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"Salt needs to be in this recipe; the other reviewers are correct. This bread is flat without salt. I sprinkled REAL SALT on the bread when I had some by itself. When served with tasty meat, it may not be necessary. The bread looks and smells nice; it needs salt in the ingredients list."
Nov 14, 2012 on Food.com
"These are excellent. This recipe is from Cooking Light December 2000. I have made these for several years. Today I baked a batch and used a whole egg; delicious. Thanks for posting the recipe. (Used Apricot preserves today."
May 28, 2012 on Food.com
"I agree with Mary SC pasteurized milk does not "sour" - it just spoils and should not be used once it turns. When sour milk is called for, use buttermilk or add vinegar to good milk!
I prefer certified RAW milk, it will sour and clabber naturally and is safe. Please see http://www.realmilk.com/ for more info. Thanks."
May 7, 2012 on Food.com