I made without a bread machine and it is truly wonderful. Followed the recipe exactly at first and then subsequently I made the following procedural changes for ease of baking; these do not compromise the quality in the least, as far as I can tell. I put all the ingredients into a Kitchenaid Mixer with kneading hook (I do add the yeast [it doubles in size before I add it] after the other ingredients are mixed thoroughly). I cover the bowl with a damp towel and put in my oven that is preheated to warm (about 125F). I use a 20X22” (could be larger if I had one) cutting board (wood) lightly dusted with bread flour and a buttered rolling pin (non-stick finish). I roll out all the dough at one time (I don’t punch it down first) to fit the board. I use a pizza cutter wheel to cut the dough in half. Roll up each half and put into the buttered pans. Put both pans in the same warm oven with the damp towel on top. I preheat the second oven about 15 minutes before second rise is finished. I probably could shorten the amount of time for dough to rise because of the warm location, but I don’t mind waiting.

Reviewed On: Apr. 30, 2011

As stated by others, how it is cooked makes it a 5 star. I heeded the advice of others and did not use BBQ sauce recipe, instead for BBQ sauce, I used store bought "Sweet Baby Rays" Original. I used the whole 28oz bottle. The meat just falls off the bone. Soooo yummy! 8 Hour slow cooked was perfect.

Reviewed On: Sep. 3, 2009

Simply the best I have ever had, if you like sweet you will love this.

Reviewed On: Apr. 11, 2009