Reviewed: Dec. 19, 2009

Soso. The bread was just a little to dry and bold for my taste. If you like wheat breads a lot you would like this one.

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DEMOREO

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Sauk Rapids, Minnesota, USA

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Reviewed: Sep. 12, 2009

I made it with 100% whole wheat flour but added some gluten and a little extra molasses. Turned out great! Tried it with egg salad. It was delicious.

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koneill

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Reviewed: Sep. 11, 2009

Made without a bread machine and forgot the salt! I think this recipe has a lot of potential but it is a little bland (even without the salt) and a little too moist for my taste. Like I said though, I DIDN'T make in a bread machine so that could account for it! I would try it again if I ever got a bread machine!

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erin

Cooking Level: Beginning

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Reviewed: Feb. 22, 2009

This recipe turned out great! Doesn't taste like molasses, but smells wonderful when baking.

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Megan

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Reviewed: Jan. 31, 2009

This is a soft bread, with a delicious, mellow molasses flavor. If you are making it by hand, double the recipe- one loaf wont last long! My dough didn't need the entire 2 1/4 cups of all-purpose flour, so if you're kneading it in, add it in increments as you knead. I heated the milk, water, and molasses together on the stove, then added it to the yeast and let it foam up for a bit before adding the melted butter, salt and flours.

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jan. 30, 2009

This smelled really good while baking, but the taste was a little too strong for me.

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Corrina

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 23, 2008

Aroma, taste, and texture. This bread has it all, and is very easy to make as well.

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Brook

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Reviewed: Oct. 7, 2008

Wonderful! Love using molasses -- good iron content! I bumped up the nutrition with 1/2 cup wheat germ, 1/2 cup ground flax seed, 2 cups whole wheat flour and used Whole Wheat setting -> more dense of course, but very tasty. THANKS!

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LovestoCook

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Reviewed: Sep. 18, 2008

I made recipe exactly and it is fantastic. So soft and just the right sweetness. I made grilled cheese for dinner and they were delicious. This is my favorite bread machine recipe so far.

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vespa2000

Cooking Level: Intermediate

Home Town: Safford, Arizona, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 29, 2008

This was a very flavorful bread, with a rich, molasses flavor. It makes great toast, egg salad and ham sandwiches but the molasses flavor is a bit too pronounced for a tuna sandwich (just my personal preference). It made my kitchen smell wonderful while it was mixing and baking. I'm saving this recipe to make again.

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whodunitrdr

Cooking Level: Expert

Home Town: Wenatchee, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Jul. 20, 2008

I don't have a bread machine, so I proofed the yeast in the water, then added molasses, butter and warm milk. Used my kitchenaid mixer to mix in flour and then knead. I'd doubled the recipe, so I let it rise once, then punched down and separated into the two loaves and let rerise, then baked at 350 for about 35 minutes. Lovely color, nice crust and wonderul texture, but it seems to be missing something. I might try adding some oatmeal or wheat germ next time to jazz it up a little.

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LSPENCER01

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 14, 2008

This was ok, but nothing to wow about. Probally won't make it again. Sorry.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Feb. 10, 2008

Very nice dark loaf. I used white bread flour and whole wheat bread flour and increased the yeast to 2 tsp to prevent under-rising. The molasses taste does come through a bit, particularly in the smell. This bread is very moist and fluffy.

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Amanda from MA CT NJ

Cooking Level: Intermediate

Home Town: Wilbraham, Massachusetts, USA

Living In: Stamford, Connecticut, USA

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Reviewed: Jan. 28, 2008

this was great! I only used whole wheat flour and put the bread on my whole wheat settings and it turned out perfectly.

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dowers

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 27, 2008

This is the softest, sweetest smelling bread! I only did the dough cycle on my bread machine, then shaped the loaf and let it rise in a loaf pan. I will make this one again!

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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: Jan. 12, 2008

It's delicious, but for some reasion, it collapsed or caved in halfway. I'll have to try it again.

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JOLLYGREEN23

Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

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Reviewed: Dec. 18, 2007

YUM! I subbed a half cup of wheat germ for a half cup of flour. So far one of my favorite breads!

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Tempost

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Reviewed: Jun. 30, 2007

I rated this 4 stars because I didn't really care for the taste of the bread when it was fresh. However, it was fantastic toasted with some butter. The crust, texture, and density were nice. After reading the previous reviews I increased the molasses to almost 4 Tbsp. Also, I wasn't sure if the recipe calling for "all-purpose flour" was a typo or not (did the author mean to say "bread flour"?) so I used 1-1/4 C all-purpose flour and 1 C bread flour. And then of course I used the 3/4 C wheat flour the recipe called for. If you are a molasses lover, I definitely suggest you try this bread. Apparently I just don't like the flavor of molasses as much as I thought I would.

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Jennifer

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Reviewed: Jun. 4, 2007

Fantastically yummy! I will definitely use more molasses next time because my husband adores molasses, but this was just great. Thank you for a wonderful bread recipe.

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