Reviewed: May 15, 2004

This is a great bread. I bake approx. 30 loafs of bread a week for local farmers market. And this is a favorite. I think it's a really soft, moist bread. I've been baking it for 2 years now and this is one recipe that I find unreplaceable. Thank you Kathleen for such a wonderful bread recipe.

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WANDA25

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Reviewed: Dec. 17, 2003

This is a very simple, easy-to-follow recipe. The bread is dense and not suitable for regular sandwiches, but is lovely along side saucy dishes and soups.

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VICKEYA

Cooking Level: Expert

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Reviewed: Jan. 15, 2003

This is a great reecipe... My loaves last barely a day here...

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CAMPLANDRETH

Living In: Willis, Virginia, USA

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Reviewed: Jan. 11, 2003

I adapted this for kneading in a Kitchenaid 11 cup food processor with the dough blade. I found that they asked for too much flour and had to add water to get a dough. Other than that this bread came out great: Golden brown, medium thickness crust, popped right out of the pan with no force, perfect rise and density. I would have liked it if it were a little more tangy, but I used the buttermilk powder, so that may have decreased the quality.

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GLADFELTER

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Reviewed: Nov. 19, 2002

Wonderful bread. Stays moist for days. I'm going to make this bread into rolls for Thanksgiving. Thank you!

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Anne

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Reviewed: Jul. 21, 2002

I love it! It makes wonderful sandwich bread. (It's not sweet.) I am a novice baker, and the dough has risen for me both times (i'm making it right now w/ 2c wheat flour). It's such a great recipe, I would definitely recommend trying it! If the yeast is good and the water is only slightly warmer than wrist-temp, it should work. Good luck!

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KGOGGIN

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Reviewed: Jun. 28, 2002

I made this recipe twice, following the recipe exactly both times, even checking the temperture on the warm water with a liquid thermometer. The yeast was fresh. The bread will not rise at all. I am deleting this recipe. Sounds good, probably would taste good, if it worked.

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