Reviewed: Jul. 22, 2009

I cooked mine in the oven because I didn't have a bread mashine and followed some one elses suggestion. It was yummy.

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Shadesrose

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Reviewed: Feb. 18, 2009

I make my bread mostly wheat, so I added 2 cups whole wheat with 1 cup bread flour. It started looking too dry so I added more olive oil & warm water. Finished on the counter & in oven. It's delish. Made some of the best toasted sandwich bread we've had. Thanks!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

It took a while to rise because I used all purpose flour, but the end result is delicious! This is very easy to slice thinly without crumbling!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Oct. 7, 2008

This bread is so good. I selected the dough cycle on my bread machine, then took it out, divided it into three equal balls to make smaller loaves for my family. Then I let it rise again for about an hour, and baked in the oven for 15 minutes. It turned out well, but I think next time I will try it without the additional yeast, because it ended up rising a lot. thanks for another great recipe to use with my starter:)

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mommyof2

Cooking Level: Intermediate

Living In: San Martin, California, USA

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Reviewed: Feb. 18, 2008

I made this recipe on my bread machine and in the oven, the result was awesome. I did modify a couple of ingredients and it still turned out wonderful. I modified the water to 3/4 cup, 3 tbsp. honey, 1 tsp. salt, 1 cup wheat flour, 2 tsp. rapid rise yeast and 3 spoonfuls of quick oats. The result is a great tasting, chewy, kinda sweet loaf of bread. It's great for french toast, grilled cheese, sandwiches, or just plain buttered. Michelle

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ching65211

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Wetumpka, Alabama, USA

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Reviewed: Jan. 30, 2007

I made this manually and used a sourdough starter I had on hand. Bread is slightly chewy & has a good flavor but needs a tad more salt. I like the addition of honey to the sourdough but might use 1 T instead of 2 next time.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 15, 2006

I've made this several times, not a very sour sourdough, but has excellent soft texture.

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Reviewed: Feb. 6, 2004

I made this recipe in my regular oven since I don't have a bread machine. I mixed the starter, water, oil, honey and yeast in the bowl of my mixer and let it sit for about ten minutes to give the yeast a chance to activate. Then I added in the flours and the salt and mixed for a few minutes then kneaded it by hand for a few minutes. I let it rest for about an hour, punched it down and put it in a bread pan and let it rise for another 45 minutes. After that I baked it at 375 degrees for about 30-35 minutes. The bread had a wonderful subtle honey taste... would be good with some honey butter.

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