Reviewer:

KimberJ

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Reviewed: Apr. 29, 2009

Thank you for this recipe post. I decided to make this with my nephew, since he is a little chef at heart <3. We made mini- loaves (2x4.5in)4 of them. Tastes nice, I always rub a touch of salted butter on the tops of my loaves, so we had to do that for my nephew for 'authenticity' lol. They were light, no issues with rising and tasted exactly as expected, like simple white bread. I did sift the dry ingredients, but that's simply habit and never a bad idea. My nephew and i snacked on them with some homemade strawberry Jam. It was a lovely recipe and time well spent.

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Reviewer:

Tastycakes

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Reviewed: Nov. 20, 2007

Quick, yes. Very heavy bread -- I'd recommend allowing it to rise more. I tried it with 2-1/4 c. whole wheat flour and it turned out well, but dense. My dad would like it!

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7 users found this review helpful

Reviewer:

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Reviewed: Nov. 13, 2007

I made one large loaf and I heated the liquids to 110 degrees. The bread turned out tasty...will definitely make again.

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9 users found this review helpful

Reviewer:

SIOUXZEEQUEUE

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: Aug. 24, 2007

I'm suprised this loaf rose at all because it was mixed with water hot enough to kill the yeast. Not suprised the loaf had no flavor because flavor developes the longer the yeast is allowed to rise. Makes me wonder about the calliber of competition this bread won against..

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5 users found this review helpful