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Recipe Reviews 7 reviews
Italian Bread Using a Bread Machine
I've made this recipe several times and have made the following minor changes. I used 3 cups of AP flour and 1 cup of bread flour. Also added a tablespoon of vital wheat gluten. I made one large loaf instead of splitting into two and cut it crossways for more crunch. Finally, after brushing with the egg mixture, I sprinkled sesame seeds, a pinch of kosher salt, and a mix of garlic powder and Italian herbs on top. I won't change another thing. It's perfect.

1 user found this review helpful
Reviewed On: Nov. 27, 2014
Bread Machine Pumpernickel Bread
Outstanding!! I followed the recommendations of some others and increased the water to 1 1/3 cup, used 2 cups of bread flour and only 1/2 cup of whole wheat, and used the light crust setting. I also reduced the cocoa to 2 tablespoons. I'm also a big believer in using the vital wheat gluten. The result was a very well-risen loaf with a fantastic texture and moistness. I don't see a need to alter a thing on the next loaf from those mentioned above. Can't wait to make a sandwich with some ham, turkey, and cheddar.

2 users found this review helpful
Reviewed On: Sep. 8, 2013
Slow Cooker Pinto Bean Bonanza
Outstanding! I made these pretty much to the recipe, but made the following tweaks. I used a little more bacon, discarded the drippings, and used smoked sausage (browned) instead of the kielbasa. I didn't have dried onion, so used fresh. Finally, I also didn't have green peppers or green onions on hand and I definitely think these beans could have benefited from both. I warmed up some tortillas in a hot pan and spooned the beans in, added a little shredded cheddar, and rolled them up. My only suggestion is to not add any salt until near the end of cooking so they soften up without a 9-10 hour cooking time. I will be making these regularly.

0 users found this review helpful
Reviewed On: Dec. 29, 2012

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