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Reviewed: May 5, 2008

I tried this recipe twice. I don't know what it is, but I ended up both times with a loaf that was about a third the size it should be, and far too moist and dense. Disappointing!

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Jeneral

	Cooking Level: Beginning Home Town: Richmond, Virginia, USA Living In: Mount Dora, Florida, USA
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Reviewed: Jan. 31, 2004

A delicous golden loaf of bread. My family loved it.

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8 users found this review helpful

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Nursemaid


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Reviewed: Jan. 31, 2004

Tastes even better than the buttermilk bread I can buy in the store. Very easy to put together and a really good white bread for sandwiches.

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5 users found this review helpful

Reviewer:

Excellent staple bread! My three year old daughter asks to help make it. Her, my one year old daughter and I eat almost half the loaf once it cools enough to slice. Tastes delicious still warm, fresh out the "oven".

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MAIN COOK


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Reviewed: Jan. 31, 2004

Crust was too hard on medium, so I reduced it to low, and still had to remove it 15 minutes before it was to be finished because it smelled like it was burning. It smelled great, but the crust was still too hard the next day. I let it cool until the outside was no longer steaming, but then put it into my Tupperware breadstorer. It softened up a bit, and was easy to slice the next morning. I wish there was a way for it to not be so crusty, but overall it's a great bread.

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GAYLEMAE


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Reviewed: Jan. 31, 2004

My kids LOVE this bread! The doughball is always really sticky, but it bakes up just beautifully. I use a light crust setting. I make this for "company bread" because it makes such a pretty (and tasy!)loaf.

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2 users found this review helpful