Reviewed: Jun. 12, 2009

This recipe is not good at tall. I did what it said for a 1lb and and I let it do its thing and all it is, is flour.

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Reviewed: Jul. 17, 2007

hi maggi, yu said you added 2T vital wheat gluten to buttermilk bread however I cannot find wheat glute, where can I get this as the bread is fab but a little heavy\thanks caz

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caz

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Reviewed: Apr. 24, 2007

I think there is a mistake in this recipe...I only added 1/3 cup wheat flour to this and it worked fine. Use only 1/3 cup and it will turn out!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Feb. 13, 2007

I made this recipe just as it was written and it worked great in my old tempermental breadmaker. My family loved it!

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KC

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Reviewed: Oct. 1, 2005

A big gloppy mess! WAY too much flour. Had to throw the entire thing away.

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DOGMAMA

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Sep. 19, 2004

I made the bread dough and then baked buns in the oven for a shredded bbq beef sandwich. The bread was moist and delicious. Very filling!

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OREGONSWIMMOM

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Reviewed: Sep. 14, 2004

This bread was excellent. However, based on other reviews and other bread machine recipes I have made, I lowered the bread flour to 2 cups and added 2 T. of Gluten. The bread was moist and tasty.

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AJVOGS

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Reviewed: Aug. 21, 2004

I made this into 3 mini loaves and baked them in my oven at 375. The taste of this bread is very good, and it rises well too, especially if you add some gluten (I added 2 T.) I also added 2 T. dry milk powder for a little extra sweetness.

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MACKALLEN

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Reviewed: Jul. 20, 2004

Whoever wrote this recipe didn't scale it right, it does NOT fit in a 1.5 lb. machine. There's only supposed to be 3 total cups of flour for a 1.5 lb. recipe, and I knew that, but I went ahead and tried this recipe as written anyway. Big mistake! My machine couldn't even mix it.

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ASHLYNNS MOMMY

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Apr. 1, 2004

A very dense bread, with just a hint of buttermilk taste. Just the way I like my bread. Try it if you like dense bread, and don't be skeptical about the 2 1/4 t yeast: they are needed.

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: May 1, 2003

I was not pleased with this recipe at all. I even added the gluten to mine. The dough didn't seem to mix up well, and the finished result looked awful. Won't try again.

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JUSTFOOD

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Reviewed: Jan. 20, 2003

Delicious is an understatement for this recipe. I can't make it fast enough for my family. Its tasty for toast, too. I add 2T vital wheat gluten and get a nice high, tight textured, dense bread with awesome flavor. What more can be said about this recipe? Just follow the directions and let your bread machine do its work. I set my machine for the dough cycle, then take the dough out, shape it, place it in a 9X5 pan, then bake at 375 degrees for 33 minutes exactly.I just sit back and wait for a pefect loaf every time!Thanks, Debbie. I will make this again and again and again.....;0)

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MAGGIE MCGUIRE

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Reviewed: Feb. 5, 2002

I tried this today and boy it flopped. I used my bread machine and added ingredients in order listed and my bread machine(got for Christmas) couldn't even get it to mix all the way it was so dry. Much of it stuck to the pan and the rest never did get mixed even close to what it should have been. Maybe my bread machine needed the ingredients assembled differently.

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LISAP21

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Reviewed: Dec. 29, 2001

This is the first loaf of bread where my husband admitted that he was glad we got a bread machine. Great for my left over buttermilk from holiday baking!!!!!!!

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CASSEYDUC

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Reviewed: Dec. 20, 2001

We have found this bread to be rather dry. It has a nice flavor, but it's pretty hard and difficult to use for much of anything besides toast.

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MAIORCACY

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Reviewed: Aug. 9, 2001

This is one of THE best bread recipies I've found in many years of baking bread. It is as moist as 'store-bought', which my kids do prefer. We make the dough in the bread machine, then divide the dough into 2 bread pans. Then we cover it with plastic plastic wrap and put it to rise in the refrigerator overnight. By morning, it is perfect for baking in the oven (350 for 35 min 'til internal temp of 190 degrees). Also, it's the perfect recipe for white bread. Just substitute white bread flour for the rye. Thanks very much for sharing this great recipe. Love the sour rye flavor!

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DONB

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Reviewed: Jan. 15, 2001

A bit heavy.

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BRENDA THOMAS

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Reviewed: Nov. 20, 2000

I have had mixed success with two bread machines now, but this recipe has proven itself time and again. Plus it solves the riddle of what to do with leftover buttermilk from my holiday baking!

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Dahlia Travers

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Solvang, California, USA

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Reviewed: Nov. 8, 2000

What a great way to finish a quart of buttermilk! Couldn't be easier or better tasting. Our loaf was gone in a flash!!

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PATRICIA K

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Reviewed: Oct. 9, 2000

I had a taste for onion bread, but did not have have powdered milk called for in most recipes. I did have buttermilk and decided to improvise. I added 1/2 packet onion soup mix, a little onion powder and some dried minced onions. I added a little water, as it was mixing up a little dry (maybe from the powder in the onion soup mix) and it turned out to be a delicious onion bread...this recipe is very adaptable and delicious. Next time I will try the original recipe!! Ginger

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GINGERANNSUE

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