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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crunchymomma

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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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Jenelle

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Reviewed: May 25, 2008

NOT 50 MINUTES! read that you must wait 1 and a half hours and add that to the 50 minute total time Evelyn lists for the accurate total time.

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form y son

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Reviewed: Dec. 15, 2007

Tastes really good, but not very fluffy. I've made it twice now and both times it came out very heavy and dense. First time was ok, but this second time really good. I didn't have an egg, so i used some banana as a substitute. I also used brown sugar and added some more than the recipe called for.

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Becky

Home Town: Rancho Cucamonga, California, USA

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Reviewed: Sep. 10, 2007

This was the first bread I have ever made from scratch, so I was very excited when it came out looking so beautiful and golden...It had a perfect texture inside and out. Next time I am going to try margarine instead of shortening. I feel the shortening left an odd after taste in the bread. It is still quite yummy with butter and jam, but you can taste the shortening when you eat it plain. Overall, great bread recipe!

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HeatherM

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Reviewed: May 13, 2007

This was good, but not nearly as fluffy as the picture... Mine was sort of flat and non-fluffy. It tastes good though.

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COLORADODIVA

Cooking Level: Intermediate

Home Town: Simsbury, Connecticut, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Mar. 27, 2007

I've tried this recipe two different ways and what a difference. The first time I made it, I made the dough in my bread machine and then finished it off as per the recipe directions. I substituted light cream for the milk because I was short on milk and used margarine in place of the shortening. The second time I made it, I did it entirely in the bread machine and used skim milk. The first time it was excellent, in fact I can't remember making a better 100% whole wheat bread but the second time it was just ok, nothing I would look forward to. So give it a try with the light cream and margarine, and don't use the bread machine to bake it. I think you'll really enjoy it.

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