Reviewer:

Reviewed: Nov. 18, 2012

This bread is very light, great texture and a nice crispy crust but the cornmeal is much too crunchy, it's not cooked. I will make this terrific bread again but because we prefer cornmeal cooked I will soften the cornmeal first. I think if I soak the cornmeal in the warm water for a bit, re-heat the water/cornmeal mixture before putting it in the bread machine the results should be a "no crunch" cornmeal - I hope. I'm sure more water will be required if the cornmeal is soaked.

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Reviewer:

CHEFB1

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Oct. 23, 2012

I was pleasantly surprised at how well this bread turned out. I always have to add an extra half cup of flour to my bread machine recipes otherwise there is too much moisture and the loaf will fall. My husband even thought that this is one of the better recipes that I have tried, and he doesn't usually care for bread done in the machine. I don't really care for the dry crust that bread machines tend to make, so I wrap the loaf in plastic wrap when it is warm. This really helps the crust to stay soft. Since the bread is usually eaten in a day or two, I don't worry about the extra moisture in the loaf.

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Reviewer:

Sherry Silveira

Cooking Level: Intermediate

Home Town: Smithers, British Columbia, Canada

Living In: Grants Pass, Oregon, USA

Reviewed: Jan. 30, 2012

I made this bread to go along with a bowl of my turkey taco stew. It came out great! My family raved about it! and even my husband, who is often not a fan of the bread machine breads, loved it! we used the rest the next morning for toast. Delicious!! i changed a few things a little: instead of vegetable oil i like to use coconut oil for both the nutritional boost and flavor, and i added a big tablespoon of honey for extra sweetness. Thank you for this recipie!!

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Reviewer:

frugalmamaof3

Reviewed: Aug. 21, 2011

Easy interesting hybrid of regular bread and cornbread. Turned out really well for chili night. It also makes very delicious toast, somewhat similar to english muffin bread. Would definately make again, got the thumbs up from my family.

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Reviewer:

BEBOC

Reviewed: Jan. 19, 2011

My family loved this bread. It's a little grainy, a pretty color, a change from eating regular white or wheat. Delicious toasted, for sandwiches or plain. Perfect for breakfast or with dinner!

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Reviewer:

Joanne

Cooking Level: Expert

Reviewed: Nov. 26, 2010

I made this with all whole wheat flour, but do not add any more water as suggested by one reviewer. Let the breadmaker start to mix and add if necessary. I added it at the beginning and it was like soup and had to quickly compensate with more WW flour. Otherwise, this was very heavy with the change in the flour, but actually was better the next day. Will make again.

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Reviewer:

luvtobake

Cooking Level: Intermediate

Home Town: Oshawa, Ontario, Canada

Living In: Montego Bay, Saint James, Jamaica

Reviewed: Mar. 22, 2010

This was easy and turned out very yummy!

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Reviewer:

LADYTRISH

Cooking Level: Expert

Living In: University Place, Washington, USA

Reviewed: Feb. 13, 2010

My manager at work gave me a bread machine and I never got around to using it until now. I didn't have a lot of ingredients but wanted something heartier than plain white bread. I also didn't want to take too much of a chance my first time using the machine. This bread is really good. Crusty on the outside, soft (but not too soft) on the inside. It is like white bread with a nicer color and texture. I used the basic medium crust setting on the machine.

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