bread maker baker Profile - (11843869)

bread maker baker

bread maker baker
Home Town: Buffalo, New York, USA
Living In: Anchorage, Alaska, USA
Member Since: Nov. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Indian, Italian, Low Carb, Healthy
Hobbies: Reading Books, Music, Painting/Drawing, Wine Tasting
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bread baker
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Recipe Reviews 6 reviews
To Die For Blueberry Muffins
I tried this following the directions as they are written, with a couple minor changes. I wanted to try my new silicon large muffin bakeware. The recipe came out well, the muffins were delicious. If you ever use silicon bakeware, keep in mind that recipes take longer because the heat is not contained as well as it is with metal or glass. But the contents come out of the pan with a breeze. I used frozen blueberries which added to the time as well. Fortunately I used temperature rather than time to determine done-ness (about 205 degrees). I ended up making another 15 minutes or so, and I also put the muffins on the top rack of the oven for a few minutes to make sure the top was crunchy and browned. All in all they were delicious, and done nicely (not soft or doughy in the middle). I only made a single batch because I was sure we would not want all those blueberry muffins tempting us (myself, husband and son)!

0 users found this review helpful
Reviewed On: Jun. 1, 2014
Overnight Blueberry French Toast
I have been saving this recipe for a Christmas holiday opportunity. I forgot to start it the night before but decided to go with it anyway. I read through reviews to see if anyone else had done this, but didn't find any reference, it would be nice to have a search function on the reviews. I went boldly ahead, and used homemade bread that was a couple days old, a good solid bread. I spread the cream cheese on the bread and cut it up. I used twice the amount of blueberries and then added the mixture of egg milk vanilla over the top. Because I wasn't going to store in the fridge, I left it out on the counter for about 45 min or an hour with a plate over it and my teapot on top to weigh it down and force the bread to be more smooshed into the egg mixture. it looked like the egg was pretty well absorbed, and it baked up well. Since I used frozen blueberries I baked it 40 minutes then another 40 with the cover off. I made the sauce per instruction, and it all came out great. I will definitely try this again.

1 user found this review helpful
Reviewed On: Dec. 22, 2013
Best Bread Machine Bread
I had good success with this recipe, adjusting for a 2 pound loaf and adding a bit more salt (2 tsp total). I make a lot of bread but normally with a Kitchenaid mixer, and typically add a little oil. I never used as much as is called out in this recipe. I believe it is the oil that makes this work so well for the bread machine. I played around with my machine (and older model Toastmaster Bread Box was given to me) and couldn't get bread to work out too well, it was too dry and always concave on top. With this recipe the top was good and the bread soft. I will have to dig out my really old R2D2 model and see what I can do with that one!

1 user found this review helpful
Reviewed On: Jun. 6, 2013

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