I followed this pretty closely and have made it about 15 times. I use fresh garlic and fresh tarragon with one shredded carrot and one diced celery stalk. I only use one half tsp. salt We were strictly white rice eaters before I tried this recipe and my kids always ask for this now. I had to up the cooking time to 80 minutes at 375 degrees (convection). Totally worth the wait!

Reviewed On: May 4, 2010

I've been making bread for about 6 months now with a very basic whole wheat recipe. I wanted more of a multi-grain bread and Dee's looked impressive, yet simple. I used 8 cups (instead of 7) of WW flour only because my daughter ground up too much, so I reduced white flour to 3 cups (instead of 4). I didn't have cracked wheat so I used oats instead. I also ground up the flax seed and used olive oil as others suggested. I put into 3 (9x5) loaf pans. It rose beautifully and tasted awesome the first time. I also skipped all the rests. Thank you so much, Dee. I have 4 girls who love to eat bread and making 3 loaves at once is wonderful and saves this mom some time in the kitchen.

Reviewed On: Oct. 8, 2009

I don't recall ever eating eggplant. I grew it in my garden for the first time thinking it would be a good treat for my chickens. This recipe looked easy enough to try first and all I have to say is...my chickens will have to wait until next year when I grow extra! I added grated parmesian to plain bread crumbs and sprinkled salt at the end. Unfortunately, I didn't get to dunk in ranch dressing or put tomatoes on top as some others suggested because I gulped it down right at the stove! Definitely cook this again and try some of the other suggestions.

Reviewed On: Sep. 22, 2009