cathianne Profile - Allrecipes.com (16729277)

cook's profile

cathianne


cathianne
 
Home Town:
Living In:
Member Since: Jul. 2010
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 10 reviews
White Bread For The Bread Machine
This was very fast and very easy. I gave it 4 stars instead of 5 because: a) while it's tasty enough, it's not outstanding - just a really good loaf of sandwich bread for the family's lunches and b) I reduced the salt to 1 t and the yeast to 2 t. I didn't try it as written - I don't use more than a t of salt in a loaf and I don't use that much yeast with only 3 c of flour. It rose perfectly with these quantities so if you're not a fan of salt or yeasty smells, you don't lose anything in the rise by reducing these (in fact, it smelled great). I kept the sugar as-is despite some of the reviews. I guess it's a matter of taste - this didn't taste too sweet at all. Just right.

1 user found this review helpful
Reviewed On: Mar. 1, 2013
Traditional White Bread
I halved this recipe and threw it in my bread machine on "basic." It's great. My 4-year-old loves it. It tastes a bit like sourdough, which for me, is a good thing. I used melted butter instead of lard. I was concerned by how the top of the bread looked when it came out - it looked like it was going to be soft and doughy. But it wasn't - just-right on the inside and crisp crust on the outside. Took me about 5 minutes to make, which is the best part of all...

0 users found this review helpful
Reviewed On: Oct. 28, 2012
Boston Brown Bread I
This is a great recipe - so ridiculously simple, which is a good way to guarantee that you'll get the same results every time. I've done some experimenting. The first is that I've never made it with buttermilk. My son is allergic to milk, so I substitute a teaspoon of vinegar in soy milk. It works perfectly. I have also taken to subbing out one of the cups of ww flour for a cup of rye flour. I use a combination of black strap and full flavor molasses. That may sound potent, but my son is only 3 and I have to cut him off. He'd eat the whole loaf. Speaking of loaf size - I've also divided this into two pans and cooked for 45 minutes. We have a friend with a milk and egg allergic son, so we like to share a loaf with them.

2 users found this review helpful
Reviewed On: Jan. 15, 2012
 
ADVERTISEMENT

In Season

Leftover Central
Leftover Central

The hard work's over, now celebrate the leftovers.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States