This is a terrific recipe for the bread machine. Easy to make, and tastes so good. Has a wonderful crust and stays fresh for a few days. Of course, it's usually gone in a day at our house!
Ty Mrs. Carrigan, this bread is so yummy! I think it would make a great wheat bread even for those that don't typically eat wheat bread. I have made quite a few, in my bread machine, and this is my favorite so far. All the flavors balance well. It does have a tad sweetness, but it could be used as toast, meal bread, or even most sandwiches. I love how soft it is. I followed the recipe exactly, just using Gold Medal white whole wheat flour milled from a lighter color grain than traditional whole wheat. I also used the regular wheat setting on my machine as opposed to basic setting. On my machine the white and wheat settings are separate. I also don't have to set the lb size, or even the crust color, which is automatic. I couldn't understand why there were two measurements for water, but I just added them together when adding the water. This will be going in my bread machine recipe box. ty - 12 Mar 2015 (Review from Allrecipes US | Canada)
Fantastic! I've never made wheat bread before, so this was my first, and I will be making this bread again and again! A definite keeper~YUM, YUM, YUM!!!! Thanks for sharing. - 12 Mar 2015 (Review from Allrecipes US | Canada)
I have made this recipe countless times, and because I pack a LOT of school lunches, I've tweaked it so it is even easier for our busy family to have fresh, preservative free, fiber full bread! The kids love it even more than the potato fiber bread I sometimes buy. I pre-measure and mix 1 1/2 batches of dry ingredients (except yeast) and store in labeled 1/2 gal. mason jar. Make 3-4 of these batches at a time and making fresh sandwich bread becomes even easier! I also found I can use olive oil (equal substitute) instead of butter (faster and healthier fat), and I use 1 T. of vital wheat gluten in place of 1 T. of wheat flour for each cup of wheat flour, which gives a great rise! And for my larger batch (1 1/2 of this posted recipe), I don't increase the honey and it is still enough sweet. Tip: Use a small marked measuring glass (like a tall shot glass), to measure & pour in the olive oil, THEN measure out the honey and it will release SO easily! 1. Pour warm water, olive oil, honey, white wheat flour (my substitution again), bread flour, salt, and yeast, respectively, into the pan of a bread machine. Run JUST the Dough cycle (1 1/2 hours). 2. Lightly spray LONG (Wilton) sandwich loaf bread pan with non-stick spray. Shape bread dough to fit pan, lightly cover with a towel and let raise in a warm place, 1 - 1 1/2 hr. 3. Bake at 350°F for 26-28 min. Turn bread out onto cooling grid to cool completely before slicing (I use a Hamilton Beach electric meat carving knife.. - 15 Feb 2016 (Review from Allrecipes US | Canada)