Dogs loved them, I made them with low sodium chicken broth intead of water and added some parsly for breath. I added a little salt for taste, but just a shake or two, nowhere near the amount the recipe called for. My Sheltie is a therapy dog, so no peanut butter, even though he would like it, because too many kids in school with peanut allergies. IMHO, I would keep this in mind when giving as gifts. Instead of balling the dough, I just pressed it flat into the cookie sheet, then cut it into training size bites with the edge of a spatula while still warm from the oven. Much easier!

Reviewed On: Aug. 28, 2011

I made this exactly as directed with the graham cracker crust I from this site. It was still pudding- like consistency after the 30 minute bake time. I returned it to oven for another 15 min on 328f

Reviewed On: Nov. 27, 2009

This is definately now my go-to recipe for basic white bread, especially for sandwiches. The texture is great, not to light not too heavy. I dissolved my yeast in the water and sugar and let sit 10 minutes before adding the rest of the ingredients. I am not sure if this helped or not, since I was using instant yeast. The bread rose beautifully in a warm oven as others suggested, and the loafs were high and lovely. Just what I was looking for in a sandwich bread loaf. I brushed the tops before baking with an egg white wash to get a nice brown color. My family loved this bread and we did not think it too sweet. Thanks for the recipe!

Reviewed On: Oct. 11, 2009