Queezle_Sister's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating
Beard On Bread
By James Beard
Knopf - 1995
Pizza Caccia Nanza : page 60
This crust is extra special - it has rosemary and garlic mixed in. It made a really nicely textured dough, and it rolled out nicely.
We used this dough for the Feta Spinach recipe reviewed from Moosewood Cooks at Home. I think the rosemary competed with the dill of the pizza sauce, but if I had paired it with something that goes well with rosemary - it would be amazing -- I'm thinking a chicken pizza.
This dough would be great for bread sticks.
useful (1)
Banana Nut Bread : page 170
Excellent banana flavor, good texture, but a tad too sweet for my taste (kids loved it, though).
This recipe takes only 1/2 a stick of butter, and no cinnamon. We used almonds (nut selection is up to the cook), and I toasted them in a frying pan. Sweetness comes from 1/2 C sugar and 1/2 C honey. I would reduce these by about 20%.
Our loaf took an extra 15 minutes to bake through, but to be fair, we likely used extra banana.
useful (1)
Apricot Bread : page 175
A beautiful loaf flecked with golden nuggets from the apricots. This is a baking soda bread, rich with eggs and butter. It produced a fine densely textured bread with a wonderful flavor.
We didn't add the nuts (kids with braces). Our apricots were cut into fairly large chunks (size of a whole almond), which tended to sink to the bottom. I would advise cutting the apricots into pieces more like the size of a pea so they will remain suspended in the loaf.
useful (0)