Reviewer:

Amanda

Cooking Level: Expert

Home Town: Brooklyn, Connecticut, USA

Living In: Killingly, Connecticut, USA

Reviewed: May 13, 2012

This was a good plain bread for making sandwiches and stuff. I didn't use poppy seeds.

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Reviewer:

CheeryWazel

Reviewed: May 7, 2012

YUM! Even with questionably old yeast, this turned out very yummy. Out of habit, I baked mine in loaf pans, and they came out about 2 inches thick (in case anyone is wondering). Probably my own error, but they stuck to the pans A LOT. Use waxed or parchment paper or else a generous butter/PAM/oil coating.

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Reviewer:

leftie99

Reviewed: May 1, 2012

Holy Cow! This was incredible! I've been making a lot of breads recently, the italian bread & honey whole wheat from this website mostly. This has been the best so far! I wanted to do half wheat and half white flour, but I just had 2/3 cup of wheat. Just that little bit added such a nice earthy sweetness! I do this when I make banana muffins, just a half cup of wheat flour makes such a subtle, sweet difference. I shaped one loaf as a baguette and the other as a round and baked them both on my pizza stone. Next time I'll use a pan so the bread can rise longer without fear of it falling off the edge of the stone! The bottoms were also soft, not crisp, so I'll play around with pans and cornmeal and maybe not use the bowl of steaming water in the oven like I usually do. Will report back! Also, I cut into this immediately and it tasted better without additional butter (I did brush butter on before baking). So good!

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Reviewer:

Kylagirl

Reviewed: Apr. 11, 2012

This was a super easy recipe to follow. I am new to break making, except for cornbread and biscuits. This was my first attempt to make this bread and it turned out great! My husband said that it is missing a little something something...I did omit the poppy seeds. I will make this bread again and again! It is awesome hot out of the oven with some butter and jam. I gave one of the loves to my neighbors and they said that it was really good. I think I may try to make this in like a cupcake pan to make them like rolls. I will let y'all know how that goes!

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Reviewer:

diedrelgonzalez

Reviewed: Mar. 24, 2012

I wish there were more storees to describe how much I love this recipe. We decided not to put poppy seeds on it, but otherwise it is perfect. Goes well with everything, makes amazing toast!

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Reviewer:

acalladonato

Cooking Level: Intermediate

Reviewed: Mar. 16, 2012

This is one of those "Love, Hate" recipes. I bake bread fairly often. assemble ingredients, mix, knead.rise, knead, etc. I have made this bread 10 times! I am making it as I write this! What a simple, great recipe! That's the love part. I barely bake regular bread at all lately! that's the hate part. As others have suggested its a great hearty bread for stews and such. It will go great with the Lamb Irish Stew I have in the crockpot. Thanks again!!

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