I made this with my Kitchen Aid mixer. I warmed the syrup with the water and used it to proof the yeast in my mixer bowl for ten minutes. I then added the oil and after, the dry ingredients. I kneaded it with my bread hook for about five minutes. The dough was a little on the tough side when getting it into a ball to rise in a greased bowl. I let it rise for an hour, then went to form it into a loaf. The dough was no longer hard, it was quite antsy to get away from me. I finally got it loaf-shaped and put it into the loaf pan to rise. TOOK FOREVER. When it doubled, I baked it for about 30 minutes or until it smelled done. The outcome was good, flavor was there, it's just not my favorite bread dough to work with.

I baked this recipe this afternoon and used it in avocado and grilled veggie sandwiches for dinner. Fantastic! I substituted 3/4 cup water with 1/2 cup soy milk and 1/4 cup water. I also substituted veg oil with olive oil. I think this made it heavier than the original recipe would have been but it was delicious!

AMAZING bread! So soft and ymmy. We all loved it!

Delicious! Makes a great Cheese Sandwich!

I've made this twice now and we REALLY like it. Most likely this recipe will become a regular in our household. Great texture with mild sweetness...just right for daily use when a heavier, coarser bread isn't wanted. I'm thinking of adjusting ingredients to make a bit larger loaf if I do use this as one of the weekly recipes. I'll post how that goes if I that.

I used fake maple syrup and got little maple flavor. It rose very well for the amount of flour so I would not scale up to a 2lb loaf unless you want to overflow your machine. I added 1/4 c water early in the mixing because the loaf was so dry. 1/2 c chopped walnuts added a nice texture.

Great flavor, tear-apart texture and a crispy crust. Even after cooling it is hard to slice because the bread is so soft, but I'm afraid to make it any denser because it really is the nearly-perfect loaf of bread. I might cut back ever-so-slightly on the amount of yeast to see if that helps, but really, why mess with a good thing?