Reviewed: Nov. 2, 2009

I like this bread, but I don't love it. I would make it again because I have not found many breakfast breads. I think it would make good french toast.

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Reviewer:

hhood

Reviewed: Jul. 10, 2009

Great tasting bread! The orange and the ginger really come through! This loaf slices nicely! Thanks for the recipe!

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1 user found this review helpful

Reviewer:

sueb

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Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jun. 26, 2008

It's not a bread machine recipe if I have to turn on the oven. Dumped it all in the breadmaker on whole wheat, 1.5 lb loaf, light crust. Added 1/4 cup water during kneading b/c the mix was too dry. Final result was still a bit dry. Texture about as expected for the flours (medium grainy). I don't understand why this recipe used all purpose instead of bread flour. Bread had a hint of sweetness, faint orange flavor, ginger undertones. Overall I'd say it was too mildly spiced to be a specialty bread and too flavored to be an all purpose bread. I won't be making this again.

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9 users found this review helpful

Reviewer:

BRR

Cooking Level: Intermediate

Reviewed: Mar. 27, 2006

Yum, it doesn't have a coarse yeast-bread grain (at least I think of yeast-bread as coarse-grained). It's more like a quick bread in that it's fine-grained and somewhat soft. It's also nice that it only rises once.

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6 users found this review helpful