I baked this bread on the Pizza Stone. The Stone helps to make an even crust on the bottom. I pre-heated the oven on 500 for 30 minutes with the stone INSIDE. Then I lowered the temperature to 375 and I added the bread on parchment to bake for 45 minutes. If you don't have the stone bake it for 375 for 45 minutes. It makes a wonderful bread! Very soft inside and perfect to eat with soups, salads, or sandwiches.

Reviewed On: May 30, 2012

I am Brazilian and I tweeked this recipe to make it easier and less fat. I added only 1/2 tsp of salt. I used no fat greek yogurt and Low Fat Crumbled Feta Cheese. I did NOT use water and I did not boil anything. I simply mixed all the ingredients. The trick to make it puff is to really knead it. Without water it makes a very thick dough that you can knead some more and then roll into little balls. It takes only 15 minutes baking on a greased baking sheet. Do not let it brown.

Reviewed On: Jan. 25, 2012

I added a few changes based on what I read. - 1/2 cup of Splenda(instead of Sugar) - 1/2 cup of Sugar free Mapple Syrup - 3/4 cup of raisins that had been soaking in Rum - 1 tbsp of the rum that soaked the raisins - 1 tbsp Mapple Extract - 1 tbsp Orange extract - 1 tbsp Lemon Extract - 1 tbsp Vanilla imitation - 1 tbsp Orange zest(whole orange) - 1 tbsp lemon zest(whole lemon) - 1/8 tsp cardamon - 4 drops orange oil - 2 cups of chopped dried fruits (prunes, dates, apricots) I heated the 2 cups of dried fruits with water and I used this water instead of regular water to add taste to the bread. Then I chopped the fruits to use later in the bread.I found that this raw dough can be stored in refrigerator in a tupperware with lid for about 3 days. I used 5 cups of flour. The dough was indead a bit sticky but I wanted the bread to keep some of the moisture. To make it easier to handle-AFTER IT HAS RISEN-I put the dough back in refrigerator for(minimum)of 3 hours. Cold dough is easier to manipulate. Then let it rise again for about 2 hours till it gets back to room temperature and doubles its size.I baked the bread in a small metal bucket (Walmart Home N Garden). I covered the bucket with parchment paper and sprayed it with butter spray.Yes, this bread takes some time between rising and baking. But if you want it to be tasty you have to be patient so it will acquire all the fruity taste.This recipe is a keeper!

Reviewed On: Dec. 26, 2009