YESS! I played around with this a couple of times and used some of the other reviewers suggestions, and finally came up with a perfect loaf of sandwich bread. or serve a nice, warm, buttered slice w/ soup. Delicious!! SO here's what I did (based on other reviews): 1. Used butter instead of shortening (and put it in w/ the wet ingredients). 2. Subbed 1/8 cup warm milk for 1/8 cup of water, because i didn't have milk powder. 3. Used 1 cup of unbleached bread flour and 2 cups whole wheat. 4. Added 2 TBSP of wheat gluten and mixed dry ingredients (except yeast and salt) before putting in the machine. 5. Cooked on the white bread (basic) setting & light color, as someone recommended. It turned out PERFECT. Perfect height, shape, texture, and great flavor. Hearty but still soft. I am going to try upping the whole wheat flour 1/8 cup at a time, as I'd like to do 100% WW but it never seems to make a very good loaf for sandwiches. Thanks everyone for the tips!

Reviewed On: Apr. 10, 2010

My husband and I really enjoyed this dish. I had organic, free range, boneless skinless breast and really wanted a dish to take advantage of this premium chicken! I just followed another reviewer and cut a hole in the side of the breast and stuffed it. I used gorgonzola and feta because i didn't have goat cheese, and i think next time i might even completely substitute gorgonzola for the goat cheese. Make sure to keep basting if you use skinless, because the chicken did get slightly dry - i might cover in foil for most of the cooking time next time. Altogether satisfying and yummy, plus I think that after you cook it a couple of times it will be really easy without even needing to reference the recipe much. This is definitely going into the rotation.

Reviewed On: Apr. 6, 2010