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Reviewed Wonderful White Bread
May 10, 2012 on FoodNetwork.com
“The first time I made this bread, it was too salty and undercooked inside while burnt on top. I made a few modifications and it comes out perfectly each time.
1) Cut the amount of salt in half.
2) For the second rise in the loaf pan, let the bread rise 30-45 minutes. Mine did not reach the top of the pan, but still...”
Apr 1, 2011 on FoodNetwork.com
“I have made this recipe on numerous occasions with a few changes. It's always a hit and it's still just as delicious for lunch the next day.
First, I use a large dutch oven instead of a tagine. I use 3 bone-in, skin-on, split chicken breasts instead of the thighs. I eliminate the olive oil altogether. After cooking the garlic, spices,...”