Reviewed: Apr. 14, 2013

Not the greatest. Mine barely moved on the 2nd rise (yeast proofed fine) and I kept giving it time to rise until I finally did the "imprint test" and it said it was ready despite looking pretty much the same height as when it went in. I knew it wouldn't rise much cooking. It came out with a good consistency, but it was small of course, and pretty bland, though I followed the suggestions of increasing the honey. I don't know what I was expecting with taste, maybe I'm an artisan bread snob? I was trying to find a simple wheat bread for my kids to substitute for store-bought. I guess this would be it, but the issues with rising - I've never had a bread not rise so I'm a bit perplexed. I'll give it another try it again before writing it off.

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Reviewer:

txmtnmom

Reviewed: Feb. 7, 2013

This recipe did not turn out as it should have. Very bland, not fluffy at all. Will use for French toast so as not to waste it. Very disappointed.

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Reviewer:

Peaches

Cooking Level: Intermediate

Home Town: Angola, Indiana, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Feb. 4, 2013

Tasted pretty good but it took A LOT longer than 45 min to rise...not to mention the additional time it took to rise in the loaf pans. Would have given a higher rating if the recipe was clear about how long the whole process takes.

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Reviewer:

sneakypaisley

Reviewed: Jan. 7, 2013

Easy. Came out great. Although next time I will be adding more honey and maybe a bit more salt. It's got a great texture, heavy duty enough for sandwich bread without being a chore to chew.

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Reviewer:

Raechel

Home Town: Kailua, Hawaii, USA

Reviewed: Jan. 4, 2013

This is yummy! I did make some changes by adding 1 t wheat gluten and adding 4 C wheat flour and 2 1/2 c white flour. We had this bread with our BLT's tonight. A tip I learned on you tube is to not knead the bread with more flour it makes it more crumbly. I lightly oiled the countertop and hands and had no issues of sticking. Thanks for sharing:)

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angfree

Home Town: Cody, Wyoming, USA

Reviewed: Sep. 27, 2012

This is a great recipe to start off with, though I join most of the group with making slight changes. I added 2 tbs of vital wheat gluten and used bread flour instead of all-purpose. You don't need 5 cups of flour either. I used about 2 1/2 - 3 cups of bread flour. I used coconut oil instead of vegetable. Lastly, I upped the salt by half a tsp. I had to let it raise for an hour for both raises. Last time I baked this I made 1 loaf of fantastic sandwich bread and a dozen rolls. Brushed butter and honey on top of the rolls right out of the oven! SO good! Thanks!

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Reviewer:

Mandi

Reviewed: Sep. 11, 2012

This has become one of my favorite bread recipes, and I make it all the time! It's easy and delicious, and I don't change anything about it. I do need much longer rising time than the recipe calls for, and sometimes let the bread rise as long as two hours. Sometimes to speed up the process I turn the oven on its keep warm setting, and set the dough on top of the stove.

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Reviewer:

Merry02

Reviewed: Sep. 4, 2012

Made this yesterday evening, let cool overnight with the intent of tasting this morning. Everything went swimmingly and the bread looked great, but it is more tasteless than Wonder Bread. Very disappointing.

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Reviewer:

Swami

Reviewed: Aug. 24, 2012

I loved the taste, so good and soft and fresh. Except, I must have done something wrong, tought I followed the directions exactly. The first four slices were great. Once i got closer to the middle,it had a big raw patch, with the center itself being totally raw. I dont know what i did wrong, but I was very disapointed because I thought they were perfect, ugh. Not sure how to avoid this.

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Angie

Cooking Level: Intermediate

Living In: Radcliff, Kentucky, USA

Reviewed: Aug. 8, 2012

I'm new to breadmaking. I've tried several recipes this summer and so far this is the only one I've been successful with. It's simple, healthy, & tastes great! The only slight change I made is 3 cups total whole wheat flour and the rest bread flour. Thanks for the great recipe!

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