The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 25, 2009
Finally! A bread I really enjoy and don't have to feel guilty about eating. In fact, I feel better about myself for eating it. No more white bread remorse for me!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 24, 2009
I think next time I make it I will add a little more yeast (as others have suggested) and may replace half of the whole wheat flour with white flour.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 9, 2009
I haven't purchased any bread from the store in a month. We use this as our everyday bread. It is delicious. I followed the recipe exactly.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 9, 2009
I used the top reviewer's suggestions (added wheat gluten, baked on basic, light crust) and I got a loaf that had an ok taste but crust was so bad it had to be cut off, and also the consistency was too heavy. I will not make this again but will keep looking for better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 1, 2009
This my daughters favorite bread. Whenever I try other recipes she always asks if I'm going to still make this one. Have a batch in the machine right now.
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Cooking Level: Intermediate

Living In: Lake In The Hills, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 26, 2009
I make this once a week for sandwiches. It is soft, tasty and has no high fructose corn syrup like most store bought brands. I use the dough cycle on my bread maker and then bake it in the oven. It comes out perfect every time.
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Cooking Level: Intermediate

Home Town: Running Springs, California, USA
Living In: Star, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 25, 2009
Since I don't have a bread machine, I had to piece together from the reviews how to bake this wonderful, dense bread. It gives us a good alternative bread for breakfast! I baked it at 375 for about 30 minutes or so, but I think next time I'll try 350. I used two tablespoons of vital gluten, but next time I will add one more and maybe a little more yeast.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 23, 2009
I omitted the water and milk powder and substituted milk for it. This was soft and delicious! Perfect!
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Cooking Level: Expert

Home Town: Farmingville, New York, USA
Living In: Geneseo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 15, 2009
Fantastic. I subbed 1/2 cup of bread flour instead of using all whole wheat flour, as stated in another review. I did not use any gluten as indicated in some reviews. It came out perfect as is. This is by far the best bread I have made with my bread machine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 15, 2009
Purely delicious. I had no problems with this bread. =)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 11, 2009
GREAT recipe! I'm gonna try a spin of it with doctor grandmas delight to sweeten it up a bit. Nice share - ty;)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 27, 2009
Very good bread - light and tasty. I used olive oil instead of shortening, 3 Tbl molasses in place of honey, and 1 tsp salt.
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Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA
Living In: Rochester, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 23, 2009
Rated this 4 stars because this bread is BEAUTIFUL, but I did make a couple of modifications. I use canola oil instead of shortening, and I add 3 Tbsp. of vital wheat gluten to my dry ingredients. My husband takes a sandwich every day for lunch and RAVES about this bread. He is sad if I forget to make it and we have to buy bread at the store (at least $5 for something edible! Ridiculous!) This one's a keeper!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 21, 2009
found it a little to sweet and tough....would substitute some of the whole wheat flour with white and reduce the honey next time
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 14, 2009
I made this last night, fantastic. way exceeded my expectations. I sub'd the shortening for an equal amount of margarine and it was wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 7, 2009
Good dense bread
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Cooking Level: Intermediate

Living In: Norman, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 6, 2009
Thank you thank you! I moved from a high elevation (7000 feet) to a low elevation (1000 feet), and this is the only recipe I can get to work in my machine. MMMM even my little toddlers love it.
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pml

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 6, 2009
I love this recipe. Thanks so much for sharing. The only thing I do different is use butter instead of shortening. It turns out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 2, 2009
I've tried numerous times to bake a loaf of bread my husband likes, and never succeeded...until this recipe. Not five minutes ago he spontaneously emailed me to tell me how much he liked this bread recipe. I've never known him do something like that before. WOW! This bread is very moist, which is exactly what we were looking for. I did add vital wheat gluten. Delish! =)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 23, 2009
I use this as our everyday sandwich bread. After cooling completely, it holds up very nice. I use 1.5 cups white, and 1.5 cups wheat. What is especially nice is that it does not stale fast. I live in a very humid climate and we can eat the same loaf for days without it getting too stale. Very good, simple recipe.
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