Reviewed: Oct. 24, 2009

I am allergic to yeast, so I have been trying recipes for a bread that I can eat but also that my family likes. This is the best so far. I only had one loaf pan, so I halved the recipe. I can't have buttermilk so I used 2% with a tablespoon of lemon juice for each cup and let it sit for a while. Baked at 350* for 45 min.s not 1 hour. It turned out perfectly. It is a recipe that could be changed by the amount of sugar and spices added. I think I will try it with nuts and cinnamon next time.

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Skunkee

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Mcdonough, Georgia, USA

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Reviewed: Jul. 8, 2009

Excellent recipe. I didn't have whole wheat flour so I substituted all all-purpose flour instead. It turned out great, even though I used 1 cup sour milk (1 tbsp vinegar in a liquid measuring cup, filled to the 1-cup line with milk) for each cup of buttermilk. I even used skim milk. For one of the loaves, I replaced 2/3 cup of flour with All-Bran cereal, and added cinnamon, vanilla, nutmeg and ground ginger. It was nice, kind of like a fat-free bran muffin. Such a simple and easy recipe on which you can base all kinds of different quick breads! Best of all, it's virtually fat free and has no eggs. I made it for breakfast this morning because I ran out of store-bought bread and eggs, but I will definitely make this again.

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Cheryl in Canada

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 18, 2009

So great! I only did half a recipe. It is better the first day but reheating helps.

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SUNRENAY

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2009

Despite the word "sweet" in the descriptor line, I did not expect this to be as sweet as it is. It is rather tasty - next time I'll cut some of the sugar and try for a more savory version. As is, this was a great tea bread with honey butter, or jam, or made into a decadant french toast.

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VeggieGal

Cooking Level: Intermediate

Home Town: Willow Grove, Pennsylvania, USA

Living In: Montrose, California, USA

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Reviewed: Apr. 13, 2009

This was very tasty. I made no changes to the recipe. (Isn't it nice when no changes are necessary?!)

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Chef Buckeye

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Apr. 9, 2009

This recipe is an excellent! Thank you! It can be more healthy if you use non-fat powdered milk with vinegar to substitute for the butter milk. It has no reflection in the end result. Sunflower seeds, honey, molasses, the options are endless. Muffins too! Be prepared that it will erupt like a volcano as baking. Enjoy and thank you for a great recipe.

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LynCocks

Cooking Level: Expert

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Reviewed: Mar. 10, 2009

Very easy to make and yummy too! My 2 1/2 year old loved it!

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KarasMom06

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

This is the best bread in the world and so versatile. I have made it with all wheat flour when I ran out of all-purpose. I have used sugar substitute for my diabetic mom. I have added oats, wheat germ, flax seed, grape nuts, and walnuts and raisin to make a breakfast bread. We bake this daily and use it for everything. We make sandwiches with it, toast it,or eat it plain. It is great sliced thick with soup, chowder, or stew. One of our favorite things to do is to roast it in the oven with garlic butter for a side with pasta, then we cut the left overs up into cubes, roast them again and use them in meatloaf or stuffing or on salads. I don't eat butter so i like to toast or roast this bread and then dip it in seasoned olive oil. Yumm! It is addicting. Not only is this bread delicious but it is sooo easy to whip up. No one in my family thinks twice about it. Everyone over the age of 10 has the recipe memorized. I take this to any meal I go to and have given this recipe out at least a dozen times. Thank you for a delicious, easy, healthy recipe.

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mom2many2

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Reviewed: Dec. 11, 2008

This is an excellent recipe--totally a snap to make, and my family loved it. I served it up with soup one night, then the next, we slathered it with jam for a snack with some tea. I usually do half a recipe, but I bet this would freeze well too.

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PTSMOOT

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Reviewed: Nov. 15, 2008

Scrumptious! This bread was super easy and tasty. It's sweet and filling, and went perfectly with my chili recipe.

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Betsy

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Reviewed: Oct. 15, 2008

I love this bread! We make it often in our home. Recipe is perfect as written, although I often add flax seed meal or wheat germ just to hide a little bit of extra nutrition.

