Reviewer:

Reviewed: Feb. 11, 2012

First bread I ever made and it turned out great! Using quick-rise yeast cut the rising times in half. I used butter and liquid honey instead of shortening and sugar. This is not just "toasting bread" - it is a fine every-occasion bread.

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Reviewer:

anexactinglife

Reviewed: Dec. 1, 2011

This bread is Delicious! Everyone in my household loves is! Made it for the first time last night and it was super easy and came out beautifully brown. It is a pretty hearty bread, which we like. I used "Raw sugar" and a light "buttery spread" instead of shortening. I think next time I make it I'm going to try using honey. Definitely keeping this recipe!

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Reviewer:

MrsMclainRN

Reviewed: Sep. 28, 2011

I used whole wheat pastry flour and followed the the recipe as written it was by fare the best yeast bread i have ever made. I also skipped brushing it with butter when i was done.

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Reviewer:

NICKYLYNNBOEHLEN

Reviewed: Jun. 15, 2011

Turned out great! I subbed applesauce for the shortening and used a sugar substitute with no problems.

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Reviewer:

mama2tra

Reviewed: Apr. 13, 2011

I'd like to point out to some of the other reviewers that this recipe is titled "Toasting Bread." It should be dense. It shouldn't be soft. A bread that toasts well needs to be dense and not soft. If you want a soft wheat bread recipe - keep searching elsewhere!

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Reviewer:

Marvy1

Reviewed: Apr. 10, 2011

Good, very dense ww bread. I added vital wheat gluten to help it rise, and it still didn't rise that much on the second rise. but oh, well--I still enjoy the bread, and since it makes a small loaf I won't even worry about getting bf to try (he doesn't really like dense breads). It's a good loaf for me. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Apr. 11, 2009

This recipe was great! I have never been able to get a perfect, smooth, elastic dough with WW bread before, but I did with this recipe. I subbed real butter and raw honey for the shortening and sugar. This bread is beautiful and tasty, thanks for the recipe!

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Reviewer:

crunchymomma

Reviewed: Jul. 5, 2008

This is a great recipe! I don't have a bread pan, so I roll it out into a french loaf style bread, and slit the top. I now have tried different flour substitutes, and it has worked really well. My favourite (and healthiest) is using 2 cups Rye, with 1 cup Kamut flour, and the other 1/2 cup and kneading surface flour organic white flour. It becomes a beautiful fluffy bread, but keeps it's flavour and doesn't dry out for days. Thanks!

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