No Need to Knead Bread (Rinjii Bread)

From: Jodid

On Nov 3, 2008

This didn't work for me. I also baked it for a long time but it stayed damp and doughy in the middle. I finally got it fully baked but then couldn't eat it because it was too hard. I ended up using it for french toast the next morning and tossing the rest.

From: HillaryDVM

On Aug 29, 2008

I made this bread with double gloucestershire cheese. The taste is good, but I baked it for 45 minutes and it is still doughy and damp in the middle. Perhaps if it was baked even longer, it would be better, but I like my bread light and airy, which this was not.

From: GoKittenGo

On Jan 11, 2006

This recipe makes a really great loaf of bread, but I'm giving five stars just on how easy it is to prepare - even the measurements are simple enough to commit to memory in a flash. I used whole wheat flour and olive oil, and had to bake slightly longer than thirty minutes.

From: Vina

On Aug 31, 2004

I just realized that I'd neglected to review this for a Zaar Tag choice I made a l-o-o-n-g time ago; OOPS!! In any case it was wonderful. I used a tablespoon each of fresh rosemary and basil, chopped very finely, and also added 1/4 cup of pureed fresh onion. I used blue cheese chunks and bread flour (the recipe didn't specify) I also cut the amount of salt in half. I baked for 30 minutes and it was perfect. I've made it twice since the first time, using different cheeses and herbs; it's been great every time. Really deserves five very shiny stars for both ease of preparation and taste.