The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Photo by JARRIE
Reviewed: Sep. 29, 2009
I really enjoyed this bread, despite the fact that is IS very crumbly, rather like cornbread in a way. The flavor is excellent, and it requires no kneading. I got a tender loaf without following the advice of the reviewer who suggested kneading it. The only changes I made were to replace 1/4c. flour with whole wheat and to brush a low-fat spreadable butter over the crust when it came out so it melted on. I'm pretty sure I'll make this one again, it's very easy for the tasty flavor you get!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA
The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Photo by pomplemousse
Reviewed: Jul. 28, 2009
the taste of this is good, but the crumb is not so great. it's very crumbly, almost like beer bread, and not really want I want from a yeast bread. The dough was pretty wet, and it's my fault I didn't add more flour, but that shouldn't make it very crumbly. I had to bake an extra 10 minutes for the loaf to be baked through. Not a bad loaf, and I think I'll use a portion of it for stuffing, but not something I'll make again since it's so crumbly. thanks for the recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Photo by andreavyse
Reviewed: Apr. 19, 2009
Very good - very easy!! Great with soup; but really too strong for a "sandwhich" bread. Will make again. Thanks!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA
Living In: Westland, Michigan, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 15, 2009
I bake bread a lot but I must say that I liked the "no need to knead". This was wonderful and a great hit with my family. I will be making this often. Thank you for such a great recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 11, 2009
WOW! I was a little nervous about this bread since there are so few reviews. But it was incredible! Flavorful, light, moist...sooo good. Good on its own or with soup. And it is VERY easy to make and has a short rising time. I did not need to knead it. It burnt on the top, but that could easily be because it was very close to the top of the oven (I was cooking it with other bread). However, I thorough enjoyed the crust anyways. It's better than the egg bread I cooked with it, with much less fat. THANKS FOR THIS RECIPE!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Photo by Baby Pop
Reviewed: Feb. 11, 2009
This ones a keeper! I recently started baking my own bread. It tastes so much better than the store bought stuff. Turned out great.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Baby Pop

Cooking Level: Intermediate

Living In: Simi Valley, California, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 29, 2008
This was a great loaf! Made it for a dinner party and everyone complimented on it. I omitted the dill weed but it still tasted fantastic! Way to go!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by Fiestaqueen

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 29, 2007
Great recipe! I found it also in a cookbook I have. Couple of notes: bread should be slightly kneaded, not stirred. Only needs a few minutes of kneading. Should have a second rise of at least 30 minutes. I did a round shape on a cookie sheet instead of a loaf pan. Was excellent with Butternut squash soup!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog



 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?