I guess I better carve out the extra time each weekend to make these loaves! I don't think we'll be buying quite as much bread at the grocery store. This recipe was fantastic! I baked them in my stoneware loaf pans from pampered chef which are well worth the 19.50 each. They give the bread a crispier crust. 8/25/10 Still love this recipe but have to leave the bread in the full 35 minutes and sometimes longer to ensure it is not doughy in the middle. This is a common issue I have with stoneware. However, the crust is totally worth it. 4/12/11 I now double the recipe to make two loaves which extends the baking time to 55 - 60 minutes. I also increase the sugar to 2 Tbl and use 1 cup of regular milk in place of the evaporated milk. Also, tonight I punched out the dough in a square, sprinkled it with cinnamon sugar and raisins and rolled up. Then I placed it in my bread pan and let rise as usual. It was AWESOME!
Was this review helpful?
1 user found this review helpful
I guess I better carve out the extra time each weekend to make these loaves! I don't think...