Reviewed: Feb. 28, 2004

Wonderful texture and taste. We loved this recipe and will definitely make again!

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Reviewer:

CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Jan. 31, 2004

This bread is amazing! The texture is the best bread machine recipe I have tried yet! Not strong in the sour part but still a keeper!

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3 users found this review helpful

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Dirtygurdy

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Reviewed: Jan. 18, 2004

I used all bread flour and light sour cream instead of regular. This had to be the most perfect loaf of bread I've ever made, but sourdough it was not. It tasted like a regular white bread but the texture was incredible, the inside was so soft and spongy and the crust was crisp without being crunchy or thick and it was just the right color. It also freezes well and makes excellent toast.

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31 users found this review helpful

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 5, 2002

This bread came out as a huge loaf! YUM. It didn't really taste like sour dough, so people who don't usually like sour dough would like this. Everyone liked it. Great to use as toast in the morning.

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4 users found this review helpful

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stacey

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Reviewed: Mar. 10, 2002

I love sourdough. This isn't sourdough. It is a nice bread, but I don't think it makes a very good substitute for the real thing.

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6 users found this review helpful

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JWM030

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Reviewed: Nov. 13, 2001

I used all bread flour. Very delicious.

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SURASA

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Reviewed: Jul. 30, 2001

Absolutely delicious!

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LEENIS

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Reviewed: Jul. 15, 2001

Excellent flavor and texture and the crust is amazing (I set the crust control to medium). This one is definitely a "keeper". I didn't have barley flour and ran out of bread flour so I used mostly all purpose flour and added 1 Tbs. Vital Wheat Gluten. It baked up nice and tall ~ so nice and tall that I'm glad I didn't scale it up to a 2 lb. loaf. Thanks for sharing this recipe with us.

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11 users found this review helpful

Reviewer:

CapeCodLorrie

Cooking Level: Expert

Home Town: Scituate, Massachusetts, USA

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Jan. 31, 2001

This bread is delicious! I added a tablespoon of gluten, and used margarine instead of oil, and it turned out as tasty as can be! The crust was just right (not too crusty) and the loaf itself was lightly-sour with a nice chewiness! Mmmmmmmmm!!!

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SKALI

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Reviewed: Oct. 31, 2000

My son's favorite machine bread.

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GWYNN

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Reviewed: Aug. 28, 2000

A really good bread with an excellent crust. One i will make again for sure!

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5 users found this review helpful

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Tara

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Reviewed: Aug. 17, 2000

This is the very best bread I have ever made! My family loves it.

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Reviewer:

LINBOSCH

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Reviewed: Jun. 20, 2000

My reviews are all based on my use of the recipe without the barley flour. I used only bread flour. I cannot say how the bread would be with the barley flour. It's great without it!

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9 users found this review helpful