Reviewed: Apr. 8, 2012

This made a HUGE loaf! It's hearty, sweet and moist. Quite tasty!

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Reviewer:

menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Portland, Oregon, USA

Reviewed: Feb. 23, 2012

Similar to the bread found at Outback Steakhouse. Lovely flavour, made as described

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Reviewer:

Jennifer

Cooking Level: Expert

Home Town: Washago, Ontario, Canada

Living In: Freedom, California, USA

Reviewed: Oct. 26, 2010

This bread it fantastic and it rose beautifully! I altered it a bit by adding only 2 TBLS of molasses (it was all I had left) and I used 1 TBLS brown sugar to help add more flavor due to my lack of molasses. Finally, I left out the last addition of oats. Despite all of my alterations, this made a beautiful loaf. Also, I only made the dough in my machine and baked it in a regular loaf pan in the oven so its perfect for sandwiches. Yum! Thanks McReynolds!

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Reviewer:

Paula

Reviewed: Apr. 7, 2010

awesome! everyone loved it.

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Reviewer:

CRISPYSTUFF

Cooking Level: Expert

Reviewed: Jan. 24, 2010

This bread came out better and more evenly shaped and cooked than most recipes for my bread machine. I was super happy with the moistness, the softness, and the color. The only reason I'm not giving 5 stars is that it has a slightly weird aftertaste. I did use half wheat flour though, so next time I will use only white and potentially give 5 stars. Thanks!

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Reviewer:

Damon

Reviewed: Dec. 21, 2009

I made a few minor changes: I left out the powdered milk and additional oats, replaced the water with warm milk (to give the bread a richer flavor, and keep the bread moist), and used 1.5 cups each of wheat and white flours. I also let the butter sit in the warm milk a bit to soften it up. This bread came out VERY moist, and a beautiful deep caramel color, but the flavor wasn't as unique as I expected it to be. Still yummy though!

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Reviewer:

momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

Reviewed: Dec. 16, 2009

I wish that there were options for four and a half stars. I made this by hand with my Kitchen Aid mixer instead of a bread machine. which I don't have. The measurements were spot-on, this didn't need any extra flour to get it to jump on the hook. I kneaded it with the hook for five minutes, then set it to rise in a greased bowl on my warm oven. The took forever to rise and when I went to form the bread, it formed really easy it was just pissy dough to work with. It fell easily. 30 minutes in a 350* oven and it was good to go. Great flavor, quite chewy. I plan on serving it with Hearty Bacon and Ranch Potato Soup. I'd make this again.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 3, 2009

This is the best bread machine recipe! I did not add the extra oatmeal and it turned out great. The family loved it. Thank You.

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Reviewer:

LDS Mom of 4

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Nov. 2, 2009

Really enjoyed this bread. Made just as stated and the end result was a soft, slightly sweet delicious breakfast bread. Worth a try in your bread machine! :) Tks for the recipe!

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Reviewer:

Centenar

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Reviewed: Nov. 2, 2009

Somewhat dry and not especially unique. Baked and made in my bread machine. I substituted milk for the powdered milk. Be sure to use dark molasses for flavor and darker color - light molasses doesn't cut it.

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