Reviewed: Aug. 27, 2008

Many compliments on this bread recipe. Minor changes> molasses instead of brown sugar when feeding the yeast in the first step (easier to mix), half wheat and half all purpose flour. In the future, I will make this with 3/4 of the dough in one bread pan, and use the leftovers for dinner rolls, as each half did not make such a large loaf as I like for slicing for sandwiches.

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Reviewer:

mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

Reviewed: Aug. 18, 2008

I really wanted to love this bread ... it was easy to make, it made a beautiful loaf, but, overall, I just didn't love it ... the taste and texture were okay, and it made great French toast, but it just wasn't what I was looking for, I guess ... it is dense, which is why it works so well for French toast ... and, I think it would be good to use for stuffings and things like that ... but, as a sandwich bread ... not so much ... thanks, tho'!

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Reviewer:

DOLLCHIQUE

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Cleveland, Georgia, USA

Reviewed: Jul. 24, 2008

This was my first attempt at making yeast bread--I finally got a stand mixer--and this recipe was perfect! I brushed melted butter on the tops after I took them out of the oven. The house smells great and the bread is yummy! After adding the initial amounts of flour, I only had to add 1/3 c. more of white and 1/2 c. more of wheat. Thanks for the easy to follow recipe!!

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Reviewer:

mzurovsk

Reviewed: May 20, 2008

I love this recipe. I use it all the time. It's great if you add some cinnamon, ginger, even cherries.

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Reviewer:

Soon-to-Be-Dietitian

Reviewed: Apr. 17, 2008

this is very good, our "standard" whole wheat bread. it's never failed.

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Reviewer:

bellabirthing

Cooking Level: Expert

Home Town: Lewistown, Montana, USA

Living In: Belgrade, Montana, USA

Reviewed: Apr. 13, 2008

I was excited to try this recipe, but ended up being a little disappointed. It was easy enough to make (used my stand mixer), but the flavor is pretty boring. Usually I enjoy having a slice of plain bread or toast. I'll keep trying other bread recipes, thanks for submitting this one!

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Reviewer:

The Bunny Chef

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

Reviewed: Mar. 27, 2008

This bread is fantastic! Very easy to make, the only problem I had was that my loaf was a little flat, which seems to happen to me a lot when I make bread. I think next time I'll use bread flour instead of the all purpose and see if that helps. I will be making this a lot.

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Reviewer:

Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Reviewed: Mar. 26, 2008

Excellent, soft, fluffy, even textured and EASY. My 3.5 year old helped me make this today. It was fun and not much of a mess to clean up! We used the dough hook and followed the recipe as-is. Yummy, basic bread.

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Reviewer:

Nicki Nelson

Reviewed: Mar. 17, 2008

Delish! Has a regular wheat bread taste (like store bought) and I got a wonderful crisp crust on mine without doing anything special. I made it exactly as written except I did not need the last cup of flour in the recipe and instead of rolling it out I just shaped the loaves in the pan into rectangles that fit the pans. Here's a tip: do not over rise for the second rising. If you let it rise for too long (more than 35 mins. or so) it will over rise and then deflate if you try to move it to the oven and it will be flat like mine!

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Reviewer:

wendy

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Feb. 23, 2008

I made this this afternoon and it came out awesome. I made it exactly as the recipe read. I needed about one cup less of the flour though. It is my favorite new bread recipe. Thanks for sharing it.

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