Hunza Bread II Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 27, 2012
These were WONDERFUL. Like other reviewers, I made them into rolls (baked at 350 degrees for 20 minutes). I also left out the raisins, but only because I didn't have any on hand -- next time, I fully intend to add the raisins, as I think they would taste even better that way. And trust me, there will be a next time!
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Photo by Caitlynn

Cooking Level: Intermediate

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Feb. 10, 2011
I made these tonight for my son's 2nd grade culture project. I was very pleased with how they turned out. They taste great and I hope my son's class likes them.
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: May 26, 2010
This bread is delicious! Like the other reviewers, I formed the dough into rolls. The only other difference I made was to omit the raisins. Thanks for the yummy recipe.
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Photo by foodelicious
Reviewed: Apr. 4, 2010
My friend the baking queen suggested I use this recipe to make hot cross buns this Easter. She also suggested icing them with a simple mixture of powdered sugar and freshly squeezed orange juice. So I did. My son said they were like eating pillows. I'm sure he meant warm, sweet pillows stuffed with currants. Because that's what I'M talking about! Just a note: I portioned the dough into 2-oz rolls, brushed them with an egg wash, and baked them for 20 minutes @ 350 degrees F. Perfect!
Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Photo by foodelicious

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Seattle, Washington, USA
Photo by FrancesC
Reviewed: Mar. 26, 2009
This recipe was wonderful; I used it to make 32 good-sized rolls. Although you could make this recipe by hand, I looked it over & decided to mix it in my stand mixer like I would a brioche dough. (A bread machine would work, too.) For brioche, you mix everything together except the butter: fat interferes with strong gluten formation in the dough. You want to develop a strong structure first, and then add the butter—soft, but not melted butter—which lubricates the gluten strands and makes a smooth, supple, almost luxurious dough. I mixed the dough for about 10 minutes on low speed (anything higher will strain your mixer). I used the paddle attachment, rather than the dough hook, just because it was convenient and worked with a wet, sticky dough. I added room-temp butter a few tablespoons at a time, mixing on speed 2, until it was all incorporated. I added the raisins and turned the dough out into a buttered bowl. After the first rise, I punched it down and divided it into rolls. Baking time was about 20 mins. Other notes: I used butter, and cut the sugar down to 1 cup. Next time I might cut it down to a ½ cup, because I thought it was plenty sweet.
Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Photo by FrancesC

Cooking Level: Professional

Living In: Seattle, Washington, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Aug. 21, 2004
This tastes so good and it's really easy to make as far as egg breads go. I recommend it highly if you are new to baking egg breads; this is a good introduction. I added 2 T. gluten.
Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Photo by MACKALLEN
Home Town: Superior, Wisconsin, USA
Living In: Auburn, Alabama, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Jun. 22, 2002
I'm really glad I found this recipe! I used my Kitchen Aid and got scared when the dough stayed incredably soft and sticky. I kept going without changing a thing and it turned out perfect. Actually, the only thing I changed was the first rise time. I waited 1 1/2 hours. I used two 9x5's and the bread almost poured out! It should've been three. Try it.
Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

Photo by KIK_IT2

Cooking Level: Expert

Home Town: Martinsville, Illinois, USA
Living In: Roseau, Minnesota, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog



 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Monkey Bread I

It’s so easy to make fun, delicious monkey bread.

How to Make Easter Bread

See how to make traditional braided Easter bread with a simple glaze.

French Bread Rolls To Die For

See how to make simple French bread dinner rolls from scratch.

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States