Reviewed: Sep. 29, 2010

This is the first bread I made in my bread machine, and it was a hit! The whole loaf was devoured in a day, and I've been getting requests for more of it. I increased the sugar to just shy of 1/2 cup, and it was perfect. Just sweet enough, and all you need is butter on it.

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Reviewer:

JadeBlue

Cooking Level: Intermediate

Living In: Aston, Pennsylvania, USA

Reviewed: Sep. 16, 2010

This was delicious! My husband loved it! He said that its his favorite bread I've made so far in our bread machine. UPDATE: To date, this is the only bread my husband wants me to make now. We both LOVE it soooooo much! It reminds me of little sweet rolls that one of my aunts used to make.

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Reviewer:

mmealo

Cooking Level: Intermediate

Reviewed: Aug. 31, 2010

This recipe IS awesome! The flavor is just what I was looking for. I wanted a rich sweet bread to use as a base for a cinnamon swirl raisin bread. This is the one I'll use from now on! I had problems, but it is definitely NOT the recipe -- it's my breadmaker. I've made some great breads over the years by hand. Since I got this bread machine every one of the breads I've tried have not risen as they should. I've tried focaccia, pizza dough, pita, white & wheat breads, and have been disappointed. It's always the same thing -- the rising. I have not tried doing a bread entirely in it because I like to shape doughs as I wish, depending on what I'm making. I've tried different forms of yeast to no avail. I will make this bread again, by hand, but it is's in the 90's here & too hot to heat up the kitchen. Before rating a recipe please be sure your complaints are actually due to the recipe and instructions, and not due to human or mechanical error!

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Reviewer:

Liebermom

Home Town: Coloma, Michigan, USA

Living In: Sterling Heights, Michigan, USA

Reviewed: Aug. 18, 2010

Excellent sweet bread. If you are watching your diet, use Benecol margerine (to lower cholesterol) and/or Splenda (0 calorie sugar substitute). You measure each of these ingredients the same as in the original recipe and the bread texture remains the same. You have to be very careful when uncovering it after the last raise, but it's worth the effort to achieve the moist result.

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Reviewer:

Tracy Ann

Cooking Level: Intermediate

Home Town: Cape Cod, Massachusetts, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Jul. 7, 2010

Too yeasty.

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Reviewer:

wigglysloth

Cooking Level: Intermediate

Reviewed: Jun. 27, 2010

Great recipe. I accidentally used the wrong amount of salt. But, it was still edible :) Can't wait to re-do it with the right amount of salt. Thanks for sharing!

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2 users found this review helpful

Reviewer:

HillieHopper

Cooking Level: Intermediate

Reviewed: Jun. 10, 2010

I just got a bread machine 2 months ago and have made this 7 times. I have tried other recipes but keep coming back to this one. It is sweet, light, and the crust is good. This is by far our favorite.

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Reviewer:

Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

Reviewed: May 21, 2010

I'm a bread newbie and made this wonderful bread the first time last night. I followed the recipe exactly except I used fast rise yeast and baked on the quick cycle. It was the best! Beautiful, too! I'm going to try my next loaf on the regular cycle but I can't imagine it being any better. I think this is a bulletproof recipe.

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