Reviewed: Nov. 12, 2009

I make this pretty regularly. It is a pretty forgiving recipe. I've made it as is and it's great, also have used brown sugar instead of honey when I'm out. Have used whole wheat flour in place of part of the bread flour with good results as well. I always make it on dough setting then turn into a pan and let rise, bake off at 350 for about a half hour.

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Reviewer:

CDPEFFER

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

Reviewed: Nov. 8, 2009

This bread is perfect!

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Reviewer:

Supersuzy

Reviewed: Nov. 1, 2009

This was a wonderful bread. I used apple sauce instead of oil, and I split the flour between bread flour and white whole wheat flour. I also added a couple teaspoons of gluten, and had a bit of a free hand with the honey. This was a very good, soft bread with a nice crust.

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Reviewer:

AdicaArethusa

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Morehead, Kentucky, USA

Reviewed: Oct. 24, 2009

I have tried so many bread recipes in my bread machine and this one was perfect! I will be making this for days to come. Instead of all water I did 1/2 milk So moist. Great for Sandwiches and toast.

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Reviewer:

Brenda

Reviewed: Oct. 22, 2009

I really enjoy this recipe, it is wonderful. I also mix it in my bread machine, then I shape the dough into loaves on a baking stone, let it rise one last time and bake it in the oven. I get lots of great comments when I bake this!

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Reviewer:

c-13

Cooking Level: Intermediate

Home Town: Eaton, Indiana, USA

Living In: Farmland, Indiana, USA

Reviewed: Oct. 17, 2009

I really do love this recipe! It's my go to bread recipe. I mix it in my bread maker, but then I move it to a loaf pan & let it raise. If I leave it in my bread maker, it doesn't raise enough and I am left with a very dense & small loaf (although it is still delicious).

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Reviewer:

kim

Reviewed: Oct. 6, 2009

It lasted mere hours in a two person household.

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Reviewer:

mackenzie

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Sep. 30, 2009

Perfect and foolproof bread. One of the few recipes I found needed no changes or tinkering. I didn't like the description of its being lightly sweet, however, so I reduced the honey by about a third, only for my own preference, though I'm sure it's excellent just as written. Great bread for toasting or sandwiches with a mildly different taste because of the oatmeal. I used a new bread machine which I haven't mastered yet, but this recipe came out perfectly on the first try. This will be one to hang on to!

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Aug. 27, 2009

What a WONDERFUL bread! The flavour is incredible and it rises really well. If your bread machine has variable size settings, do use the 1-1/2 pound setting as it rises up surprisingly high. I think this is my new favourite bread machine recipe.

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Reviewer:

Judy

Reviewed: Aug. 26, 2009

I have made this bread twice a week for 2 months now. I no longer buy store bought bread. Everyone loves my bread and my grandchildren all comment about how "great" their sandwiches taste. I always make the bread exactly as the receipe states, but I think I will begin trying with some whole wheat flour. I let the machine go thru the dough phase and then rise once. I then take it out and put in my pan to rise the second time. Thanks so much for the "best" bread..so easy.

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