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Amish White Bread

Reviewed: Feb. 2, 2014
Just tried this and it turned out wonderfully. I was not looking for a sweet bread, so I followed the suggestion to only use two TBSP of sugar and it turned out fine. It was nice and soft and fluffy with just a touch of chewiness. I used all purpose flour as well as I had no bread flour on hand. With these few ingredients it's all about the quality of the raw ingredients and technique. I use an instant read thermometer to get the water temperature correct-too warm and you will kill the yeast. Hold back a cup or so of the flour and add it bit by bit until it is the correct texture, and let it rise fully. My only complaint is actually with the video that shows you how to make this bread. "Form a loaf "does not mean to simply chop the dough in two and stuff it in the bread pan. You need to roll it out into a large rectangle and fold it in thirds (like a letter) then flatten a bit more and roll it up, pinching the seam along the bottom shut and tucking and pinching the ends under. Can't wait to make this again, I would use the full amount of sugar to make a sweet loaf or for making cinnamon rolls, cutting it back to two TBSP for a loaf to use for sandwiches.
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Soft Oatmeal Cookies

Reviewed: Dec. 31, 2013
This was a hit at our house. I did not chill the dough, and just dropped it onto parchment paper. I used 2/3 cup each brown and white sugar to compensate for the 1/2 cup plumped raisins I put in. I don't know how big those walnut sized pieces of dough are supposed to be to only get 2 dozen cookies. I scooped them at about 2 TBSP and ended up with almost 4 dozen cookies.
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Italian-Style Chicken

Reviewed: Jan. 4, 2010
Fairly bland-it needs jazzing up
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3 users found this review helpful

 
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