Reviewed: Oct. 17, 2008

I haven't reviewed a recipe in a long time, even though I use this site all the time.. but this recipe had to get my 5 stars! Thanks for sharing.. I am certainly a novice at making bread (although I bake often), but I got rave reviews for this one..its easy to follow and turns out delicious! Will be making it again soon.

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mrdrcook

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Reviewed: Oct. 11, 2008

Wow. I'd give this more stars if I could! I'm going to start doubling the loaves because we went through this bread so fast. Absolutely delicious. I made no changes to the original recipe and it was perfect.

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007librarian

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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Reviewed: Oct. 7, 2008

This is one of the best wheat bread recipies I have ever had! The bread is soft and moist. You could eat it with butter and replace a dessert! Thank you! Daria Dominguez Sulphur, Oklahoma

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Daria

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Sulphur, Oklahoma, USA

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Reviewed: Oct. 6, 2008

Very very moist, very hearty, and just wonderful. If you are having problems with the bread becoming too dense, there is no need for gluten. The best thing you can do is make sure not to tear the bread when you kneed it, and kneed it properly. Kneeding the bread is very important in order for the bread to not become dense. Make sure you kneed it the second time around, as this is just as important as the first time, especially if you are kneeding by hand.

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Hollyk

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Heilder, Nordrhein-Westfalen, Germany

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Reviewed: Sep. 28, 2008

THANK YOU! This is WONDERFUL!!!

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TK101CHIC

Cooking Level: Intermediate

Home Town: Lisbon Falls, Maine, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Sep. 15, 2008

This is SOOO good! It's pretty time-consuming, but it is so worth it! I've never baked homemade bread before, and the recipe was easy to follow and turned out GREAT! I followed another user's advice and doubled the honey. I invited the 8 year old little girl across the street to help me make it, and we had a blast! Thanks so much!

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mlkallison

Cooking Level: Intermediate

Home Town: Abilene, Texas, USA

Living In: Farmington, New Mexico, USA

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Reviewed: Sep. 13, 2008

Great recipe! I made some slight changes. More honey, overall as well as honey instead of sugar in the yeast proofing. As recommended by someone else, I used powdered milk reconstituted instead of evaporated milk. Also only used a pinch of salt since I'm not a huge fan of it. I found that I had to add more flour than the recipe called for and the time for rising was a bit longer than stated. I wanted to let it rise in the pans before baking for about 30 minutes longer but ran out of time since I had a dinner date. Still, it's a great recipe and a fun bread to make. Will DEFINITELY be using this one again!

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Ann

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2008

This is the best bread I have ever made. It is so good, my friends beg me to make them loaves every week. You will need to use more flour than what the recipe calls for while you are kneading, though. This is the perfect bread for sandwiches. My family is hooked on it!

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Melinda

Cooking Level: Intermediate

Home Town: Franklin, Pennsylvania, USA

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Reviewed: Sep. 12, 2008

This is a great recipe. Rave reviews from the whole family.

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MONKEYJADE

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: Aug. 13, 2008

On my second try I was able to get the dough to rise by doubling the yeast and cutting back a little on the salt. The results were excellent. I think I'll cook it at 350 for 35 min instead of 30 min next time.

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Jenny

Cooking Level: Beginning

Home Town: Highland Village, Texas, USA

Living In: Sandpoint, Idaho, USA

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Reviewed: Aug. 12, 2008

I made adjustments to the recipe as advised by the reviews: extra honey, added molasses, etc. It was just ho-hum. Also, I made it in my bread machine and baked it in the machine as well. Perhaps I'll give it one more shot sticking to the exact recipe and baking it in the oven. I can't fathom how it beat out all other cake/bread entries in a 4-H fair.

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JODYBUCKETS

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Reviewed: Aug. 11, 2008

What a gread recipe!!! I used my goat's milk instead of evaporated, only because I have so much. I make 2 batches today and even my husband kept eating it until it was gone! I will use this from now on and I even sent it to my mom. THANKS FOR SHARING!!!

