Reviewed: Nov. 20, 2009

I only made 1/2 the recipe and needed to make a few changes to accomodate what I had on hand. I replaced 1/4 cup of water with milk instead of using the powdered and I made my own onion soup mix (recipe from another site.) The dough was a bit sticky to work with but made a nice loaf, with a good crumb. We really enjoyed the leftover bread as a base for fried egg sandwiches today at lunch. Thanks for sharing the recipe.

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Reviewer:

BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Nov. 15, 2009

Very good and easy to make. Smells wonderful when it is cooking and tastes even better. I made both loaves and froze them. Pulled one out tonight and defrosted on the counter. Works perfectly!! FYI: there is not a fresh baked bread alive that will not get stale a WEEK after being baked.

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Reviewer:

ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jan. 22, 2009

I followed this recipe and the bread turned out great fresh out of the oven! However, given the bread didn't have preservatives (like I'm used to) after a week it started to get stale. Good bread for soups dipping or sandwichs.

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