JB Recipe Reviews (Pg. 1) - Allrecipes.com (13239746)

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Amazing Whole Wheat Pizza Crust

Reviewed: Feb. 8, 2011
I'm a beginner baker and I'm pretty lousy. I made a variation of this where I used 2 cups of bread flour and 1.5 cups of whole wheat flour. I used the dough to make calzones. It was FABULOUS! Thank you! This one is a keeper!
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High Temperature Eye-of-Round Roast

Reviewed: Nov. 13, 2010
After the 2.5 hours I had to turn the heat back on because it was only 130 degrees inside. Once it reached 145 it was still tough like a brick.
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Cinnamon Belgian Waffles

Reviewed: Feb. 14, 2010
Our waffle iron doesn't have temperature control. These waffles have a very egg-y texture. They're very moist and spongy. These are not like a typical waffle flavor. The recipe says to cook them until no more steam comes out. Mine never reached a point where the moisture had been cooked away enough for the steam to stop coming out. They were dark-golden and crisp on the outside when I first took them off the waffle iron, but after 2 minutes the inner moisture made them just barely crisp. If I had cooked them longer, I'm afraid they'd be burnt on the outside and rubbery on the inside. We found them enjoyable, but if I made the recipe again, I'd only use 1 egg in the batter and I'm not sure if I'd go through the trouble of separating the egg and whipping the whites and folding them into the batter. If you like crepes, custard and other spongy, egg-y foods, you will love this waffle recipe.
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Perfect White Bread

Reviewed: Mar. 22, 2009
I couldn't get all 6 cups of flour in. By 2.5 cups it was beyond stiff. The next cup of flour just made dry crumbles that wouldn't join the dry wad of dough. (I omitted the remainder of the flour.) Kneading couldn't incorporate the dry lumps into the main lump. I'm attempting to make it rise now, but I am not hopeful. This must be a recipe for seasoned bakers/cooks.
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