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No-Knead Artisan Style Bread

Reviewed: Mar. 23, 2011
I agree with the reviewers who say NOT to take the pan out of the oven, but just to pour the bread into the pan. If you don't have the right pan--and you need one with a thick surface to prevent the bottom from burning, you can pour the roughly shaped dough onto a preheated pizza stone, and invert a large pot over the top. Still get the amazing crust, and the minimal handling keeps the awesome texture.
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Honey Whole Wheat Bread

Reviewed: Nov. 30, 2010
This bread would have gotten five stars, but I increased the salt by 1/3 tsp, and it's still a little bland. I'm thinking that that for a loaf this size (2 lbs, btw) that at least 1 1/2 tsp would be better. The need for more salt aside, this is really good! I'm not fond of molasses, and had none in the house, so I increased the honey to 5 tbsp because it's sweeter than molasses. I would NOT take a chance on making it on the delayed setting d/t the volume of water. But it's the extra water that helps it be moist, even with the four cups of whole wheat flour. All in all, with the changes, I WILL be making this again!
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4 users found this review helpful

Stuffed Zucchini I

Reviewed: Sep. 3, 2010
Such a great way to use those zucchini that "get away" from you in the garden. One big one made dinner for us. I do think that either a smaller amount of breadcrumbs or a slightly shorter cooking time would make the filling more moist. And I probably added more Parmesan than called for, in order to have enough to brown on top. The only thing missing was some fresh ground pepper--but I added it, because how can you cook without ground pepper?
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5 users found this review helpful

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