Reviewed: Nov. 16, 2009

I'm not sure if I did something wrong... I followed the recipe except used butter instead of margarine and substituted half white whole wheat for half of the bread flour... I did add a tablespoon of vital wheat gluten to try to make up the difference. Anyway, I got a mess. It was raw in the middle and "fell" in the middle... Maybe my bread machine is not very good, but I've never had this particular problem before. I did notice that the dough looked "wet" to me compared to the recipes in my bread machine book. I probably should've added a bit more flour during kneading. But anyway, other people subbed for whole wheat and apparently didn't have a problem so.... I'm not sure what the problem was, but can't rate it better than a 3.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SPARKLER8666

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Lebanon, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2009

My first attempt at bread maker bread and this was great! Nice crispy crust and soft bread inside. Thanks for a great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GuarinoMom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2009

Love this recipe, I use the bread machine to knead then I bake the bread in my oven.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

twila

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

There are so many factors that can influence how a loaf of bread turns out and maybe the "negative factor genies" were working with me on this one. Of all the bread machine recipes I've tried this is probably my least favorite. The dough rose too high, which resulted in a bread that was too moist, fluffy and soft for my liking. (Once out of the bread machine I did throw it in the oven for an additional ten minutes at 375 degrees) It just didn't have the substance or the texture I like in bread, though I admit I grew up with homemade Italian bread! I also thought the taste was rather flat. In hindsight, I'd increase the salt and decrease the yeast and sugar. Also, I assumed I'd notice the oatmeal in the bread, but I did not. Either I just had a bad bread baking day, or it's just a matter of personal preference, or maybe this is one of those breads that's best baked in the oven.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2009

I love this bread , I did`t use the bread machine, I made it with 1 cup whole wheat and 2 cups AP flour .

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2009

I have made this recipe numerous times for my immediate family and general acquaintances. It's always a hit and turns out perfect every time!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RONDARAE

Cooking Level: Professional

Home Town: Topeka, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2009

Very good recipe, I prefer whole wheat bread so I modified a little, did not use any all-purpose flour, instead used 1 1/2 cup bread flour and 1 1/2 cup whole wheat flour. And then baked in my bread machine on Whole wheat setting. Turned out really good very flavorful and moist.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JenMaye

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

Excellent! I put 1 cup of craisins for taste and color.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sharon

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2009

Delicious recipe! I used 2 cups white flour and 1 cup wholewheat. I am going to experiment with adding 4 tablespoons of flax-seed meal to boost the fiber.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Grandma Gene

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2009

Very good! I took a risk and doubled the recipe the first time I made it and I am glad! It was fluffy with a good crust...prefect sandwich bread. I made mine by hand since I prefer bread like this when I have the time. I also made it with 1/3 whole wheat bread flour and 2/3 of it with white bread flour. This is a keeper for sure!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MamaMia72

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2009

Wonderful!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Anthony

Cooking Level: Intermediate

Living In: Mankato, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2009

This was a good bread. I use 1 1/2 cup AP flour and 1 3/8 c. wheat flour. I added 2 T. Wheat gluten, and increased the yeast to 2 t. I also added 2 T. of honey. I do not use my bread machine for baking, therefore, I used the dough settings on the bread machine. After the cycle, I kneaded the dough a couple of times and let it rise in a baking pan for 40 minutes. I then baked it in the oven for 25 minutes at 350 degrees. The bread is light, fluffy, healthy and delicious.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rhae

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2009

Turned out great! Didn't last long in our house.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Heather

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2009

Light, fluffy, a great loaf of bread. It was gone before noon. Even with a larger bread machine, keep the measurements as weritten. In my two quart machine, it still worked better with the measurements found in the original recipe. I did not have luck scaling it up to a larger size.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MARTAFRANK

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2009

I followed MommyFromSeattle's advice for making this bread from hand. It came out lovely and soft! I'm so happy it's the best homemade bread I have ever made! Only draw back it that it has a slight yeasty/sweet smell and taste which I dislike. I which re-make, but want to try other recipes first.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ban

Living In: London, Greater London, England, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2009

Love this bread...I use it in my bread machine...the only bad thing is that we eat the whole loaf in one day! :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kerri

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2009

I used a little less salt, subbed with Olive Oil and Honey. Nice flavor and outter crispy texture.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

inounvme

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2009

Beautiful bread. Just wonderful. I don't own a bread machine but I do have a 30 year old Kitchen Aid that's still kickin' so I used that. I proofed the yeast with the brown sugar and warm water in the mixer bowl for ten minutes, then added the melted butter, and then the dry ingredients. When I switched to my dough hook, the batter was still a bit wet, so I added about 4 tbsp. more of flour to firm it up. After that, it was no problem getting it to jump on the hook. I kneaded it with the bread hook for five minutes, then patted it into a large circle and set it to rise for an hour or so in a saran wrap-covered greased bowl on my warm oven. After the hour, I formed it into a loaf and set it to rise again in the loaf pan for about 45 minutes, covered with saran wrap again. I baked it for about a half hour. Came out perfectly and the taste and smell is out of this world. Love it. NOTE: Hubs loved it, too. This is a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2009

This was a fantastic bread. I did this fully in the bread machine and used whole wheat bread flour instead of all purpose flour and it turned out beautifully. One of my husband's favorite every day breads.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ready2spark

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

I was quite dissapointed in this recipe. I made up a few bags of the dry ingrediants thinking that I would love it based upon the reviews on this site. However each loaf I made after measuring precisely each ingrediant listed resulted in my loaves caving in on top. The crust also became very hard and dense. Perhaps next time I will try making this on the dough cycle only then baking it in the oven.

Was this review helpful? [ YES ]
0 users found this review helpful