Reviewed: Mar. 22, 2012

This is a good Recipe. I substituted agave for the sugar, and added 1/2 cup of quinoa. It's delishes.

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Reviewed: Dec. 5, 2011

I decant my honey into pint glass jars. I proofed the yeast in one of these jars with about a tsp of honey- the little bit remaining in the bottom. I added the yeast to the jar and added 1 cup of warm water. (I don’t do the 110° stuff. My body is at 98° so run the tap until the water is warm on my hand - think baby bottle temperature.) It will build up a bit of pressure as it rehydrates and comes alive again. You can read the Starter recipes for methods. I used the Ingredients list for rough proportions. The major change I made was to reduce the amount of sugar to 1/2 cup. I kneaded the dough again after punching it down. Instead of forming into loaves for pans, I split the dough into two roughly equal pieces. I formed these into balls with smooth tops, coated them with a little olive oil, and left them to proof on a baking sheet. When they had about doubled in size, I put them in a cold oven. I turned the oven on and baked them for 30 to 35 minutes - about 5 minutes more than the original recipe. The loaves are done when they sound hollow when tapped on their flat bottom. Cool the round loaves on cool stove burners.

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Deb Cusick

Cooking Level: Expert

Home Town: Wethersfield, Connecticut, USA

Living In: Reno, Nevada, USA

Reviewed: Nov. 25, 2011

Pretty good. Pretty easy.

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Raine07

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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Nov. 13, 2011

This was my first time making bread and I was very unsure of the steps. But this recipe was wonderful. My family loved it. Thanks for posting.

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Pfeeler

Reviewed: May 30, 2011

I just made this and this has been the best bread I have ever made! Will make this all the time.

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Yvonne

Reviewed: May 28, 2011

I've made this recipe several times and it my daughter's favorite!! It is great for making rolls and I get between 3-4 dozen from this recipe, depending on the size.

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lynda k

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Dallas, Texas, USA

Reviewed: May 14, 2011

First of all I just wanted to make one loaf to try out first so I scaled the recipe down to half. Also used the bread machine on the dough cycle, but 7 cups of flour was going to be way too much for my machine. The only change was using all purpose instead of bread flour, plus additional flour was needed to get the dough just right. This bread is tasty. We found it light and fluffy with a lovely crisp crust and not overly sweet. Just one tip ... make sure you have a large bread pan. Thanks for the recipe, Launa. We loved it!!

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

Reviewed: Mar. 2, 2011

I decided to try this 'sweet' loaf today. I cut the recipe in half and used a 9x5 loaf pan. It rose beautifully!! I allowed it time to rise the second time around until I got the finger impression test. Next time I will reduce the sugar by 1/4th cup. It seems a bit too sweet for us. Texture is by far the greatest in white breads.

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Preacher Wife

Cooking Level: Expert

Reviewed: Dec. 9, 2010

Very nice! I'm not super into bread, but I and my Thanksgiving party really liked it. It has a pleasant, mild sweetness. My husband who actually made it said it was pretty easy.

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morocker

Cooking Level: Intermediate

Reviewed: Nov. 4, 2010

I can't even give this recipe one star, however this website requires one star, so that's what I gave. I am an experienced bread baker. I know how to proof bread, knead it, etc. This dough was very hard to work with and very sticky, even after adding all 7 cups of flour. It didn't work well in my Kitchenaid mixer, which makes it a whole lot easier to be able to use when I'm baking for my family of 7. I never did get the dough to rise.

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