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Stefani

Cooking Level: Professional

Living In: Seattle, Washington, USA

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Reviewed: Sep. 15, 2008

Mmmmm...I have always wanted to try Brown Bread and I am glad I did. I only made one loaf (there aren't that many in our house) and I made it with soured milk and molasses. My one caveat is to make sure that you really mix it well. I did not mix mine enough and ended up with white streaks in mine. That is my fault though, not that of the recipe's. I served mine warm with vegetarian baked beans, ham, Swiss Cheese, and salad for dinner and everyone liked it. Thanks so much for the recipe. I will definitely make it again!

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BOND 007

Cooking Level: Intermediate

Home Town: Wauseon, Ohio, USA

Living In: Hyde Park, New York, USA

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Reviewed: Jul. 10, 2008

I made this early this morning because I realized that we were out of bread AFTER my husband left for work. Drrr. I didn't have buttermilk, so I did the old vinegar and whole milk trick. This bread terrifically simple and really didn't take a whole lot of thought on my part. (This recipe is great for Mom's who haven't had their coffee yet and are trying to juggle kids and breakfast.) It was easy enough to put in the oven with the Peach Cobbler Bread I made and they both were done about the same time. Dense bread but super yummy. I didn't need the whole hour, seems to me that it really only took about 45 minutes in my oven and it was done. I'd like to try it with half molasses next time and see if that makes it even better. I didn't get a picture of it because we played outside until lunch and by the time I made lunch, my kids and I were ready to eat. When I remembered to take a picture, the loaf was half demolished! I had a slice with natural chunky peanut butter and my kids ate it with butter. This is going in my "must make again" recipe pile. Really a nice easy bread recipe when you find you've run out and forgotten to buy more! EDITED TO ADD LATER THE SAME DAY: I used the remaining half of this loaf in the Garlic Bread Fantastique. So. Good. My whole family liked this bread so much that I made another one after dinner. This one's a keeper. EDITED TO ADD AGAIN 08/19/08: Made this again tonight. Goes really well with Christmas Eve Beef Stew from this site.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 8, 2008

I actually like that this recipe, as stated, makes two loaves of bread because it gave me an opportunity to makes it as stated, then alter the second loaf. The original version is pretty tasty - a slightly sweet whole wheat bread. I suggest testing for doneness at about 50 minutes - at 55 mine were a bit darker than I would have liked, but fortunately the bread was still moist. It was good warm, but even better toasted the next day with some butter and jam. I could see this beinf used as a sandwich bread for maybe chicken salad, especially the fruited kind, but it is definitely sweeter that regular whole wheat bread. To the second loaf, I added a heaping tbsp of honey, same amount of wheat germ, some cinnamon, nutmeg and cloves, and some chopped dried prunes and raisins to make it more of a quick bread. I like the fruited version better, but still found the original to be enjoyable.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Jun. 4, 2008

Husband loved, as well as the kids!I didn't changs a thing. Really easy to make.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Mar. 5, 2008

Really good fresh with homemeade soup. A little sweet so my kids ate it up with no complaining. Also good as french toast with the leftovers.

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jamie278ca

Home Town: Calgary, Alberta, Canada

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Reviewed: Feb. 27, 2008

I made this bread about a week ago, and it was wonderful. I loved it fresh out of the oven with some butter, and that was delicious. Then I made a sandwich using it, and that was perfect too. I was expecting it to be cumbly, as I've heard happens with whole wheat flour, but it did not crumble at all. I will be making this again! It doesn't compare to any other bread I've tried! Thanks.

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SPOILEDKITTEN

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Reviewed: Feb. 13, 2008

This is the best bread ive ever tasted! I followed the recipe exactly and was very impress. Dont change a thing!

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Chelsea

Cooking Level: Beginning

Home Town: Campbell River, British Columbia, Canada

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Reviewed: Oct. 16, 2007

Very very good! i was a little skeptical, as my 9yo picked this out to try for her birthday with her potato soup, but it was her pick and everyone loved it. I think it would be great with added raisins for a snack-ier bread and we'll try a little less sugar (personal taste) next time. Super easy and quick to make. I'm sure we'll make it often.

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Dinabu

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Reviewed: Sep. 20, 2007

This is a good bread, but not 5 star worthy in my opinion. I like my bread a little sweeter, so next time I make it I'll use a little molasses to sweeten it up. If you like a hearty "wheaty" bread, this one is good.

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MICROLADY99

Cooking Level: Expert

Home Town: Easton, Maine, USA

Living In: Charlotte, North Carolina, USA

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Colonial Brown Bread

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