Good but nothing special.

I made this recipe in the bread machine, then baked it as roles. They turned out very fluffy, with a subtle maple taste. I will definitely make this again.

This bread is is great.

Absolutely no maple flavor at all, which was a great disappoint to my hubby who loves maple bread for his French toast. I won't be making this one again.

I was getting tired of the dense bread that I was getting from my breadmaker, until I tried this recipe. Such a lovely soft texture, perfect for P&J sandwiches.

My family loved this recipe. I made the dough in my machine and let it rise once. I Then let it rise again in my loaf pans and finished it in the oven at 350. It is dense and tasty.

I seemed to be the only one who didn't mind this recipe. The taste was alright and it was a hearty thick bread but my kids didn't enjoy it.

The bread fell. The bottom was very dense and taste was good.

Tried altering recipe with gluten and extra maple syrup. Ended up with short, dense mess. I too think there was too much liquied. Going to try another recipe. Sorry!

This was real good and I made 1 bread,some dinner rolls and added some honey. I will make them again

I feel bad about giving this recipe such a low rating, but, to be honest, it wasn't all that good! I think I'm going to keep looking for the "perfect bread recipe." Thanks anyway! :)

I was hoping for more maple taste. This turned out for me to basically just be a loaf of whole wheat bread. Maybe next time I'll try more maple or pure maple.

I prefer "Dark Amber" Maple Syrup for a stronger "maple" flavor, ie, a more "robust" syrup !!

A nice bread! I personally would add a bit more salt and more maple to up the flavor. I also want to add that if you are having trouble with your wheat breads rising try adding in some Vital Wheat Gluten Flour, it's available in most grocery stores in the baking aisle. In this recipe I replaced 1/4 cup of white flour with the wheat gluten and I got a lovely loaf of bread. With using the Vital Wheat Gluten Flour I have success with even true 100% whole wheat breads. I also prefer to bake my bread in my oven. I use the dough cycle on bread machine and remove dough and knead a few times, maybe 10, on a floured board, shape and place in a greased bread pan. Let rise, check every 10-15 minutes until desired height. Bake in a 350 degree oven for 20-25 minutes or until golden brown and loaf sounds hollow when tapped. If you can resist ;) let bread cool a bit before slicing or the loaf gets kinda squished.

I used 2 cups whole wheat flour, 1/2 c rolled oats and 1/2 c bread flour. I also used 3/4 c apple juice and 1/2 c water instead of 1 1/4 c water because we tend to like our bread sweeter. The bread is a touch moist, but has a great texture and is VERY tasy.

There is too much wheat flour in the recipe and not enough white flour.. Also too much water.. 1 cup of water is all that is needed.

There should not be more wheat flour than bread flour if you want your bread to rise more. Too much wheat flour is what makes bread so dense. Try adjusting the flour if your complaint is the density.

it didn't rise