The only adjustment I made was to use potato water (leftover from draining cooked potatoes) for the plain water. Made a loaf & took it to a church brunch yesterday without even tasting it first. It disappeared so fast I almost didn't get a slice. I was concerned that it would be too sweet, but it was just right. The sugar seemed to heighten the other flavors. Definitely a keeper.

Reviewed On: Nov. 16, 2008

This bread is amazing. The texture, aroma & color are perfect. For the liquid, I used a combo of potato water (from draining potatoes for mashing) and leftover coffee. After reading "Best Bread Machine Bread" on this site, I tried adding the molasses and yeast to the warm liquid and let the yeast bloom for 10 minutes before adding remaining ingredients. Our first loaf is almost gone. For the second loaf I added 3/4 cup raisins dusted in some of the flour. I put raisins in at beginning of cycle, increased caraway seeds to 2 Tbls. and salt to 2 tsp. and let bread machine do its thing. The texture of the second loaf is even better than the first. My husband, a native New Yorker accustomed to excellent deli bread, gives this bread high praise. It's a keeper.

Reviewed On: Nov. 9, 2008

I used Saranac "Black Forest" black beer, bread flour, butter, & regular (not light) shredded cheddar. Added shredded cheddar carefully...did not clump. At the end of dough cycle, the dough was so sticky that I had "club hands" trying to divide & shape it. Had to add about 1/2c. more flour (all-purpose) to work with dough. Made 2 lofty, gorgeous loaves that smelled delicious while baking. Texture and flavor were very good. My husband nearly polished off the first loaf. Second loaf is in freezer for a church potluck next week. Good recipe and one I will be making frequently.

Reviewed On: Nov. 9, 2008