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!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

NatallieT

Reviewed: Sep. 22, 2011

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

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

christianjoy77

Reviewed: Aug. 8, 2011

Very good!

Was this review helpful? [ YES ]
4 users found this review helpful

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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

Reviewed: Jun. 21, 2011

A great recipe. Loved the flavor of this bread. Had a terrible time with the dough though. The bread was so sticky and it was like liquid than solid. Even after the first proof it was so moist instead of forming it into a loaf, I had to actually pour it into the pan. It resulted in a very moist loaf though with a consistency more like an english muffin bread.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Johanna Culp

Cooking Level: Intermediate

Home Town: Ojai, California, USA

Living In: San Diego, California, USA

Reviewed: Jun. 16, 2011

Loved this bread! However I did not use all purpose flour, I used bread flour and it came out much more fluffy-ier, and had better taste. (Better compared to when I used the all purpose flour.) I also used Safflower oil instead of vegetable oil. Very delish! I make this bread once a week now!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hungrytravelers

Reviewed: May 17, 2011

Made this by hand, and doubled it for 2 loaves. It was definitely a good thing I did, since this bread is delicious, and was eaten quickly!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Apr. 18, 2011

The perfect bread for morning toast or sandwiches! I make this bread twice a week. Everyone in the family loves it. The only changes I've made is I bake it on the rapid cycle in my machine which takes 2 hours instead of 4. I also add and add'l 3/4 tsp of yeast and 40 mL of buttermilk per the manufacturer's instructions. I set my crust to "dark" setting and size to XL. OMG! Baking it faster actually resulted in a more even loaf. It rises perfectly everytime now as opposed to before when it was hit or miss. And the crust it perfectly crispy even on the dark setting. Thank you.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

terriskeels

Home Town: Aberdeen, Mississippi, USA

Reviewed: Mar. 7, 2011

YUMMY! I don't have a bread machine... I just mixed the dry and added the wet and used my kitchen aid mixer. I was in a hurry so I microwaved the buttermilk to 120 degrees. I used oat flour instead of whole wheat...I did have to add almost a cup of extra white flour but it was raining out so my air was extra moist.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

daushaus

Cooking Level: Expert

Home Town: Pompey, New York, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Feb. 16, 2011

This bread is delicious ... but, based on the original recipe I can only justify 4 stars. The main reason is the amount of buttermilk to flour, and after reading several reviews, I decided to decrease from 1 1/2 cups to 1 cup of buttermilk. This worked out perfectly!! A nice even textured crumb with a slight taste of sweetness.

Was this review helpful? [ YES ]
1 user found this review helpful