Reviewed: Feb. 25, 2009

Good and easy to do, but too sweet for me. I would cut the sugar way down if I did again.

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Lauri

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

Excellent! Tried it once as is...very good. Already tried it as cinnamon rolls and one time adding 1/4 cup of multigrain hot cereal in place of flour. Good with all the varieties. Kids love it as grilled cheese.

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prook

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

This bread was AMAZING. Every time I've tried to make bread, in the past, it has been heavy and dense. This bread turned out light and fluffy and SO delicious. I did have to add a little more flour (maybe a cup more?) than the recipe called for, but made no changes other than that. Didn't find it to be overly sweet like the many other reviewers. It was just perfect. Will make again and again.

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Laura

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 25, 2009

I am a new wife and a new cook and have been attempting to make bread for a while with no success. My bread would always turn into a pancake after it rose. This recipe worked! My bread was nice and big and really fluffy! I brushed the top with melted butter after they came out to keep the crust soft. If you are new to bread making here are some tips that worked for me. Make sure to use filtered water if you have hard water at your house. Hard water makes a dense bread. Also, if the recipe calls for a lot of flower (6+ cups)don't feel like you have to use all of it. Keep adding flour only until it stops being sticky... even if its only 5 cups of flour. Too much flour makes it hard to rise. My mother gave me these tips and they solved my problems. Happy baking!

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Sarah F.

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Reviewed: Jan. 25, 2009

I just tried this recipe, it came out beautiful! It smelled so great when baking and it tastes so much better!!! Very easy to do! Five Stars!

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Katherine

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Reviewed: Jan. 24, 2009

My 22 yr. old son, who rarely likes my cooking, raved about this bread. I'm making it again this morning. Didn't change anything except I probably needed a bit more flour than called for. It was still moist 2 days later.

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JELLYBEANS

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 22, 2009

This bread is wonderful with a nice smooth texture. It really was quite perfect!

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AJG3

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Reviewed: Jan. 13, 2009

This is an excellent recipe! It makes awsome bread. Take that bread machines!

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Michelle C.

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Reviewed: Dec. 18, 2008

Hate to be the party pooper here but although this bread was nice for toast it was overall very dense. The texture looked more like pound cake. Next day it was fairly dry. Didn't care for the addition of the 2 eggs either. But gave it a try. Cholesterol is an issue in my house. I prefer a lighter bread as opposed to chewy. To each their own, but my family didn't care for this one. Much prefer the All Recipes recipe for Traditional White Bread using Light Olive Oil and "no" eggs in the bread. Lighter and in my opinion much healthier.

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Briar

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Reviewed: Dec. 16, 2008

Made this bread about a week ago, as an experiment to see how well I make bread on my own outside of school (I'm a culinary student). There were a few things I noticed that weren't absolutely perfect, but I've pretty much traced the issues (the crumb was slightly too dense and close, and the crust wasn't as golden-brown as I'd have liked it to be) to my mixing/kneading technique. Over all, this was a -great- recipe, and even with the slight problems, it was gone in a matter of hours! Very tasty, very easy recipe. Will definetly make this one again.

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Jay

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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Reviewed: Dec. 13, 2008

This was a great recipe!! I made it with the brown sugar and cinn. and it was the best bread I have made hands down. I worked in a bread shop chain as a baker and I have to say this was better than any bread I made there. just be sure to let the yeast rise enough. give it a try, it is now a staple in my household

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Ashley Funke

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Reviewed: Dec. 9, 2008

Way better than machine bread and worth the time for me and my family. I use the yeast in a jar, on my scale yeast measured to 3 1/4 tsp. Also, I have to use more flour for this recipe, 7 cups, then I turn it out onto 1/2 cup flour.

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Jeni C.

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Reviewed: Dec. 2, 2008

The recipe was pretty straight forward but the amount of salt, according to the recipe, was a bit over powering. I tried it using only 2 teaspoons of salt rather than 1 tablespoon and the results were much better as far as taste.

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JON

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Reviewed: Nov. 30, 2008

Flavorful with a nice texture. Easy to make.

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mamarix

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Reviewed: Nov. 24, 2008

I had given up on baking my own bread, joked that I had cursed hands. I found this recipe at about the same time my aunt told me I was overworking the dough. So I don't know if it's the advice or the recipe, but I know I've been using this to make FABU bread ever since I found it. I use one part whole wheat to 2 parts white, and increase the yeast by 1 tsp. and it rises nicely and tastes great. I use to fight with my kids, who wanted (ick) Wonderbread, and only got WW. They LOVE this bread.

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Dos Flores

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Reviewed: Nov. 23, 2008

Great. My family loves it! Wasn't too hard to make. 1st time I made bread in oven, usually do bread machine. My kids love this best! will definitely make again.

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dianneher

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Reviewed: Nov. 8, 2008

This is bar-none THE best bread I've ever had, much less, ever made. The texture is wonderful and the sweetness is easy to control. I use a sweetened version for cinnamon rolls and a sugarless version for deep dish pizza crust.

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ether engineer

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Springfield, Missouri, USA

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Reviewed: Nov. 6, 2008

Really good thanks for the recipe

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becky

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Reviewed: Nov. 5, 2008

This turned out very good. I made one loaf, 7 dinner/hamburger rolls, and 10 cinnamon rolls with one recipe! I used the filling from Clone of a Cinnabon and just mixed canned vanilla frosting with some cream cheese to top the cinnamon rolls. YUMMMM!

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