Reviewed: Oct. 24, 2009

I love this bread. I wasn't sure what the texture would be like with the oatmeal, but it has a very smooth texture. I followed the recipe with the exception of using shortening instead of butter and I oiled the top with a little olive oil instead of butter. Yummy!

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LT0052

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Reviewed: Apr. 18, 2009

This bread is fantastic! Last night I had a party full of teenagers, instead of the usual snacks, I put a fresh, hot loaf on a platter and let them pull of pieces. It was a hit and everyone loved it. "This bread is sooo good!" was one phrase I kept hearing. Definitely something I will make a again.

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Roosterruler

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Reviewed: Feb. 15, 2009

Very nice bread. I used my breadmaker to make the dough, so I didn't bother with the boiling water and all the proofing. I halved the recipe, which meant I had to add about 1/4 c more flour since bread recipes can be tricky when halved. I also used about 3/4 c of ww flour bc I love ww flour and prefer to add it to breads to make them just that much more healthier. It turned out beautifully, although I had to bake for about 55 minutes at 350 to bake it completely. Still, I think that's my oven; 375 really seems to work better for my oven when I bake breads. thank you for the recipe! I'll definitely make again!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jan. 30, 2009

This is a nice bread, but it doesn't have the texture I thought it would. It really has a more biscuit like texture than a soft bread texture, but the taste is really good. Next time I make this I'll make these into rolls rather than a loaf of bread.

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Nov. 19, 2008

It ended up okay, but I had to make several changes to the recipe... First, the yeast wouldn't proof so I added a tbsp of sugar to the yeast/water mixture to help it out. Also, after the 6 cups of flour it was still way too sticky to work with, I added about 2/3 cup more. I also used half honey and half molasses to intensify the taste. In the end, I have two delicious tasting loaves that are a trifle too dense (prob from the extra flour). Next time I will use all molasses for even deeper flavor.

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nurseluther

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2007

This was terrific and will become a repeat recipe for sure! Don't change a thing...you can totally taste the honey!

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CINDYFH316

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

Living In: Sandown, New Hampshire, USA

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Reviewed: Nov. 14, 2007

I used half cup corn oil instead of shortening. Then had to use warm water instead of boiling. These were the only changes I made. Lovely texture and a change from the usual plain bread. Family enjoyed it, will definetely be making it again. Have not bought commercially made bread in over a year. Thanks for this new recipe

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