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Recipe Reviews 2 reviews
Amish White Bread
I'd call this "death by sugar". Seriously, most cakes come with 1 to 1 1/2 cups of sugar and this one gets close. I'd suggest decreasing the sugar to the amount of salt of a neutral, standard bread serving, if it is too salty then put 3 tablespoons of sugar but don't dump the whole jar in there :)

1 user found this review helpful
Reviewed On: Jan. 29, 2011
There are a few things that are omitted from the recipe. The egg, flour, yogurt and cilantro mixture that you put on top comes in at the end. You first cook the other ingredients until most of the water has evaporated (reduction) and then when the potatoes are brown and can easily be cut into with a knife, you pour the "hat" of yogurt, milk and flour which then solidifies the meat and potatoes and gives the whole dish a lasagna-like square look. When the egg mixture gets light brown is when the dish is ready to chill and serve. Meat could be substituted, Bulgarians like to do it with a 50/50 mix of veal/pork or lamb/pork.

0 users found this review helpful
Reviewed On: Jan. 29, 2011

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