Reviewed: Feb. 23, 2005

Great recipe, i found it very easy for such a delicious bread. I prepared this is my bread machine using the dough cycle only, then shaped the dough into rolls, letting them rise again for 30 minutes before baking (350 for about 35 minutes). I usually make bread this way since we really only eat it with salads or soup anyway. These were really good with a little butter and brown sugar. Thanks Merrilee :-)

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peep

Home Town: Los Angeles, California, USA

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Reviewed: Feb. 2, 2005

I adore this bread! Soft, just a little bit of chew ... and a light nutty sweet taste. I've made it Over and Over and everyone that's tried it has melted! Great warm with a simple spread of butter on a thick slice. Heavenly.

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RAINEKITTY

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Reviewed: Aug. 30, 2004

Good and soft. This 1 pound loaf was fine in a 1 1/2 pound minimum bread machine with the basic bread setting and light crust setting. Followed ingredients to the letter. Not my favorite, but it is a good healthy snacking bread.

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OCTOVUS

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Reviewed: Jul. 20, 2004

I only have two breads in my recipe box, and this is one of them. It's simple (you don't need 50 obscure ingredients) and delicious - interior fluffy and soft, pleasant sweet aftertaste, filling, and healthy!

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TIMKRZYWICKI

Cooking Level: Intermediate

Home Town: New Carlisle, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 19, 2004

Incredible bread. Very tasty and easy. We use it often.

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JATHERSTONE

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Reviewed: Mar. 27, 2004

Just finished this and its great. I wanted a full whole wheat recipe so risked it by adding 3T Gluten. This may have been a tad too much due to side top split some. However very moist,dense bread and no top caving. Yeah! By the way - its a bit rough on the machine as its a heavy recipe some hopping about on the counter but sill a great recipe.

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TUNA1

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Reviewed: Mar. 1, 2004

I really disliked the crust of this bread. I set my bread machine at the lighter basic bread setting and it was far too dark. (probably because of all the honey) When I ate a fresh piece, the bread part was good but the crust tasted as if I was crunching on burnt toast. If I ever try to make this again, I will use the sweet bread setting so that it won't come out so dark.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 23, 2004

This bread came out perfect in color and size. It makes a big cute loaf, and the taste is amazing with a nice sweetness to eat, I will never buy another bread mix when I can make this all the time :0)

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HONEYMELO

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Jan. 29, 2004

It smells really good but it didn't work out for me. I only gave 3 stars because I am not going to be able to eat the bread, which is still in the bread machine. I have a 1 and a half to 2 lb machine and I tried to double the recipe, which didn't work. The bread is all over the top of the machine. I will try to make it again next week but only half the additional amounts.

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WENDEE1380

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Reviewed: Jan. 26, 2004

Really good flavor, with just a hint of honey so the bread wasn't overly sweet. The only drawback is you may have to play with the breadmachine settings. My loaf was underdone using the cook time indicated in the recipe. I think a medium or even a dark crust would have been perfect (about 10 - 15 minutes longer than light crust). Also note, the recipe calls for "rolled oats." I've heard of this before, but have never seen it/looked for it in the grocery store. I used regular Quaker Oats and the flavor was fine...in fact, I'm not sure what the difference is, if any, between rolled oats and oats used for oatmeal. I will make this again, but will alter the cook time.

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Dino II

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Reviewed: Jan. 26, 2004

Of course, this isn't exactly healthy, what with all the refined flour, but it's totally yummy. Like the recipes says, it's soft and just slightly sweet. I think you could replace a little of the white flour with whole wheat without affecting the taste very much.

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MACKALLEN

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Reviewed: Dec. 4, 2003

I made this for thanksgiving and used 1c. of whole wheat flour and 2c. bread flour, but I forgot the oats, It still came out really good, Iwill use this as my wheat bread recipe and will be making it over and over again. thanks for a great recipe

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lovestocook

Cooking Level: Expert

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Reviewed: Oct. 30, 2003

This is an excellent bread recipe. My whole family loved it, even the kids!

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J.ALEXANDROPOULOS

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Reviewed: Aug. 29, 2003

The inside is VERY soft!! (I didn't expect that) The bread has a 'milky' taste, but there is no milk in it! Great recipe!

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CARODUN

Cooking Level: Intermediate

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: May 26, 2003

This is a FABULOUS bread recipe! I was worried about using such a small amount of yeast but I followed the directions exactly & it was great! We ate half the loaf while it was warm & I had to start slapping hands so we would have some for the next day! Thanks for the recipe!

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cool_breze

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Reviewed: Mar. 10, 2003

I really liked this recipe - the bread was very tasty and had a good texture. My only problem is that I don't like bread from a bread machine in general - the crust is too thick. So the second time I made it, I let my machine just make the dough and then I baked it in the oven instead (350 degrees until nicely browned). It turned out WONDERFUL! I now make this bread all the time - at least twice a week!

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MELISSA_B

Cooking Level: Expert

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Reviewed: Feb. 3, 2003

This is so good, I have to make another one, just to have some more! I added more yeast and next time I'll add just a bit more salt - VERY GOOD.

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IOWA GAL

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Reviewed: Dec. 29, 2002

This was the very first recipe that I put in my recipe box. That was in April 2000. But I never made it because I did not have a bread machine. I finally got a bread machine this Christmas and have made 3 loaves of this bread. Easy to make. Delicious!!! Try it, you'll love it! (I made the 3rd loaf yesterday and it's almost gone!) Thank you Merrilee.

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hoosiermom

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Reviewed: Dec. 17, 2002

Love it!

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ALWAYS_TLC

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Reviewed: Dec. 1, 2002

As all breadbakers know, most bread is great right out of the oven. The true test is what it tastes like when its cool or even one day old.....This bread stands the "test of time". It won't rise as much as you expect, but the end result is good.Thanks for sharing!

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MAGGIE MCGUIRE

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