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Old 12-19-2010, 07:21 PM   #16
greeneeyes
Mouseketeer
 
Join Date: Feb 2008
Posts: 458

Quote:
Originally Posted by LockShockBarrel View Post
UPDATE:

So since Flick was so kind as to send me the recipe from the book, I decided to try again. The recipe was similar but had key differences. It was 2 TABLESPOONS of yeast so the poster that said that was correct. Most of the measurements were the same, except the juice and the yeast, but the method was the big difference. I got a much better result this time, but unfortunately, they're just not as good as what Kona actually serves. I'm just going to chalk that up to pixie dust, and now at least I know that there is a version that works, and doesn't give me an inedible brick of bread, but good (not great) fluffy (but not as fluffy) dinner roll tasting bread. Thank you to everyone that helped. I'm going to contact Allears and tell them what they have posted is totally wrong, so that no one else has to go through what I did with it.

Could you post the corrected recipe in our recipe thread please
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