This recipe, doubled, makes two good-sized loaves of bread. I've made some changes to it - the original combination of wheat and regular flour didn't get as wheaty as I wanted it to be, so I now do a combo of 3 cups WW flour and 3 cups bread flour. I also add a bit of millet and flax seed for a multi-grain feel. The recipe proved an excellent place to work from for me. My only real issue is the baking time and temperature. So far, between a gas and an electric oven, I've had to adjust to something like 375 for 40 minutes. If I do the 400 for 30 minutes, the outside gets too hard, and the inside ends up not baking through. I'm still looking for my perfect temp + time combination (still comes out a little too brown on top), but at least it's baking through all the way now!

Reviewed On: Feb. 8, 2009

I must have missed something in the details, but this didn't turn out well at all.

Reviewed On: Jan. 20, 2009

This recipe is a hit every time I make it. The combination of sweet and vinegar is perfect, and easy to play with based on your own preferences. I love to whip this up with green beans, chickpeas, black beans, red beans, and a can of sweet corn.

Reviewed On: Apr. 27, 2008