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!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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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.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Apr. 19, 2009

Very good - very easy!! Great with soup; but really too strong for a "sandwhich" bread. Will make again. Thanks!

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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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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.

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Beverlilly

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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!

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HappyWarmCookie

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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.

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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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!

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Fiestaqueen

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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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!

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