Reviewed: Aug. 24, 2009

I just tried this bread and it is delicious! I made one small change to it ...added about 1/2 c dry roasted sunflower seeds. Could hardly wait for it to cool off enough to cut into it! Thanks for sharing!

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TurtleLove

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Reviewed: Mar. 27, 2009

I made this exactly as the recipe said, and my loaf rose beautifully, then fell in the middle. One side burned slightly, and while the outside rose prerfectly, the middle sunk till it was only about 2 inches tall. Taste was great. Not sure what went wrong though.

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vogue9

Home Town: Barboursville, Virginia, USA

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Reviewed: Oct. 26, 2008

My initial rating was not a 5 star rating. My initial rating was based on the difference between what I thought about the recipe and what my husband thought about it. I must admit that I did not think the bread was nearly as good as he did. However, because he rather liked it, I have made this bread a couple more times since I rated it and feel the need to change my original rating. My bread machine overcooks the bread on the recommended setting. As this is the lowest setting on my machine, I keep and eye on it and turn it off about 20 minutes before the cycle is done. As such the results, and the bread, is much better. I have been toasting this bread for sandwiches or to serve with soup. While I did not think it was anything special simply sliced and eaten, I absolutely LOVE this bread toasted. Toasted, it makes great sandwiches and makes a wonderful side to soup. This evening, I am making another loaf. I am going to save some of it to make croutons. While I am convinced this will make great croutons, I will let you all know how it works out. Thanks Bruce!!

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EPICURIAN

Cooking Level: Expert

Home Town: Islip, New York, USA

Living In: Lehigh Acres, Florida, USA

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Reviewed: May 9, 2008

Very delicious, easy. One of the best bread machine breads I have ever made. It did rise too much and then sink way down in the middle, maybe needed a bit more flour?

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MonaG

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 2, 2008

My husband and I enjoy this bread. Good tasting, quick to make. Easy to toast sesame seeds. I think all the ingredients and amounts used are in perfect proportion to each other. I wouldn't change anything. Thanks Karen

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sueon

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Jan. 20, 2007

This is the first bread machine recipe I've tried that didn't adapt well to the manual method. For the liquid I used buttermilk, subbed wheat germ for the wheat bran, and subbed King Arthur's Harvest Grain Blend for the sesame seeds. Perhaps the substitutions caused the bread to rise very little, so it is very dense. However, the flavor is outstanding, so I will probably give this one another try.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 27, 2006

This is my current favorite bread recipe.I didn't bother with the buttermilk powder and just used skim milk powder in place of it.To toast the sesame seeds I put them in my cast iron frying pan over medium low heat and stir them constantly.They'll burn quite easily if you don't stir them.I also doubled this recipe and I make it by hand too.Bake it at 350 for 35 to 40 minutes.The color of the bread always turns out golden brown so it's very pleasing to the eye as well as to your taste buds.This recipe will be one I'll be making again and again to share with family and friends.

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WHATAYAWANT

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 27, 2006

I'm sorry, but I changed this recipe quite a bit, but it turned out great! Nice and soft and light and good tasting. I added 2 tablespoons of margarine, since there was no fat in the recipe. I used 3 1/3 cups of flour. I substituted oat bran for the wheat bran since that's all I had in the house, and I decreased the yeast to 1 3/4 tsp. of bread machine yeast.

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LITSTER5

Cooking Level: Expert

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Reviewed: Jul. 16, 2006

It was a little heavy on the sesame taste for my liking but my family love it!

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abbie

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Reviewed: Feb. 6, 2006

I think the failure in this recipe was mine. I over roasted the sesame seeds almost to the point of burnt (10 min @ 350). The taste carried through to the bread. Not sure if I will give this one another try.

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SHERARN

Cooking Level: Expert

Home Town: Elmhurst, Illinois, USA

Living In: Interlachen, Florida, USA

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Reviewed: Jun. 7, 2005

I used 1 Tbsp. of 2% milk instead of powdered buttermilk, used all purpose flour instead of bread flour and only used 1 1/2 of that and about 1 1/2 c. of wheat flour. I used about 1/3c of Sesame seeds instead of 1/2c. The ends are VERY chewy, and yet crunchy. My son didn't seem to like this bread too much. My husband enjoyed it, but it wasn't a favorite. Oh well!! We'll keep looking!! Also, I cooked it in the oven at 350 for 30 minutes.

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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: Jan. 16, 2005

Good! Gave 4 stars on advice of my sister. It's a bit chewy, especially the ends, and not as crunchy as I'd hoped...even though there's a whole 1/2 cup of sesame seeds in there, you could add more before it would be super-noticeable. Turned out perfect shape, no problems. Used powdered skim milk instead of buttermilk powder.

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OCTOVUS

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Reviewed: Mar. 14, 2004

I really liked this bread, but I made some changes. I added 1 T. gluten, replaced 2 c. of bread flour with whole wheat, added 1/2 c. ground flax, and upped the bran to 4 T. (instead of 3). I also added 1/8 c. extra honey. The bread turned out great--I could taste sweetness, but not so sweet that it couldn't be a sandwich bread.

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MACKALLEN

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Reviewed: Mar. 5, 2004

This recipe is excellent. I added 1/4 Cup additional Honey, and 1/2 Cup additional Flour. It has a delicious, nutty, sweet taste.

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JIMCOLA

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Reviewed: Nov. 22, 2003

I love this recipe! It's my favorite to make in our bread machine. Thank you to the person who submitted it! I add extra honey (about double) and make it even sweeter (I also have to add some extra flour). I also have experimented with adding other seeds to it (sunflower and flax) which is good too.

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Aimty

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Reviewed: Nov. 20, 2003

This bread is so good! I made it into rolls, so it needed extra flour. Flavor was so perfect.

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VFINNAB

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Reviewed: Nov. 18, 2003

Great bread! Toasting the sesame seeds is a great idea - it really adds to the flavor.

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KWARD

Home Town: Sunnyvale, California, USA

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 9, 2003

I make 2-3 loaves of bread a week and have an extensive bread recipe collection. This is, by far, the BEST bread I have ever made. The whole family raved about it and I couldn't stop eating it myself! This is sure to become our signature bread at church gatherings. *Note: As other reviewers mentioned, the flour/water ratio looked off to me. I added about 1/3 cup flour and the bread came out with a perfect texture.

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