Reviewed: Oct. 30, 2006

I have made several recipes of whole wheat bread and this just wasn't one of the best. Didn't rise as high and light as I would have liked, but still edible.

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Mrs. Payne

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Waco, Texas, USA

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Reviewed: Oct. 22, 2006

This will become one of my favorite wheat bread recipes. The only change I made was to substitute butter for shortning. It has a lovely color, and suspect this it will keep well as it is so moist, but I am having a hard time testing that theory!

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KARENR4

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Reviewed: Oct. 20, 2006

This bread is wonderful, especially when eaten toasted with homemade Vegetable Barley Soup. Unlike other reviewers who had problems with the dough mixture being too wet, I had trouble getting all of the dry ingredients to mix in, which I'm sure had to do with several additions and changes I made to the recipe. My changes are as follows: I used fat free evap. milk, 3 tbs. wheat gluten, 4 tbs. sunflower seeds, 1/4 c. wheat germ, 2 tbs. wheat berries, 1/4 c. chopped pecans, 3 1/2 c. whole wheat flour, and 1 cup of bread flour. Thank you so much for a great recipe!

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TATER11

Cooking Level: Intermediate

Home Town: East Saint Louis, Illinois, USA

Living In: Greenville, Illinois, USA

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Reviewed: Oct. 13, 2006

I have made this bread several times, and it is delicious! The only thing I did differently is use melted butter instead of shortening. This has become our favorite bread recipe!

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Rebecca

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 13, 2006

This one is a keeper! Everyone at work devoured it. thx

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Jason

Cooking Level: Intermediate

Living In: Decherd, Tennessee, USA

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Reviewed: Oct. 9, 2006

It's hard to rate a bread recipe, because a lot depends on how well you, as a cook, can bake bread. I'm not very good at it, but I am practicing, and this was a good recipe for a beginner. I wished I would have cooked mine longer, but that was the only thing wrong with it. It was a little dense for me, but probably because I used all purpose flour instead of bread flour. I will be trying this again to perfect my skills.

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DEBORAHM4

Home Town: Farmington, New Mexico, USA

Living In: Orem, Utah, USA

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Reviewed: Oct. 9, 2006

This bread was great. Very heavy, but my family loved it. Will make again.

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WENDYCPM

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Reviewed: Oct. 6, 2006

Nice Nice Nice! I've tried my hand at baking so many breads, but this turned out the best. I especially loved the butter brush at the end. It gave my loaves a slight salty crisp. I stuck to the recipe, otherwise using low fat evaporated milk, wholemeal flour, olive oil and instant yeast. So did skipped the proofing step altogether. Dough was a little sticky and had to work extra bread flour when kneading..that's the messy part. But other than that, I'm really happy with the turn out. Yum!

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Jo

Cooking Level: Intermediate

Living In: Singapore, Central Region, Singapore

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Reviewed: Oct. 5, 2006

This is a fantastic recipe. I usually use a little extra yeast and replace the shortening with oil. You have to double this recipe because everyone loves it and it goes fast. This bread is great plain, toasted, anyway you like! YUMMY!!

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J&A_MAMA

Cooking Level: Expert

Home Town: Galloway Township, New Jersey, USA

Living In: Sharon Hill, Pennsylvania, USA

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Reviewed: Oct. 4, 2006

I love this recipe, I tried it yesterday use rapid rise yeast and butter flavor shortening... It came out so good, light and delicious...My daughters loved it and so did my husband. This is the first time I try making bread, and this recipe is very easy to follow... Thanks

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JARTY67

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Reviewed: Oct. 3, 2006

My first attempt at a loaf of bread outside the bread machine and it was a hit! Really pleasant and mild taste. The texture is light and soft, but holds up well when slicing. I'll definitely be making this again. I used the dough hook on my Kitchenaid for about 10 minutes instead of kneading.

