Reviewed: Dec. 14, 2007

Very tasty, and good texture on this one. However, this makes a bit small of a loaf, as it is posted. The second time I made it, I upped the servings field to 18 and had allrecipes adjust the quantities for it. This produced a 'normal' sized loaf for it, and came out perfect. Both times I only use the dough setting on my machine, then take it out and bake it at 350 deg for 35 minutes.

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Katrina

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Long Island, New York, USA

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Reviewed: Dec. 12, 2007

This really was good bread. I didn't read the directions correctly and added 2 tablespoons of honey instead of 2 teaspoons. I think it made the bread that much better. It was not too sweet at all. My family loves this bread and I will continue to make it - with the extra honey.

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HelloMe

Cooking Level: Expert

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Reviewed: Oct. 30, 2007

Very, Very good bread. I used the ingrediants exactly how they were and the time it took was also correct. Thank you so much for sharing. I will definitley make this again.

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dinni

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Reviewed: Jul. 22, 2007

I loved this bread. Nice texture and crust. To bad it's such a small loaf, kids had it eaten within the hour. I'll have to double it next time.

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svndrwt

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2007

I make this bread often. Very easy and tasty. Nice and light almost croissant-like texture.

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winsum25

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Reviewed: Apr. 21, 2007

It is good bread, just really hard to get out of the bread maker and a little too hard to use for sandwiches. Really good for hard break with soup.

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Rachel

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: Mar. 3, 2007

I made this one several years ago, and I rememebered it because I over-zealously drizzled honey during baking and it burned a little! My fault...but I made it again today and this time I added 1/2 cup of wheat flour, and about 1/4 cup of plain yogurt. It turned out very nice, and my 8yo thanks you! My 3yo esp. liked watching the 'bread washing machine' (as he calls my bread machine). Thanks for the great loaf of bread! We had a tea party with it and green koolaid tea. (:

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Feb. 25, 2007

This is the best bread I have ever made in a bread machine. Yes, it's not sweet, but man it's good!I absolutely love how crusty it is. I was planning on making 2 loaves since these are small. I sliced into the first one to taste it. Wow! I was starting to think I would never produce a awesome loaf of bread in the bread machine. I am going to make a second loaf right away for dinner. I think my DH will flip over this bread. My kids will like it to.

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JKLUENDER

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2007

Excellent crust, loaf is dense, but is a good all around bread. I also use light crust setting, and it comes out perfect every time. My family loves this recipe. I've made 4 loaves in a week -- and it's usually gone within 12-24 hours!

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Ohio Mom

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Reviewed: Jan. 7, 2007

After reading the reviews that this recipe yeilded a small loaf, I doubled the recipe (I have a 2 lb loaf machine). I don't know what I did wrong, but the dough was "soupy", so I added additional flour - could be I calculated wrong, but I don't think so. After I got the consistancy correct, it turned out to be VERY dense. The flavor was SO good (yes it was subtly sweet - not sweet like a quick bread) that hubby ate it up!! The crust was wonderful and crunchy (maybe from the oil?) with a great flavor. The honey added during baking did not make it messy for me, but I added it at the beginning of the baking cycle, or I think maybe it might. Next time, I think I will be more careful with doubling the recipe and will bake it in the oven in the shape of a traditional "french loaf".

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Tami J

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Dec. 28, 2006

Good but not too sweet. I would like it to be a little sweeter. Did half honey and half molasses.

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DEMOREO

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Sauk Rapids, Minnesota, USA

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Reviewed: Oct. 15, 2006

This was good... nothing dense about the way ours turned out. There wasn't anything spectacularly yummy about the recipe, but it was really good!

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Jenny W

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 9, 2006

I really liked the flavor of this loaf, but the loaf was really small. I used it for croutons, but the loaf would have been too small as a side for my family of 4. Overall the flavor was good, though, especially considering I was out of honey so I didn't really sweeten it at all. I would love to try it again doubling the recipe, but for my first attempt, I was disappointed that it didn't yield more. The second and 3rd times I made this, I was out of honey, so I substituted with molasses. Honestly, I prefer it this way! It makes the loaf taste more "rustic" sweet and less "sticky" sweet. Also, doubling the recipe worked a lot better -- we had enough for my family of 4. Its a really good, easy base recipe, but I have had to play with it to get it the way I like it.

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almondjoy2807

Cooking Level: Expert

Home Town: Seaside, Oregon, USA

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Reviewed: Jun. 22, 2006

This bread is not sweet. The texture is very soft with nice crumb. the dough would make good hamburger or hotdog buns. The loaf also makes great toast. I set the bread machine for a light crust and the bread was perfect.

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MOJOJOJO3745

Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA

Living In: Saint Charles, Illinois, USA

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Reviewed: Oct. 4, 2005

I made this bread by hand and baked with with egg white on the top for 20 minutes on 375. It was golden, lovely, and very lightly sweet. My husband flipped and ate the whole thing. I'm keeping it in my records forever.

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Shelley

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Reviewed: Sep. 23, 2005

This was great bread! My only complaint was that it wasn't very sweet, even my boyfriend said it was bette than my normal bread recipe but not at all what he expected from "Sweet" bread. So it is now my regular bread recipe and I am still looking for something sweet, maybe adding more honey or sugar would help...

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ANNERSBANANERZ

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 27, 2005

I used my bread machine to make this into a dough, then I took it out and let it rise for an hour. I punched it down, and cut it down to 8 rolls. let them rise for a few hours then baked. I didnt put honey on top, but used butter instead. Came out pretty good, big hit at our small easter dinner. Thanks :)

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Kim

Cooking Level: Expert

Home Town: Malaga, New Jersey, USA

Living In: Blackwood, New Jersey, USA

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Reviewed: Jan. 22, 2005

I tried this recipe for the first time this afternoon and thought it was wonderful! It really isn't as sweet as everyone makes it out to be, but it is wonderful. I used the light crust setting and the crust is just perfect! I did drizzle a little honey (maybe a teaspoon) about 5 minutes before the baking was completed, and it proved to be a bit messy during the unloading of the bread, though it was delicious! We ate ours with honey or honey butter, and it didn't even have a chance to cool before it was gone! Definately a keeper for the recipe box!

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22JAYCEE22

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Reviewed: Sep. 5, 2004

I made this in a 9 x 5 pan, but I think it would have worked better in an 8 x 4 pan. In any case, the crust is chewy and the flavor is slightly sweet. I loved it.

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MACKALLEN

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Reviewed: Aug. 27, 2004

This bread came out really good! The smell was soo good I couldn't wait to try it. I set it on light setting and the crust came out nice with a little crisp to it. I cut it while warm and spread some Bigelow's Honey Spread on it. I'll add this recipe to my favorite breads!

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