Debbie Recipe Reviews (Pg. 1) - (16874903)

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No-Knead Artisan Style Bread

Reviewed: Sep. 8, 2011
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.
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16 users found this review helpful

Praline Pull-Apart Coffee Cake

Reviewed: Aug. 6, 2011
3.5 cups of sugar is WAY TOO MUCH for a yeasted Bread. I just finished making the dough for this (it is in its 1st rise now) with the following revisions:1. Cut sugar to 1/2 cup 2. Increase flour to 6 cups (27 oz. by weight) + extra for kneading (about 1/2 cup). This will still result in a very soft, sticky dough, but that's what you want. When you begin kneading, use a dough scrape to help you lift & turn the dough. It will firm up as you knead. Try to resist adding more flour. If you become frustrated working with a soft, sticky dough, cover it with the mixing bowl & let it rest about 10 minutes. You'll be amazed at how much it will smooth out & firm up... then finish kneading for a total of 12 to 15 minutes. Let raise for 45 minutes THEN refrigerate for 1 hour. This firms up the dough even more & makes it much easier to work with. From this point, proceed with the rest of the recipe as is. I'll let you know how my finished coffee cake turns out. With the above tweaks, this was a FIVE STAR RECIPE! Because I am cooking for only 2, I divided the dough into 36 balls (1.5 oz. each) & using six 7.37 x 5.25 disposable pans with covers, added topping to each then 6 balls per pan. After the 2nd rise, I put 5 in the freezer & one in the fridge until this morning. Put it in a cold oven set to 375º for 25 minutes... soft, tender rolls with the right amount of sweetness...PERFECT!
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13 users found this review helpful

Honey Wheat Bread II

Reviewed: Mar. 23, 2011
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.
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21 users found this review helpful

Penne Pasta with Spinach and Bacon

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

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