Reviewed: Jul. 11, 2011

Very good bread recipe. I made only minor changes. I doubled the honey (because my family likes a sweet bread). I used Bread Flour instead of All Purpose. I did not need 5 cups of the white flour. Though I had 5 cups measured out, I probably only used 4. This bread's flavor is best after completely cooled. My husband and kids are pretty picky about their breads (since many family members are great at making bread) and they were very complimentary of this recipe.

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Reviewer:

Lindsey

Reviewed: Jun. 9, 2011

I loved the texture of this bread. It was light and moist. It was also easy to make and I appreciated simple ingredients. I only gave it a 3, though, because it lacks flavor. It was great as toast with butter, but by itself, not my favorite. I made it twice and that will be it for me.

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Reviewer:

srcookee

Reviewed: May 21, 2011

Great recipe. Wheat bread, but not super whole wheaty. I'm new to making bread and have made this twice with great results. I use my kitchenaid mixer to get the dough started (though it leaves probably 1/2 cup worth of flour that won't mix in). I then finish kneading by hand for about 10 minutes. My family loves it. Makes great toast.

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Reviewer:

jsluders

Cooking Level: Intermediate

Reviewed: May 9, 2011

I used all white whole wheat flour plus almost 1/4c of vital gluten and olive oil in my Kitchen Aid mixer. Baked in 9x5 pans for 35 mins at 350 - Absolutely delicious!!

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Reviewer:

Sarah Rachel

Cooking Level: Intermediate

Reviewed: May 5, 2011

easy, turns out excellent every time! I make it in my stand mixer and then knead it for a few minutes at the end. I also do half whole wheat and half all purpose flour!

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Reviewer:

karenfs

Cooking Level: Expert

Home Town: Thornhill, Ontario, Canada

Reviewed: Apr. 30, 2011

Easy to make = 3 smaller loaves because it was easier to knead one third of dough at a time. My second attempt at bread, first attempt was forgettable - Baked wonderfully in less time, 27 minutes, so good I probably wont share!

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Reviewer:

sylviamaxine

Cooking Level: Beginning

Home Town: Pocatello, Idaho, USA

Reviewed: Apr. 21, 2011

This has been a favorite in my house. the original is great, but for giggles, i substituted the honey with molasses with no change in texture, just a different, albeit pleasing, flavor!

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Reviewer:

Keith

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

Reviewed: Apr. 20, 2011

Dense and bland, although it smells great while cooking. My kids wouldn't eat it.

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Reviewer:

shannonj

Reviewed: Apr. 18, 2011

This worked great when I halved the recipe but when I made it as it (2 loaves), they didn't rise hardly at all. I doubled the honey per other reviews and wonder if this was the problem. I also doubled it in the single loaf and it turned out fine. The water temp was 110 so that shouldn't have been the problem. I tried it a second time with two loaves and it did the same thing. I'm going to make it again this morning but will only halve it again since it was successful, at least the first time. Ok, I made one loaf (1/2 recipes) and had to wait forever for it to rise. After 25 min. in 375 oven it was doughy in the center. Then I made full recipe today. It fell again while baking! This recipe is so unpredictable. Maybe it's better without doubling the honey but I think I'll find a different recipe that is more dependable.

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