Sour Cream and Onion Bread Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Aug. 30, 2003
I was disapointed with this recipe after reading all the good reviews. It smelled great while it was baking, but when it was done, my husband and I both took one bite and threw the rest out. It did have a nice texture, rose very well and was nice and moist while most recipies that use all whole wheat are more dense and dry. But the onion taste was too strong and bitter- maybe I will try this recipe again with no onion soup.
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Reviewed: Aug. 11, 2003
This is a very good recipe. I baked it in the bread machine too. I used the wheat flour made for bread machine baking. I used the "wheat" setting on the machine with a light crust. The loaf came out moist & the texture was perfect. The flavor is very savory. If only I'd had some cream cheese to spread on it... :-)
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Reviewed: Nov. 3, 2002
I modified the recipe by using equal parts of white, rye and whole wheat flour. This made a good bread but it didn't taste as good as it smelled when it was baking. The loaf was so hot when I cut the first slice that I almost burned myself.
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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Apr. 4, 2002
One of the best wheat bread recipes I have made in my 50 years as a cook/baker. My hubby, and inlaws, grandkids, love it! I recommend this if you wish to impress somebody. I did add a bit more water to the recipe,, The dough rose beautifully and the aroma was wonderful! I made one round loaf , after it came from the oven, I put real cream sweet butter on the top of the crust. Thanks for offering this special bread recipe. !!
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Reviewed: Jan. 25, 2002
This goes down as the family's favorite! Suggestions: Use 1-1/2 cups bread flour and 1-1/2 cups whole wheat to make a lighter bread. I let bread machine do whole thing. Why take out of machine to let rise & then bake ? Make sure to choose whole wheat cycle which gives more time to rise.
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Cooking Level: Expert

Home Town: Rochester, New York, USA
Living In: Beaver, Pennsylvania, USA

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Reviewed: Nov. 12, 2001
Very dense bread, didn't rise much. Tasty but not outstanding.
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Reviewed: Mar. 26, 2000
Moist tasty bread. I think substituting some rye flour for wheat would be good. Did not rise much with no white flour. Next time I would add some gluten.
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Displaying results 11-17 (of 17) reviews

 
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