Reviewed: Jan. 10, 2007

I have been trying many bread recipes in search of something to replace my store bought bread...this is it! I made it exactly as the recipe stated except I used bread flour. I just let my bread machine do all the work including the mixing of the ingredients. I used the basic, large loaf, and light crust settings. My husband had to have a slice of it while it was cooling on a wire rack, and I forgot to cover it that night. The next morning the bread was still as soft as when it was done baking! It makes great sandwich bread and toast, definately my favorite recipe by far! I will never buy bread from the store again, thanks for this recipe!!!

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ellabell

Cooking Level: Expert

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Reviewed: Dec. 26, 2006

I was looking for a bread recipe using buttermilk and honey. I made this with my Kitchenaid, no bread machine, and had to add another cup of flour to keep it from being too sticky; so like some other reviewers, I would probably add only 1 cup buttermilk next time. This bread has a nice texture, and I think it will make great toast. I will make again but with other add-ins, such as sunflower seeds or flax seeds, and I might try molasses instead of honey.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Dec. 5, 2006

Awesome! I proofed the yeast in 1/2 cup water and only used 1 cup buttermilk. I also put in 2 TBL ground flax seed and 1/2 cup seven-grain cereal (to still equal the same amount of total flour in recipe). I made the dough under "dough" cycle in bread machine and then took it out and put in greased loaf pan and sprayed with olive oil and let rise in oven (warmed oven first, turned off heat then put the oven light on). Once doubled, I sliced the top of the dough lengthwise and baked for about 30 minutes at 350 (until internal temp was about 200 degrees). WOW - so fluffy and moist. LOVED this recipe. It is worth the extra effort of baking it in the oven - it didn't fall in the middle and the outside was nice and crispy. Thanks for this great recipe!

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rkdance

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Reviewed: Oct. 31, 2006

I can't make bread. Really. My mother in law is Austrian and makes wonderful baked goods. I make stones. I was disappointed with this at first but when I let it sit for an hour, it turned out wonderful.

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emilyauck

Cooking Level: Intermediate

Home Town: Palm Harbor, Florida, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 14, 2006

a delicious, lightly sweet bread. no problems in breadmaker, rose perfectly. proofed yeast in 1/2c water as others have. suggest using real mayo for sandwiches as a spread such as miracle whip is cloyingly sweet with this bread. will definitely use again.

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delicious bass

Cooking Level: Expert

Home Town: Boerne, Texas, USA

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Reviewed: Oct. 9, 2006

The bread came out from the oven looking and smelling like fresh bakery bread! It has a sweet honey taste to it and my family loves it! We had it with meatloaf and I thought it was too sweet to eat with something like that...but otherwise it's a winner!

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Chelsea

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Reviewed: Oct. 3, 2006

Y-U-M-M-Y! This recipe came out just perfect. I mixed the bread in the machine..Turned it out and kneaded about 5 times, let it rise 40 mins(till double in size) and cooked 25 mins like the recipe stated and ohhhhhh was this good! We ate our chicken salad on it for lunch. No more store bought bread....Thanks for a sharing a great recipe :).

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acooper415

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Reviewed: Sep. 10, 2006

This is the best whole wheat bread I have ever made. I baked it in my Bread deMies pan, the one with the lid with holes, and it came out crustless and with the texture and shape of store bought bread, ready for sandwiches. The only variation is that I added 1 Tablespoon of Gluten, to make it really spongy and fluffy. Awesome bread!!!

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IRENE4YESHUA

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Reviewed: Sep. 8, 2006

We paid no attention to the reviews and just followed the recipe (but only because we didn't have time for some reason to read others' suggestions that night). I'm glad, too. We've made two loaves following the original directions and they've been fantastic. All we changed was to use bread machine yeast instead of active dry yeast. Used real buttermilk. Used whole wheat flour and all purpose flour. May have technically used more than called for--we don't have measuring cups (at the moment) and so just used the tea cups for approximation. Also, Roger insists that the yeast has to go first, and in the west "corner" of the pan.

