Reviewed: Jul. 21, 2008

Unfortunately my loaf sunk down in the middle! According to my bread machine manual, means too much yeast was used. I was hesitant to add the full tablespoon of yeast because most loaves this size use only 1 1/2 tsp. Other than that, the bread still had a nice flavor. If I try again I will use half the yeast.

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ElizabethJ


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Reviewed: May 13, 2008

This is the first recipe I tried in my bread machine and WOW! It is delicious. Everyone wanted more. This is going to become a staple for us. I am not a fan of powdered milk and so I substituted 3/4c milk and 1/2c water for the original water and powdered milk quantities. I used All Purpose Flour instead of Bread Flour. I also used butter instead of margarine. Great Recipe!

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Leirachelle


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Reviewed: May 3, 2008

I've made this bread twice now. Ist time exactly as posted and loved it. The next time I swapped out 1/2 the regular flour for 12 grain flour (added vital gluten) and toasted about 1/4 c of seeds & nuts (flax, sunflower, sesame)Equally wonderful. Thanks so much for posting

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K9owned


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Reviewed: Apr. 22, 2008

I modified the recipe like some and used 2 cups whole wheat flour and 1 cup white flour - super tasty! I love my bread with lots of wheat and this really does it! I recommend eating it right out of the oven (or machine) with a bit of butter!

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Lindsey


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Reviewed: Mar. 29, 2008

Great bread! I set the timer for this to finish baking right about the time the alarm clock goes off in the morning. Great bread to start the day with!

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Donna


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Reviewed: Mar. 9, 2008

My kids love it. I did take a previous posters advice and replaced some of the water with milk and eggs.

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baker24


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Reviewed: Jan. 15, 2008

This bread is some of the best I've ever had! I used 1 1/4 cups skim milk in place of the water/dry milk, and just mixed the dough in my bread machine. Then I baked it in a glass loaf pan at 375 for 40 minutes. Perfect! My family devoured it!

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OHIOTUBAGAL


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Reviewed: Jan. 9, 2008

This cooked up beautifully using the time delay. We had wonderful, homemade bread ready for us in the morning. I used butter instead of margarine. Thanks!

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scotdog98

	Cooking Level: Intermediate
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Reviewed: Nov. 25, 2007

It was okay. Just a lot more dense than I'd hoped.

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Nicole

	Cooking Level: Intermediate Home Town: Mount Kisco, New York, USA Living In: Winter Park, Florida, USA
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Reviewed: Oct. 27, 2007

Very good with these changes: I did not have dry milk so I follow the advice of another reviewer and used 1/2 cup real milk, 1/2 cup water and I increased the honey to 4 TBSP

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Janet

	Cooking Level: Intermediate Home Town: Hemet, California, USA Living In: Heidelberg, Baden-Württemberg, Germany
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Reviewed: Sep. 23, 2007

This recipe was very good. The picture is exactly how it looks. I am new to using a bread machine but I would like my crust to me a little softer.

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finallyfree2bme


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Reviewed: Mar. 5, 2007

This was pretty good, but I doubt I'll make it again. Didn't really stand out to me.

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3kidsmomma

	Cooking Level: Intermediate Home Town: San Jose, California, USA Living In: Idaho Falls, Idaho, USA
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Reviewed: Feb. 26, 2007

Very tasty. I also substituted 2 cups whole wheat flour. It's tasty, crusty and healthy.

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A cook from Lubbock TX


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Reviewed: Feb. 26, 2007

This is the one I have been looking for. It's perfect every time. I had a receipe similar to this and lost it. I am so happy to have found it and so is my family. Its moist, great for sandwiches or toast. I make this about two to three times per week depending on how often my kids come over. They love it too!

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CATHYWALKER721


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Reviewed: Feb. 25, 2007

I must admit I hate when people rate a recipe and then write that they changed 6 things about it, that being said, I did not have dry milk so I follow the advice of another reviewer and used 1/2 cup real milk, 1/2 cup water and I increased the honey. IT ROCKED! Great bread. We have had it for breakfast as toast with jam, lunch as meatloaf sandwiches and dinner as garlic bread with pasta, and we really like it. Thanks.

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JENORA

	Cooking Level: Intermediate
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Reviewed: Feb. 18, 2007

Super soft and very yummy! I scaled it to make 16 servings so I could have a 2-lb loaf. I used the dough cycle so I could bake it in my own pan. It came out beautifully! I let it rise a little too long so it came out huge. The bottom sunk when I took it out of the pan because of the over-rising. Next time I will be more dilegent. A very good recipe though.

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Dee


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Reviewed: Jan. 30, 2007

This bread is amazing. It's crisp on the outside and soft and smushy on the inside. The only change I made is that I'm heavy handed on the honey and I use 2c bread flour and 1c whole wheat flour. This bread is the best sandwich bread ever.

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Stephanie


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Reviewed: Jan. 22, 2007

a keeper for sure! Great texture and taste; also really nice when made with spelt flour (same proportions as normal bread flour) - comes out slightly chewy with a slightly nutty/spelt flavour but still very moist and light!

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jagga


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Reviewed: Dec. 30, 2006

It was pretty good. For my first bread machine attempt it was quite edible.

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