Reviewed: Jul. 19, 2008

I used butter instead of lard and think I halved the salt and tossed in some brown sugar. The loaf was pretty tasteless and fell a bit on top (too much moisture) but it had the best texture of any loaf I've made, so I'll have to study the recipe and see if I can make this basic recipe taste better.

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Amanda from MA CT NJ

	Cooking Level: Intermediate Home Town: Wilbraham, Massachusetts, USA Living In: Highland Park, New Jersey, USA
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Reviewed: Apr. 26, 2008

Exelent used nothing else for 2 weeks

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Peter077

	Cooking Level: Intermediate Living In: Pattaya, Chon Buri, Thailand
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Reviewed: Feb. 7, 2008

I mostly am a veggie now, so I used butter for the lard (Lacto-Ovo Veggie) and it turned out okay. Was it great? Not really, just good. It did not revolutionize my bread baking. I really wanted it to, as well.

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Nancy Liedel

	Cooking Level: Expert Home Town: Grand Haven, Michigan, USA Living In: Ann Arbor, Michigan, USA
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Reviewed: Dec. 14, 2007

Horrible texture, weird waxy taste. No sugar to make it rise nicely. Cannot recommend

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jojobeanzsis

	Cooking Level: Expert Home Town: Placerville, California, USA Living In: El Dorado Hills, California, USA
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Reviewed: Dec. 4, 2007

I have been looking for a bread recipe that does not taste like it came out of a bread machine and I have finally found it. I did make a couple of slight variations. I used butter instead of lard and I added a tablespoon of salt and omitted the cinnamon. Other than that I followed the recipe although I am not one to measure anything exactly and it still came out a winner!! I will definitely make this recipe again.

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mmacdonald

	Home Town: Charlottetown, Prince Edward Island, Canada
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Reviewed: Nov. 3, 2007

This bread was perfect for eating & dipping. Not too sweet or full of other flavors it lends itself well for serving with dinner.

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YOHOKM

	Cooking Level: Expert Home Town: Pittsburgh, Pennsylvania, USA
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Reviewed: Sep. 12, 2007

you seemed to have forgoten the sugar for the yeast to rise

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dvlcreations

	Cooking Level: Professional Home Town: Yuma, Arizona, USA Living In: Portland, Oregon, USA
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Reviewed: Sep. 3, 2007

Bread didn't rise, even after following the "rules schmules" offered by this "master baker". VERY disappointed with this one.

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Miss Josey

	Cooking Level: Expert Home Town: Halifax, Nova Scotia, Canada Living In: Rockland, Massachusetts, USA
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Reviewed: Aug. 21, 2007

With the exception of the cinnamon, I made this recipe to the letter...the bread rose beautifully and had great texture and flavour. Going to make again for sure...(gotta make sure I didn't just get lucky) :) j/k thanks Rob!

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JRIVIERA77

	Home Town: White Rock, British Columbia, Canada
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Reviewed: Jul. 2, 2007

I did not have a problem with this rising as some reviewers have...in fact, I thought it was going to rise too high and open my bread machine. But it was perfect, a great loaf of bread. Thanks!

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opal~/~dragonfly

	Cooking Level: Expert Home Town: Dilley, Texas, USA Living In: Belton, Texas, USA
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Reviewed: Jun. 29, 2007

It made a half-size tasteless loaf.

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marc


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Reviewed: Aug. 19, 2006

I did everything the directions said...even made sure all ingredients were room temp and used a thermometer to make sure water was the correct temp. The loaf barely rose (I even checked my yeast before using by proofing some first-it was very active!). I am thinking it might be my bread machine...I can make great breads from the dough cycle but I just can not seem to make good bread IN the bread machine! I will try this recipe again--as the flavor was good and since so many other reviewers had success.

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CookinMama

	Cooking Level: Expert Home Town: Lancaster, Ohio, USA Living In: Redding, California, USA
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Reviewed: Jun. 6, 2006

Tried rhis receipe. It did not raise there is no sugr to feed the yeasted.

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LEWETAG


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Reviewed: Jul. 28, 2005

I found this very helpful. I was struggling to get my bread machine bread to rise following the manufacturer's instructions. Used this along with a bit of extra gluten and it's perfect every time!

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SCRAPPIN

	Cooking Level: Intermediate
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Reviewed: Apr. 11, 2005

Finally, a recipe that makes the best buns next to a boxed mix. Added 1T sugar and dry milk powder, also mixed the white flour with whole-grain, and perfect buns again. Thank you. Trust me, I've tried them all.

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LLYNTIR


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Reviewed: Jan. 3, 2005

Excellent! The best recipe for bread I have ever had...ty so much for sharing Rob. I have done one variation for buns, half whole wheat and half bread flour to the same awesome result!

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MSJUJUBEE


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Reviewed: Nov. 30, 2004

I hated the recipes that came with my bread machine and so had quit using it. Now that I've found this recipe I've turned it on again. My husband loves it too. I did add 1 T. of sugar because we like our bread on the slightly sweet side.

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margie


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Reviewed: Oct. 31, 2004

It's a keeper, BUT with a few alterations. I did it first exactly has laid out, and it was too salty and didn't rise. The second time, I put the yeast in in the traditional way, on top. I also halved the salt, added one tablespoon of honey, and substituted butter for the lard. It turned out great this way!! And I never like homemade bread!

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JewRican


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Reviewed: Sep. 12, 2004

This is the first bread to work in my second hand bread machine that didn't come with instructions. It needs a little more flavor. I added 1T sugar and 1T dry buttermilk. I'll make it again!

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DARTHLAURIE


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