Photo may be seen here in the Savor gallery: www.annacia.com. This takes top marks for ease of making and taste. In my case I used Splenda for the sugar (I do in all breads) and used 50/50 all purpose and whole wheat flours. The loaves didn't rise as much as I had hoped but that could have the addition of the whole wheat flour. It didn't really matter a lot to me about the rise as I wasn't intending to make sandwich's. Used 1/2 of one loaf with a bread dip, some thin cheese slices and mixed olives for lunch. Yum!