Member since Dec 2011
"This recipe worked well for me the first time. I needed to add about 1/4 cup more water to get the dough completely saturated with no dry spots. I also placed the rising bowl in the oven and left the interior light on. Perfect "warm place" as the dough was bubbly in the allotted time. I also used some plastic film to help with the stickiness d""
"I debated on the oven or slow cooker for this recipe and tried the oven for the first attempt. I also downsized the recipe to about 2.2 pounds of meat one onion and one fennel bulb. For the roasted garlic, I did half dozen cloves in a small sautÒ© pan on low heat with a little olive oil. So I used a Corning ware casserole with a glass lid and""