Reviewed: Mar. 31, 2012

I make this exactly as written except as one review stated it needed a lot more yeast. I use about 2 1/2 tsp quick rise yeast and make it in the bread machine. It also makes great buns!

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Reviewer:

CamBerWeb

Cooking Level: Intermediate

Reviewed: Jan. 18, 2012

Great bread. I took the advise of other reviewers and increased the yeast to 2 1/2 teaspoons and used 2 cups all-purpose flour and 1 1/3 cups of whole wheat flour. I also used ony 1 tablespoon white sugar. I did not use a bread machine, and just mixed all ingredients and kneaded until smooth and elastic, let it rise, knead again and put into loaf pan and let it rise again. Baked it 20 minutes at 350 F. My family loves it. This recipe is worth keeping.

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Reviewer:

U Moser

Reviewed: Sep. 18, 2011

Nice, soft bread with mild flavor. We had it for breakfast this morning and it was delicious with almond butter. We are looking forward to making sandwiches with this great loaf.

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Reviewer:

Stacy Rowenhorst

Reviewed: Jul. 11, 2011

Oh my, very good bread! Soft and fresh tasting. Makes great toast. I did adjust the yeast to 1 Tbsp. and the salt to 1 1/2 tsp. Also, used bread flour. Perfect.

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Reviewer:

Sandi

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Reviewed: Jun. 7, 2011

I love this bread recipe! The texture is so light and fluffy! I substituted bread flour for the all-purpose flour and also used 2 t. yeast and 1 t. salt as recommended by another reviewer.

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Reviewer:

Tammy

Cooking Level: Intermediate

Home Town: Mitchell, South Dakota, USA

Reviewed: Apr. 22, 2011

Excellent texture -- soft and moist. Slices beautifully. Mixed in bread machine, baked at 350 for 25 minutes. Thanks!

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Reviewer:

Dmseck

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Cooking Level: Intermediate

Home Town: Rialto, California, USA

Reviewed: Mar. 25, 2011

A delicious, soft bread. I had buttermilk to use up, and someone on the Recipe Buzz suggested this recipe. So glad they did! I used 1 1/2 teaspoons Bread Machine Yeast and white whole wheat flour and both worked out just fine.

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Reviewer:

Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Mar. 23, 2011

I did make adjustments and it came out beautiful. ;)

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Reviewer:

Mom2Six

Cooking Level: Intermediate

Reviewed: Feb. 23, 2011

I love this bread! I love the tangy flavor from the buttermilk. I used bread flour instead of all purpose and it turned out soft and fluffy. I also used 1 tsp salt and 2 tsp yeast. Such a nice loaf and a great way to use up my buttermilk.

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