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ANONYMOUS23

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Reviewed: Aug. 19, 2006

In the end this is a great loaf of bread. After reading many other reviews, I decided to make a freeform/rustic loaf using the oven in an attempt to avoid the "cave in". This is a VERY sticky dough and is difficult to work with. My first knead I used flour, but tried to add as little as I could get away with. The next punchdown I used oil and the dough was still sticky. I baked it on a stone in a preheated 400 degree oven for 30 minutes. When finished I had a very large loaf of soft moist bread. I will make this again.

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REC1PEH0UND

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Aug. 17, 2006

Good taste, but it did collapse in the bread machine. However, I would make again; really only the top caved in, so there was a gigantic air bubble that didn't LOOK pretty, but the bread TASTED great. I used 2 tsp fast-rise yeast, which may have caused the problem. Either that or this needs about 1/2 cup more flour than called for. Worth trying, give it a go! Oh, and to make fake buttermilk (which I used): Add 1 tbsp lemon juice or vinegar per 1 cup milk and let stand 10 minutes at room temperature. And if your bread machine requires sizes as mine does, this makes a 1-1/2 lb loaf. Used the 'sweet' setting.

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OCTOVUS

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Reviewed: Jul. 12, 2006

Very good bread. Really nice crumb and crust. i can't wait to make toast with it in the morning!

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brownie

Cooking Level: Expert

Home Town: Apex, North Carolina, USA

Living In: Pittsboro, North Carolina, USA

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Reviewed: Jun. 26, 2006

Very stickt dough...even with 1/2 cup flour addad. Taste was OK, but not a beautiful presentation. As with others, the top fell.

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AVASEWELL

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Stafford, Texas, USA

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Reviewed: Jun. 23, 2006

Very good. I made the dough in my bread machine and baked in the oven. Delicious!

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ADEWING

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Reviewed: Jun. 7, 2006

Wonderful, delicious recipe! I didn't use a bread machine and proofed the yeast in 1/2 cup water + 1 tbl sugar. I also added 1 tsp sugar to the dry ingredients. The bread came out light, fluffy and fabulous.

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Kestrel

Cooking Level: Expert

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Reviewed: May 20, 2006

Excellent a keeper for sure..

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DIANA93

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Reviewed: Mar. 25, 2006

Wow, this was good! Like another reviewer, I proofed the yeast first in 1/2C wm water and cut the buttermilk to 1C. I mixed in my KitchenAid and cooked it in the oven. My kids loved it, my roommate loved it, and so did I. I have a penchant for "birdseed bread" as my friends call it, so next time, I'm going to add sunflower seeds, poppy seeds and wheat berries and see what happens :)

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Tanya

Cooking Level: Expert

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Reviewed: Jan. 8, 2006

I'd love to give this bread five stars, but I've tried it three times and each time it comes out with a cratered top. I'm sure that is due to my lack of breadmaking experience; this recipe may not be written with the novice in mind. Even though the loaves looked like a half-pipe, we ate them, and I liked the results enough to keep trying. The texture and flavor were wonderful, and the bread sliced easily. I will try the recipe a fourth time, decreasing the amount of buttermilk from 1 C by 2 T (I'm proofing the yeast in 1/2 C of water, so I decreased the buttermilk to begin with). If this fixes the problem, I'll re-submit my review with detailed instructions, since I'm not the only person who has had trouble with the recipe as written.

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wixlet

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Reviewed: Jan. 8, 2006

I used all of PATVIVANCO's changes.It came out Perfect! I have also added garlic and cheddar to this for an awesome change.

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CT Kelly

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Reviewed: Jan. 8, 2006

I have never baked a loaf of bread in my life before this one. I read the reviews and added some extra flour so it would not be sticky. It turned out almost perfect and tastes great. I will make it again.

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kdv

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