Milk and Honey Loaf Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by pomplemousse
Reviewed: Apr. 7, 2013
Very easy, makes 3 good size loaves--well, probably 4. I made this in my bread machine but failed to look at the amounts prior to starting, so I ended up with a rather sticky dough since I couldn't fit the last cup of whole wheat flour in the bread machine. My fault, certainly; there is no reason I couldn't have halved it, which is really what I should have done. But, oh, well, no harm done, and I ended up with a somewhat hearty but not too hearty loaf (hubs didn't complain, always a huge plus) that worked well for sandwiches and toast equally. Thanks for the recipe!
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Photo by pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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Reviewed: Sep. 28, 2010
the recipe seems nice but is there any substitute for the rye flour because i can't find it now
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Reviewed: Nov. 8, 2009
This was my first time working with rye flour and I was pleasantly surprised by the results. The dough rose well and the texture wasn't as heavy as I was expecting. I think when making again I might reduce the honey slightly as the bread was just a touch too sweet but that's just personal preference. Thanks Denise.
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Home Town: St Austell, Cornwall, England, U.K.
Living In: Plymouth, Devon, England, U.K.
Photo by Rae
Reviewed: Oct. 28, 2009
This makes a very tasty bread. Slightly sweet and soft. I did not have any rye flour so I subbed an extra cup of whole wheat to the recipe. Next time I will try it with the rye. My family loved it! Thanks for the recipe.
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Photo by Rae

Cooking Level: Intermediate

Living In: Sierra Vista, Arizona, USA
Reviewed: Sep. 25, 2000
Very easy to make for a yeast bread. It didn't need too much time to rise, and it made three fairly large loaves. It has a sort of mild taste, so if you want a lot of flavor, this is not your recipe.
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Photo by CLOUDSSUNRAIN

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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