This makes a great soft, chewy bread. No crusty outside here. The oat flour doesn't have its usual nutty flavor in this bread like I expected it to, but it's a good carrier for butter, jelly, deli meat, etc. My bread machine doesn't have a "normal" time setting because it's based on the size and color of loaf (even on the White Bread setting). I chose 1.5 pounds and light crust. Turned out perfect. Thanks also for the tip about substituting oat flour in yeast breads!

Reviewed On: May 11, 2011

First time ever making baklava, and it came out just about perfect with this recipe! I used pistachios, almonds, and cashews, pretty much in equal parts. I would never use pecans for this recipe, because it is already very sweet. But that's only a personal preference from someone who doesn't even like pecan pie. I also upped the honey to about 3/4 C, and added a little extra lemon zest as well. I put 6 layers of phyllo on the bottom, but next time I will try 8. Bottom is a little fragile. But, that doesn't seem to be stopping it from disappearing! Thanks for sharing this.

Reviewed On: Jun. 18, 2010

Great bread! I did cut the sugar by about a fourth cup, and it was still delicious. I also used aplesauce and just a little vegetable oil, and it was very moist. I was craving something cinnamon-y, and this hit the spot without being horrible for me.

Reviewed On: Mar. 31, 2010