Reviewed: Jun. 11, 2009

Delicious bread! I didn't have evaporated milk so I just used regular milk and it turned out pretty good. Froze the 3 loaves and use them for a toasted breakfast. Taste doesn't change much at all this way and I don't waste any!

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i_am_joey_jo

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Reviewed: May 19, 2009

I really really really enjoyed this recipe, I believe the water in the oven made the bread a little softer than I like. But I will be making this recipe again :-)

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miss parker

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: May 16, 2009

This bread is amazing - the dough starts off a bit sticky before kneading but gets softer when more flour is incorporated. painted the top with a whisked whole egg with a splash of water.

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djo

Cooking Level: Intermediate

Living In: Tampere, Pirkanmaa, Finland

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Reviewed: May 11, 2009

I've made a dozen+ loaves of this bread so far. This recipe is great. I used gluten and dough enhancer which keeps the bread super soft for days. I also increased the honey by a tablespoon.

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hall.phoebe7@gmail.com

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Reviewed: Apr. 29, 2009

This is the best wheat bread recipe I've found. Even my husband likes it (he thinks most are to heavy, or crumbly). I put in whatever extras I have at the time, flax seed, brown rice, sesame, poppy, walnuts, almonds, sunflowers, etc. It always turns out perfect!!

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Louise

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 21, 2009

This was such a good recipe!! This is only the 2nd bread recipe that I've made that actually came out good! Its definatley a keeper in my book!! The only thing is I didn't have evaporated milk or wheat flour so I used 1% milk & regular white bread flour. It came out sooo yummy! I can't wait to make it with whole wheat flour though, next time I think I'm going to double the honey too as other reviews said, cause I couldn't taste the sweetness a real lot. But definatley a keeper!!

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nrsejessica

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2009

Perfect! Will cut the recipe in half next time. There was too much bread for just two people. Put in the bread machine on dough setting. Dumped into buttered loaf pan, covered with wet towel for 1 hour and threw it in the oven according to instructions. Super easy.

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Geppetto DeVitis

Cooking Level: Professional

Home Town: Akron, Ohio, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 14, 2009

It has been a long time since I made bread. I decided to make some bread yesterday and used this recipe. It was very simple recipe. The baking time was 25 to 35 minutes. At 25 minutes I thought the tops of the bread were getting too dark so, I took out the loaves. I forgot how I use to tent the bread so it wouldnt get too dark. I would have left it in for 35 minutes which I will do next time. And of course make a tent with the aluminum foil when the bread gets to it golden brown color. This bread tastes great and I made my husband a sandwich with it this morning.

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Maryanne12

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Reviewed: Apr. 11, 2009

YUMMY! This bread was very easy to make with my Kitchenaid,all I had to do was wait for it to raise and bake. Very soft and flavorful. Will be making this one again and again.

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katjo27

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Reviewed: Apr. 11, 2009

This is my first loaf of bread, but I already feel like a pro. This bread is simply incredible. I used some cinammon butter to coat the bread and bread-pan prior to cooking. Thanks for another perfect recipe!

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Delano

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

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Reviewed: Apr. 9, 2009

My husband thought this was the most wonderful bread and told me not to ever lose this recipe. I thought it was yummi as well. Definitely worth making and it will become a staple in my house. Thanks a bunch for this great recipe.

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Schwabengirl

Cooking Level: Expert

Living In: Fort St. John, British Columbia, Canada

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Reviewed: Mar. 25, 2009

This has become my stand-by recipe for wheat bread. I add more whole wheat than called for. Very good bread.

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TEDDER

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Reviewed: Mar. 23, 2009

I messed up and didn't follow instructions correctly so my middle was a bit underdone and I had some air pockets. Even so, it was delicious! I have been trying many wheat bread recipes and this so far is my favorite. It is so good you almost don't need anything on it. It is delicious all by itself.

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gigijack

Cooking Level: Intermediate

Home Town: South Jordan, Utah, USA

Living In: Apache Junction, Arizona, USA

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Reviewed: Mar. 21, 2009

This bread is great for sandwiches and toast and fun to make! I didn't have any evaporated milk so I made sour milk by adding some lemon juice to regular milk it still turned out great!

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Adriel

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Reviewed: Mar. 20, 2009

Yum, this bread is so good. My kids, who aren't crazy about store-bought whole wheat bread, absolutely love this. There's never a crumb left over for the next day. Easy and delicious, it's one of my staple recipes now, and it was only the 2nd "from scratch" bread recipe I ever tried. If I can do it, anyone can!

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rbsoccermom

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Reviewed: Mar. 16, 2009

I love this bread, excellent flavor and very rich. However I have a problem baking it...I have made this bread twice in the last 4 days trying to perfect the baking. The first time when I sliced the bread there was a DOUGHY CENTER, which created a giant tunnel in the loaf of bread. Assuming I had not baked it long enough the second time I baked the loaves for 50 minutes instead of 35. The loaves still have a doughy center, although it is less so. Is it my kneading, or my glass pans? I really wish I could figure this out because it is my favorite recipe for flavor. I have made other bread recipes many times and never encountered this problem!

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Mary Lynn

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Reviewed: Mar. 13, 2009

I used fat-free evaporated milk to reduce the richness. It worked quite well. This bread is absolutely delicious, makes wonderful toast and freezes well. This recipe is definitely a keeper! Thanks for submitting it.

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Marcene

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Reviewed: Mar. 10, 2009

I'm glad my husband bought the top-of-the-line Cuisinart food processor. It did a great job of kneading this bread. And the bread? Probably the only wheat bread I'll ever make now. You know how it is when you want the "perfect" recipe? This, without a doubt, is the perfect honey wheat bread. My husband, who doesn't care for whole wheat bread, thought it was the best bread I've made. For white bread with an amazing texture try the Amish White Bread recipe on this site. That is also amazing--especially if you use half the sugar.

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MarleneO

Cooking Level: Intermediate

Home Town: Pleasant Lake, Michigan, USA

Living In: Okemos, Michigan, USA

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Reviewed: Mar. 7, 2009

My wife used to hate wheat bread until I made this recipe.

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WATERMAN117

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

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Reviewed: Mar. 6, 2009

very good bread:) i used my bread maker on dough cycle and i added 1Tbs of wheat gluten per cup of flour, and i didnt have evaporated milk so i reduced some milk by half in a pot on the stove and i used a little more whole wheat flour and a little less white. i will definately make this again!

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