The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 20, 2008
This bread had a wonderful texture and a great flavor.
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Photo by Storm

Cooking Level: Intermediate

Home Town: Visalia, California, USA
Living In: Oskaloosa, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 10, 2008
Super great bread. I sprinkled rolled oats over the top when it was rising. It was even better the second day for sandwiches. Tis one is a keeper THANK YOU!
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Cooking Level: Expert

Living In: Shingletown, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 3, 2008
This is the only bread recipe that I actually bake in my bread machine. It's terrific.
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Cooking Level: Professional

Living In: Joppa, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 30, 2008
very good bread for sandwiches and toast!
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ELD

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 21, 2008
Awesome! I have used a lot of bread machine recipes and this one is a keeper! Super duper moist. I did add buttermilk in place of some of the water and added just a bit of olive oil and some ground golden flax and rosemary. Sooo good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 14, 2008
Very light and yummy...it's a great everyday bread!
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Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 13, 2008
This was dense like a wet brick and tasted very bland I followed the recipe exactly
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Home Town: Sexsmith, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 10, 2008
Fantastic bread. Everyone loves it. I use my mixer and let rise and bake traditionally instead of using my bread machine. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 4, 2008
I don't have a bread machine, but I was impressed with how easy it was to make this bread. Like other cooks did, I prepared the dry ingredients and mixed the wet ones separately, then kneaded the dough for at least 10 minutes. Once the first leavening took place, I punched it down and added herbs and onion, then let it sit again for another 30 minutes. I baked as per the instructions and It ended up as a savoury herb and onion oat bread. I also agree that the crust was ever so tasty when the bread is warm or cold. I will surely be keeping this recipe for anytime I feel like making homemade bread! Thanks for sharing.
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Cooking Level: Expert

Home Town: Herzeliya, Mehoz Tel-Aviv, Israel
Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 28, 2008
I'm not sure what went wrong with this recipe. I followed all the measurements exactly, but noticed during the first kneading cycle in my bread machine that there wasn't nearly enough flour. I must have added an extra 1/2 cup or more to get it to the right consistency. The inside was not fully cooked when I used the light crust setting, and the parts that were fully baked did not hold together. I might try this recipe again with bread flour since it has such high reviews, but I was certainly very disappointed with this first attempt.
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Home Town: Buffalo, New York, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 24, 2008
This bread is the perfect sandwich bread - not the best for just eating hot with butter (since those are best all fluffy and squishy, or crusty like french bread), but for sandwiches these are great, since you want something firmer without big air pockets that will take the beating of being bumped around in a lunch box all day! Still soft and delicious, though! This was just what I was looking for... now to find the perfect bread machine french baguette... :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 21, 2008
YUM-O! This bread is so good. It smelled wonderful while it was baking & the taste when it was done did NOT disappoint. There were only 3 of us for dinner, & yet the bread was gone in no time. I was going to upload a picture of it, but that didn't happen as it was gone before I could remember to get my camera. Luckily it finished baking the same time dinner was ready or we would've eaten it all up as soon as it came out of the machine, regardless of dinner. We spread softened butter on the slices & drizzled honey too. It was hard to stop making continual yummy sounds with every bite. The only changes I made is that I used Rapid Rise Yeast & Quick Cook Oats as that's all I had on hand & also because I like my bread a little sweeter, I added an extra tablespoon of brown sugar. When it first came out the sides were slightly crunchy, against the soft fluffy middle & was just heavenly. The oats just melt away into the bread. A delightful bread that has just earned a place in my favorites list. Thank You for sharing this recipe.
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Photo by Kalakrayon

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 14, 2008
I didn't like it but my Family did.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Canton, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 14, 2008
This is a wonderful bread recipe; even better with some modifications that I made. For an absolutely amazing bread....use a light beer such as PBR instead of water. I also added about 1/2 cup of sunflower seeds. Very yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 7, 2008
This bread is pretty good. Wonderful texture. Great for sandwiches. I didn't have any plain flour so I used 2 cups of white bread flour and 1 cup of normal wholewheat flour. I also added 2tbsp of ground flax. I will try subbing the brown sugar for honey next time as others have suggested.
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 2, 2008
I found this bread to be quite tasteless when using for a sandwhich (and that is what I was making it for). However, toasted w/ jam and butter it was nice. Nothing special to me though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 1, 2008
I am eating this bread right now and I LOVE it! I used butter instead of margarine, supplemented 1/2 cup wheat flour for 1/2 cup of the white, and added 2 tablespoons of flax meal. I also used my kitchen aid to make this. Awesome! Thanks!
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Cooking Level: Intermediate

Home Town: Bakersfield, California, USA
Living In: Provo, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 31, 2008
Very good for a quick and simple recipe. I didn't have margarine on hand so I used olive oil. The bread is very light and fluffy. Great for sandwiches.
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Photo by sleepingKelly

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Photo by LubbocKat
Reviewed: Aug. 22, 2008
I made the following substitutions: 2 cups wheat flour to 4 cups all-purpose (I doubled the recipe), and 1/4 honey in addition to the brown sugar. Since I don't have a bread machine, I dissolved the brown sugar in the water, then added the yeast and let it proof. Then I added the oats, salt, honey, and melted butter and stirred in the flour one cup at a time. You don't need a bread machine to make this, but I'm sure it speeds things up! The taste is very light and the oats really do disappear! It's amazing!
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Photo by LubbocKat

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Lubbock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 20, 2008
I too changed the recipe, sorry. I'm a sourdough fan, so I made a sourdough version. I just substituted 1 1/4 cups of sourdough sponge for the water and 1 1/4 cups of the flour (leaving 1 3/4 cups of flour to work in).. I also omitted the yeast. Also, since I too don't have a bread machine, I just followed Jules directions. Absolutely delicious! Real nice sourdough taste with a little sweetness. Great bread!
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