The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 19, 2009
Finally - I made a soft bread. It came out perfectly! Definately a bread that should be eaten in 2-3 days. It gets dense and stale quickly. a good bread for those who like the doughy texture. Two thumbs up!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 19, 2009
amazing bread! I made the dough in my bread maker (cut down the recipe to 24 serving) and then let the bread rise for 40 mins in their respective pans. I cooked the breads for 25 mins. I can't believe how good they are. This is now my go to bread!
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Home Town: Cornwall, Ontario, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 19, 2009
Very good recipe, the bread stayed soft and the dough freezes well. I had to cook for 35 minutes rather than the recommended time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 16, 2009
This was fantastic! It was the my very first attempt at making bread and it turned out excellant!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 15, 2009
My husband and I really love the taste and texture of this super easy bread! Like other users, I use this recipe to make 2 loaves instead of 3 so that it's "sandwich-sized." I bake it at the same temperature and time as in the recipe. Since we only eat a loaf per week, I freeze half of the dough (wrapped in plastic wrap and then a ziploc bag) before the final rising time. The next week I just set it in the bread pan, let it rise, and then bake it. Yum!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 14, 2009
There is nothing like home-made bread! This one turned out perfect, takes a LONG time to rise but it is worth the wait. I can't wait to make a sandwich with this bread for work tomorrow, this one's going in my recipe binder.
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Cooking Level: Intermediate

Home Town: Half Moon Bay, California, USA
Living In: Pasadena, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 12, 2009
I love this bread! I make the bread for our family and this bread is great for sandwhiches. It is nice and chewy and has a great shelf life. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 12, 2009
Excellent
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 11, 2009
This is a great recipe. I have never baked bread before, and I have hard it is difficult, especially without the use of a bread machine. Since it was my first attempt, I wanted to make only one loaf. So I cut the recipe accordingly and followed it, except for subbing sugar for honey. I didn't have honey in my pantry. After reading some of the other reviews, I also decided to add some whole flaxseeds. It turned out perfect. Thank you. I can not go back to store bought bread now. Again, thank you for this wonderful and simple recipe.
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Cooking Level: Expert

Living In: Bellevue, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 10, 2009
I have now made this recipe half a dozen times, and every time it gets better (probably because my technique is improving!). I haven't had to add a thing to the recipe to make it come out great. I would recommend using a wheat flour made of finely ground winter wheat, like Bob's Red Mill, if you can get it. The texture is much more chewy than if you use a coarsely ground flour. And don't bother freezing this bread, because your family is going to eat it so fast it won't have time to stale! It does freeze well, though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 10, 2009
I tried this bread and I didn't have any honey so I substituted regula sugar where it called for honey. The bread turned out wonderful. I will definitely use this recipe again and again. Also instead of two loaves I used this recipe and just made one very large loaf with my wilton loaf pan it is about 15 inches long. It made a loaf like the loaves in the stores. PERFECT
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Cooking Level: Expert

Living In: Courtland, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 10, 2009
This produced 4 medium (perfect size for us) loaves of bread. Nice texture and good flavor. I started off following this recipe to a tee but decided to use only one half cup of honey - I don't like a sweet loaf of bread. I found there was too much flour for the quantity of liquid. I had a very stiff dough to work with and still had another cup of WW flour to go - which I had to leave out. In my experience, it's better to incorporate all the whole wheat flour first: it's easier to incorporate white flour at the end than WW. However, next time I'll start of with at least one half cup more liquid. I didn't put the butter on the outside of the loaves either. We love the crisp crust of a freshly baked loaf and after storage, the crust softens anyway.
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Cooking Level: Expert

Living In: Milton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
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Reviewed: Nov. 5, 2009
This was my VERY first attempt at making bread and I am SO proud that it came out so well!! Very easy recipe for me to follow and it is delicious as well!! Thank you for a great recipe!
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 4, 2009
great!!!
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Home Town: New York, New York, USA
Living In: Bayonne, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
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Reviewed: Oct. 31, 2009
Excellent Fail proof recipe!!!! I failed 4 times at making bread and this was my 5th attempt. I decided to use this recipe because of all the good reviews it received on the recipe "as is", not with a million modifications that people make and then rate it 5 stars.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 29, 2009
This is a great recipe. I made it exactly as written and had excellent results. It had great texture, rose beautifully, and tasted delicious. Thank you so much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 28, 2009
Very good & very easy! Hard trouble getting dough to rise, but still tasted great! Freezes nicely. thanks you for a great recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 28, 2009
The quickest and easiest recipe for bread I've ever made. In two days, my husband ate two loaves. He couldn't get enough. Excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 27, 2009
My family ususally doesn't like anything but white bread. This has changed their minds! I used hard white winter wheat whole wheat flour, and I always add about 1/3 cup of instant potato flakes to my bread recipes, it keeps the bread from drying out. Thank you so much for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 25, 2009
I had never made homemade bread before trying this recipe, and i've now been making it for several months, and we still love it! Easy to make, freezes well after baking, taste great everytime. I make this recipe as it is, and only divide it into two loafs. Bake for closer to 30minutes, and you get a little bigger loaf.
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