Reviewed: Oct. 21, 2011

This is SO good. I didn't have rolled oats, so I used old fashioned oats instead. Worked fine. I also added a little more cinnamon than the recipe called for because I wanted it to taste "breakfasty" which it did. I assembled it the night before and programmed the bread machine to have it ready when we woke up. Yumm-o. If you do that, be sure to add a little extra water, so it doesn't dry out over night. Will for sure make again!

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Reviewer:

sjwalsh97

Reviewed: Mar. 6, 2011

Very nice bread. I switched the amounts of applesauce and water so I'd get more of an applesauce taste (and so I could use up some applesauce!). I put in a little moe than 1/4 cup of water, so I increased the flour by 1/4 cup to compensate. This made a pretty small loaf, and I mixed the dough in the bread machine, then took it out, let it rise for 30 mins, and baked at 375 for 40 minutes. It turned out soft inside with a nice chewy crust. It could've been the applesauce I used (sugar free strawberry applesauce), but it has a bit of a sour taste that I like. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Feb. 6, 2011

Smells great, tastes okay. I made this with one cup of bread flour and 1 1/4 cups of whole wheat flour. I would probably not use as much whole wheat next time so that it's not so dense and rises faster too.

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Reviewer:

NikkiC

Cooking Level: Intermediate

Reviewed: Sep. 11, 2010

This bread is awesome - even though it doesn't taste applesauce-y or oatmeal-y. That part was disappointing. But as a general bread, it's really quite delicious. We modified it by using 1 cup bread flour, 1.25 c whole wheat flour, (1 tbsp vital wheat gluten) and 1.25 tsp of cinnamon (instead of 1/2 tsp) and instead of white sugar, an organic sugar in the raw. Cooked it on whole wheat setting, medium crust so it came out really light and airy. Next time will try more applesauce, more oats, probably honey instead of sugar.

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Reviewer:

ABetterYouCoach

Reviewed: May 21, 2010

Awesome bread. I didn't have milk powder so I just left it out. I also used all purpose flour. It still turned out perfect.

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Reviewer:

RABORELLO

Cooking Level: Intermediate

Living In: Salisbury, Maryland, USA

Reviewed: May 1, 2010

I followed the recipe and put it in my 2lb breadmaker at the "rapid" and "light crust" settings (i.e. 2hrs) and it came out great. Light, smooth, and just subtly sweet. Perfect warm with butter and honey. Could also use for sandwiches.

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Reviewer:

Carolyn

Reviewed: Mar. 16, 2010

Pretty good- just was hoping for something more flavorful. Really good with some butter with whipped honey.

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Reviewer:

Alisha

Cooking Level: Intermediate

Reviewed: Jan. 28, 2010

Yum!! Came out perfect.

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Reviewer:

Damon

Reviewed: Jan. 2, 2010

The bread is more solid like. Not much taste.

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Reviewer:

Marilyn

Reviewed: Oct. 12, 2009

Great recipe just as it is, but you can tweak it without fear of ruining it. Used apple butter in stead of sauce, brown sugar instead of white, reduced flour 1/4 cup and used 1/2 cup oatmeal. I don't have yeast packets so I used two teaspoons dry yeast (elevation 5300 feet). everyone likes both versions. Next time I make it I will use some of the other reviewers suggestions such as using some whole wheat and I'll add some dried cranberries. Oh yeah....I'll hide the loaf until breakfast so I can have more than one slice!

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