Reviewed: Aug. 1, 2011

I cut the recipe in half and it still made a wonderful size loaf and I also cut back the molasses to 1/3 and it was heaven . It also smells so good baking as well . I will definately make this again . I used what ever oats I had in the cabinet and it came out just as good . This will be a favorite at my house .

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Reviewer:

phonelady61

Reviewed: May 18, 2011

Smells amazing while baking! I mix/bake bread at work all day so at home I cheat and use my Kitchen Aid mixer with dough hook for bread. I mixed it for four minutes on medium low instead of hand kneading. Left the ingredients in tact, as I always do when making a recipe for the first time. I did, however, do a third rising as I usually do with most breads. But my second batch! WOW! Wanted to experiment, so I added half a cup of raisins, 1/2 cup light brown sugar, and a tablespoon of cinnamon. Best cinnamon raisin bread I have made. Sprinkled some oats and sugar on top as well for presentation (and the sugar makes a nice crispness on top.) Thank you! Excellent bread recipe.

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Reviewer:

NANSYPANTS

Cooking Level: Expert

Reviewed: Jan. 23, 2011

I could not find my tried and true recipe for oatmeal bread and so I took a chance on this new recipe. It was wonderful, I did add 1/4 cup of honey as I usually do with my other recipe, but did not change any other ingredients. My family liked it even better than my old recipe.

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Reviewer:

StayC

Reviewed: Oct. 17, 2010

This was my favorite homemade bread I have ever made. It has such a rich flavor- everyone loved it. Be sure to have lots of flour handy for the kneading process as this is a sticky dough. Also- watch the bread closely- mine was done cooking in 45 minutes. Otherwise- I followed the recipe exactly and it came out perfect. Thank you and I will post a picture soon!

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Reviewer:

DarcieA

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Oct. 10, 2010

This was delicious, we love it! I used 1/2 whole wheat flour and 1/2 all purpose, very very good!

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Reviewer:

Jodi

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Oct. 9, 2010

Had to substitute honey for the molasses, due to availability; however, honey is listed as an acceptable substitute in equal amounts, and it worked well. With just two here and running low on flour, I opted to half the recipe, and got one huge loaf out of the halved recipe. This is a very nice sweet bread. Great for toasting and adding butter or butter and jam.

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Reviewer:

Hezzy_tant_Cook

Cooking Level: Intermediate

Reviewed: Jun. 8, 2010

I would not make this again . I followed the recipe but was concerned about so much molasses . it had to much of a molasses taste for me .

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Reviewer:

Linda Lee

Cooking Level: Expert

Home Town: Brainerd, Minnesota, USA

Living In: Kake, Alaska, USA

Reviewed: Jan. 19, 2010

I had company and made this bread to have with dinner, it was a hit. It was still warm from the oven and the butter just melted right into it. It was just as good with out butter too. We even have some for breakfast the next morning. I used old fashion oats instead of rolled oats and this still turned out great.

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Reviewer:

Mrs.Robinson

Reviewed: Nov. 14, 2009

The best bread I have ever made. Did not change the recipe at all. I did however use King Arthur bread flour and I really think that made it so much better.

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Reviewer:

KPJARC

Reviewed: Oct. 5, 2009

This is a very good recipe tho I do agree with other reviewers that it is TOO much molasses. I cut the amount of molasses down to a little less than half, substituted honey for the remaining amount and then cut the sugar down to 1 tablespoon. I also found that the bread/buns dry out very fast, so I doubled the oil.

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