56 Reviews

Terrific! The recipe is nice and easy. The rise and bake times as written were accurate for me.

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sdwill April 04, 2010

This tasted really good! I followed other reviewers and baked for 25 minutes @ 400 but mine was NOT done! There were a few spots in the middle where it was doughy and I had to throw some of it out! It is hard to tell though, because it really did look done...but next time I'll err on the side of caution and put some foil on top for the last few minutes if it is getting too dark, just so it is done in the middle!

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Quiltingqueen April 03, 2010

Very nice texture. Eah rise took an hour and baking was done in 25 minutes. The bread was extremely salty, I am thinking it should be 2 tsp, not 2 Tbsp. Will make again, with much less salt, and maybe with some wheat flour/bread flour. I may also try half milk and adding an egg like others suggested.

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MDMama February 11, 2010

This bread was delicious and smelled wonderful while baking. I used sugar instead of honey, bread flour, and salted butter (so i lowered the 2tbsp of salt to 2 teaspoons). I thought the bread would be lighter and fluffier, it came out quite dense but delicious with a great texture. I loved how crunchy and buttery the crust was right out of the oven. I think this would be a great recipe for rolls so i will form the dough into balls next time!

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Kaleen1 January 14, 2010

This was my first time making bread from scratch. This bread is simply amazing. The dough was very easy to make, everything went very smoothly and this bread is HEAVENLY. For the last step I put the bread in the oven for only 35 minutes, and I probably could have taken it out of the oven at 20 or 25. Overall this recipe is great! Who needs store bread when you can take an hour or two and make this yourself? Amazing! Thank you!

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moment_of_silver January 08, 2010

My family loved this! soo moist & yummy!

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cookin_nurse December 03, 2009

Perfect.

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Primordial October 14, 2009

What a great tasting bread! I found that 6 cups of flour was plenty and I was concerned because at first the dough seemed a little hard. (I don't know, maybe my flour was packed too firmly) I let this sit for an hour for the first rise because it didn't quite double in size. After that I punched it down, divided in 2 and shaped into Italian style loaves, set it on a cookie sheet with a silicone silpat and covered again and let it rest an additional 1/2 hour..(DH likes his bread with a crispy crust so I didn't use the loaf pans) I sprayed with a water mister and baked for 25 minutes. It was perfect and the flavor was out of this world. So much tastier than the other bread recipe I've been using. Thank you Ridgely, I'll be using this recipe often!! As my husband would say, "This was stupid good!!"

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FoodFromSicily June 28, 2009

This was very easy to work with. I used my stand mixer for the kneading and it worked great. The bread was very good, although 35 minutes was too long in my oven. Its quite dark. Still a very good recipe...I will certainly be making again.

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rbrynsaas June 19, 2009
Sabrina's Sandwich Bread