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Reviewed: Aug. 15, 2008

This bread is fantastic! We don't have a bread machine, so my husband makes it the old fashioned way. Also we didn't have powdered soy milk so he used regular powdered milk and added about 1/8 cup flax seeds. This recipe is worth 10 stars.

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MATTYSMUM


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Reviewed: May 12, 2007

I increased the serving size to 20 and followed the recipe exactly and yet my bread didn't turn out that well. I did bake by hand, but that shouldn't make any difference. The main problem was that the bread mainly tasted of yeast. I'm used to baking with fresh yeast, but did use active dry yeast and the required quantity and yet, the bread turned out too yeasty. Any ideas?

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Nanna


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Reviewed: Apr. 1, 2007

I was looking for a hearty, dairy-free bread for breakfast, and this was perfect. I made the recipe exactly and was very happy with the results. The only change I would make is scaling it to make a larger loaf.

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d&j

	Cooking Level: Intermediate
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Reviewed: Jan. 20, 2007

A keeper! It was healthy without being too heavy. I used nonfat milk instead of soy, and next time I would double the recipe because it makes a small loaf.

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Reviewer:

risala


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Reviewed: Oct. 26, 2006

this bread is a hit,love it mmmmmm good..

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SS


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Reviewed: Mar. 10, 2003

This is an excellent bread. I made it in my bread machine on the pasta/dough cycle, and baked it in my convection oven at 350 degrees for 35 minutes. I didn't have soy milk powder so I substituted skim milk powder.

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