The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 26, 2009
Very good. Chewy texture. I did have to add about 1/4 cup more flower as it was too sticky to use.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 26, 2009
the family was all over this when it came out of the oven. It was a little crumbly for sandwhich bread, but a good snack or dinner bread.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Milwaukie, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 15, 2009
Wonderful exactly as written. I used the whole wheat setting on the bread machine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Sep. 13, 2009
Great recipe! I reduced the buttermilk to 1 cup and it was perfect.
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Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 11, 2009
Okay. I wasn't wild about the texture.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 29, 2009
Perfectly Yummy! Used 2 cups wheat and 1 1/2 white. also added 1 T gluten
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 18, 2009
I love this recipe, comes out great each time, though you do have to add a little extra flour because the dough is too sticky. I have made it in loaves and as rolls, simply a great everyday bread.
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Cooking Level: Expert

Home Town: Mechanicsville, Maryland, USA
Living In: Xenia, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 14, 2009
This is THE BEST bread I have EVER made! Super tender and a great balance of flavors too, with the regular flour, whole wheat flour, and a tad bit of honey. Follow the recipe as written and it's great, but there is also so much you can do with it. I shaped mine into a loaf, and after rising I slashed it three times accross. Also, I brushed it with some milk to keep a soft crust, and it was great for sandwiches. You could also use water and get a similar result. Immediently after baking, I brushed with melted butter (margarine actually) and it kept it soft, yet really shiny. It looked like plastic bread, but I was amazed at how soft it was when I poked around at it!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 22, 2009
Wonderful bread recipe. I bake for the public and this is the recipe I use perfect every time! I of course multiply the recipe and never have had trouble with it. I am an old fashioned type baker.. no bread machines here. Is easy to work with by hand the old fashioned way.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: May 21, 2009
The best wheat bread I have had! Very very tender. I added 1 tbsp of honey and 2 tbsp bread flour. Even my husband liked it!
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Cooking Level: Professional

Home Town: Gahanna, Ohio, USA
Living In: Centerburg, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 19, 2009
I've made this bread many times now. It's easy and tastes good. Always rises to the top of the bread pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 1, 2009
AMAZING bread! I have to admit I used a few hints from one of the other reviews, it turned out light and airy and full of flavor. This may now be my bread of choice! Thanks for sharing!!
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Cooking Level: Expert

Home Town: Thompson, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 21, 2009
Why does this recipe have baking soda? I have never seen a yeast bread recipe with baking soda... so I completely omitted it. The bread came out wonderful. I did end up adding about 1/4 cup flour to the recipe to get the dough to the consistancy that I'm used to. I then just put it in my bread machine on the regular white setting, and the bread came out really well. I made 2 loaves in my 2 bread machines. I ran out of honey, so I used some Agave sweetener in place of the honey in one of the loaves. The bread came out just as good with the Agave as with the honey. I guess my suggestion is to add some flour and omit the unneeded baking soda.
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Cooking Level: Intermediate

Living In: Ames, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 11, 2009
My new favorite. My trusty, fall back, never fail bread recipe. I love trying new recipes, but this one has made it's mark. This is the one I use when company is coming, have to have bread and cannot afford to chance a new recipe not turning out. Everyone loves it.
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Cooking Level: Intermediate

Living In: Ellsinore, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 7, 2009
The only ingredient change that I made was to use 1/2 cup of water and reduce the buttermilk to 1 cup, just so I could proof the yeast. I made this by hand, so I proofed the yeast in 1/2 cup of warm water w/ 1 T. of sugar. I didn't really have trouble with the dough being too wet to handle, however, when it came out of the oven, it was slightly doughy in the center =( I'm willing to give this one another try because it tasted great without being too sweet, but I will make 2 loaves instead of one--hopefully they'll cook all the way through! Thanks.
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Cooking Level: Intermediate

Home Town: Fremont, California, USA
Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Photo by Dani
Reviewed: Feb. 11, 2009
Probably the best bread recipe I've tried so far (though I haven't tried that many). It was very good, especially when it was warm. I brushed some melted butter and honey over the tops of the loaves (I made a bunch of tiny ones instead of one big one). I also don't have a bread machine so I just kneaded it by hand, plopped the loaves onto a greased cookie sheet, and baked them at 350 for about 25 minutes. I made the mini-loaves as gifts for my friends but I'll definitely have to make some more for myself and my family very soon! This bread is delicious.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 3, 2009
I made eight large breadsticks out of this and they turned out perfectly. I'm picky about my wheat bread as I grew up on grocery store white, but this was wonderful. I could easily eat this everyday. Oh, and I had to "make" buttermilk by adding 1 1/2 T vinegar to the milk, but everything else was to the letter. Thank you!!
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Cooking Level: Intermediate

Home Town: Juneau, Alaska, USA
Living In: San Angelo, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 31, 2009
This bread is delicious! I added another 3/4 cup or so of flour (both wheat and white) because the dough was sticky. I didn't use a bread machine, and just combined all ingredients and kneaded in a stand mixer for about 10 minutes. I let it rise for a little more than 1 hour, then baked for 25 mins. It came out so moist, soft and sweet. Just be sure to add a little extra flour. Great recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 22, 2009
Very good recipe! Made 1 change. I used 2 cups wheat flour, 1 cup white flour! Thank you!
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Cooking Level: Expert

Home Town: Buhler, Kansas, USA
Living In: Fredericktown, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 16, 2009
It was an okay bread. Nothing special. It is not worth five stars. A tip for others, follow the recipes EXACTLY! DO NOT ADD MORE FLOUR! I tried to do this, and ended up doubling the recipe because adding more flour made the dough too dry.
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Mi
Photo by Mi

Cooking Level: Intermediate

Living In: Lakeland, Florida, USA

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