Becky Recipe Reviews (Pg. 1) - (11654854)

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Pumpkin Gingerbread

Reviewed: Sep. 27, 2011
First bake was the exact recipe as posted. a bit dry and not enough spices. I had frozen pumpkin so like another reader i had left out the water. Second bake. Doubled all spices except cloves...for ginger i did 2 tsp dried and 2 tsp grated. Added two heaping TBSP of ground flax seeds, did 1.5 cups white whole wheat, 2 cups AP. Cut oil to 1/2 cup and added 1/2 cup yogurt. cut sugar to one cup granulated, one cup packed. Again left out the water because my homemade frozen pumpkin is more watery than canned. Added 1 cup chopped walnuts. This batch came out GREAT. two big loaves, baked at 330 for one hour. toothpick just barely comes out clean. Baked in clay loaf pans so that may help with keeping the sides from getting overdone....due to the adjustment to the recipe i give it a 4..but it was a good base to work from, and the comments helped with where i needed to tweak for my own taste.
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Jalapeno Cheese Bread

Reviewed: Sep. 3, 2010
Excellent recipe. I made this last night. I altered the following based on other reviews: used a full 1.25 cups of fresh diced jalepenos (seeds/ribs removed). used olive oil instead of veg. oil. Had two blocks of 8 oz each hard white cheddar. One i cubed very finely the other i grated coursely. I had a sourdough starter i was restarting so i had about 1.5 cups of that i threw in and cut back on yeast to about equiv of a little less than 2 packs..maybe 4 teaspoons. It took about 1.5 hours to rise in my warm kitchen. I mixed with kitchenaid on speed 2 for 5 minutes (which could barely contain the dough at this point). this made 3 HUGE loaves...(the sourdough made the batch bigger..but the crumb was so moist and open). 2-8 1/2 pans and one Pampered chef loaf pan which is at least 9 x 5? EXCELLENT recipe...i will return to this one as a favorite.
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Parmesan Herb Bread

Reviewed: Feb. 17, 2010
Super bread! Used romano cheese and whatever I could snip off in my Aerogarden. This turned out beautifully..if not a bit big in the 2 qt. casserole. I imagine any low moisture cheese would work well. This was a great and simple recipe that can be tweaked to your hearts desire. The best thing is one rise and no kneading so there is little room for MESS and error.
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