Reviewed: Dec. 5, 2004

Moist,natural sweetness, even texture, and excellent flavor--a winner! However, I did have to add 1/2 cup flour to ensure doughball shape in breadmaker set to dough setting. Bread also oven-baked.

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JBELLS

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Reviewed: Dec. 1, 2004

Followed the recipe as it was given originally. Mixed in a bread machine and baked in an oven. The dough had a nice consistency that was not to dry or to wet. It started to stick a little to the bowl so I added a teaspoon of flour while mixing. Let rise 2 hours then baked. Bread had a nice hard crust, and was very tasty. The wheat flour and honey were the dominant flavors. The recipe as given made one average sized loaf. Will make again.

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FRESHISBEST

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Reviewed: Nov. 26, 2004

I tried this again and excellent. Still did dough in bread machine - punched down - let rest 10 mins in slightly oiled bowl - punched down again - shaped for a 9x5 pan and let rise for 1 hour. Misted top of dough with water and baked for 18 minutes on middle shelf, turned once. Perfect texture and flavour.

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MERRECK

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Reviewed: Oct. 31, 2004

This is a FANTASTIC recipe! I I recomend adding 1/4 cup warm water to make the active dry yeast rise (the recipe donor may or may not have forgotten to add that). I added a tsp baking powder and a little extra sugar (to taste)... baked it in my oven for about 50 minutes and served hot and it was great!

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CANDACE777

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Reviewed: Aug. 6, 2004

Not worth while to try. The bread didn't rise evenly. I followed the recipe as it is and baked in my breadmachine and turned out very disappointed.

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LOVEBAKING

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Reviewed: Jul. 21, 2004

Yummy, yummy, yummy! What a great, quick, and EASY bread. This was my 1st ever bread bake (with yeast) and it came out beautifully! Thank you for sharing this recipe! Will be a keeper in my book.

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KL1KX

Cooking Level: Expert

Home Town: Downingtown, Pennsylvania, USA

Living In: Palmer, Alaska, USA

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Reviewed: Jul. 20, 2004

This is a note to the person who wanted to know what size loaf this recipe makes- the loaf size is determined by the amount of flour used in the recipe. That information should be listed in your manual. To the person who complained that the loaf turned into nothing but a blob in her bread machine: you need to check the dough in your machine. You can add liquid or flour to achieve the correct consistency for your dough.

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MOMMADONNA

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Reviewed: Jun. 29, 2004

I don't think you're actually *suppose* to bake this recipe in your bread machine. Sure the machine would be good for kneading it but baking it does not turn it into a nice 'loaf' of bread. Instead you'll get an uneven LUMP. It did taste ok so if you're going to go through the trouble to make it then I'd suggest oven baking it and hope for the best. Most of the other reviews I've read here baked it in their ovens and seemed to enjoy it very much.

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kim

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Reviewed: Jun. 20, 2004

i would definitely reduce the amount of buttermilk in this recipe, maybe by as much as 1/2 cup ... i had to add a lot more flour to get the dough to the right consistency. Although the flavor and texture of the bread was great right out of the oven, it didn't hold up the next day. toasting and buttering is definitely needed the morning after.

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Melissa Moo

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Living In: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

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Reviewed: May 15, 2004

I make approx. 30 loafs of bread a week all summer long for local farmers market and this has been a big hit.

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WANDA25

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Reviewed: May 7, 2004

Very Yummy! Exactly what I was looking for, a wheat bread that wasn't dense, but light and airy instead. I am going to delete the other wheat bread recipes out of my box, so I don't get mixed up on the best one. I used 1 cup of bread flour and 1 cup of all-purpose flour, in addition to the 1 cup of whole wheat flour. I left mine in my bread machine, as done by another reviewer. While everything came out good, it baked up and over the pan. Next time, I will follow the directions more exact on the baking and such. But still, a great tasting, light wheat bread and exactly what I was looking for. Thanks Tom, for sharing your recipe.

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SUSU71

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 13, 2004

I just got this bread out of the oven and it tastes wonderful. It was a breeze to make too. I did it all by hand and due to suggestions that the buttermilk be reduced, I reduced mine to 1- 1/3C and the dough was just a mite dry. But it was really lovely to knead and due to the fact that I've always proofed my bread twice I did it with this one too, a first rise in a lightly oiled bowl and after punching down and shaping a second rise in the pan or free form as mine was. I also brushed it with an egg wash before baking. Nice and golden brown. Will be making this more often.

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Jasmine

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2004

I need to know what size loaf this makes. 12 servings just doesn't tell me which size setting to use with my bread machine.

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MDRAPER

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Reviewed: Apr. 9, 2004

OUTSTANDING!!!! This recipe not only tastes great but could not be easier! I have made this both as directed and also just let it bake through in the breadmaker. Personally I prefer the breadmaker, probably because I have never been very good at breadmaking. I used bread flour for the all purpose. I did not have any trouble with wet dough, etc. This recipe produces a tasty loaf with a good texture. It slices well and doesn't tear. Thanks for sharing this recipe Tom, we love it. My only concern is going to be keeping myself from eating too much and not fitting in my clothes anymore!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Apr. 7, 2004

This is a wonderful bread!! It's only my husband and myself, but, since I first made it, I have to make a loaf every couple of days - my husband LOVES it for sandwiches. I did have to add a bit more flour and was a little leery the first time because the dough was so wet, but the loaf turned out gorgeous with a fabulous crust! I used 1 cup each; AP, WW and bread flours (just my personal preference). To all of you naysayers - Why do you cook? Personally, I cook for friends, family, myself and for the fun of it. I love trying new recipes and ideas. Some of you seem to feel that, if everything doesn't turn out perfectly according to the exact measurements and directions (no variations PLEASE!!), that the recipe is a flop and you will never try it again. I have one word of advice, people - Play With Your Food!! I guarantee you will have a lot more fun in the kitchen. Thanks for a great recipe, Tom!!

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CHINASMOM2000

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Reviewed: Apr. 4, 2004

I made this with buttermilk powder and water in place of the buttermilk. I also used 2 rounded T of gluten. I found it to be too wet when I went to put it in a bread pan, so I added more flour. WOW, did it come out awesome. So, flavorful. My kids and my husband ate it up. We had it warm, but I just had a slice with butter the day after and it is still yummy. Great recipe.

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michelle's recipe box

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Reviewed: Apr. 2, 2004

Tried this recipe this afternoon for tonights supper......excellent! After taking the pan out of the oven, I removed the loaf of bread from its pan and placed it on a cooling rack, where I then brushed melted butter over it. Waited for about 5 minutes, then had to have a slice of it! It cut great! Didn't tear at all. Will definately make again! Thanks for sharing!

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MrsBrenda

Cooking Level: Expert

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Reviewed: Mar. 28, 2004

As the reviews indicate it is quite a nice bread. It also tolerates a fair degree of changes. I cut down the buttermilk to 1 cup, and the oil to 1 tablespoon, but proofed my yeast in a half cup of warm water with a teaspoon of sugar. It came out firm yet light with a nice crust.

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DENZO

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Reviewed: Mar. 27, 2004

I made this bread exactly as given and it was very good except the crust was rather soft making it hard to slice. Next, I customized the recipe for 36 servings (3 loaves) and substituted half the buttermilk with water for a firmer loaf with a crispier crust that held it's shape well and was very easy to cut. I also used slightly smaller pans and made 4 loaves and baked in a hotter oven (375).

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Liz

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Reviewed: Mar. 16, 2004

Very easy and good. Great buttermilk flavor.

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DAVISAM1

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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Buttermilk Honey Wheat Bread

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