Reviewed: Aug. 14, 2009

Tdxw1his bread is super tasty. I did a few modifications though. I used 3/4 cup splenda sugar instead of honey plus 1/2tsp of sugar. Still came out great, but with less calories!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

a_wava

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

The best loaf of bread ever thanks

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MSDUSTY4

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

This is my everyday bread now. It's awesome! Not too sweet. Really good toasted with butter and honey!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

schelle

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Aurora, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2009

While this bread turned out ok, it didn't have much of a taste, other than a regular bread taste. The crust was too crunch. However, overall this is not a bad recipe at all.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hoosierburgher

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2009

very very good love thanks for sharing

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jan101

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 2009

Great recipe, and extremely easy. I loved it, because I had everything in the cupboard!! I used my dough hook on my KitchenAid Mixer, let it rise for about an hour, kneeded it with the dough hook (of course), and put it in a greased and floured bread pan. I let it raise in there for probably an hour and half. I cooked it at 325 for about 32 minutes. Perfect, easy easy easy, and it tastes great! Next time I'm going to add more wheat flour and less bread flour though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lacey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2009

I followed the exact measurements as suggested but baked it in the oven, it turned out beautiful with a nice crunchy crust, will make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Smallz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2008

omg........made exactly as stated and this bread is 2 die 4 ...my hubby is so picky & he really liked this...will use this recipe a million times over....evryone is asking me 2 make them some ..thanks 4 the great recipe

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

1FRITZY

Cooking Level: Expert

Home Town: Bethlehem, Pennsylvania, USA

Living In: Chesterton, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2008

This bread was a disappointment. I made it twice and both times it came out dry and flavorless despite tweaking. I probably won't make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Iflagg

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2008

I was shocked by the amt of water and yeast in this recipe but decided to try it anyway. The dough was so wet and gloppy I added 1/4c additional flour. Despite that, the loaf caved in. I won't be making this one any time soon.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Pegster

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2007

My family & I love this recipe!!!!! What I do with the bread is: I put it in the bread machine(the ingredients in order), let it mix into dough. When it's done w/that stage & going on to rise, I stop it, take the dough out & put it into a greased loaf pan & let it rise for about an hour. After rising, I put the loaf into a 325-350 degree oven & let it bake until it's done(about med. brown). It comes out perfect & tastes delicious!!!!!

Was this review helpful? [ YES ]
30 users found this review helpful

Reviewer:

Jennifer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2007

Nice taste. I used butter instead of margarine. I used 1 1/2 cups all purpose flour and 1 cup whole wheat flour. I also added 1/2 tsp of yeast because I thought mine was old, but it turned out not to be old, because it rose and then fell. So next time I plan to use the normal amount of yeast, sub the butter for marg. again, and a higher ratio of whole wheat.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Michelle

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2007

This came out great. I did proof the yeast in a cup of warm water. I added an extra 1/4 cup bread flour and a 1/2 teaspoon of baking soda. I also substituted buttermilk powder for milk powder. No falling in the middle for this loaf!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kacy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 22, 2007

I doubled the recipe as it is printed. I mixed the dough in our "Kitchen Aid" mixer with the dough hook rather than the bread machine. I added 3 tbsp of wheat gluten, 1/2 cup of 12 grain cereal, and 1/2 cup of bulgher wheat. (Be careful to maintain the correct moisture balance) I let it rise in the mixing bowl for an hour, kneaded it back down and split it into two even loaves. Let it rise in the bread pans for another 40 minutes and then baked at 325 for 35 minutes. This produced about the best whole wheat bread we have ever had. Very flavourful with a definite crunch and great texture.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Thomas Adley

Cooking Level: Intermediate

Home Town: Havelock, Ontario, Canada

Living In: Cobourg, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2007

I tried this recipe as small rolls rather than a loaf. I let the bread machine do all the mixing and kneading and after the dough had risen I turned it out on a floured surface and used the top of a small glass to cut out small rolls. I baked them in the oven for an eyeballed 13 minutes at around 385. My family really enjoyed them. Soft and tasty.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

dagwood17

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2005

The only thing I like about this bread is that there is no added sugar. This bread came out very dry and dense and way too done on the outside. I agree with another reviewer that I just don't think this bread works in all bread machines. Mine is a Sunbeam. I will stick with my other bread recipes.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 2005

I couldn't resist but to experiment (over time) with this recipe. .75 c water 1 egg 1c wheat flour 1.5c white flour 6 tablespoons honey 1c nuts I was getting dry crumbly bread using fresh flour, reducing the water and adding the egg helps. You might add 1/8c of flour depending on the consistancy of the dough on the 2nd kneeding.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

AHRENSJD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2005

A great everyday recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KNICK21PT3

Cooking Level: Expert

Home Town: Oak Hill, New Brunswick, Canada

Living In: Gays River, Nova Scotia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2005

Like some other reviewers my loaf sank terribly in the middle. My edges were also a bit too done. The taste is great. My conclusion after following this recipe exactly is that it must work in some bread machines and not work in others. I have a Black and Decker and it does not work well in there :( Give it a try but don't get your hopes up!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Michigan Mommy

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2005

This was the best bread I have made yet, it rose perfectly and not a flaw. Will make this one again and again.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Larry Hayes

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Johnson City, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Butter Honey Wheat Bread

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!