Reviewed: Aug. 13, 2007

I used fresh blueberries and had to add about 1/4 to 1/2 c. extra flour because my dough was too sticky. This makes a very large loaf. Texture was nice, soft but firm enough to slice. I had to put foil over the top of my loaf to keep it from overbrowning during the last half of cooking. This is not a sweet bread at all. If you want a sweeter bread, I suggest you apply a *very* generous amount of cinnamon sugar over the top of the berries before you roll up the loaf. I enjoyed this made into french toast (the syrup making up for the lack of sweetness), and toasted with honey.

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lisa m

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Reviewed: Feb. 27, 2006

when i took a bite, all i could taste was the molasas . i don't know if molasas comes in different strengths but my bread had more than i could handle

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tracyZ

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Reviewed: Oct. 18, 2003

Eleanor, this bread is awesome! It puffs up super high and is really, really fluffy. It has just a subtle sweetness to it and is perfectly yummy all by itself. Also, it has a terrific, hard crust. My mom and 3 of my aunts stopped over today, and they all raved about it! Thanks!

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