Reviewed: Nov. 17, 2010

Really nice bread, the recipe worked well in my machine, thanks for sharing.

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Living In: Peterborough, Cambridgeshire, England, U.K.

Reviewed: Nov. 14, 2010

This bread is wonderful! I have made this nearly every other day because my family loves it so much. The only change I made was to use butter flavored shortening rather than the butter (only because it was what I had on hand). This is so easy to make and the end result is great. Thank you so much for sharing this recipe. I will be making this over and over!

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kfehrer12

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Nov. 13, 2010

These were tasty but not as good as another knock-off I found on another site. These didn't seem to be dense enough and were a bit too heavy handed on the cocoa/sweet taste. Whereas the other ones I would make again, these -- not so much. A good recipe but not a great one.

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BAKININBUDAPEST

Cooking Level: Expert

Reviewed: Nov. 9, 2010

Better than Outback Steakhouse! Great bread.

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crackmacki

Reviewed: Nov. 4, 2010

I followed the recipe and it burned a bit in my bread machine. I will just use the dough setting next time. Then make rolls in the oven. Good flavor.

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Roxy83

Reviewed: Oct. 30, 2010

This was really good bread. I reduced the coffee amount only by a little bit because others said it was bitter. I doubled the recipe and put it in my breadmachine on the 2 pound setting. It turned out great. Soft, fluffy texture with great taste. Not an exact copy of the steakhouse bread but still good bread.

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Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

Reviewed: Oct. 27, 2010

wonderful great texture

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JULIETWO

Reviewed: Oct. 24, 2010

I went with the coffee idea vs. the instant and water and it came out good however next time will add more sugar.

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mcowsar

Reviewed: Oct. 21, 2010

our favorite

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Muh-Manda

Cooking Level: Expert

Home Town: Lake Worth, Florida, USA

Reviewed: Oct. 21, 2010

Can I say YUM!!! I was looking to make rolls so I used the dough setting of my bread machine and doubled the recipe. I left out the sugar because I did not want an overly sweet bread, added 1/4 cup of wheat flour (after reading reviews saying the dough was wet-I wanted to be able to roll it out and cut with a biscut cutter. I don't know that the extra flour was needed though.) and I added 2T vital wheat gluten. I rolled the dough out, cut with a small biscut cutter and sprinkled rolled oats on the top before covering them with oiled plastic wrap and letting rise for 1hr. I baked the rolls at 350 for 20min. They came out PERFECT! They are slightly sweet without tasting like a dessert bread and rich due to the coffee and cocoa. Good chewy texture. I'll try leaving out the extra flour next time-as I will be making these again! Thanks for a great recipe!

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