ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

what about trying a different recipe?

Misc.

I posted our favorite a few times ... but i wonder if you tried a different recipe if that might help. I am trying to think ... i know that milk helps to make it a better texture... but crust ummmm. Could be the machine but i'd try differeing recipes -- i use french setting and put in reg white bread recipe -- it is not like french bread but it gives a good crust for me.
good luck and have fun!
page<><



  • Read Replies (26)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Low-Carb Pizza and Marinara Sauce (using soy flour)
  • LOW-CARB PIZZA "We first made this pizza for a few hundred people on the Atkins cruise years ago. Hundreds of people crashed our pizza party, saying our pizzas looked better than the ones the ship was serving! Rache...
  • Spicy Indonesian Chicken with Sweet Potato Chips
  • SPICY INDONESIAN CHICKEN WITH SWEET POTATO CHIPS 8 boneless, skinless chicken thighs 4 tablespoons orange marmalade 1 orange, juiced 1 lime, juiced 1/2 teaspoon curry powder 1/2 teaspoon garlic salt 1/4 teaspoon cinna...
  • Balsamic and Tomato Roast Chicken.
  • Balsamic and Tomato Roast Chicken. Source: Chef Mar�a Aubergine (1 per 4 guests) Chicken breast (1 pp) Tin tomatos Balsamic vinegar (to taste)((in my opinion the more the better)) olive oil 2 tbs brown sugar Black peppe...
  • Pineapple Crisp (using fresh pineapple)
  • PINEAPPLE CRISP 1 large pineapple, peeled, quartered, cored and cut into 1-inch chunks 1/4 cup sugar 1 tablespoon quick-cooking tapioca 1 cup packed light brown sugar 1 cup all-purpose flour 1/2 cup (1 stick) cold but...
  • Chicago Style Apple Slices
  • CHICAGO STYLE APPLE SLICES FOR THE DOUGH: 2 1/2 cups flour 1 cup vegetable shortening (Crisco) 1 tablespoon sugar 1 teaspoon salt 1 egg, separated milk added to the egg yolk to equal 3/4 cup...
ADVERTISEMENT
  • Basic Hot Oatmeal to Serve 100 and Instructional Video
  • Hi Dale, Here is a basic quantity recipe for you... HOT OATMEAL Makes 100 portions, 3/4 cup each 6 pounds uncooked rolled oats (1 gallon, 3/8 quarts) 3 tablespoons salt (1 7/8 ounces) 5 gallons boiling water (41 3/4...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • what about trying a different recipe?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!