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LowCarbMomma

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Reviewed: Aug. 11, 2008

My first time making bread from scratch and it was sooo good! I loved this bread was so soft and just enough honey to add some sweetness to the bread...excellent recipe

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Bone Ami

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Clayton, Ohio, USA

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Reviewed: Aug. 10, 2008

Delicious--but almost too rich for every day. I froze half the dough instead of baking it. (I let it rise twice and punched it down before wrapping it in saran wrap and putting it in the fridge. Then I still had to punch it down twice before it was completely cold. That's some feisty yeast!) Next time I'll use more whole wheat flour, and fat-free evaporated milk instead of regular. Overall, a really great recipe, and really easy to make with my stand mixer!

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Ali C

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 9, 2008

This recipe is Fantastic! I must admit that I did change a few things though. I cut the salt back to 1/2 tsp (salt kills yeast naturally and 2 tsps would kill a whole packet of yeast, I believe that is why people were using two packets vs. one) I used 1/2 cup of honey (raw,unprocessed from my local Farmer's Market). Instead of shortening I used 1/4 cup softened real sweetcream salted butter. I increased the whole wheat to 2 1/2 cups, Bread flour to 3 1/2 cups, used 5oz evaporated milk and 7oz of powdered milk reconstituted(directions for that on powdered milk container). I also omitted the sugar in the yeast proofing process and used a Tbsp of honey (it's naturally sweeter and the yeast like it better!). And I baked it at 350 for 35 minutes to keep the bread moist. It is a great starter recipe that can be changed to a person's tastes! Also I bake bread every weekend and the slow rise is the way to go! It keeps the bread sweeter and let's the yeast do it's thing. This recipe did take a lot longer than the 2 1/2 hours it says, but you can start this in the morning, run your errands, punch it down, separate, form loaves, do some more errands and it will be ready to bake when you return! Thank you for a great recipe!

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Tonysgdbg

Cooking Level: Expert

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Reviewed: Aug. 6, 2008

Yum out! I had to make a substitution and used 1 1/4 cup whole milk instead of 1 c evap milk and 1/4 cup water. I'm not sure how much it affected the bread since this is the first time I've made it. But, made as I did, it tasted so good that I thought I would drop dead with taste bud delight.

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CALLIEW

Cooking Level: Expert

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Reviewed: Jul. 31, 2008

I really love this recipe. Like many others, I double the yeast, and add a smidge more honey (1/3 c). I also substitute olive oil for shortening. I'm making some right now and this time I'm adding a tsp of dried rosemary, and right before I bake I'm going to sprinkle some sea salt on top. can't wait to try this way!

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pipandbaby

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2008

Let me start out by saying that I am a novice when it comes to bread making and the several recipes I have tried so far have left me resigned to buying bread at the grocery store. Not any more! This recipe was amazing. I halved the recipe to make it fit in my bread machine and put the ingredients in the pan in the order suggested by the manufacturer. I didn't have any shortening, so used melted butter instead. I used the 2.0 lb., basic loaf, light crust setting on my machine. Next time, I will try the 1.5 lb. loaf setting. Other than that, no changes necessary, but I could envision adding milled flax seeds, oats, etc. for experimentation. I will use this recipe again and again. I'm only a little embarrassed to admit that I ate nearly 1/3 of the loaf (warm, slathered with butter, drizzled with honey) in one afternoon:) BTW, my kids loved this, too! Thanks so much!

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Kimberly358

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2008

I'm in my 8th month now of making my own yeast breads. For a sandwich bread, this is hands down the best recipe I have tried out of about 8 or 9 now. As others recomended, I subbed olive oil for the shortening. I also threw in about 2 tablespoons of wheat bran. It was pretty easy to make, but like most yeast breads, also time consuming. But so worth it. Delicious. Husband, who always likes my breads but has recently confessed to missing having Wonder bread (or whatever brand) around, says that's no longer an issue. This bread is perfect for sandwiches and toast. Tastes great. Excellent texture. My compliments and gratitude to the person who shared this wonderful recipe with us.

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BELINDAJK

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Reviewed: Jul. 13, 2008

i have made this bread both by the instructions given only and also by adding some extra touches other comments have mentioned and either way, this is the best bread ever!

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stephanie2

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