Reviewed: May 15, 2012

This is good bread - but I don't think the Cardamom flavor is strong at all. Anticipating that, I doubled the amount and still couldn't differentiate it. We liked the bread, but it wasn't quite what I was looking for, and seemed very similar to any other bread recipe.

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Reviewer:

Biokerristry

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Denver, Colorado, USA

Reviewed: Apr. 22, 2012

This was simple and delicious!! I only baked it for 30 minutes and it was very well done. I also added extra cardamom and used normal applesauce. It's delicious warm with a little honey!!

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Reviewer:

Bethsparkles

Reviewed: Feb. 10, 2012

This bread is outstanding and has a very nice sweet taste without being overpowering. I increased the cardamom to 2 teaspoons as suggested in other reviews, but the next time I make this bread I will add 3. In addition, I made the entire bread in my breadmaker, but it stuck to the bottom. Next time I will spray the bread pan with a non-stick spray; this is the first time that sticking has ever been an issue, but it was not surprising since there is no oil or "fat" to speak of in the recipe. I'll definitely make again!

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Reviewer:

Suzy

Reviewed: Dec. 21, 2011

A tale of two breads.I posted 2 pics of the two breads. The 1 on the left was made in a Sunbeam,the 1 on the right was made in an Oster.Both were made on the suggested settings,and with 1 1/2 tsp cardamom and 2 3/4 c flour. I accidentally reset the Oster,it went through a 2nd kneading.I think that's why it rose so high.That loaf also had a crisper crust. Both were delicious.I have a food blog that I posted larger pictures on.If you are interested in taking a peek, Kitchen toys make cooking fun.

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Reviewer:

CHERYLMASS

Cooking Level: Expert

Reviewed: Nov. 6, 2011

Holy cow that's some great bread! I substituted maple syrup for honey, doubled the cardamom (as most reviews recommend), and substituted freshly mushed up pear for applesauce (it's what I had). Otherwise I did as instructed with preparing the dough in the bread machine then baking in a loaf pan. Loaf rose well, was fluffy and soft and moist. Even with the cardamom doubled, it could have used a touch more, though I would be cautious to not overdo it if you're serving it to unsuspecting folks. Can't wait to give these away as holiday gifts!

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Reviewer:

GirlfriendInAComa

Reviewed: Aug. 26, 2011

love the recipe, but would recommend the tangzhong method of keeping the bread fresh and moist. Tangzhong method is 1/3 cup bread flour cooked in 1 cup water on stovetop stirring until ripples become visible and it thickens just slightly. refrigerate with plastic wrap covering top directly and use the next day. 1/2 of tangzhong batch per 1.5 lb loaf. use in bread machine and add with liquids. note: will need more flour but leave it just a little sticky for a moister bread. it should also help preserve the bread naturally so that it stays fresher. many websites on the internet have the tang zhong method of breadmaking. it was discovered by the Japanese but chinese tea houses use it all of the time. Try it -- if you want look it up on the internet for more information on this method of asian bread baking. this method should work with any kind of bread using mostly white bread flour. would recommend making slightly sticky dough in a bread machine and then shape and bake in regular oven.

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Reviewer:

dirkslady

Reviewed: Jul. 10, 2011

This is a great recipe. I've tried putting in 1/2 whole wheat and 1/2 white flour and it's also very good, but doesn't rise as much. I'm going to do as other reviewers suggest and try just letting my machine mix the bread and then cook it in a pan in the oven. I don't think bread machines get the crust right. I've also tried plain white flour versus bread flour and really find no difference in the end result.

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