This was very fast and very easy. I gave it 4 stars instead of 5 because: a) while it's tasty enough, it's not outstanding - just a really good loaf of sandwich bread for the family's lunches and b) I reduced the salt to 1 t and the yeast to 2 t. I didn't try it as written - I don't use more than a t of salt in a loaf and I don't use that much yeast with only 3 c of flour. It rose perfectly with these quantities so if you're not a fan of salt or yeasty smells, you don't lose anything in the rise by reducing these (in fact, it smelled great). I kept the sugar as-is despite some of the reviews. I guess it's a matter of taste - this didn't taste too sweet at all. Just right.

I halved this recipe and threw it in my bread machine on "basic." It's great. My 4-year-old loves it. It tastes a bit like sourdough, which for me, is a good thing. I used melted butter instead of lard. I was concerned by how the top of the bread looked when it came out - it looked like it was going to be soft and doughy. But it wasn't - just-right on the inside and crisp crust on the outside. Took me about 5 minutes to make, which is the best part of all...

This is a great recipe - so ridiculously simple, which is a good way to guarantee that you'll get the same results every time. I've done some experimenting. The first is that I've never made it with buttermilk. My son is allergic to milk, so I substitute a teaspoon of vinegar in soy milk. It works perfectly. I have also taken to subbing out one of the cups of ww flour for a cup of rye flour. I use a combination of black strap and full flavor molasses. That may sound potent, but my son is only 3 and I have to cut him off. He'd eat the whole loaf. Speaking of loaf size - I've also divided this into two pans and cooked for 45 minutes. We have a friend with a milk and egg allergic son, so we like to share a loaf with them.

I originally rated this recipe on 10/25/11. Is it possible to give a recipe 6 stars? I've been making this bread (with ingredients divided by 3) in my bread machine one to two times a week now since I discovered this recipe. This week, someone asked me where I get my bread because she'd never seen a 3-year-old eat the crusts of a bread as happily as the rest of it. That's how amazing this recipe is.

I loved this - and I'm not usually a fan of this kind of dish.

I enjoyed playing with this recipe, but I can only give it three starts because I can't even imagine how dry it would have been if I hadn't made alterations. I cut out the cracker/ parm filling entirely. Then I used 2 tomatoes instead of one. I also added half a can of tomato paste and maybe 3/4 of a cup of water. I baked it with Panko bread crumbs on top. It was great. I would add even more paste/ water/ maybe milk? in the future.

These are very tasty. I used half the sugar and added some ground flax seed and a little almond meal to make up some of the difference in solid ingredients. I also used a melted stick of 50/50 butter/ canola oil in place of the oil to reduce calories. I used whole wheat pastry flour for added fiber. And finally, I doubled the spices, and it could have used even more!

This was a great recipe. I agree with others that it needs more sauce, but that's so easily fixed. I used half the chicken, onion and cheese. When I made the sauce, I used probably twice as much milk (and I used no-salt added veggie stock). I then put everything (cheese included) in the sauce and dumped it over the noodles and combined them. It made a LOT of food and was loved by my toddler and husband alike.

There's nothing to NOT like about these. I used the reviewer's suggestion of an 8x8 pan because I figured it would be easier to clean. I pammed the heck out of it and I had not problem getting them out. I used a full package of frozen (thawed) spinach instead of zuke and pepper because that's what I had on hand. Both my toddler son and my husband who is not usually an egg-y person loved them.

This was simply divine. I'm giving it 4 -stars because I used all of the revisions made by gneebeanie in a 2008 review, so I don't feel like I can give full credit to the original. I also used my own cream cheese frosting recipe. This one has way too much sugar for my taste.

The cake part of this recipe was very good - it's the standard vegan chocolate cake recipe. I used only 2 t of vinegar, though, because 1 T was more than I'd seen in other versions of this. I used soy milk instead of water - I would suggest that for people concerned that it wasn't moist enough. My problem was one that is not the fault of the recipe: I had to try to make the filling vegan, too. Others commented that the filling was too runny and without an actual egg, it was really bad. I'm going to try them again with no egg, no egg replacer except maybe a 1 t of corn starch and 1 of baking powder. Good luck to others trying similar substitutions...