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Pumpernickel Rye Bread

Reviewed: Jan. 11, 2010
After trying the popular rye bread recipe yesterday and failing miserably, I decided to try something with more flavor. My first loaf of this turned out DELISH! I read through all of the reviews before beginning and basically took everyone's advice. Here are the changes I made: *I brewed 2 shots of espresso then diluted it with water to get my 1.25 cups of warm water. I then dissolved a generous 1.5 Tbls molasses in it. Checked the temp, added the yeast and whisked. (subbed all this for the instant coffee and plain ol' water) *I only had Ghirardelli sweetened cocoa, so I used 2Tbls of it instead of the dry milk powder & unsweetened cocoa powder. *I also added about 1/4 tsp each of grated nutmeg & ground clove. *In addition to using 1/4 c. bread flour, I added 3 Tbls wheat gluten. I don't have a bread machine, so I did it all by hand. The first rise looked ok, but the second rise wasn't as obvious. I also flubbed and forgot to add the veggie oil until I was halfway through with kneading, but I added it as soon as I realized and it seemed to be fairly forgiving. Dusted the pan with cornmeal, scored an X in the top, & sprinkled the loaf with brown sugar. It baked for 40 full minutes, but probably would be perfect with 45. Not impressed with the size, but the texture and flavor are excellent!
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Spiced Yogurt Pound Cake

Reviewed: Jul. 10, 2010
Perfect!
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3 users found this review helpful

Amazingly Good Eggnog

Reviewed: Jan. 2, 2012
After reading the reviews, I decided to temper the eggs with the hot milk. I also used 3 cups of half and half with 1 cup filtered water. I also added a few cardamom pods along with the spices. Next time I'll add some star anise, too. Served it non-alcoholic with a choice of Myer's dark rum, Sailor Jerry spiced rum, or brandy. Everyone loved it! It was the best I've ever had and an easy recipe for my first time making eggnog. I'll definitely make it again. Thank you for the recipe, this made my holidays!
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2 users found this review helpful

Challah I

Reviewed: Jan. 12, 2010
Oh goodness, this was the best yet! The crust was perfect and golden, not too dry with just the right amount of chewiness. Will definitely make again and again.
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