Reviewed: Mar. 14, 2008

This makes extremely good bread. The crust is nice and crisp, but the inside is very light and fluffy. The oats add a very nice subtle taste to the bread.

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Elvish-Hillbilly

Cooking Level: Intermediate

Home Town: Wellsburg, West Virginia, USA

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Reviewed: Mar. 11, 2008

We made this for breakfast yesterday. Came out perfect. Thanks for a great recipe

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senuri

Cooking Level: Intermediate

Home Town: Colombo, Western, Sri Lanka

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Reviewed: Mar. 11, 2008

Very Good!

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Minno

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Reviewed: Mar. 11, 2008

We bought a bread machine 2 1/2 years ago and haven't bought a loaf of bread in all that time, so I'm always on the look out for tasty bread machine recipes. I discovered this recipe last month and haven't used another one since! I substitute half brown flour, which gives it a richer taste. When the power went off over the weekend, it was about 1/3 of the way through the cycle. When the power came back on, I reset the machine to the 'Rapid' setting and it finished off beautifully.

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Bonnie

Cooking Level: Expert

Home Town: Miami, Florida, USA

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Reviewed: Mar. 10, 2008

The only recipe I've tried so far that deserves all 5 stars and more. Great taste and texture and turns out every time.

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Jennifer

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Reviewed: Mar. 9, 2008

My wife absolutely loves it...I just thought it was OK. I was expecting a bit more flavor.

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RunnerBoy

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Reviewed: Mar. 8, 2008

SO GOOD! Even hubby had a big ol' slice with dinner. Made as directed, but threw in 2 tablespoons of wheat germ. Will definitely be making again!

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IstyMae

Cooking Level: Expert

Living In: Monroe, Washington, USA

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Reviewed: Mar. 7, 2008

I make it all the time. It's our favorite and most requested bread.

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hmsteen

Cooking Level: Beginning

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Reviewed: Mar. 7, 2008

I made this bread and it is wonderful. I would recommend it to everyone. It is so simple to put together and the texture after being baked is perfect. I think it will be a family favorite.

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CHAR1030

Cooking Level: Intermediate

Home Town: Dodge, Wisconsin, USA

Living In: Little Chute, Wisconsin, USA

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Reviewed: Mar. 6, 2008

This is a great bread machine bread. It is soft and moist like white bread, but has the goodness of oats. My kids love this bread and I get rave reviews everytime I make it.

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annette77

Home Town: Columbia, South Carolina, USA

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Reviewed: Mar. 5, 2008

This was a really good recipe! I followed the recommendation and used 3/4 whole wheat flour and I used butter instead of margarine just as personal preference and I was impressed with the results. We used it for sandwiches...I thought it was a little dry (probably b/c of the whole wheat flour) but other than that it's a good bread recipe to use instead of eating store bought bread filled with additives and preservatives. This one is a keeper!

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JERSEYGIRL

Cooking Level: Expert

Home Town: Sayreville, New Jersey, USA

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Reviewed: Mar. 3, 2008

I made the dough in my breadmaker and then rolled it out, sliced it for breadstix, rolled in butter, sprinkled with Italian seasonings and made delicious breadstix. Wonderful recipe. Thanks!

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bmatheson

Cooking Level: Intermediate

Home Town: Shelley, Idaho, USA

Living In: Layton, Utah, USA

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Reviewed: Mar. 1, 2008

Easy and yum.

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PWILDERMD

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Reviewed: Feb. 28, 2008

This bread is awsome! I too used quick oats instead of rolled and it turned out great.

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OODREWBYOO

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Reviewed: Feb. 27, 2008

This is one of the best bread machine recipes I have tasted. I followed the directions exactly, and even baked on a delayed, overnight cycle. Just be sure to measure the yeast correctly, as it doesn't need an entire little "packet".

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Jen.M

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Reviewed: Feb. 25, 2008

Wonderful texture!! The oats truly disappear. I did add 2 T wheat germ, used 3/4 C whole wheat flour in place of some of the white and added 1/2 powdered milk just to boost the protein and make it healthier. It still turned out light and tasty.

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Samber

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Reviewed: Feb. 24, 2008

Amazing amazing. I hand made this and baked it in the oven. "Jules" instructions are spot on. When making this by hand, the dough is quite sticky and wet so I added an extra 1/4 cup flour before turning it onto a board to knead. I then added about another 1/4 cup throughout the kneading process - about 5 min. total. I let it rise 1 1/2 hours for the 1st rise, punch down, put into a large loaf pan and let rise another 45 min. I baked it for exactly 35 min. at 350 and had to cover the top with foil for the last 15 min. It's a super moist bread, dense but tender with a slight oat taste. **Update** This bread does stale quickly after about two days and crumbles. To keep it moist longer and have a chewier texture, add 2-3 tablespoons of powdered gluten. The rise will also be higher. Try it!

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