Gramma Gucci Recipe Reviews (Pg. 1) - (16517982)

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Gramma Gucci



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Reviewed: Nov. 20, 2010
I give this recipe five stars BUT I would like to know if the author forgot the salt and also forgot to say to let the dough rise for 30-45 minutes before proceeding to braid or is it really correct as is....? because it sure doesn't work if you use the recipe as it is written here. I knew enough to add the salt and to let it have a first rising but my daughter didn't and hers turned out tasteless and hard.(I forgot to tell her about my changes when I sent her to this site for the recipe.. oops!) Otherwise it is an excellent bread! Very soft and fragrant! Mmmmmm!
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Jan. 7, 2011
Years ago I had an amazing recipe for banana bread but I loaned the recipe card to a friend and she lost it and I have been trying to duplicate the recipe ever since with no luck. UNTIL NOW!! what a great recipe! I made it with two cups of Splenda (I am diabetic) and 2 cups of whole wheat flour and everyone in the house loves it. I have to hide it to be able to have any Lol! Dense,moist and fragrant....the best!
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Pork with Peaches Stir-Fry

Reviewed: Nov. 21, 2012
Absolutely delicious! I don't usually rate a recipe if I have changed it but all I did was leave out the lemon and I didn't have time to marinate. Not that I figured the lemon would hurt it, I just didn't have any on hand. Other than that I followed the recipe and it was leftovers out of a huge pan full(my nephew and his buddies made sure of it.) I took another reviewer's suggestion and served it with coconut rice and I will be making this often! Super easy too!
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Photo by Gramma Gucci

San Francisco Sourdough Bread

Reviewed: Mar. 8, 2013
This is a great recipe although I am not an authority on SF Sourdough bread. The texture is great and the flavor is nice but I think I might put only one tbsp of sugar next time because I like a more sour taste. My starter is 2 months old and works well so I decreased the yeast to one scant teaspoon but increased my starter to 2 cups.(Just increased the rising times) I have never made sourdough with milk but it makes a nice soft fluffy bread. I made 2 baguettes and one round with onion topping, sauteed first as another reviewer suggested and it is amazing!! Also I slashed the tops first before the final rising instead of just before baking and I am very pleased with the results. The round usually sinks a bit after slashing and often results in a much flatter bread no matter how careful I am. Slashing before the final rise gave me a beautiful high loaf! I will definitely use this as one of my regular recipes thank you.
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