TheBritishBaker Recipe Reviews (Pg. 1) - Allrecipes.com (13494664)

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TheBritishBaker

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Bread Machine Pizza Dough

Reviewed: Sep. 29, 2009
This was the first pizza dough I have ever made in the bread maker. I followed the ingredients but did change how I made this a little. I did find the dough to be very sticky and quite difficult to handle. I kneaded it with some extra flour and then left it wrapped in a warm place to rise for about 15 minutes. I then rolled out the dough and lined the pizza pan. Did not use the olive oil, but cooked the dough in the oven for 5 minutes before adding the topping. My family loved this pizza and I will certainly be using the recipe again. Thank you for sharing!!!
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Bread Machine Bagels

Reviewed: Sep. 30, 2009
I have made these bagels several times now and they always turn out wonderful. Like most other people recommended I have increased the water to 1 1/8 cups and halved the quantities of both sugar and salt. I found that watching the bagel rolling video on YouTube was a great help, but I now cheat and use a medium cookie dough cutter to cut the bagel and then a very small round cutter to cut out the whole in the middle, to almost perfect results. I do find that the whole process takes a little too long to make from start to finish for breakfast, so I started freezing the dough. I make the dough as usual and cut in to shape, but before allowing the dough to rise. I place the bagels on a baking tray and freeze. Once the bagels have frozen I transfer them to a plastic container, using wax paper in between the layers. (I can usually get 3 layers in my containers). Then I can take out the desired number of bagels and thaw them in the microwave for 50 seconds on full power. I then let them rise in a warm place for 20 minutes. (I always heat the oven to 200 degrees for 2 minutes, before turning the oven off and placing the dough inside to rise). Then continue with the rest of the recipe, I boil each bagel for 1 minute on each side, glaze with the egg white and then cover with Asiago cheese and bake for 20-25 minutes, perfect!!!
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Naan

Reviewed: Oct. 9, 2009
Wow I was just so impressed with this very easy to follow recipe. I decided to make the dough in my bread maker. I dissolved the yeast in the warm water first, added this to the bread maker, and followed by the milk and egg. I then proceeded to add the dry ingredients and four large teaspoons of garlic. I then followed the recipe as stated, cooked on the electric riddle, but brushed lightly with olive oil instead of butter. They came out so well, tasted delicious too. My family was delighted!!
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Bread Machine Rolls

Reviewed: Oct. 9, 2009
I have made these rolls, so many times now. They are great. I have frozen the dough, pre shaped as recommended by an earlier review, its a great idea, but I do find the dough does not rise as much as when you make them straight from scratch. I have now stared to brush the top of the rolls with milk, instead of egg. It seems to have a more crunchy finish and I would prefer the finished colour. I know I will be using this recipe for a long time!
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4 users found this review helpful
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Banana Crumb Muffins

Reviewed: Oct. 9, 2009
These muffins are just so delicious, but I have made a few changes. For one batch I used ½ measure of white sugar and ½ measure of light brown sugar in the mixture. The 2nd batch I made I added, 4oz of chocolate chips and 2 tablespoons of cocoa powder. Both batches were absolutely gorgeous and I will certainly be making them again. I think it was the crumb topping that just finished them off, and made them taste superb.
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5 users found this review helpful
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Savory Bubble Bread

Reviewed: Oct. 13, 2009
This bread made such a good impression on my family. Like most other reviews I found the dough to be incredibly sticky once it came out of the bread maker. I kneaded it with a little more flour to make it a bit easier to handle. I used my own Italian herbs, minced garlic and Parmesan cheese for the topping, I added this to the melted butter, which meant I only had to dip the dough once. Next time I think I am going to try using olive oil rather than butter, which I think is more traditional with the toppings I used. The bread was very easy to make, looked great and tasted amazing!
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8 users found this review helpful
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Cornish Splits

Reviewed: Oct. 24, 2009
Wonderful large soft bread rolls. This was the first time I have ever baked bread using A.P Flour, so I was a little concerned as I have always been told only to use bread flour, but I should not have worried these were delicious. I will be using this recipe again and again. I did make a few little changes! Added the milk and yeast to the breadmaker first and let sit for 10 minutes before adding the butter and then the dry ingredients. I let my bread maker do all the mixing and kneeding. Put the 9 rolls in a buttered and floured square pan, covered with a damp cloth and let sit for 15 minutes before baking in the oven. Only thing I will do different next time, is use a round pan simply for the round roll shape.
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3 users found this review helpful
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Creamy Rice Pudding

Reviewed: Oct. 24, 2009
I am sorry but I must be the only person who does not like this rice pudding. I have been brought up on traditional English creamy rice pudding, cooked the old fashioned way in the oven. I have used the same recipe for years, and everyone I have cooked it for has always adored it, but thought I would try something different. The recipe is very quick and easy to follow, but the taste for me was not good. I have given this 2 stars as maybe I have been far too spoilt in the past to enjoy this!!
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10 users found this review helpful
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Jo's Rosemary Bread