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WHITEYBEAR

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 23, 2006

I have never made bread before, but this bread was easy to make & tastes so delicious. In fact, the recipe says to wait until it cools to cut, but I couldn't wait any longer & it's delicious when it's warm!! Wonderful recipe!

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Lauren Camire

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Reviewed: Sep. 18, 2006

I don't have much confidence when it comes to home-made bread -- I don't have a breadmaker -- but these loaves turned out better than anything I've tried before. This bread has a wonderful, soft texture and a smooth flavor. And it made my home smell absolutely divine as it was baking. Thanks for the wonderful recipe. I'll make it again and again. No more store-bought bread for us!

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~Severed*Consciousness~

Cooking Level: Intermediate

Home Town: Big Bend, Wisconsin, USA

Living In: Manitowish Waters, Wisconsin, USA

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Reviewed: Sep. 17, 2006

This was a great recipe and a good intro to baking homemade bread. Really delicious (especially warm) though a little denser than I was hoping for.

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merlfish

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Reviewed: Sep. 17, 2006

absolutely scrumptious! this recipe yields bread that is tops in flavor and texture. I love it that this bread stayed moist and tender even after i forgot to put it in the bread box right after it cooled down enough to be stored. my hubby swears that this rivals the wheat bread he has always bought from a popular bakeshop. needless to say, he won't be buying their bread anymore. :-) i did tweak the recipe a bit -- used canola oil instead of the shortening (since that was all i had) and added some oats to the dough during the mixing process. I used a stand mixer with a dough attachment to do all the kneading. after shaping them to go into the loaf pans, i lightly oiled the tops and rolled the loaves in some oats -- they turned out so pretty after they've baked. i also had to cover the loaves loosely w/ foil halfway thru baking just so they won't get too dark. overall, a winner! thanks for sharing!

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topmom

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Reviewed: Sep. 11, 2006

This is probably the best basic bread recipe I have ever made. I did double the yeast and used canola oil for the shortening. It is a very moist, tasty bread and it stayed fresh for day 2. I don't there will be any left on Day 3, so I can't say how long it will stay fresh. It is a very easy bread to shape into loaves. I am not sure what makes this bread better than the rest, but I don't think you will be disappointed. I am going to experiment using even more whole wheat. UPDATE: I have continued to make this for two years now and just love it, as does everyone I make it for. I now add more whole wheat flour than what is called for. I typically use half whole wheat and half white. This week I was out of evaporated milk and for the first time I used skim milk. It came out every bit as good. I was always afraid to try the skim, thinking that it was the evaporated milk that made this recipe so good. Now that I know regular milk works as well, I will be doing that in the future. For those new to baking bread, you need to know that flour is an estimate. I have used from 4 3/4 cups to 5 1/2 cups with this recipe. A lot does depend on how much moisture is in your flour. I continue adding flour just until the dough is no longer sticky. With the Kitchen Aid Mixer that usually means the dough is not sticking to the bottom of the bowl.

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MARY DOMAZ

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Reviewed: Sep. 6, 2006

After reading over several recipes, I decided to use this one as a base to come up with my own. However, the Amish White Bread recipe on this site is the best one so far to follow exactly as written. I made changes in this one; I used all natural White/Whole Wheat flour, used 1 cup of regular milk instead of the canned, 1/3 cup oil. I had to let one of the loaves rise alot longer(the first one I did as reciped called for and wasnt happy with the results). However, the flavor and texture was great!!

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CINDY76541

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

Living In: Copperas Cove, Texas, USA

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Reviewed: Sep. 4, 2006

DELICIOUS!

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DEB

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Reviewed: Aug. 31, 2006

TERRIFIC! Made four loaves and it didn't last long... the texture is light and tasteful and it is relatively simple to make without a bread machine. I substituted the shortening with canola oil, and it turned out great. I will definitely be making this again!

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erinelz

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 26, 2006

Very good and easy to make. It was my first time making bread and thank goodness it was a success. Next time, I'll try to experiment w/ different milks and more honey added to the recipe.

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