This recipe is very close to the one my mother used to make as I was growing up. I keep thinking I'm going to mess it up but after 8-10 times it just keeps coming out better than ever. I've use unbleached white bread flour with unbleached white wheat flour or unbleached whole wheat flour. No matter which I use it always comes out so good I just have to cut a slice while it's still hot and slather it with butter. YUM! I do add about an extra tablespoon of honey....everything else as stated.

Reviewed On: Feb. 19, 2009