Kristi Recipe Reviews (Pg. 1) - Allrecipes.com (13223383)

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Sour Cream Potato Rolls

Reviewed: Dec. 18, 2010
OK, but somewhat disappointing. Potato Rosemary Rolls had better flavor & consistency.
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Amish Bread

Reviewed: Nov. 27, 2011
I would give this 5 stars save for my particular bread machine (Zo X20) which tends to darken/thicken crusts of breads calling for higher sugar/milk/egg content. This is a reliable sweetish white bread with a wonderful flavor/texture. Reminiscent of the old Monk break sold in the 60s for sandwich bread. This would probably be a superior recipe for use in a pullman pan. Next, I will make this on dough setting and bake in oven. Regardless, this recipe is a definite keeper.
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Seven Grain Bread II

Reviewed: Nov. 27, 2011
Need to add some gluten to this bread to assist in proper raising/elasticity. I used molasses in place of honey. Also replaced part of the water with mango juice. Used dough setting on Zo-X20 machine and baked in over to avoid heavy crust. This recipe is a keeper. Very good flavor, very good texture - wonderfully chewy.
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Chicken and Dumplings II

Reviewed: Jan. 20, 2012
I absolutely prefer light & fluffy dumplings! I'd lost my buttermilk dumpling recipe and was so happy to find this recipe. Even lighter would be using White Lily self-rising flour with real buttermilk - but these are light enough! I'm not a gummy, sticky dumpling fan - those things are lead in the belly.
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Sourdough Starter I

Reviewed: Jul. 31, 2012
This sounded like the starter a friend of mine had spoken of in memories of her grandmother's bread making. I have now baked my first loaves (using Becky's Sourdough 1 recipe). My starter didn't do much bubbling and was very much liquid, but I took a cup of it and proceeded with the recipe. The result was not a dough that was kneadable, so I simply let the machine knead the batter for 10 minutes, poured the result into 2 loaf pans and baked. The end result was a sweetish sour loaf with a tight texture. My friend said it was close to her grandmothers, but was a bit more dense and a little less sweet. So - next time, I'll feed the starter with a bit more sugar and when I use it with the recipe, I'll increase the flour so that I end up with a more kneadable dough and see what happens.
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Sourdough Bread I

Reviewed: Jul. 31, 2012
I made my first 2 loaves using this recipe and the corresponding starter (potato flakes). I followed the recipe precisely. The dough actually never became a kneadable dough, more like a batter. I put the batter into my bread machine and simply set it to knead 10 minutes, then poured the contents into 2 loaf pans and baked. The result was a decent loaf of bread - dense, sweetishly sour. The next time, I will add more flour for a kneadable dough and see what happens.
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High Flavor Bran Bread

Reviewed: Jul. 31, 2012
Very good flavor. A recipe that can be played with and still have good results. A wonderful way to use up left over cereal.
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Dark and Sweet Rye Bread

Reviewed: Jul. 31, 2012
I've been looking for this type of bread since experiencing the Squaw Bread from St. Augustine's Whole Earth Bakery. This recipe comes very close to their bread. I'll be tweaking this recipe - the secret is in the pureed raisin mixture and molasses. Very much worth making!
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Rye Beer Bread

Reviewed: Jul. 31, 2012
Such a tasty bread! I added a variety of seeds (pumpkin, sunflower, millet, etc.) rather than caraway. In reading through others' experiences, I got some great ideas. This is a "keeper" recipe for me. I am a non-beer drinker and was clueless as to what to use - I got the one and only beer item sold singly - Magnum 32. The bread turned out just fine - but I am going to use some of the other suggestions for a perhaps less strong beer taste. Although - I actually found it quite tasty.
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