Reviewed: Oct. 7, 2009

This is one of the easiest bread recipes I've ever tried, and made a sweet, crusty loaf, absolutely delicious! Followed the lead of others and only used 1/3 cup water for the yeast, and added a tsp of white sugar to proof, as I find I get a getter rise this way. Used the dough hooks on my handheld mixer and used 4 cups of flour total,baked in a regular greased loaf pan and only left it for about 30 mins. Came out beautiful and is a new fav for breakfast breads in our house!

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cairocook

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Reviewed: Jul. 11, 2009

Hmm, I'm a bit on the fence on how to rate this one. I did make a change--used regular syrup and a tsp of maple flavoring to sub for the maple syrup. The bread is a bit too sweet for me, and the maple part is just a little odd to me as well. Why, I'm not really sure. I should have made this into two loaves--it rose extremely high during baking and I ended up with a bit of a lopsided weird loaf. I baked at 375 for 50 minutes. I'm okay with eating it, but I'm not loving this bread that much. I did forget to top with oats, so that's my bad. thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jun. 28, 2009

YUM! YUM! Ok, I did make one "change"...maybe 2? FIRST I thought I would replace 1/2 the oats with steel cut oats for more "texture"? It WORKED. SECOND I used my Kitchen-Aid mixer to mix this up. I actually ended up with 2 loaves of bread. My neighbor RAVED about this bread and it is SO SO good...the maple flavor just shines but does not overtake. This bread has just the right amount of "chewy, texture, crust"....in a word? PERFECT! MANY THANKS FOR SHARING THIS! It's going in my forever recipe box.

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LOPIEKITTY

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Port Huron, Michigan, USA

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Reviewed: Jun. 19, 2009

AWESOME!!! It came out wonderful even though I only had 1/3 cup of maple syrup left instead of 1/2. I didn't bother to do the topping. But beware this recipe calls for WAY TOO MUCH water!!! After adding the syrup and oatmeal I only needed about 3/8 cup of additional water to make a soft dough. The texture was sooo wonderful...I think I will be making this one very often from now on. Thanks Michele!

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400luv

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009

Not "the Best" bread I've ever had, but it's pretty good. I didn't grind up the oatmeal, I figured the texture would be more interesting if it wasn't ground up tinier.. and I liked it. The maple syrup seemed weird to be, but is oh so tasty. it made my house smell like breakfast (oatmeal, syrup). I only put 1/3 of a cup of water in it. I think the recipe meant to say that you need 1 1/3 of water total, 1 cup for boiling, 1/3 for mixing with the yeast, but it was not written clearly, hence the confusion. I think if you used 1 1/3 of water you would have to ad more flour, and that would be no good.

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LRoecker

Cooking Level: Expert

Home Town: Logan, Utah, USA

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Reviewed: Feb. 20, 2009

This is a great recipe for oatmeal bread....I used only 1/3 cup of water to soften the yeast, and it came out perfect. I also used 1 cup whole wheat flour in the place of 1 c. white flour. It gave it a very nice flavor without being too grainy.

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Jewel

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

This recipe was my first shot at making bread without a stand mixer or a bread machine, and I wasn't too sure I'd be happy with the results. It turned out AWESOME. I love the way the maple flavor comes through, without being too much like a dessert bread. Wonderful recipe- thanks SO much for posting it.

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Christeen

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Reviewed: Jan. 5, 2009

I don't know if I have just read the recipe completely wrong, but the list of ingredients calls for 1 1/3 cup warm water and the actual directions only call for 1/3 cup warm water. Beware. I am interested to see how badly this is going to turn out depending on whether I put in the right amount of water.

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sugarwaffle

Cooking Level: Intermediate

Home Town: Fort Erie, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Oct. 27, 2008

This is the best bread! I have made this recipe 5 times in the last month we love it so much.

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laurie

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Reviewed: Jun. 7, 2008

Excellent! The entire family loved this bread. I used whole wheat pastry flour instead of the white flour and everything turned out great (and a little healthier). This has become the families everyday bread. No more store bought bread. Yeah!!

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TODDREDFORD

Cooking Level: Intermediate

Home Town: Harrison, Ohio, USA

Living In: Portland, Oregon, USA

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Reviewed: Aug. 26, 2007

Excellent! I made this bread on a whim...so glad I did. I didn't use the topping, and the flour should be added about a half a cup at a time until a soft dough is formed. The amount in the recipe is more than I have ever needed. (I have made it several times now!) Perfect toasted.

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