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Best Bread Machine Bread

Reviewed: Feb. 16, 2013
Excellent recipe. The recipe tends to over-proof in the bread machine, even with 1 1/2 tsp of salt. Over-proofing results in a loaf that doesn't rise (or may even collapse) during the bake cycle. I add 1 tablespoons of vital wheat gluten (70%) for a more chewy texture. I get best results using the dough cycle on my machine and baking the loaf in the oven. After using dough cycle, I gently knead to remove air pockets and shape the loaf (on a floured surface to prevent sticking). I put the loaf in a greased pan, score the top of the loaf and lightly brush with melted butter (oil is also fine, just doesn't have the same flavour). I cover the pan, leave it in a warm spot for 25 minutes and then bake at 350 for 35 to 40 minutes. The loaf will rise considerably in the first 15 minutes of baking. If I use the bread machine for the entire process, I stop the second raising cycle 10 minutes early and then use the bake cycle.
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Whole Wheat Honey Bread

Reviewed: Jun. 2, 2012
I made this recipe and followed the advice of other reviewers. I substituted 1/8 cup of milk for the dry milk powder and used 1 cup of white bread flour. I used stone ground hard whole wheat flour. The bread rose beautifully and had a very nice texture. My family found the bread to be a bit too sweet. Next time I will reduce the honey by half.
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Butter Flaky Pie Crust

Reviewed: Jan. 29, 2009
Practice makes perfect. The first time I made this recipe I didn't sufficiently chill the butter or the water. Dough was okay but greasy. The second time I made sure the butter and the water were ice cold and I chilled a stainless steel mixing bowl to make the pastry. The results were amazing!
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To Die For Blueberry Muffins

Reviewed: Jul. 31, 2006
I made the recipe omitting the streusel topping. Although the batter was quite stiff, the muffins turned out tender and moist. Next time I will add a bit of lemon zest or cinnamon for additional flavour, substitute 1/2 cup whole wheat flour for 1/2 cup white flour and reduce the sugar by 1/4 cup. This is a very quick and easy recipe to make.
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Creamy Rice Pudding

Reviewed: Mar. 24, 2004
I tried the recipe twice. First time with long grain rice and 1% milk. The result was okay, but more chewy than I wanted. Second time I used a medium grain rice (Calrose rice) and 2% milk. The result was fantastic- both taste and texture!
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