Reviewed: Nov. 9, 2009

This bread is by far THE BEST!!! Excellent texture & flavor. I love the small (shorter) loaves. Cuts beautifully for sandwiches. I used AP flour not cake flour and it came out great. I also added 1T APF after 5 min of kneading as dough looked a bit wet. TURNED OUT GREAT!!!! This is a staple bread in our home!!!!

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Sunny D Shines

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Reviewed: Nov. 7, 2009

I've made this twice once with molasses (was out of honey) and once as written with honey. Like the honey version best. Be sure to check at 5 minutes to adjust the liquid or flour. I think there is about 2 or 3 TBS too much liquid in the recipe as written. Makes great ham sandwiches.

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CONNIE-O

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

This bread is excellent! Will be making it again!

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VREEVE

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Reviewed: Nov. 5, 2009

This recipe is a KEEPER for sure. It is so tasty. I even froze it after I baked it and it keeps it flavor intact. My husband will not eat wheat bread, but when I made this and asked him to try it, he loved it. Will be making this recipe again, and again, and again.

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IDJ1973

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Reviewed: Oct. 23, 2009

This was awesome bread! Just like the steakhouse bread! It is very heavy and dense. Almost a meal in itself.

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ELLICAY

Cooking Level: Expert

Home Town: Marshfield, Wisconsin, USA

Living In: Wausau, Wisconsin, USA

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Reviewed: Oct. 19, 2009

My family loved this. We will make it again.

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hhood

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Reviewed: Oct. 18, 2009

i didn't have instant coffee so i used 3/4 cups of coffee from my coffee pot...against my better judgement b/c i didnt' have instant coffee...i think may have been a bit too harsh for the yeast b/c my bread, while flavorful, was extremely dense....

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luv2cuk

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Reviewed: Oct. 15, 2009

Double the recipe and set breadmaker for 2 lbs. It comes out perfectly!

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artskelley

Cooking Level: Intermediate

Living In: Wentzville, Missouri, USA

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Reviewed: Oct. 14, 2009

overcooked even on light setting. crust a little tough.

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BEVERLY

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Reviewed: Oct. 5, 2009

I just made this bread. I had everything on hand except the unsweetened cocoa, I used hot chocolate mix and left out the sugar. I had to add a little dusting of flour to it while it was mixing in the machine. This bread is so good! It tastes just like the Outback Steak house bread! I am going to make this again for sure!

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Micki

Cooking Level: Intermediate

Home Town: Shelton, Connecticut, USA

Living In: Yorkville, Illinois, USA

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Reviewed: Oct. 3, 2009

This was easy and insanely good. The combo of ingredients DOES seem strange but the taste is amazing. I made the 1.5 lb loaf (light crust) in our bread machine but I have the PC mini loaf stoneware pan and I think this bread would be easier to slice in a mini loaf. This recipe would make excellent buns also. I think next time I will add a little bit of old fashioned oats just to beef up the fiber and texture but it's great as is.

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Tanya Jo

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Reviewed: Sep. 21, 2009

This is going to be my new wheat bread recipe. The only change I made was to use coffee instead of water/instant coffee and I made the dough in the bread machine and finished it in the oven- 350 for 30 minutes. So good!

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laura

Cooking Level: Intermediate

Living In: Aurora, Colorado, USA

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Reviewed: Sep. 15, 2009

This is very good! I followed the recipe exactly and had no problems at all. Wonderful soft texture, cuts nicely.. delicious, thanks for the tasty recipe!

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indigojean

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Reviewed: Sep. 14, 2009

Nice texture, great flavor. It doesn't state it, but the recipe is for a one pound loaf. The listed 'cook time' and 'ready in' time are obviously off. Easy to cut and wonderful in savory or sweet creations (ie grilled cheese or almond butter and honey sandwiches). I make it on a regular basis.

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MDub

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Reviewed: Sep. 11, 2009

My family loves the texture and taste of this bread!

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JMATASO

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Reviewed: Sep. 3, 2009

Delicious! I've only eaten at a fancy restaurant a couple times, but I'm pretty sure this is what they feed you so you don't notice the portions are so small for the rest of the meal! (KIDDING!) This is delicious bread.

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Mominator

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Midland, Michigan, USA

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Reviewed: Sep. 2, 2009

I made this tonight and it was so delicious. I followed the recipe exactly. The only thing I would have liked was for it to come out a little bit bigger.

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momofthreekids

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Hobe Sound, Florida, USA

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Reviewed: Aug. 28, 2009

Mine didn't work out! Followed all the directions perfectly!

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Lesley5528

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Reviewed: Aug. 24, 2009

I don't have a bread machine, so I used my stand mixer. I proofed my yeast in 1/4 cup of water and 1 tbs brown sugar, then added the butter and 1/2 cup very strong coffee and the honey. I used 1 cup of whole wheat flour and 1 cup of AP and 2 tsp vital wheat gluten with the salt and cocoa powder. The dough was very soft so I kneaded in about 3/4 cup more flour to achieve a well kneaded dough. I allowed it to rise until doubled, about 45 minutes, formed my loaf and allowed to rise again about 45 minutes and baked at 375 for about 30 minutes in a well greased, glass loaf pan. I will make it again sometime when it isn't so humid to see how much of a difference that made. All in all it tastes good, toasts well and I had no complaints from my tasters. Thanks for sharing the recipe.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Aug. 23, 2009

We just toasted some of this dark and dense bread for breakfast this morning, and it has a really good flavor. I used the measurements as written, but used my homebrewed Starbucks French roast coffee in place of water/instant coffee. Next time I think I would change the measurements to 1 1/2 for the one loaf (it's a little small), and I would try adding vital wheat gluten to help the rise. Unique flavor. Thank you.

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