I made this because most of the reviews were 5 stars. I was not disappointed! This was so good. I made it with less than 8 hours to rest (like 15 min) was still great - though after 8 it gets better and better! Served with homemade pita and falafel.

Just ok bread. Needs lots more salt. I used 1 tsp for 1 loaf and it was not nearly enough. Also wasn't very airy. I'll keep looking.

I hardly ever give 5 stars, because i find I usually have to add or change something in the recipe to make it really good. This one is great the way it is, and is easy enough to change around to fit my mood and appetite. I like to soak my raisins in apple cider and cloves for a little while before I make the bread. Not until the raisins are really plump, but enough to start softening that up a bit. I then use the left over liquid in place of some (or all) of the water used to start the yeast. the yeast is ready in no time and this adds a little more flavor. I also prefer brown sugar to white for both the sugar in the dough and in the filling. I also replace 1 cup of white flour with wheat for texture an color and add about 1 tsp of whey powder for each cup of flour I use. I roll out the dough to less than 1/2 inch so that i get more layers of swirl. I usually end up using more cinnamon and brown sugar than the recipe calls for, and add a bit of nutmeg as well. I know every oven is different. I'm at sealevel and have found 40 minutes to be just about right, covering with foil for the last 15-20 minutes. I sometimes get some dripping from the pans while baking, so I put a pan underneath. My family loves this bread, and those i have shared it with have also given it high marks. Works great for cinnamon rolls too. I use this Vanilla Butter Cream Frosting recipe: http://www.epicurious.com/recipes/food/views/Vanilla-Butter-Cream-Frosting-232945

This wasn't horrible but it wasn't great either. I think it could be ok, but needs work to get there. The whole family thought it was dry and needed... something. I was a little disappointed after reading all the glowing reviews.

2 stars because they definitely need some work. The consistency is very thick and does not cook in the middle easily. The flavor still needs a bit of something to give it a little kick. I will update if I find the right somethings to change/add.

This is the homey recipe you're looking for. You won't be disappointed. Moist, Tasty, Easy to make. I substituted oats for the bread crumbs for a slightly healthier version.

I used to work at a bakery and made all of the doughnuts there. These are pretty good, but need more cinnamon and nutmeg. I also needed to add more flour to successfully roll these out, but don't add any more than what you need to be able to roll them out without making a huge mess. The oil temperature is super important for cooking these just right.

I followed the review of previous posts and used fish broth rather than water. Also, excluded lemon and salt (due to using broth) I sauted the onion and by accident added one stalk of chopped celery prior to adding the potato, broth and parsley. I used pollack and haddock and the soup was delicious. The broth was a refreshing change from the usual creamy chowder. The fish broth brought out the flavor of all without being too fishy tasting. I will make this again.

This was pretty good, but since there are changes I would make it gets 4 stars. I would do less salt for sure, and do more than 1.5 cups of sauce per layer as we had a bunch left over - or it could just use less sauce overall. It was definitely good though, and worth making again.

My wife and I usually don't give 5 stars, but this bread rawks. It's a wonderful simple flavor, and an easy base to add things to (but it doesn't need that).

This is a great recipe. I did it without a breadmaker and added some ground flax seed and spelt. I've done a bread loaf and rolls and it's been great both times.

These are great. Our little girls even love them! This is a great recipe to start with, the possibilities ARE truly endless. Definitely NOT a BROWNIE, reminds me more of an energy bar. We've substituted oat flour for all of the carob, added some protein powder and coconut and they were amazing. Get Creative-these are so good. We make this recipe frequently.

This is my absolute favorite cookie. The flavors are balanced perfectly and no change is needed with the recipe. I wish I could give more than five stars.

I love this recipe. It is great the way it is written, and an easy one to experiment with. Lately I've used a combination of oat and rye flour with flax and sunflower seeds to make a really hardy, good bread. My whole family loves this recipe. Nice work.

I had to keep the granola in the oven longer to toast it properly, but beyond that followed the recipe. This is great granola, not too sweet, but wonderful flavor. I'll be making more of this - maybe using more coconut oil and less olive/vegetable oil.

Good healthy salad. I didn't have any balsamic vinegar, so I used raspberry walnut vinegrette, omitted the sugar and was very happy with the results.