Reviewed: May 7, 2012

Excellent flavor and texture. The top of my loaf sunk, so it didn't look too pretty. Will try to figure out what went wrong and try again because the bread was delicious!

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Reviewer:

CHEFJULIE1

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Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

Reviewed: Feb. 21, 2012

I'm not an expert bread maker, but have made plenty and this is the first I've had problems with. First there is too much buttermilk or too little flour. You'll have to add about an extra cup just to make a dough consistency, otherwise it's more like a muffin batter. Second, it did not rise very well the second time. Third, After baking for the full time and cooling on the rack it looked beautiful, but them the dome collapsed overnight. The bread had more of a soggy muffin type texture. Very strange. I think it need more whole wheat flour for the gluten. Maybe someone could do 1/2 wheat and half all purpose to give it the spring it needs. As for me I will not be using this recipe again.

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Reviewer:

frugalmama

Reviewed: Feb. 7, 2012

I used all whole wheat flour. It was wonderful!

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Reviewer:

Peach

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

Reviewed: Jan. 13, 2012

Great bread ! Recipe can be used with honey or molasses and still turn out wonderful; Beware though I find this recipe requires 3/4 to 1 cup more flour than the original recipe suggests. A good stand by bread in our house. Best warm, with a cold glass of milk.

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Reviewer:

doodlemonster

Cooking Level: Intermediate

Reviewed: Dec. 2, 2011

Great bread recipe...BUT, I use in our bread maker machine and using the amounts exactly as stated in the recipe...the bread rises up and out over the top and up to the canopy over the breadmaker!...I use one package of yeast (which is 1/4 tsp less than the recipe calls for)...I question the 1/2 tsp of baking soda ingredient, since it rises so much anyway. By the way, this recipe also appears on other websites with the same ingredients, must be popular, huh?

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Reviewer:

bread lover

Reviewed: Oct. 14, 2011

Great recipe, came out perfect, kids couldn't wait long enough for it to cool off.

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dream2life

Reviewed: Oct. 13, 2011

So moist and wonderful! Would be 5 stars with a little more explanation on adding flour to the correct consistency. Keep in mind that with any bread recipe you have to add flour to correct bread dough consistency...that day it took probably about 3/4 cup more. The only ingredient I changed was using bread flour in place of all purpose. I mixed it in my Kitchenaid and did the last rise in my bread pan in the fridge overnight so I could bake it in the morning. Perfect!

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Reviewer:

NatallieT

Reviewed: Sep. 22, 2011

Nice taste and texture, but really hard to work with if you aren't using a bread machine.

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Reviewer:

christianjoy77

Reviewed: Aug. 8, 2011

Very good!

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Reviewer:

Karla Sonnenberg

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Farmington, Minnesota, USA

Reviewed: Jul. 23, 2011

I wouldn't recommend this recipe to anyone but an experienced bread baker. After reading the reviews and seeing so many comment on the ratio of liquid to dry ingredients being off, I decided to make this with my Kitchenaid mixer so that I could control this. I ended up adding at least an additional 1/2 cup of flour till the dough seemed a good consistency. It appeared all was well until after the 2nd rise when just before placing it in the oven, the dough collapsed. I reshaped it and let it rise a 3rd time and it baked up fine. There are so many other recipes out there the yield a better result that I wouldn't go with this one again.

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