Reviewed: Oct. 24, 2009

Very delicious. I used homemade applesauce and granola cereal with raisins. Added ingredients in the order given. Chose wheat/multigrain light crust setting. Great recipe. Thanks for sharing!

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Reviewer:

GEChocolate

Cooking Level: Expert

Home Town: Commerce Township, Michigan, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: May 18, 2009

great recipe!!

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miho

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Reviewed: Apr. 22, 2009

This bread is amazing! It is great for almost everything... sandwiches, toast, plain, you name it. I have made this tons of times, and it is very consistant in how well it turns out each time.

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Caroline

Cooking Level: Beginning

Living In: New York, New York, USA

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Reviewed: Apr. 15, 2009

This recipe is terrific & with the addition of extra raisins (I love em!) it made the perfect brekky bread. Love it & have made several loaves over last few days for family.

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kizzy97

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Reviewed: Sep. 25, 2008

I made this bread by hand, into 3 small loaves. I baked it at 375 for 23 minutes and it was perfect. It's important not to overcook bread as that is frequently the cause of drying out. Instead of the water and powdered milk, I just used 2 cups of milk. The result was a slightly sweet wheat bread with a very nice texture. Thanks!

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Nicki Shearer

Cooking Level: Intermediate

Home Town: Lancaster, New Hampshire, USA

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Reviewed: Apr. 2, 2007

I was quite happy to find this recipe, because I had some leftovers to use--Almond Maple Granola and Holiday Cranberry Applesauce (both from this site.) The applesauce was red from the red hot candies in the recipe, and it gave the bread a rosy hue! I made this by hand, and I will include more yeast next time, because it took quite awhile to rise, and the bread is fairly dense. The only thing I left out was the cinnamon, and I'll include it next time. The taste is awesome, and I can't wait to have it toasted. Great recipe, Star--thanks for sharing.

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