Bratwheat Recipe Reviews (Pg. 1) - (18728408)

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Cinnamon Bread II

Reviewed: Apr. 10, 2005
This was my first bread machine loaf. Even though the center crust bubbled and collapsed while baking, I still liked the outcome---a soft, but dense cinnamon-flavored bread. This would go well smeared with butter/jam or made into French toast. If I were to eat it on its own, then I'd try to make it sweeter. (I did use 2 TSP cinnamon like the others.) Stored in a Ziplock bag, the bread stayed soft for a few days.
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Cooking Light magazine's Zucchini Bread

Reviewed: Mar. 29, 2004
Using applesauce as a fat substitute sometimes makes my bread products rubbery, but not with this recipe. The bread was delightfully moist, dense and flavorful. I even used half white, unbleached flour and half whole wheat pastry flour. I also added a 1/4 TSP ground nutmeg and 1/4 TSP ground ginger along with the 1 TSP cinnamon and left out the vanilla extract all together. This recipe yielded 5 baby loaves, baked at 350 degrees F for 30 minutes only. The bread was even tastier and spicier the next day. I never need to bake a full-fat version again. :):)
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