Reviewed: Nov. 8, 2009

This is a nice, light wheat bread that would be a great everyday sandwich bread. The only thing I changed was reducing the salt--to 2 teaspoons--on the advice of another reviewer.

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Reviewer:

Chris I.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Aug. 16, 2009

i was a little disappointed in the bread's texture. i thought it would be a lighter fluffier bread. next time i will let the yeast cream before mising in the flour, and it may give me the texture that i am looking for. however, this bread made great croutons and possible very good hard dinner rolls...

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Reviewer:

Jessica

Home Town: San Antonio, Texas, USA

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Reviewed: Aug. 26, 2008

I tried this recipe looking for bread to use for sandwiches during the week. It was vey, very simple. I baked 1 loaf and put the other in the freezer for later use. The loaf turned out a little small, but I think it's because I didn't let it rise long enough. Very good, I don't know if it will make it long enough to be used for sandwiches. :) The only thing I would change is the salt content, it was a little salty for my taste.

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Reviewer:

Carrie Berry

Cooking Level: Intermediate

Home Town: Conyers, Georgia, USA

Living In: Morrow, Georgia, USA

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Reviewed: Jul. 17, 2007

I really disagree with the other reviewer who disliked this recipe. I was looking for a low-calorie version of my favorite sandwich bread and tried this recipe. The only thing I might recommend is adding a few crushed walnuts to the bread before baking, as the first time I baked this bread it was lacking in flavor. Besides that, any baker who has baked bread before won't have trouble with this recipe!

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