Reviewed: Oct. 28, 2011

Great recipe & easy way to use up any cereal. Thanks for sharing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sharon

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Redding, California, USA

Reviewed: Oct. 16, 2011

I would love to try some of these bread recipes but not all of us have a bread machine. There is something wonderful about kneading bread by hand and have chosen not to have a bread machine. So guess that's my loss or gain. Is there an easy translation to make this and others by hand? My non-rating is not a bad rating but couldn't try the bread so can't rate it.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

sushicritic

Reviewed: Oct. 16, 2011

There are several tricks for making high grain breads more moist. One is to add the extra gluten. The other is to add to the dough at any time, 1 tsp. of INSTANT clear gel for each cup of liquid in the recipe. You will be AMAZED at what it does in breads as well as cowpie cookies. Trust me on this.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

reenee

Reviewed: Oct. 2, 2011

Very good! A tad dry here--I added 1/2 cup of water and it worked fine. However, I did add about a 1/4 c of vital wheat gluten to this, so that could've tipped it over into dry territory. I just did the dough in the bread machine and when I took it out it looked to be too much for my loaf pans (I use smaller ones than most people, I think), so I broke off about 1/4 and made 7 small rolls to go with dinner. Bf liked these a lot--he said they were good, which for a ww recipe, that's high praise indeed for him. Nice and soft, and a tad chewy. I baked the rolls for 15 mins at 375 and the bread for 40 mins. Thanks for the recipe!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jan. 24, 2011

Really tasty, chewy, DENSE bread. My husband loved it, but we both agreed it really wouldn't work as sandwich bread. It has more of a chewy biscuit consistency. I used leftover Raisin Bran instead of the high protein cereal, and we ate the bread toasted with cream cheese for breakfast. As long as you know what you're getting from this recipe, it's delicious, but don't count on a fluffy, airy sandwich loaf.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Lisa

Cooking Level: Intermediate

Reviewed: Jul. 26, 2009

I made this with Kashi's Go Lean Crunch cereal. It is soooo gooood! We'll be making this again soon!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Sep. 6, 2008

I made this with Total cereal and LOVED it! My husband and kids all agreed. I made the dough in the bread maker and baked it in the oven - just because I think the loaves come out nicer. This is likely to become my #1 bread recipe. All pantry items, super healthy, and SO good!

Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

Cynthia P.

Cooking Level: Intermediate

Living In: Mansfield, Ohio, USA

Reviewed: May 4, 2004

This bread is delicious and I will definitely make it again. I used Kashi GoLean cereal and added 1 heaping tablespoon of gluten. I make a lot of bread in my bread machine; this is a winner!

Was this review helpful? [ YES ]
29 users found this review helpful