Reviewed: Apr. 10, 2009

This recipe is awesome no matter what you put on it! It reminds me of bread my mom used to make on the hot days of summer in Georgia. Not too sweet, has a nice tangy flavor from the buttermilk and is just plain fabulous in my families book. Thank you for just a wonderful recipe :)

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Tracie

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Reviewed: Mar. 21, 2009

Super recipe! Made it twice already. Served it warm with honey butter.

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BZMUM

Home Town: Toronto, Ontario, Canada

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Reviewed: Jan. 16, 2009

This was a good recipe, good flavor. However, I don't know that much about bread baking, there was no way I was going to get all 6 cups of flour into the dough. I only squeezed in 4 1/2. Still turned out fine after my many mistakes and is good. I don't think I found it as anything special myself.

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LP

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

Great recipe. However, you will need to adjust slightly for altitude if you're at a higher altitude. I'm in Denver, and I had to add just under a 1/4 cup buttermilk (I make a half recipe, add just under 1/2 cup buttermilk for the full recipe). Otherwise it seems a bit dry, and you may have trouble getting the dough to form together, but that's not unusual with high-altitude baking.

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dark_requiem

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Reviewed: Nov. 13, 2008

I really like this bread a lot. I make it with my kitchen aid mixer with the dough hook so I don't have to kneed it at all. It takes a lot longer for it to rise than it says but with patience it will get there. Can this be corrected with more yeast or less flour? I am new at yeast breads. In my oven it takes exactly 35 min. to bake. Thanks for the recipe.

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char

Cooking Level: Intermediate

Home Town: Sequim, Washington, USA

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Reviewed: Aug. 7, 2008

This is a *perfect* sandwich bread ... I substituted 1 cup of whole wheat flour for the regular, but, other than that, followed to the letter ... it is just wonderful ... dense enough to slice, but not hard or too dry/course or anything like that ... my SO and I are trying to get off of store-bought sandwich bread, so we've been experimenting for a few weeks, to find a winner or two, and this is one of them ... oh, btw, I used my bread machine to mix the dough, but I baked the loaf (I cut the recipe in half, to get only one loaf) in the oven ... looked just like the photo! Thanks!

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DOLLCHIQUE

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Cleveland, Georgia, USA

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Reviewed: Jul. 31, 2008

This was very good--moist and flavorful. I used half white whole wheat flour and exchanged half of the butter with oil.

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plumsumm

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Reviewed: Jun. 3, 2008

Nice texture. Not sure if I really like the "tang" of the buttermilk (aka 1.5C milk w/1.5T of vinegar). Used 2 packets of yeast (I don't want a half packet sitting around).

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BARNKITTY

Cooking Level: Expert

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Reviewed: May 13, 2008

Very tender, excellent crumb! Didn't change a thing, was a big hit at potluck and home!

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Chromis

Cooking Level: Expert

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Reviewed: Apr. 6, 2008

I won't be making this again. I made two separate batches and followed the recipe exactly both times but both times the dough barely rose so the loaves were really dense. There was nothing impressive about the flavor, either.

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Trillian

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Reviewed: Mar. 7, 2008

A very good basic bread recipe, esp. one to make by traditional methods (I despise breadmakers!) Even with a few adjustments to account for my lack of actual buttermilk (combined 1 Tbs. lemon juice with milk and let sit for 5 minutes before using), it came out with a sweet and tangy flavor. The only advice I would give to others is to adjust the rising times based on how your actual dough is doing. Mine took a little longer than suggested, most likely due to a less than warm kitchen!

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Michele

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Elkton, Maryland, USA

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Reviewed: Feb. 28, 2008

Wow! Great bread! I followed the recipe, but in the middle of it realized I only had 2.5 cups of flour, so I had to use whole wheat to make up the difference. I ended up adding only 3.5 cups ww flour, and a bit more water. The dough rose beautifully and baked perfectly. It was supposed to be for dinner, but the aroma got the best of me, and I had to have a slice early! Will definitely make again!

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Susan F.

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Reviewed: Feb. 21, 2008

I made a small bread for dinner using a quarter of each of the ingredients, and it was very yummy! I especially LOVED the crust on this, crunchy, while not being to hard. I personally thought the flavour of honey maybe could have been a little more profound (next time ill try using a stronger flavoured honey), but it was mildly sweet without being overly sweet. It is a bit of a dense bread and at first I was afraid it wouldn't rise since it seemed to stay the same ammount even after sitting in a warm spot for an hour. one thing I would recommend though is to oil the bowl the bread is rising in just LIGHTLY, i think that may have something to do with it.

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Ariane

Cooking Level: Expert

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Reviewed: Jan. 19, 2008

This recipe has never failed me. It has come out perfect every time and everyone always wants the recipe. Sure it's fattening and it may take three hours, but it is SO worth it. It's great with homemade honey butter. Delicious!!

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ellipon

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Reviewed: Oct. 22, 2007

making bread is just trail and error, sometimes it takes time before you get it just right. great bread recipe, very creative. delish....

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mealsbycarrie

Cooking Level: Expert

Home Town: Bogalusa, Louisiana, USA

Living In: Elkhart, Texas, USA

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Reviewed: Sep. 20, 2007

The only change I made was just a tad less flour and using two full packages of yeast instead of 1 and a half. I had no trouble with having it rise -- in fact, it was super puffy! Have not yet tasted it yet, but it sure smells great!!!

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alsewell

Cooking Level: Intermediate

Home Town: Bowmanville, Ontario, Canada

Living In: Maricopa, Arizona, USA

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Reviewed: Apr. 9, 2007

I thought this was a delicious tasting bread but a little dense, as it didn't rise a great deal. I only added 1 teaspoon salt because I used salted butter, and I used between 1/4-1/2 cup less flour. I might use a bit more yeast next time. Will definitely make great toast!

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