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Olive Oil Bread

Reviewed: Nov. 12, 2006
Wonderful. Tastes like true European bread that one could get in a bakery or very nice restaurant. For those who had problems with dryness, I used 2 cups of flour to start with, as stated in the recipe, and then added until the dough felt right. Definitely not the entire half cup, perhaps a quarter cup or slightly less. I let it rise about an hour and a half. Also, I had a pan of water at the bottom of the often to provide moisture for the first twenty minutes or so of baking. I don't have anything to mist with, so I relied entirely on that method. Ended up with a great crust and soft tasty inside. All in all, it's pretty addictive, and I feel I could almost eat a whole loaf in one night.
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Vegetarian Moussaka

Reviewed: Jun. 24, 2002
Loved this. Absolutely delicious. I used dry lentils instead of canned, and canned diced tomatoes. I'll definitely be making this again. Even those who don't usually like eggplant and feta loved it.
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