Reviewed: Nov. 17, 2009

Wow. I had high expectations from a recipe with 85 near perfect reviews and it met them. Very difficult to stop eating this once you begin!

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Miss Whimsie

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Reviewed: Nov. 11, 2009

Excellent! Easy to follow recipe. I followed the recipe to a tea and everyone loved it. I gave one loaf to a friend and she snacked on it all day until she realized that she had eaten the whole loaf.

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apache

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2009

We all had a great time making this bread. Plus the flavor was great. Would make again and add some extra different grains....nummy

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BELINDA

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Reviewed: Nov. 3, 2009

I was surprised by how light this baked up. I used 1/2 WW and 1/2 bread flour. You would never know the oatmeal was in the dough. If I make this again I think I will either decrease the honey or increase it to make either a savory or a sweet bread. Thanks for a change of pace.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Oct. 29, 2009

Fantastic flavor - I'm a beginner at this, but after only trying a few other recipes, I know I'll be returning to this one. BUT... honey topping has to go! I'm serving this bread to toddlers, and it's a mess. BTW... toddlers love the bread too! Otherwise, like so many others here, I had to add quite a lot of flour to get the dough the right consistency. But... flavor of this bread is GREAT!

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crimson4154

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Reviewed: Oct. 21, 2009

OMG! This is such a good simple recipe. First time that I ever bake bread and I was very pleased with the outcome. This is a keeper!

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oyuki

Cooking Level: Intermediate

Home Town: Fresno, California, USA

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Reviewed: Oct. 16, 2009

I am a novice at bread baking so my first attempt at this recipe was not successful. My dough would not rise, and the end result was a really dense/yeasty tasting mess. After reading some helpful hints on this site, I attempted again and was really pleased with the outcome. Not only did it look beautiful, but it sliced great and was really enjoyable toasted with alittle butter. Thanks for an easy recipe and a great learning experience. I will bake this bread again!

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Christie

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 13, 2009

I substituted whole wheat flour for 1/2 the bread flour and added 1/4 cup each of flax seed and sunflower seeds. It did require more flour than called for in the recipe. I let my Kitchen Aide do the kneading for me. It rose beautifully and it tastes great. Thanks for sharing!

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DigThatVolleyball

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Reviewed: Sep. 13, 2009

Very enjoyable...it wasn't as light as I'd read in some reviews, however I did follow the suggestions of some other reviewers and use half whole wheat flour and half bread flour. Wonderful texture for sandwiches or toasting. EXCELLENT taste! The honey/oat topping was very good, and not sticky as some had described since I gave it enough time to cool before eating.

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GreenGirl24

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Reviewed: Sep. 12, 2009

I added a cup of flour and an extra packet of yeast, per some suggestions. The texture of this bread is gorgeous, just lovely. It needs a little more salt, IMO, to balance the sweet honey. That is easily rectified and I will make this again!

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MomZilla (Evin)

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Sep. 9, 2009

This bread rocks! Very good. As suggested, I did add additional flour but added it while I was kneading it. Omitted the honey and oats topping and instead brushed on melted butter and sprinkled oats on top. Made chicken salad sandwiches with the bread for dinner and my three year old even ate all her crust.

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Tarra Talbot

Cooking Level: Expert

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Reviewed: Sep. 2, 2009

very nice bread good crumb

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Penorcas

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Reviewed: Aug. 27, 2009

I really love this bread! It is perfect as is. Thanks.

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Strawberry Shortcake

Cooking Level: Beginning

Living In: Reedsville, Wisconsin, USA

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Reviewed: Aug. 22, 2009

Good stuff! I followed the recipe as written and it came out perfect. Makes delicious french toast if you can keep it long enough (it was tempting to eat it all straight out of the oven). Thanks for this one - it's a keeper!

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JENNCC

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Reviewed: Aug. 11, 2009

This is the best bread recipe I've used so far! Thanks!

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Julie

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2009

My husband hates oats, but he needs to figure out a way to get them in his diet. I have tried all sorts of things, including pulverizing oats so they look like flour, but he still hates them. He loves this bread! My modifications: 2 packages yeast, over 6 cups flour (half wheat), left off the honey/oats topping, and baked at 350 for 45 minutes. It came out great, and my boys loved helping me knead. Thanks, Leslie!

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Mom2FourBoys

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Reviewed: Jul. 23, 2009

This bread is awesome. I made it tonight and ended up using almost 6 cups of flour!!! However, itmade two perfect loaves, so I'm not complaining. I am going to try adding in some ground flax, and maybe subbing in WW flour for the white (I used all purpose, not bread flour). Plus, I baked it for almost an hour (internal temp of 190 via a thermometer, rose to 202 deg. after removing). This is great, just needs a little rewriting :)

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JaxMom

Cooking Level: Expert

Home Town: Belton, Texas, USA

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Reviewed: Jul. 16, 2009

I'm relatively new to breadmaking but I've tried at least a dozen different recipes so far and this one is my FAVORITE! My daughters also love it. The texture after toasting is very nice and this bread is delicious as a grilled cheese sandwich or for morning toast. I have made this recipe using the following flour blends: ~half all-purpose flour + half whole wheat flour ~half bread flour + half whole wheat flour ~ALL bread flour The all bread flour version is definitely my favorite, but the others were tasty too. With all three versions I made, I did throw in an additional 1 cup of flour on top of what the recipe calls for. The dough is still sticky with the extra cup, but it turns out fine! And it makes for a moist bread even 3-4 days later.

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