The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 6, 2008
Turned out perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 6, 2008
This is THE BEST bread! I always just use regular all purpose unbleached flour, a heaping measure of oatmeal and 1.5 tsp of yeast. It has not yet failed me. We love this stuff fresh out of the bread maker!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 16, 2008
4-1/2 stars for this. Lovely flavor and moist texture. I did not find it to be a "sweet" bread as some earlier reviews said. Perfect for sandwiches or toasting, and a good keeper. After 3 days it was better for toasting, just too crumbly for sandwiches, so use it as quickly as possible, or freeze slices for later use. Will keep well frozen for up to one month if wrapped securely (I put two slices in one sandwich sized ziploc bag.)
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 4, 2008
I just got my very first bread machine for my birthday and yours was the first loaf I baked. It is so good that I don't need to find any other recipes. Just scrumptous!!
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Cooking Level: Intermediate

Home Town: Paterson, New Jersey, USA
Living In: Hollywood, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: May 16, 2008
Very good - perfect loaf. Next time I will use a little less honey. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 14, 2008
Dangerously delicious! This is the main bread I make in my bread machine, and have been doing so for almost 2 years. I usually split flour like so: 1&1/3 cup white, 1 cup wheat bread flours. Today I cooked in my oven for the 1st time. I changed servings to 15 to make a 2lb loaf. I mixed in machine, but took out after 2nd rise, split in 1/2, placed in loaf pans, let rise another 35min, then cooked in oven at 350 for 35min. PERFECTO!
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Cooking Level: Expert

Home Town: Sterling, Virginia, USA
Living In: Pleasanton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: May 6, 2008
Beautiful! The honey amount is just right. I think next time I'll try throwing in some dried cranberries. Thanks!
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Photo by Amber

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 4, 2008
This bread is phenomenal! I live in Russia and have a really hard time getting really great bread, but with this recipe and my bread maker, I can have bread like back home.
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Cooking Level: Expert

Home Town: Greeley, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 3, 2008
Excellent. Did not product a large loaf, but it was very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Apr. 28, 2008
Couldn't be easier to make and my daughter said it was one the best bread recipes I've made this far. The loaf was gone in no time. Outstanding.
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Photo by Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil
Living In: Round Rock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Apr. 23, 2008
We loved this bread! I changed the servings to 15 and ended up with 2 medium size loaves - just perfect, 1 to keep, 1 to share! A few little changes: I did decrease the honey to 1/4 cup as other reviewers mentioned that it ended up too sweet, used 2 1/2 cups reg. flour and 1 cup whole wheat flour (next time will decrease the flour - ended up needing to add more water), and increased the yeast to 2 tsp. Used the dough cycle on my machine, but decreased the rise time by 15 min. as the dough had reached the top of the machine (oops, might rethink increasing the yeast!). Formed 2 med. loaves and let rise a second time for 20 minutes. Baked for 30-35 min. at 350 degrees. I'm sure my husband will be requesting this one again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Apr. 6, 2008
This is a bit too sweet for me, but it got the thumbs up from the bf, so that's good enough for me. I know I'll be making it again and again for him. I did add 3 tbs of wheat glutin, which I may or may not do again. It was a very large loaf in my bread machine as a result. I also did change to 15 servings, however, as I have a 2 lb machine and some reviews seemed to indicate it wouldn't work as well with the written serving sizes. Worked fine as written and if I take out some of the honey I'll probably love it as much as the bf does. Thanks!
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 3, 2008
My favorite bread recipe yet. I use 1 cup of whole wheat flour and 1 1/3 cup of white flour for nutritional purposes. Love it, kids and hubby loves it also. They eat it at least twice a week for breakfast with fruit on the side. I set it up the night before with the timer and when I wake I smell fresh bread. Gotta love that!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 1, 2008
I really love this bread! The first few weeks I did everything the same as the original recipe (except I use 100% wheat flour), but it was always a little small for my machine, so I upped the servings to 16 and it fit much better! I think it must be for a 1 lb loaf, mine is 1 1/2-2lbs!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 24, 2008
Like many others, this delicious bread has become a household staple. I changed the scale from 10 to 15 servings and it consistently produces a nice, large loaf in my bread maker - and perfectly baked, too! As recommended by others, I've switched to using whole wheat flour and I think I'll try substituting the oil for butter next time around. Though it's a matter of personal preference, I also add a bit of extra honey... mmm! A fresh loaf of this bread is one of the best things to wake up to at 6:45 on a weekday morning.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 17, 2008
I love this recipe! I have been looking for a sandwich bread forever and I think I've finally found it! Thank you!!
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Cooking Level: Intermediate

Home Town: Santa Clara, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 17, 2008
The taste of this bread was WONDERFUL! However, I had a problem with the texture. It was extremely crumbly even though I followed the directions exactly. I couldn't slice it for sandwiches, but we still picked at it because it tastes so good! Hmm...next time I'll try to add more water/less flour or something.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 15, 2008
Turned out excellent, wouldn't change a thing! I changed nothing, and it was light, bubbly, chewy, and almost too big for my bread machine once it rose! Next time I will try whole wheat flour in place of some of the bread flour, it seems like it would only make this delicious bread even better.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 9, 2008
not bad! im still trying to figure out how my german bread maker works so i think if i make this a few more times it will be better. for some reason, the loaf was super small and hardly rose...so i think next time i will try 2 tsp of yeast like others suggested to see if that helps. thanks for the recipe!
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Cooking Level: Intermediate

Living In: Bitburg, Rheinland-Pfalz, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 6, 2008
Fabulous bread, great texture, soft, light and moist. I substituted 1/2 c. whole wheat for bread flour and used overflowing 1/2 t. regular yeast and 1/2t. rapid yeast the 2nd time I made this and it rose to the top of my bread machine. I think the rapid rise really made the difference, but still loved the 1st loaf with all regular yeast. Also, liked it best with all white bread flour, but do prefer to make it healthier with whole wheat.
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Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Cary, North Carolina, USA

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