Becky Profile - (13416125)

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Recipe Reviews 8 reviews
No-Knead Artisan Style Bread
I have made this recipe many times, and once you get the hang of how the dough should look and feel when you're mixing it, it becomes a really reliable recipe. Here are a few tips I've learned: 1. The brand of flour that you use REALLY makes a difference. Spend some more money on a good flour, and it makes all the difference between a flat shapeless thing and a round plump loaf. I suspect that many of the bad reviews are due to using cheap flour, which just doesn't bind and hold it's shape as well. 2. Instead of flouring everything, I learned that buttering a clean bowl and letting your dough rise in that overnight allows it to release from the bowl without popping the bubbles (olive oil won't work, I tried). I drop it out onto parchment paper, let it rest 30 minutes while my pot preheats then put the parchment paper and all in my preheated pot. Super easy. 3. Also, you can use this recipe for pizza crust. Mix it up as normal, then stretch it out onto a buttered pizza pan (not stone) right away, no rise time in the bowl. Brush with olive oil so it doesn't dry out, and let it rise for a few hours. Top with whatever you want and then bake near the bottom of the oven at 450 for 12-20 minutes. Yum! If you like a crispy bottom, prevalent the crust for about 7-10 minutes before adding the toppings.

4 users found this review helpful
Reviewed On: May 12, 2014
Ice Cream Kolacky
These are incredible--everyone asks for them at Christmas! Love. My only tip is to make the most out of the first time you roll the dough--the second roll-out is not nearly as good.

2 users found this review helpful
Reviewed On: Sep. 16, 2011
Homestyle Turkey, the Michigander Way
Everyone raved about this turkey. Wonderful breast meat, and I'm usually a dark meat kinda girl. I usually use a bag, just so I don't have to baste. I'm making a turkey breast today and using this same recipe, soooo good!

0 users found this review helpful
Reviewed On: Sep. 16, 2011

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