Reviewed: Jan. 29, 2006

Makes great bread and using minimal ingreients. A classic indeed. I make one loaf with this recipe because I love those huge sandwiches.mmmm.

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Reviewer:

THEBEAU

Reviewed: Jan. 13, 2006

I followed the recipe as written, and I was not terribly pleased with the results. Too dense, kind of blah. It may be an elevation issue--I just moved to a place with quite a difference in elevation from my old home, and all my recipes have to be adjusted. Anyway, I may try again with some of the suggested modifications, but then again, I may just keep looking for another.

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Reviewer:

ALISAE

Cooking Level: Intermediate

Home Town: Bountiful, Utah, USA

Living In: Orem, Utah, USA

Reviewed: Jan. 5, 2006

A very satisfying bread (though it won't be ready in 1 hour and 20 min.) I read the reviews and made some modifications: I did not use all the white flour (maybe about 1/4 cup or so less because the dough was getting much too dry) and added 1/4 cup honey which gave a nice flavor. This recipe only yielded one 5x8 loaf and the cooking time was less than the recipe states. I'll definitely make this again!

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Reviewer:

AMH

Reviewed: Nov. 6, 2005

This bread was very good. I made 16 rolls instead of a loaf and it was great. My only complaint was that it was a little bland. I'm going to add some honey next time, and maybe top with some seeds. The texture was wonderful - light and fluffy. Bake for only about 10 minutes for rolls.

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Reviewer:

Stephanie

Reviewed: Nov. 2, 2005

i really liked this bread a lot. I thought it was easy to mack. Its a good recipe to start on.The tast of it was great iI dont know what you could do to it to change it

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Reviewer:

B.L.S

Reviewed: Nov. 1, 2005

This was an O.K. bread. it was a little plain! The recipe was pretty easy to follow, but I thought that in the directions there was to much information in one step.

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Reviewer:

ashley

Reviewed: Oct. 18, 2005

Took a chance and did this recipe in the bread machine. It turned out one excellent loaf. It is a lighter bread, but still cuts great for sandwiches. Love that it didn't have honey. I might try increasing the proportion of wheat to white next time. I'll let you know how it turns out.

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Reviewer:

HHALL11

Reviewed: Oct. 17, 2005

I've worked as a the bread maker for an Italian Restaurant and as Pastry Chef for another popular bakery in my area. I was looking for a simple, no frills, use-everyday recipe and this is it. You can get recipes like this in baking text books, but who wants to buy the whole book. Next time I will go ahead and add the touch of extra honey. My kids are going to love me in the morning!

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Reviewer:

r.silva

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Washougal, Washington, USA

Reviewed: Oct. 10, 2005

Very easy recipe for a nice loaf of bread.

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Reviewer:

bombur

Reviewed: Jun. 14, 2005

I started using this recipe about a month ago looking for an easy whole wheat bread recipe. It bakes up very nicely and my husband cannot get enough of it. I double the recipe and add 1/4 honey to give it a sweeter taste. I also tried using oat flour and substituted one cup of flour and it was very nice and chewy but did not raise as well.

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