Reviewed: Nov. 3, 2007

Fantastic! Thank you so much for sharing - a definite keeper!

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CSmithRN04

Cooking Level: Expert

Home Town: Panama City Beach, Florida, USA

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Reviewed: Oct. 8, 2007

I changed the servings to 15, used the dough cycle. Then rolled out into a circle and made crescent shaped rolls. Let rise 35-45 minutes, baked for 20 minutes on 350. A new healthy alternative. Will make again and partially bake, freeze and keep for busy days.

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Reviewer:

Lynne Garrison

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Ridgecrest, California, USA

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Reviewed: Sep. 16, 2007

I thought that this made a really good and tasty loaf of bread. It's not bread that I would use to make sandwiches, but it's really good with just butter or jam, or even plain. Just as other reviewers have done, I made alot of adjustments to the recipe. First off I used 1/4 cup of honey, which gave it just the right amount of sweetness. Then, I used 2 cups of whole wheat flour, and 1 cup of the bread flour, and I also used melted butter instead of vegetable oil. It made a super yummy bread!

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chelsers

Cooking Level: Beginning

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Reviewed: Aug. 27, 2007

This bread is OK but I was hoping it would be a bit sweeter since it is called "Honey Bread." Was more like a standard dense whole wheat bread. This recipe is good if you like normal whole wheat but look elsewhere for honey wheat.

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RUBENETTE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 7, 2007

Was a nice recipe, I like a different recipe for honey wheat bread on the site better though. I mixed it in the stand mixer and kneaded for about 10 min, let it rise for about an hour, punched it down and let it rise for 40 min and baked it on pizza stones. Came out with a crisy crust

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Jun. 7, 2007

Wonderful bread! We ate the entire loaf before it cooled.

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raceNzanesmom

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Reviewed: Jun. 6, 2007

Everyone including the kids liked this bread! Very good!

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Rachael

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Manlius, New York, USA

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Reviewed: Apr. 23, 2007

Really good. I put some raisins in my. It is a good thick, chewy texture. Made really good peanut butter and jelly sandwiches.

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Angel

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Reviewed: Apr. 23, 2007

I took other reviewers advice and used 2 cups whole wheat flour & 1 cup bread flour, and added 1 tsp salt, increased the honey to 1/4 cup, and used 2 tbsp melted butter instead of oil. I also used the dough cycle on my breadmaker, punched down the dough and let it rise for 30 mins. in a loaf pan covered with plastic wrap before baking it @ 350 degree's for 25 mins. I also put a pan of water on a lower rack of my oven and my DH said after eating some of this bread...EXCELLENT! So this is a keeper with some minor adjustments....

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CLASSYLADY71118

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

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Reviewed: Mar. 11, 2007

The texture was great, but the bread seemed to really be lacking in flavor. Not quite sure why . . . maybe next time I should add more honey. At any rate, not a recipe that I'm dying to make again anytime soon.

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Rhiannon

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Reviewed: Feb. 16, 2007

I followed the recommended proportions: 2 c wheat flour, 1 c reg. flour, considerably more honey. I also do not have a bread maker. I don't know too much about bread, but I just let the kneaded dough rise for an hour, then baked it at 375 for 30-35min. It was delicious! I noticed other non-bread-maker wheat bread had an extra period of rising after the initial hour--this still tastes good, though.

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Jackie B

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Ames, Iowa, USA

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Reviewed: Feb. 2, 2007

Very good bread. I used a bit more honey and used 2 c. ww flour and 1 c. of white bread flour and loved it. Next time I'll try more ww flour.

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tinag333

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Reviewed: Feb. 1, 2007

I only gave this 4 stars since I changed several things based on other reviews. I used 2c. wheat flour and 1c. bread flour. I also used 1/4c. honey. I was concerned that this would make it too sweet but it balanced the other flavors perfectly. I also used 1t. salt. The end result was WONDERFUL. I will definitely make this bread again and again. Thanks for the recipe!

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JaymieR

Cooking Level: Beginning

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Reviewed: Jan. 10, 2007

This is the BEST breadmaker recipe I have ever found! After trying many failed recipes that came with my breadmaker I was convinced there was something wrong with my breadmaker until I tried this delicious recipe. WOW!

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dolcesugar

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Reviewed: Dec. 16, 2006

This is such a sweet wheat bread! I added a little more honey as suggested by other reviews and I am happy I did! This bread has such a nice flavor it will be a stable in my kitchen from now on!!

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samantha

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 20, 2006

I have been trying different bread recipes in my bread machine for the last month. This has been my favorite by far. My family loves it. It is so delicious. I used the 1/4 cup of honey like a lot of other viewers and 1 tsp of salt.

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Mara

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Reviewed: Nov. 14, 2006

I'm having a devil of a time. Both runs yesterday, two different half 'n half WW and AP flour, both loaves I used 1 t of Vital Wheat Gluten per Cup of flour. First recipe called for regular white granular sugar, second had honey, (3 T) for the sweetner. First loaf programmed 1 Lb, Med Crust, White Bread. Second loaf I used 1 Lb, Light Crust, & White Bread. Both loaves tops collapsed in last 15 minutes of baking cycle. I don't need this much French Toast, Bread Crumbs, or Bread Pudding. I also need more ideas for what to use failed breads for. Is there a general reason why ABM Bread collapses? I never had this happen with "oven bakes". Please help!! Maybe next time I will just follow the recipe exactly. TIA Cheers, OTRPU

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OTRPU

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Reviewed: Nov. 6, 2006

I doubled it to make a two pound loaf and it came out very nice.

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KEVVY13

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Reviewed: Sep. 23, 2006

Ths is about the 4th wheat loaf I've tried and it was the biggest hit by far! All my other loaves sat around after the first slice, but this one was gone in one night -- my entire family devoured it! I did add extra honey and a little extra salt, which did help the flavor, but made the dough extremely sticky and hard to work with for kneading and forming into a loaf pan for baking in the oven. (I worked more bread flour into it to fix this.) I served it warm with some whipped butter infused with roasted garlic spread on it and it was incredible! I am going to be making another loaf of it this afternoon!

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