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Recipe Reviews 3 reviews
No-Knead Artisan Style Bread
I, too, have been making this bread for several years & it is WONDERFUL!! It also makes great pizza dough... I just decrease the water to 1 1/3 cups & flatten the ball out in the pizza pan & let it rise for about 1/2 to 1 hour. Also makes great ciabatta bread! Just 1/2 the dough, stretch each out into long, thin, flat loaves, let rise on a large piece of parchment paper, then make deep dimples all over the top just before putting in the oven. No need to cover them during baking.

14 users found this review helpful
Reviewed On: Sep. 8, 2011
Honey Wheat Bread II
I bake a lot of bread & have found that the most reliable way to measure flour is by weight. 4.5 oz. = one cup. Using this method will keep you from adding more flour than the recipe intends. If you have no way of weighing the flour, lightly spoon the flour into the measuring cup & gently level without compressing the flour. Also, don't feel you must use all the flour the recipe calls for. Once it has a soft consistency & has lost the tacky feel, you've probably added all the flour you need.

20 users found this review helpful
Reviewed On: Mar. 23, 2011
Penne Pasta with Spinach and Bacon
For those who complained that this was watery... Don't sauté the spinach! Put it in a large colander & when the pasta in done, pour the hot pasta water & pasta over the spinach. This wilts it perfectly. Then toss with the rest of the ingredients. I served this with sautéed scallops. Yummy!

19 users found this review helpful
Reviewed On: Feb. 4, 2011

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