Susan Brooks Recipe Reviews (Pg. 1) - (13339402)

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Susan Brooks




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Amish White Bread

Reviewed: Dec. 14, 2010
This recipe is pretty much foolproof. Once you get past the "My water was too hot, I forgot to add sugar, my water was too cold" issues that come along with self-learning how to proof yeast, it's pretty easy sailing. I read a few articles about breadmaking before I tried it out, and I had no problems with it. I let it rise for about half an hour after the first hour it's suppose to, I just kept letting it rise. Also, I found that working on an electric heating pad (Like to keep your feet warm) made the yeast proof well and made the dough rise excellently. It also made it easy to control the temperature; not too hot or too cold. Just a thought for anyone who's having trouble. For even more control, you can use a candy thermometer to keep track of the temp of the dough. It helps me at least.
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Alienated Blueberry Muffins

Reviewed: Dec. 1, 2009
I tried it, and I think what really threw me off is this is not what muffin batter is supposed to be like. You have to completely over mix it, and I still had to add extra flour to make it not watery, which throws off the texture of the muffin. (Muffin batter is supposed to be just moistened, not like pancake or cake batter.) It was too sweet for me, which it saying something, as I eat pure sugar sometimes. It has some redeeming qualities, and it might be repairable if I had time to work on it, but personally, I'll keep looking for a better recipe.
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