Reviewed: Oct. 25, 2009
Oh my goodness this bread is adorable, served with olive oil, herb’s, parmesan and garlic! I did make a few small changes to the recipe, I put dried rosemary in a Ziploc bag and crushed with the back of a spoon, so that I did not have long hard grains through the bread, but I still wanted the taste! Increased Italian seasoning to ½ teaspoon. After removing the dough from the bread machine, I kneaded dough and let sit in a covered bowl for 30 minutes. Shaped, placed on a baking sheet and cooked for 30 minutes, removed from the oven and glazed with olive oil and topped with crushed sea salt and Italian seasoning and baked for a further 1o minutes. Delicious!
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Italian Bread Using a Bread Machine

Reviewed: Oct. 26, 2009
Very easy to follow recipe. Made this to go with some home made ham and potato soup for dinner. I read some of the other reviews advice about cutting the dough deep, although I think I cut mine loaves too deep! Never mind, sure they taste the same. Only thing I did different was to add a cup of water to the bottom of the oven to crisp up the crust.
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Delicious Ham and Potato Soup

Reviewed: Oct. 26, 2009
This soup really is delicious and so easy to make. It was an instant hit with all the family. Apart from doubling the ingredients I followed the recipe exactly, just adding a few left over mushrooms that I had. I will certainly be making this soup again, perfect think chunky soup to ward off the cold weather!!!
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3 users found this review helpful
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Gnocchi Bake

Reviewed: Oct. 28, 2009
I am not going to say this is the most amazing meal and you must try, from the list of ingredients and the simplicity of this recipe you know that will not be true, but it’s a good base if like me you have ingredients that need using up and rather short of time. I followed the recipe exactly only adding mushrooms and onions to the skillet when cooking the sausage, glad I did for the extra flavor and texture. My Gnocchi was cooked to perfection and the meal was ok, nothing spectacular. Not sure its something I would make again in a hurry, if I did I think I would use mature cheddar cheese instead of Mozzarella for extra taste.
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Herbed Potato Soup

Reviewed: Nov. 15, 2009
This was the perfect recipe to use up some left over potatoes and onions. So easy to make and tasted great.
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Sky High Yorkshire Pudding

Reviewed: Nov. 26, 2009
Coming from England, I have been brought up on Yorkshire pudding and no roast beef dinner could ever be complete with out them. I have used the same recipe for many years, but read all the reviews so decided to give this one a try. These were just as good, as long as you add a pinch of salt (I know we are all trying to cut down on of salt intake, but Yorkshire puddings are not the same without it). The other points I wanted to mention is to make sure your ingredients are at room temperature before you begin and when mixing, make as fluffy as you can, the more air you get into the mixture the better. My Grandma always told me to let the batter sit for a good 20 minutes before putting into the pans. This has always worked well for me.
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One Bowl Chocolate Cake III

Reviewed: Nov. 26, 2009
Very easy basic chocolate cake recipe. I did have a little trouble getting this out of the pan, also the cooking time was a little out. I had to cook for an additional 20 minutes, as it will still uncooked in the middle. I finished it off with Chocolate Ganache (This was excellent). Not a bad cake, but the taste was not quite there for me. To be honest, I don't think I will be using the recipe again.
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Fast English Muffin Pizzas

Reviewed: Nov. 27, 2009
Very quick and so simple to make, you can't get any easier than this!!! The only addition I added was oregano.
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Nov. 28, 2009
So simple to make and taste delicious too. The only difference for me was I used strawberry jam.
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3 users found this review helpful
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Scottish Shortbread II

Reviewed: Dec. 1, 2009
I have been making and eating shortbread all my life. It has to be my favorite biscuit of all time. I did have to make a charge to this recipe. Personally using brown sugar, I find the taste is not correct. Instead of the brown sugar use white sugar. These taste far more superior and more like the traditional shortbread from England and Scotland. Make sure you don't over bake, a shortbread biscuit should be pale, it will firm as soon as they cool.
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Basic Truffles

Reviewed: Dec. 2, 2009
Good basic recipe, but I did find the whole process a little time consuming. This was the first time I have ever made truffles and I was very pleased with the end result. I used Semi sweet chocolate as I don't like bittersweet. Not sure how the recipe makes a yield of 35 as I could only stretch to 12. I tripled the recipe and instead of using vanilla extract, made one batch with mint extract, one with orange extract and the last batch with Bailey's. For the toppings I used various (basically anything I had in the pantry) coconut, chocolate sprinkles, almond sprinkles, toffee sprinkles and for the last I melted down some extra chocolate, dipped the truffle in the chocolate and finished with small walnut on the top.
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Lemon Poppy Seed Shortbread

Reviewed: Dec. 4, 2009
I looked at this recipe a few times but never got around to trying it. I have always baked just the traditional shortbread which I love, so I was not sure what I would think of the lemon and poppy seeds. I finally decided to give it a try and I am so pleased that I did. I made a couple of changes, I halved the quantity of poppy seeds and added 1 tablespoon of lemon juice and a further 1 tablespoon of Limoncello (Italian lemon liqueur). As I cut small individual biscuits I only had to allow a baking time of 15 minutes. Like with all the shortbread I bake, I do not sprinkle the sugar on the top until they have come out of the oven and about to cool. Pleased with the changes I had made, the end result was light and fresh. Perfect to serve with coffee to finish off my Italian dinner this evening.
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