Reviewed: Jan. 15, 2009

This is the best bread machine recipe I have used to date! It turns out so good. The whole family loves it and we are making it at least every second day. Excellent for sandwiches, toast and ideal with soup or stew. Jamie

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millerjf

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

I used milk instead of water. And I soaked the oatmeal in the milk for about 30 minutes before putting it in the bread maker.

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gemchick82

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Upper Marlboro, Maryland, USA

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Reviewed: Dec. 28, 2008

It was a very, very easy recipe. I like whole breads better, but this was a very nice white bread.

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JFD

Cooking Level: Expert

Home Town: Northwood, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: Dec. 21, 2008

We really enjoyed this bread. Next time, I may double the ingredients because it does make a small loaf.

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Anne J.

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

Living In: Papillion, Nebraska, USA

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Reviewed: Dec. 3, 2008

This is a great bread. Very good flavor!! This is a keeper!

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TRESAB

Cooking Level: Expert

Home Town: Martinsville, Ohio, USA

Living In: Blanchester, Ohio, USA

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Reviewed: Nov. 24, 2008

this bread did not last 2 days! i made mini rolls for a change of pace. very well received. i'll make this again and again!

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lina

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Reviewed: Nov. 18, 2008

I don't have a bread machine but I do have a Kitchen Aid Mixer. I used my mixer from beginning to end, starting out with proofing my yeast and then jumping to kneading with my bread hook. I used a full packet of yeast in mine. Turned out great. I covered mine with foil during the last ten minutes or so to keep the top of the bread from burning while the rest of the bread finished cooking. This is wonderful bread. I plan on using it for sandwiches and french toast tomorrow. EDITED: This bread was so good that I don't want to share it! I had some this morning toasted with butter and it was heaven. Very wonderful homemade bread.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 16, 2008

This recipe was very soupy! I have now made it 3 times and it needs more flour and more yeast. Making it exactly as specifed gives you a non-risen lump. I have added maybe 1/2 cup of flour (didn't measure, just kept adding until I saw a doughy texture like it SHOULD be) and an extra tsp of yeast. Now it has risen and looks great. I have no idea how the 4-5 star people got this to come out right with this recipe!

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IM2CUTEFERU

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Reviewed: Nov. 4, 2008

*UPDATE* This bread is awesome. I've made it several times in both a breadmaker, and by hand. Each time I make it, it comes out great. My mate loves it. I do substitute the water with skim or 2% milk (whichever I have on hand)...it enhances the flavor and makes the loaf more dense. Definitely a keeper recipe. I use it at least once a week. Thanks!

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straydog

Cooking Level: Beginning

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 28, 2008

I didn't change any of the ingredients. I did however use my stand mixer instead of the bread machine. I proofed the yeast for about 10 minutes in the water (warm), dumped in the rest of the ingredients, let it knead for about 4 minutes, covered and let it rise for 60, punched it down, shaped it into a loaf, and dropped it into a pan. I covered it and let it rise again for 30 minutes, brushed the top with an egg white, and baked at 350 for about 30 minutes. This recipe is great, we'll be making it again and again.

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Cola

Cooking Level: Intermediate

Living In: Henderson, Nevada, USA

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Reviewed: Oct. 15, 2008

Very good bread. We used our bread machine to make the dough then just plopped it onto a floured pizza peel to rise for about 30 minutes while we preheated our pizza stone in the oven. We then cooked it for about 15-20 minutes I believe. Its a great, slightly sweet, bread. It would make an awesome sandwich.

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Math Ninja

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Sep. 22, 2008

Very simple and easy. I've made this more than a handful of times and get awesome, rave reviews of this recipe. It's a keeper!

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MARYANNEC33

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Sep. 21, 2008

Another hit for my family even with those that do not like honey.They all love it toasted for breakfast.

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CORRINEJ

Cooking Level: Expert

Home Town: Swindon, Wiltshire, England, U.K.

Living In: Par, Cornwall, England, U.K.

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Reviewed: Sep. 10, 2008

This is dangerously delicious and easy. It has a potent smell and taste of honey. Very good! Next time I think I'll substitute some of the flour with wheat flour.

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sleepingKelly

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 31, 2008

Even my picky eater loves this bread, which I have been making at least weekly since I got my first bead machine a couple of months ago. I have been replacing 1/3 C of the bread flour with oat flour and 1 TB of the oats with flax meal and this variation has a nice look and texture and is really delicious.

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Karen

Cooking Level: Beginning

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Reviewed: Aug. 24, 2008

This recipe is fantastic. I am always asked to make this one. Very light, moist, and fluffy.

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myka

Cooking Level: Expert

Home Town: Newport Beach, California, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Aug. 6, 2008

This is the best bread machine bread I have made in years! Light, tasty, and healthy.

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Vivian

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Reviewed: Jul. 31, 2008

This recipe has the honor of being the inaugeral bread in my new bread machine. Simple and delicious! And guess what? I didn't make any modifications as I am prone to do. Thank you for a wonderful recipe.

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