rye Bread

Reviewed: Apr. 25, 2013
I used this recipe the first time I made rye bread. I didn't have demerara sugar so I substituted brown sugar for it. Also I didn't have sour pickle juice, but I had a jar of sweet/spicy pickles in the fridge and used that instead. Instead of canola oil I used olive oil. The loaf came out like a perfect loaf of sandwich bread, complete with the mushrooming over the loaf rim. The crust was thin between crisp and chewy. The crumb was medium between coarse and close and it was both fluffy and chewy.
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Decadent Challah Bread

Reviewed: Oct. 4, 2010
I got 1 large 6 strand loaf out of the recipe. The loaf was approximately 8 inches wide and 16 inches long. It tasted delicious. Only issue is an aesthetic one: I would have liked more height out of the dough. I will make it again though.
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5 users found this review helpful

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