RachelC Recipe Reviews (Pg. 1) - Allrecipes.com (13921687)

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French Baguettes

Reviewed: Feb. 3, 2012
Excellent. Changes: I made these completely by hand. Combine the yeast and sugar with the lukewarm water (about 80-85 degrees F) and let it sit there, allowing it to "proof" for 5-10 minutes. The yeast/water/sugar mixture will look frothy when it's proofed. Pour the yeast/water/sugar mixture into the flour and salt. Mix it with your hand until all the dry parts are moistened, then knead on a clean floured surface. Some people say to knead for 10 minutes, other people say to knead 850 times. Let it rise about 30-60 minutes until doubled, then punch down/flatten the dough with your hands. Cut dough in half with a pizza wheel and form into two baguettes. Allow it to rest/rise again and then cut slashes into it right before you put it in the preheated oven. I skipped the egg wash. I also threw some ice cubes/ water into the bottom of the oven to create steam right before I put the baguettes on the preheated baking stone. The moisture in the oven helps for some reason. Delicious!! You definitely don't need to use an electric mixer. I think making it by hand is a good stress reliever. Also.... let it rest after you bake it for a minimum of 20 minutes.
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Apricot Beef Stir-Fry

Reviewed: Jun. 29, 2009
Used fresh apricots, pitted & cut into quarters, and cut the cherry tomatoes in half. Served over whole grain brown rice. Very tasty!
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Challah I

Reviewed: Feb. 10, 2012
Yum! This bread was delicious, like eating a fluffy pillow made of bread. I followed the recipe proportions exactly. I made the following adjustments: -Water temperature was about 95 degrees F. -Used bread flour instead of all purpose flour. -Added salt during the flour mixing portion of the recipe, just to ensure it wouldn't counteract the yeast too quickly. -Used regular eggs for the dough, but for the egg wash on top of the bread, I used yoke only plus a spoonful of water (no egg whites). -Baked on parchment paper on top of preheated baking stones. I put a little vegetable oil on the parchment paper to ensure the dough would not stick. -At 375 degrees, it only took 22 minutes to bake properly. Allowed bread to cool for an hour before I sliced it. This made two very large loaves. I had to preheat two baking stones in the oven, otherwise there would not have been enough space. I watched a couple of videos on YouTube to see how people braided the loaves and decided to do a 3-strand braid. Perfect!
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Pastry for Double Pie-Crust

Reviewed: Sep. 21, 2009
I used whole wheat flour to keep it a little healthier for a no-sugar-added pie filling. Kept the rolled-out dough in the fridge until I was ready to add the pie filling. It baked perfectly, and using whole wheat flour added a nice flavor.
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