Reviewed: Jun. 29, 2008

I made this recipe with the following adjustments/specifications : substituted applesauce for the shortening, kneaded by hand, and ended up adding more flour during the kneading (I couldn't tell you how much though). As well, I broke it into rolls and baked it into a pull apart loaf. It came out nice and brown on top, and moist inside. It was very good.

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NYLIAN

Cooking Level: Expert

Home Town: Hyattsville, Maryland, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 28, 2008

not very flavorful, I followed the recipe just like it said......very bland.....WILL NOT MAKE AGAIN!

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Nikki

Cooking Level: Expert

Home Town: Windsor, Virginia, USA

Living In: Renton, Washington, USA

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Reviewed: Jun. 27, 2008

great recipe very moist easy to make and slice.

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stanman

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Reviewed: Jun. 22, 2008

My daughter made this bread for her 4H baking entry last year paired with a honey cinnamon butter spread and won high praise from the judge and a huge ribbon. Considering there were over 200 entries and most were fancy cakes, we were thrilled that this simple bread recipe did so well! Thank you.

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greenerpastures

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Petersburg, Michigan, USA

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Reviewed: Jun. 14, 2008

This was excellent. I added 1 tbsp ground flax seeds, 1 tbsp oatbran, and 1 tbsp wheat germ for some added nutrition. I also brushed it with butter both before I baked it and after it came out of the oven. My entire extended family LOVED this bread.

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Matt Hunt Gardner

Cooking Level: Expert

Home Town: Sydney, Nova Scotia, Canada

Living In: St. John's, Newfoundland, Canada

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Reviewed: Jun. 8, 2008

I guess I better carve out the extra time each weekend to make these loaves! I don't think we'll be buying quite as much bread at the grocery store. This recipe was fantastic! I baked them in my stoneware loaf pans from pampered chef which are well worth the 19.50 each. They give the bread a crispier crust.

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housgrll

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Jun. 6, 2008

I don`t know why but I didn`t feel any hint of honey in this bread. Yes, the bread was good, soft, but without honey flavour. Next time I`ll try to increase amount of honey to 1/2 cup.

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amanecer

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2008

LOVE LOVE LOVE!! And it was too easy too. I followed the directions and also followed the advice of all of the reviewers and doubled the yeast and also added more sweet stuff ...molasses 1/4 cup, honey 1/3 cup and also put 1/4 cup wheat germ and 1/4 flax meal. The loaves rose nicely and taste fabulous. I think I will put some oats in there the next time too. Such a flexible recipe ....really gave me more confidence with bread making. It"s good for you too!

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ATHENAA

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Reviewed: May 30, 2008

I am not a bread maker, but with a ton of stored wheat I needed to learn how. I tried this recipe, doubling the yeast and honey per others' suggestions, and using mostly whole wheat flour (only 1 cup of white flour) and it turned out delicious! I thought I'd have to try a million recipes before I found one my family would like, but this one is great! We will definitely be making this again and again!

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Shannon M.

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Provo, Utah, USA

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Reviewed: May 26, 2008

This was my first time using my Kitchenaid mixer for making bread as my old bread machine finally gave up the ghost. I don't think I 'll be buying another bread machine any time soon as this recipe was so superior! I did use regular milk heated up to 110 degrees and used a little sugar and a touch more salt and it came out so wonderfully with a texture that just melted in our mouths. Try this recipe!!

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superforester

Cooking Level: Intermediate

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Reviewed: May 25, 2008

I am SO glad I tried this recipe! The only change I made was that I used 1 1/2 c whole wheat flour (I ran out) but it was still wonderfully moist and browned nicely. Thanks for the keeper :-D

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feedinanarmy

Cooking Level: Beginning

Living In: Fort Benning, Georgia, USA

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Reviewed: May 7, 2008

delicious bread-added 1/4 cup more honey, 2tbls molasses and baked at 350 for 35 minutes

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hampsha

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2008

just made it and tasted it. wonderful! the dough was so sticky and moist and the bread is very moist and fragile so i might add more flour or oats next time. i put in 1/2 c. roasted, unsalted sunflower seeds and halved the recipe just to make one loaf for my first try. i wasted 5 cups of flour on my last bread recipe that didn't turn out (i think i put the yeast in too hot of water that time) so i'm a little gun-shy...but now i have my bread baking confidence back. thank you!

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gaffney

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 3, 2008

This is pretty good wheat bread. I would like it just a tad sweeter though. I think next time I'll add just a bit more honey. Thanks!

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jmartinmom24

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Apr. 3, 2008

Really great recipe!! I cut the recipe in half because I only wanted to make 1 loaf. But I still used 1 package yeast and 1 tsp white sugar. The rest of the ingredients I cut in 1/2. I also used olive oil instead of shortening (because it's heathier). Also, I used a total of 2 cups whole wheat flour and 1/2 cup white flour (because I didn't have bread flour). The bread came out great and my family LOVED it!

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chicklet

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Reviewed: Apr. 1, 2008

Excellent recipe. Even my dad who normally doesn't care for whole grain bread, loved it! i pressed some oats onto the top of the dough before it baked for a nice "whole grain" touch.

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Carly

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 1, 2008

I am not exactly a bread make,have always been scared of working with yeast.Just wanted to say,this recipe was really good.It was easy and even better to eat :) I loved this recipe thanks for sharing a great recipe. Stellar :)

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stellar

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Reviewed: Mar. 16, 2008

Love this recipe! I've made it a couple of times. The first time, I made it with whole milk (I warmed it in the microwave) instead of the evap milk and it turned out great! The second time, I made it with the evap milk and it tasted just as good. I used my stand mixer hook instead of kneading it myself for about 8 or 9 minutes. I'm a novice at making bread, in fact, this is the first time, my bread actually rose well. This is a keeper for my family!

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Sarah J.

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Reviewed: Mar. 11, 2008

There are no words to describe my husband's reaction to this wondrous bread. I am a novice breadmaker, but this recipe has managed to make me look like a pro. P.S. It also makes the best toast you've ever tasted!

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frugalcookintraining

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Reviewed: Mar. 8, 2008

I made this exactly as posted with bread flour. Our elevation is about 5200ft. in Colorado and I didn't have to alter the recipe at all. (surprise!) Thought I was clever by cutting the dough in half and making a regular loaf, then cutting the 2nd portion in 1/2 again to make two small loaves in disposable tins. (The size is perfect for a kid's sandwich or toast!) Cooked all three. Froze two so they don't get stale and they taste just fine thawed out.

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