Reviewed: Aug. 25, 2008

This recipe is so simple! it is very moist and dense, great for slicing and making PB & J for the kids on.

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beccy_h

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Aug. 5, 2008

This is the best bread! It is now my families favorite.

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Beth

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

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Reviewed: Jun. 30, 2008

i was so happy with this recipe...worked so good for me...didn't have to do a double cycle like some of the others and it is so light and fluffy...will forsure make it again...thanks for the recipe...tho i used all purpose flour coz no bread flour...

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Jun. 28, 2008

After reading a bunch of reviews, I noticed that there were some different measurements being thrown out for the cup equivalent of 18 Tbs. I looked it up, there are 4 Tbs. to a 1/4 cup, so 18 Tbs. = 1 cup + 2 Tbs.

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Michiko

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Reviewed: May 27, 2008

Great recipe for a novice. I used the 1/4 cup sugar variant & the bread was great. On my 2nd attempt I modified it into Oatmeal bread by substituting 2 cups of Old Fashioned Oatmeal for 2 of the 6 cups of flour. I split the water 1 cup to proof the yeast and 1 cup to moisten the oat meal. After the yeast had proofed I added the moist oatmeal and then the rest of the flour and proceded as the recipe called for. The result was an outstanding 2 loaves of oatmeal bread, a bit more coarse than the original recipe and a bit softer. As an absolute novice at this baking bread stuff I'm psyched... Birdman1

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birdman1

Cooking Level: Intermediate

Home Town: Berlin, Massachusetts, USA

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Reviewed: May 23, 2008

Best bread i have ever baked, i only added 1/2 cup of sugar and ladies my husband did eat an entire loaf, loool I was worried it wouldnt turm out, i didnt even mention i was making it, 10 mins into baking he could already smell it. Next time i will also make dinner rolls.

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Nancy

Cooking Level: Intermediate

Home Town: Alhambra, California, USA

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Reviewed: May 21, 2008

This was really good bread, just a little denser than I usually like. You will need to put aluminum foil over the top about halfway through baking to prevent over-browning though. I thought it was done and took it out too soon, which caused the underdone middle to fall and it was just really dense and gooey in that section. That was totally my fault though, nothing bad about the recipe. The taste overall was great, just a hint of sweetness. Thanks for a great recipe! Maybe next time I will do better!

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SuzieQ

Cooking Level: Expert

Home Town: Irvine, Kentucky, USA

Living In: Richmond, Kentucky, USA

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Reviewed: Apr. 23, 2008

Thanks so much for this recipe. I recently got a new bread machine and have been trying different recipes. This one is the best so far! So moist and soft in the middle with a crispy crust. Delicious!

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lois

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Reviewed: Apr. 11, 2008

This was a wonderful bread. It worked well as written- which is rare up here in the arid north. I made a double batch- half was used for a wonderful pizza the other half cooked in a bread pan. My family loved it so much, both the pizza and loaf were gone in 3 days.

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vw

Cooking Level: Expert

Home Town: Farmington, New Hampshire, USA

Living In: North Pole, Alaska, USA

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Reviewed: Mar. 29, 2008

This was my first breadmaker recipe and it was a success! I didn't have bread flour, so I just used all-purpose flour, and it worked well.

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Sara

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 28, 2008

Delicious! especially with apple butter!! The water measurements is 1 cup plus 2 tablespoons.

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alicat08

Cooking Level: Expert

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Reviewed: Mar. 10, 2008

While this bread came out sweet, tasty,and moist, I thought it was too dense. I am, however, a novice at bread-making, since this is only my 5th loaf ever.

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Kimberly

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2008

This is the best loaf of bread that I have made in my bread machine. I didn't do the step where you stop it. I just hit start and let it go to the end and it turned out perfect. Also 1 cup equals 16 tbsp. So I used 1 cup plus 2 tbsp. in lieu of measuring out 18 tbsps and it worked great. This is our new "white bread" recipe for our machine. We love it!

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marzanna

Cooking Level: Expert

Home Town: Wharton, Texas, USA

Living In: San Marcos, Texas, USA

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Reviewed: Feb. 29, 2008

I did not do the extra rise and the bread came out perfect! I used 1 cup plus 2 Tablespoons of water, but then had to add a small amount of flour to the dough while it was mixing. That was the only adjustment I made to the recipe. YUMMY!!

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MISTY0300

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2008

A LITTLE COURSE/ BUT GOOD

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RED JAN

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Reviewed: Feb. 22, 2008

My husband and I love this bread!! He calls every Sunday "Bread Day" and begs me to make this bread. MMMM mmm

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CANICAA

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Reviewed: Feb. 14, 2008

I use this recipe all the time to make bread! Love it!

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sagastume15

Cooking Level: Intermediate

Home Town: Romulus, New York, USA

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Reviewed: Feb. 5, 2008

Absolutely wonderful bread. I followed the recipe exactly. This one is a keeper. The loaf rose beautifully and the texture is perfect! Thanks to the reviewer who translated the 18 tbsp of water into cup measure for us!

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Feb. 2, 2008

This was good bread. The first time I made it it was way to sweet for my tastes, the kids liked it but wasn't a favorite. But I tried it again and cut the sugar down to about a Tablespoon and it was MUCH better! Great with some cream cheese spread on or made into french toast!

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Lindsey

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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Reviewed: Feb. 1, 2008

My husband and children just love this bread. I wait until it is done in my bread machine, then take it out and let it raise for about 45 min. I then slice pieces of the dough about 2 1/2 inches by 2 1/2 inches and pull each piece just a bit to make it a bit flatter. I then put it in a pan that has been heated on medium with a bit of olive oil (just enough to cover the bottom of pan). This is similar to Pan Bread and my children think that it is a Treat to get it this way...sometimes I just make a loaf of bread out of this recipe. Doesn't really matter how you make it, it is soooooooooooooo YUMMY!!!

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