Reviewed: Jun. 27, 2007

A friend gave me the starter and I am loving it. Unfortunately, I do not have enough people to give the starters to at the end of 10 days.

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Sophie

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Reviewed: May 22, 2007

My family LOVES it......Hot or cold.

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R. Washington

Cooking Level: Expert

Home Town: Rosenhayn, New Jersey, USA

Living In: Vineland, New Jersey, USA

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Reviewed: May 20, 2007

I tried this recipe twice. I took some advice from other reviews and cut the baking time to 35min and 345 degrees. It still seems a little dry but good. Definetly a little heavier than some breads. Next time I will probably add bananas or something to give it a little more moisture. I took it to work and it was gone! Good with coffee.

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Kelly

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Reviewed: May 18, 2007

I think the 30 servings is way to many but the bread itself was yummy. More like a cake than a bread and definately not too cinnamony. I made it exactly as the recipe said and it was so nice and super easy.

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nmitchell80

Home Town: Nowra, New South Wales, Australia

Living In: Liverpool, New South Wales, Australia

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Reviewed: May 3, 2007

I had not had any of this bread since the early 90's,till a friend gave me a starter recently. The bread was just as I remembered--delicious!! My family always liked it cooked with a can of pie filling so that's what they asked for this time. I made 9 loaves using all of the starter except 1 cup. 3 were apple and pecan sprinkled with cinnamon and sugar, 3 were cherry and the last 3 were something I hadn't tried before-peach. I don't know what was better, the bread or sharing the day with my granddaughter cooking the loaves. She took 1 of each flavor home with her. What a great day we had making new memories!!

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gaylesstuff

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Reviewed: Apr. 27, 2007

I have been making amish bread for years. I tried this recipe and it turned out terrible. First of all it calls for twice as much flour as my old recipe and 1 less egg. I guess with 2 cups of flour instead of 1 it made this so heavy. I promise if you will change this recipe to 1 cup self rising flour, add 1 more egg, 1/3 cup more oil and increase cinnamon and vanilla to 2 tsp., also add 1 small box of vanilla pudding - you will get rave reviews. I will add my recipe to this catagory for all to try.

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Linda S.

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Reviewed: Mar. 26, 2007

I add canned peaches with the juice and roll the dough with cinnamon and sugar. . .it makes the bread taste like peach pie!

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blairh

Home Town: Nevada, Missouri, USA

Living In: Olathe, Kansas, USA

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Reviewed: Jan. 5, 2007

I used this recipe as a base for a healthier, whole wheat bread. I used two cups whole wheat flour instead of white, substituted 1/3 cup unsweetened apple sauce and 1/3 cup oil for the 2/3 cup oil, and upped the cinnamon to 2 tsp. I also added 1 chopped granny smith apple and 1 cup nut/dried fruit mix.I replaced half of the sugar with Splenda and baked in mini loaf pans for 40 minutes. Delicious and healthy!!

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firesteph

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Groveport, Ohio, USA

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Reviewed: Dec. 6, 2006

My boss gave me a list of his variations. In each one, he adds a box of pudding mix (whatever flavor you choose). It makes the bread very moist, and it stays moist for days. Our favorites include: add 1 cup of craisins (dried cranberries), 1 cup of walnuts, and 1 box of vanilla pudding. Another includes: 1 smashed banana, 1 cup of walnuts, and 1 box of banana cream pudding. Yet another is 1 cup white chocolate chips, 1 cup macadamia nuts (chopped), and 1 box of white chocolate pudding. YUM!!! These are always big hits, and are great for the holidays! I'll warn you though, you may think you've done something wrong when you mix these in on day 10, because the batter is more the consistancy of cake batter than of bread dough, but it's OK, it bakes up just like bread.

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Staci

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Reviewed: Dec. 5, 2006

It's good for a plain recipe, buut personally, I like all of the add-ins (raisins, nuts, etc). It dries out quickly so be sure to eat it as soon as it comes out of the oven.

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Melanie

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Reviewed: Nov. 28, 2006

This is one of the best recipes I have had to share with friends. It is amazing how it can bring neighbors together. I bake thing each year and have the 12 days of Christmas to a different neighbor each year.

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Nita C

Cooking Level: Expert

Home Town: Casper, Wyoming, USA

Living In: Fountain Valley, California, USA

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Reviewed: Oct. 15, 2006

Pulled this bread out of the oven about an hour ago and already one loaf if gone!Family loves it. I sprinkled with cinnamon and sugar on top, it helped. I only cooked 45 minutes, this was maybe even a tad too long. Very good recipe!

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dkjm28

Cooking Level: Expert

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Reviewed: Oct. 14, 2006

Just ok. It's still just sitting on the counter, no one has gobbled it up yet. It's missing a wow factor.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jul. 17, 2006

I was a bit unhappy with the overall taste of this recipe. I had it in two 9 X 5 loaf pans, and at 40 minutes, it was very done. If I make it again, I will use a tad bit more cinnamon and maybe a bit more sugar. It was just very flat tasting. After spending 10 days on the starter, I had been looking forward to something more flavorful.

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BEAUTSBELLE

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2006

I really like this recipe. I mix dry and wet ingredients seperately and then together. The only problem I have with this one was that myself and my husband couldn't finish both of the loaves together. So now the day after I bake it, I send him to work with one loaf to share. It's a big hit. :)

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Rivvi

Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Feb. 16, 2006

After 10 days of babying my starter I couldnt have been more let down. I expected alot better. It tasted like any other boring ol' loaf, I added apples and thank god I did. Its pretty bland, I thought the starter would add an interesting flavor but nope. The texture is course, maybe it was me but it gave no real mixing instructions. I will try the pudding recipes in hope for better results since Im stuck with all this leftover batter. I dont want to give it away along with a recipe that I didnt like.

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staci mc

Cooking Level: Expert

Living In: Powell River, British Columbia, Canada

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Reviewed: Jan. 26, 2006

my fmily loves this bread!!!

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tna7477

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Reviewed: Dec. 8, 2005

This recipe makes a wonderful gift and include the recipe along with a cup of starter so that it can be passed along.

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Shirley

Home Town: Decatur, Illinois, USA

Living In: Newport, North Carolina, USA

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Reviewed: Nov. 22, 2005

DO NOT bake for more than 45 minutes. It will turn out dry. This is quite a tasty treat. Made for teacher's gifts at Thanksgiving time. Also, mixed sugar and cinnamon and sprinkled over the top of the loaf for a nice finish. All the teachers loved it!!!!

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