Minnesota Chef Recipe Reviews (Pg. 1) - Allrecipes.com (12019751)

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Brioche

Reviewed: Jan. 2, 2011
This was an outstanding bread. It was soft and buttery, with a just-shy-of-firm crust. I substituted bread flour to get a firmer dough. I kneaded it with a stand mixer equipped with a dough hook, which took most of the work out of it, and also resulted in a nicely spongy, tight crumb.
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Clare's Whole Wheat Potato Bread

Reviewed: Nov. 22, 2012
I went with a white-flour version of the recipe, replacing all of the wheat and AP flour with bread flour. I upped the honey to 1/3 cup. I added an extra packet of yeast. In addition, I proofed the yeast with a mixture of all the wet ingredients, plus the salt. It was a big hit, and the family loved it. It had a fluffy texture and just enough sweetness to set it apart from an ordinary white bread.
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The Best Chili I Ever Ate

Reviewed: Jan. 2, 2011
This is a magnificent chili that will never disappoint. A real crowd-pleaser.
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