Reviewed: Mar. 6, 2012

Pretty good bread. Has a bit of a sourdough taste to it, when all is said and done. It's relatively hearty for a white bread, as well. I may try adding a bit of ww flour instead of some of the white flour next time. Freezes great as well. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jan. 2, 2012

This was really good and easy to make! Thank you for the amazing recipe!

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Reviewer:

baker525

Cooking Level: Beginning

Home Town: Manassas, Virginia, USA

Reviewed: Dec. 17, 2011

Good recipe for anyone who likes to bake bread. Only used 6 cups flour, also used buttermilk powder with water, and was fine. The baking time stated 30 min, I took it out then, but when I cut it, it was a bit gooey in the center of one loaf, so next time I will bake 35 min or so. Great taste and texture. Will surely make again.

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Reviewer:

NANCY T.

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Cooking Level: Expert

Home Town: Yonkers, New York, USA

Living In: Great Falls, Montana, USA

Reviewed: Nov. 4, 2011

I read the reviews, and I had no difficulty at all with the bread rising. I used 6 cups of flour, and the dough was very easy to work with. When I was taking the loaves out of the oven, I definitely could smell the honey, but could not taste it in the bread. Yes, there is a little bit of a tang from the buttermilk, it did bake up nicely, and the texture is OK, it's just not exactly what I was looking for today. Thanks, Kathleen, for sharing your recipe.

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Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Apr. 9, 2011

I made rolls out of this recipe and it turned out very good tasting. I thank you for making it available to everyone.

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Reviewer:

Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

Reviewed: Dec. 27, 2010

This bread is fabulous. I have made it by hand several times, and every time it comes out picture perfect. The recipe calls says 375F but doesn't give a time. If you want a dark brown crust (see the pic I've uploaded for this recipe), that was for 30 minutes at 375. This last time I took it out at 26 minutes and it was not quite as dark brown (of course). Regardless of 24-30 min baking time, the inside is sweet, tasty and just outright delicious. Made this last week for Christmas, served with butter and Crock Pot apple butter and it was flat out off the chart. Fantastic recipe.

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Reviewer:

copetenn

Cooking Level: Expert

Living In: Coppell, Texas, USA

Reviewed: Oct. 6, 2010

Unlike some other reviewers, my bread rose nice and tall. In fact, therefore, the resulting bread turned out to be a little softer, a little fluffier, than the denser bread I prefer. But since this was intended tp be a basic, white sandwich bread for Hubs, it was just what I needed. I feel good knowing there's a little extra nutrition in the bread because of the buttermilk, but tastebuds can't detect it. I prepared the dough in my bread machine, then proceeded with the remainder of the recipe as directed.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jul. 22, 2010

I will preface this review by saying I make bread approx. 2 times a week. The flavor of this bread for a white bread was good: slightly sweet, slightly tart. The texture however is much more dense then other white bread recipes I have tried in the past. As for making the bread, the moisture to flour ratio seems off in this recipe. I added 6 cups (not 6.5) and it still seemed like too much flour. Due to a cool kitchen (70F) I added an additional hour to the first rise, and two hours to the second rise. I still felt that this wasn't enough. I think that the flour/moisture ratio in addition to my cool kitchen affected the rise. Overall the flavor wasn't bad but I prefer a bread that isn't so dense.

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Reviewer:

angelcraze

Reviewed: Jan. 30, 2010

This was a great recipe! It was easy to make and tastes great. My family loved it. The next time I make it I might add just a bit more honey. I will be making this again soon!

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Reviewer:

Blythe

Reviewed: Apr. 10, 2009

This recipe is awesome no matter what you put on it! It reminds me of bread my mom used to make on the hot days of summer in Georgia. Not too sweet, has a nice tangy flavor from the buttermilk and is just plain fabulous in my families book. Thank you for just a wonderful recipe :)

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