This is better than bread at a bakery! I've made it twice so far with a few changes. First, I bloom the yeast in warm water about 10 minutes before adding to the flour and salt. I add about five teaspoons of sugar to the yeast mixture to "fuel" the yeast. I added a little less than five cups of flour so that the dough will be on the "sticky" side but not sticking to the bottom to my Kitchen Aide. I let rise in a warm oven (turn oven on for a few minutes and then off and open door of the oven to cool off before putting bread in) and covering bread with a tea towel wet with warm water and wrung out. Roll out extra thin rectangle before rolling into loafs. Sprinkle a little kosher salt on the egg-white wash. Before heating your oven I added two Pyrex 13x9 baking dishes with water half way up the side on the bottom rack of the oven for steam. Be sure to be careful when opening up the oven because of the steam- it will give a rude awakening when opened if not careful (I open oven from the side). I baked about 35 min. total and put butter on the cooling loafs. Amazing!

Reviewed On: Jul. 14, 2011

Finally a recipe that produces a moist puffy Snickerdoodle cookie! I followed the recipe except I added a bit more flour about a fourth cup more to stiffen. I also cooked on parchment paper. Yummy cinnamon- buttery goodness!

Reviewed On: Aug. 6, 2010

This recipe was so easy and tasted soooo much better than what I have bought in the store! I followed the recipe for the most part but I did make some changes based on what I know about bread making. First, I let the yeast bloom in the water and oil that I heated up for 30 seconds in the microwave. I did add additional sugar to the yeast mixture to 'feed' the yeast. I waited for about 10 minutes or so before adding the yeast to the flour, sugar, and salt. After I added the yeast I added the egg. I put the mixture in my Kitchen Aid with the paddle attachment. I added the additional flour until the dough did not stick to the sides. I used the dough hook for about five minutes. I then transfered the dough to a floured silpat and tossed it a bit on the floured pat. Then covered with a bowl for 5 minutes. I rolled out the bread into a rectangle and put it on a cookie sheet. Let it rise using clingwrap sprayed with oil and a clean towel. After rising, I poked holes with a wooden spoon and then topped it with mixture (started before making bread to let flavors blend) of olive oil, garlic, pepper, kosher salt, rosemary, basil, and oregano (fresh) and onion powder and onion salt. Also, Parmesan and Romano cheese and a little red pepper flakes. Spread into bread and let it cook for 15 minutes. Let it cool and enjoy! My husband and I have eaten half of the bread already!

Reviewed On: Jul. 25, 2010