Reviewed: Jun. 30, 2007

I changed the servings to 15. Used the dough cycle. Shaped 2 small loaves, and let rise 1 hour. Baked 350 for 35 min. Good rise, texture, flavor, density.

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2 users found this review helpful

Reviewer:

HACOOK

Cooking Level: Intermediate

Home Town: Running Springs, California, USA

Living In: Arrowbear Lake, California, USA

Reviewed: May 16, 2007

My family and I just LOVED this recipe. I will be making this alot! I did follow another reviews advise by adding another tablespoon of honey and adding 1/2 teaspoon more of yeast. The bread turn out so light and wounderful.

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Reviewer:

JODEELEE

Cooking Level: Intermediate

Home Town: Cayce, South Carolina, USA

Living In: Norfolk, Virginia, USA

Reviewed: Apr. 25, 2007

This recipe is delicious! I followed the ingredients list exactly with just one extra glop of honey because I love it. I set my machine to the dough setting and when finished kneaded the dough, shaped it roughly into a rectangle, and sprinkled some oats on top for decoration. I let it rise for just over an hour and then baked in my oven at 350 for about 45 minutes. This bread is PERFECT! Light, airy (but not hole-y), and just a bare hint of sweetness. The crust is perfect. I have already eaten several slices with butter and can't wait to try it as a sandwich tomorrow. One thing I didn't expect---this loaf turned out HUGE--almost a little hard to manage. Maybe next time I will put it in a rectangle pan instead of free-standing. There will definitely be a next time!

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3 users found this review helpful

Reviewer:

auntwendy9

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Apr. 2, 2007

The dough was too wet, more like a batter bread, and didn't rise properly on the 1.5 loaf and wheat cycle. Will try again with more flour, yeast for proper dough.

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Reviewer:

ERYAN50

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

Reviewed: Jan. 13, 2007

For buttermilk, I have purchased buttermilk powder from the bulk food store. YOu just add water! I cannot tell you how often it has come in handy in baking!

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13 users found this review helpful

Reviewer:

MUFFINMOMMA

Reviewed: Dec. 30, 2006

delicious!

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Reviewer:

Cooking Level: Intermediate

Reviewed: Dec. 23, 2006

The moistest wheat bread I've ever made. Nice texture and holds together well for sandwiches.

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5 users found this review helpful

Reviewer:

ANGELAH100

Cooking Level: Intermediate

Reviewed: Dec. 12, 2006

Wonderful! I've been making bread for years and found this to be the best!! Healthy, yet it doesn't taste like lead. I added an extra tablespoon of honey and used regular milk (didn't have buttermilk on hand) and it was fabulous!! I also added 2 tsps of yeast. Thanks!! I love the other wheat bread recipe from the same cook. Thanks Kathy!

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14 users found this review helpful

Reviewer:

Pharmcook

Cooking Level: Expert

Home Town: Roscoe, Illinois, USA

Reviewed: Nov. 19, 2006

I made this weekend without using the bread machine. I used my kitchen aid instead. The loaf turned out beautiful. I let it rise in a bowl and shaped it after it had risen for at least an hour. The next time I make this I will sprinkle oatmeal on the top to give it a little extra eye appeal. The crust was very soft and the loaf was tasty, especially toasted.

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28 users found this review helpful

Reviewer:

Sherea

Cooking Level: Intermediate

Home Town: Alcester, South Dakota, USA

Living In: Denver, Colorado, USA

Reviewed: Jul. 9, 2006

This was my first use of the bread machine. Was very skeptical at first. I had it on the regular white bread cycle for 1.5 lg loaf. Two hours later, the smell was great! I didn't have oats on hand, and frankly don't miss them. It's been an hour since it was done, and it has been eaten with butter, and as a GREAT sandwich. My husband was surprised it was wheat, and even LIKED it. Whoa..gotta make this again. Probably tonight! THANKS for a great recipe!

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1 user found this review helpful