Reviewer:

Reviewed: Jun. 27, 2000

I increase buttermilk to 1 3/4 cups. I also mix several batches of the dry ingredients (not including yeast) and store it in disposable containders in my pantry. When it is time to make a loaf, the buttermilk, butter, and yeast are a snap to add!

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36 users found this review helpful

Reviewer:

MARYMARTIN01

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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2 users found this review helpful

Reviewer:

GINGERANNSUE

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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2 users found this review helpful

Reviewer:

PATRICIA K

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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9 users found this review helpful

Reviewer:

Dahlia Travers

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Solvang, California, USA

Reviewed: Jan. 15, 2001

A bit heavy.

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2 users found this review helpful

Reviewer:

BRENDA THOMAS

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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8 users found this review helpful

Reviewer:

DONB

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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4 users found this review helpful

Reviewer:

MAIORCACY

Cooking Level: Expert

Home Town: Norman, Oklahoma, USA

Living In: Anchorage, Alaska, USA

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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12 users found this review helpful

Reviewer:

CASSEYDUC

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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7 users found this review helpful