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.

Reviewed On: Sep. 16, 2011

I have FINALLY figured this one out. I was having trouble with the loaf not rising correctly and being very dense. Perhaps it's my bread machine, but this is what I do...a little unconventional, but it's what works for me. I proof the yeast in the 110 degree water with the honey in the bottom of my bread machine pan (yes, I know you're supposed to add yeast last, but this allows it to start its work a little early). I proof it until the yeast starts to float to the top. Then I add oil (I use olive oil, not shortening), and the rest of the dry ingredients on top of the liquid, ending with the salt on the top. I add the 3 tablespoons gluten, as well. I use the basic setting on my bread machine, light crust. This is what works for me. Like I said, maybe it wasn't working as written because of my machine, but I thought I would share, in case someone else out there was having the same problems. This produces a light, flavorful bread that people love. And if you make a basil butter for it, you'll be in heaven!

Reviewed On: Dec. 11, 2009

This is now my standard Chocolate Chip Cookie recipe. I add the 1/2 tsp. of cream of tartar, because I like pretty cookies, but sometimes I don't add it and they're still great.

Reviewed On: Nov. 2, 2009