Reviewed: Aug. 29, 2008

I have NEVER made bread before & am fairly new to *real* cooking. (read: most of my meals come in a box & are tossed in the oven) I was happy with how the loaves turned out and received rave reveiws from family.

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Miller Family

	Cooking Level: Beginning
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Reviewed: Aug. 27, 2008

Many compliments on this bread recipe. Minor changes> molasses instead of brown sugar when feeding the yeast in the first step (easier to mix), half wheat and half all purpose flour. In the future, I will make this with 3/4 of the dough in one bread pan, and use the leftovers for dinner rolls, as each half did not make such a large loaf as I like for slicing for sandwiches.

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mcmeg12

	Cooking Level: Intermediate Home Town: Annapolis, Maryland, USA Living In: Helsinki, Uusimaa, Finland
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Reviewed: Aug. 18, 2008

I really wanted to love this bread ... it was easy to make, it made a beautiful loaf, but, overall, I just didn't love it ... the taste and texture were okay, and it made great French toast, but it just wasn't what I was looking for, I guess ... it is dense, which is why it works so well for French toast ... and, I think it would be good to use for stuffings and things like that ... but, as a sandwich bread ... not so much ... thanks, tho'!

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DOLLCHIQUE

	Cooking Level: Intermediate Home Town: Ellijay, Georgia, USA Living In: Cleveland, Georgia, USA
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Reviewed: Jul. 24, 2008

This was my first attempt at making yeast bread--I finally got a stand mixer--and this recipe was perfect! I brushed melted butter on the tops after I took them out of the oven. The house smells great and the bread is yummy! After adding the initial amounts of flour, I only had to add 1/3 c. more of white and 1/2 c. more of wheat. Thanks for the easy to follow recipe!!

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mzurovsk


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Reviewed: May 24, 2008

I love this recipe. I use it all the time. It's great if you add some cinnamon, ginger, even cherries.

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Soon-to-Be-Dietitian


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Reviewed: Apr. 17, 2008

this is very good, our "standard" whole wheat bread. it's never failed.

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bellabirthing

	Cooking Level: Expert Home Town: Lewistown, Montana, USA Living In: Belgrade, Montana, USA
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Reviewed: Apr. 13, 2008

I was excited to try this recipe, but ended up being a little disappointed. It was easy enough to make (used my stand mixer), but the flavor is pretty boring. Usually I enjoy having a slice of plain bread or toast. I'll keep trying other bread recipes, thanks for submitting this one!

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Shiloh

	Cooking Level: Intermediate Living In: Fairbanks, Alaska, USA
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Reviewed: Mar. 27, 2008

This bread is fantastic! Very easy to make, the only problem I had was that my loaf was a little flat, which seems to happen to me a lot when I make bread. I think next time I'll use bread flour instead of the all purpose and see if that helps. I will be making this a lot.

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Mrs.Williams

	Cooking Level: Intermediate Living In: Ventura, California, USA
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Reviewed: Mar. 26, 2008

Excellent, soft, fluffy, even textured and EASY. My 3.5 year old helped me make this today. It was fun and not much of a mess to clean up! We used the dough hook and followed the recipe as-is. Yummy, basic bread.

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Nicki Nelson


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Reviewed: Mar. 17, 2008

Delish! Has a regular wheat bread taste (like store bought) and I got a wonderful crisp crust on mine without doing anything special. I made it exactly as written except I did not need the last cup of flour in the recipe and instead of rolling it out I just shaped the loaves in the pan into rectangles that fit the pans. Here's a tip: do not over rise for the second rising. If you let it rise for too long (more than 35 mins. or so) it will over rise and then deflate if you try to move it to the oven and it will be flat like mine!

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wendy

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA
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Reviewed: Feb. 23, 2008

I made this this afternoon and it came out awesome. I made it exactly as the recipe read. I needed about one cup less of the flour though. It is my favorite new bread recipe. Thanks for sharing it.

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Jennifer


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Reviewed: Dec. 6, 2007

Easy to follow, easy to make recipe. First time I followed the shaping instructions (poorly) with unattractive results. Second time, I didn't roll it out and it turned out perfectly. The second time I made this bread I used bread flour in place of all purpose and I got a little lighter loaf (which my husband likes) Thanks for this recipe... I'll be making home made bread from here on out!

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AmandaY


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Reviewed: Dec. 4, 2007

This is so good. It really is kid-friendly, too! All of my babies just loved this and couldn't stay out of it. I didn't need all of the flour- left out the last cup. I used canola oil in this. I wouldn't bake at 400 next time though- it got brown really fast and was a teensy bit dry on the ends. I think 350 for the whole amount of time might be better. I didn't follow the directions for shaping, but probably should have (my loaves looked funny). I pulled this out of the oven at 5pm and the first loaf was totally gone 4 hours later.

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Sep. 27, 2007

Easy to make, very delicious. Not as sweet as a honey wheat bread, which I like. Good wheat flavor. I boil water in my teapot and fill an extra metal loaf pan 1/2 full with boiling water and then put it in the oven with the bread. It makes the oven work more like a brick oven and gives the bread a real crusty crust, but I do this with all yeast breads (my hubby loves a good crust). Otherwise I followed the recipe exactly and it turned out great!

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elliebelly

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Greenville, South Carolina, USA
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