5-star hit. notes: I replaced all of the butter/fat with 2 1/2 heaping tablespoons of trader joe's unsweetened gravenstein applesauce. it is likely that any quality unsweetened applesauce will do just as well. I replaced honey with whipped/creamed honey. just what i happened to have on hand, regular honey likely to do just as well. I also did not use a true tablespoon for the applesauce portion of this recipe; instead, i used a dinner tablespoon (silverware). for all other measurements I used proper measurements. baked in zojirishi machine on basic white bread, light crust setting. the substitution resulted in a very soft, very moist, bread. very nutty, very low fat. my fiance loved it, i loved it, and my students (16 11th graders) ate it all within minutes. this is a highly recommended recipe and very good for low-fat substitution.

Reviewed On: May 15, 2009

My 5-star version modifications 11/8 cup 1% fat milk instead of 4% -- 3.5 tbs brown sugar instead of 3 white -- 2 cups white, 1 cup whole wheat instead of 3 white -- a dash of salt less than recommended -- dried sweetened blueberries and walnut pieces at "add" beep on bread machine -- very important**, 2 tsp of unsweetened applesauce. stellar bread, easily one of best ever..

Reviewed On: Apr. 13, 2009

this is THE recipe to try. keep doing this for a few times and you will get super good at it, and making bagels will take you about all of 10 minutes (minus kneading time, which you can be doing other stuff while the machine does the rest). I have made this recipe 67 times to date. I have used several 50lb bags of flour - and I never would have thought that I'd ever be able to use that much flour until I found this recipe. Since I started making bagels for everyone (family, friends, work, my high school students), I have started buying my flour and yeast in bulk from a large restaurant warehouse type store in downtown los angeles (the canton food company). a 50lb bag is 14.65$ and a 1lb brick of dry yeast is 2.37$. no way even supermarket day-old discount prices can compete with my fresh hot warm fluffy bagels now.

Reviewed On: Apr. 8, 2009