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Whole Wheat Beer Bread

Reviewed: Aug. 27, 2013
Very easy and good, but crumbly. I've made the recipe exactly as written, and also switched it around a few times. Most recently I've used self-rising flour for the all purpose flour, and cut the baking powder and salt in half to reflect that. I use brown sugar Spenda blend. I generally mix the dry ingredients and add about a 1/2 cup of toasted wheat germ, then the beer. Then I divide the mixture among two smaller pans or three mini pans. I tend to add different mix-ins to some....about 1 tsp crushed rosemary and 1 tsp crushed instant minced onion, or 1 tsp crushed dill, or 1-2 tsps bacon bits (in a seasoning blend or not). All have been very good; the rosemary and onion is my favorite. In the smaller pans I cook the bread about 10 minutes less. My only criticism is that the bread is crumbly, even when made with no changes. I'd like it to be a bit more fine textured, but maybe the crumbliness is in the nature of beer bread?
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Healthier Buffalo Chicken Dip

Reviewed: Feb. 2, 2014
This was very good. I used two boneless skinless chicken breasts (about 10oz each), diced and sauteed in a bit of olive oil, with garlic powder and onion powder liberally sprinkled on, and cut the hot sauce to 1/2 instead of 3/4 c. It still had a slight kick; for us, any more would have been too much. It was really good with celery. Also, it seemed so thick that I added about 1/c of water, a little at a time, till I got more of a dip consistency. For four people the quantity was way too much, so I'd cut it in half if I made it again. One downside is that it needs to stay warm, and should be in a wider shallower container, a chafing dish or a wide crockpot. We didn't have those, so kept it on the stove, which meant it wasn't very convenient.
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