Reviewed: Feb. 11, 2013

I modified the recipe to bake in a one quart cast iron Dutch oven, and I added two tbsp. of chopped onion to top of loaf before baking. The results were excellent.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dix Smith

Reviewed: Nov. 22, 2012

I went with a white-flour version of the recipe, replacing all of the wheat and AP flour with bread flour. I upped the honey to 1/3 cup. I added an extra packet of yeast. In addition, I proofed the yeast with a mixture of all the wet ingredients, plus the salt. It was a big hit, and the family loved it. It had a fluffy texture and just enough sweetness to set it apart from an ordinary white bread.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Minnesota Chef

Cooking Level: Expert

Reviewed: Jul. 20, 2012

Pretty easy to make, and turned out really nice. The top of each loaf got really brown, so I ended up taking it out earlier - but that's probably my oven's fault. It's about as humid as it gets here in Louisiana, so I might add more flour next time. It was really sticky, but rose well. Might try with more honey next time to make it a bit more flavorful. Good texture, though.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

srushi4

Living In: Baton Rouge, Louisiana, USA

Reviewed: May 8, 2012

even tho I changed it up abit it was still a very nice textured and tasteful loaf of bread. Next time I will cut in half as to only get 1 lg loaf.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Keller, Texas, USA

Reviewed: Nov. 24, 2010

Made this yesterday afternoon. I too had to add an extra cup if not more of flour. I was a little concerned as the dough was still a little sticky and quite heavy but they rose beautifully and the bread was excellent. Will definately be a keeper in our home! Thanks for posting.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Franca

Reviewed: Aug. 8, 2010

Excellent bread recipe, will be my go to for wheat bread from now on. Has a great texture, very soft instead of heavy and dense as wheat bread tends to be. My only changes were to use butter instead of margarine, increased the honey to 1/3 cup and I did need extra flour but it's super humid in KC. Made three big loaves, one of which was gone within a couple of hours. Used my kitchen aide to do the kneading with the bread hook for 10mins. For those who said the bread didn't rise well, you might want to alter to steps and proof your yeast with the warm water separately, then add the rest of your ingredients. Also kneading thoroughly makes for better crumb and structure.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

KTHYMOMKAT

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

Reviewed: Jul. 22, 2010

Made 3 very large loaves...will make 4 next time. Very tasty, beautiful loaf. 30 mins baking for high alt.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

fallingapot

Cooking Level: Expert

Home Town: Bridgeton, New Jersey, USA

Living In: Magdalena, New Mexico, USA

Reviewed: Jun. 24, 2010

I thought this was a wonderful recipe. My daughter loves Potato Bread so I tried this for her. I did two things differently that absolutely do not take away from this receipe, it's just the ingredients I had. I keep yeast for bread making so did not use the individual packets and I used oil in my bread instead of margarine. I came up with two beautiful loaves of bread and I will use this recipe again. Just a BTW to Pam's review: I have learned that depending on the humidity, the amount of flour can vary even within any yeast bread recipe. Don't worry about it just keep a little extra flour out and available while you are putting this or any bread recipe together.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KOOLMOM84

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

Reviewed: May 10, 2010

What an awesome bread. Great taste and texture. I used betty crocker instant creamy butter potatos, butter instead of margerine and I also used an additional cup of white flour in the end. Absolutely wonderful.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

laurabell

Reviewed: Feb. 6, 2010

This is the best (and easiest) homemade bread recipe! My nine year old loves to help me make it. It slices up nicely for sandwiches or to just eat with butter--yum!

Was this review helpful? [ YES ]
4 users found this review helpful