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To fit in the bread machine, we adjusted the amounts of ingredients to produce only one loaf. This version retails the same sweet taste and tender texture as the original loaf, and there's no need to knead the dough by hand.—Taste of Home Test Kitchen, Greendale, Wisconsin
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Nutritional Facts 1 serving (1 each) equals 111 calories, 2 g fat (1 g saturated fat), 18 mg cholesterol, 244 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Bread Machine Wheat Bread in Quick Cooking May/June 2000, p42
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Reviewed on Apr. 17, 2013 by MaMii21
Sorry I accidentally misspelled some words. I just read the previous review...mine also fell...not sure what I did wrong...that's obviously why it's not big enough. (:
This is a great recipe however I either did something wrong which is very possible...or I need to fibd out how to make a larger loaf. I'm pretty sure if I double the recipe it would be too big but it's not he 2 lb loaf I wanted. Still tastes amazing. Thank yoy for sharing!!
Reviewed on Mar. 30, 2013 by cornfreekim
This is the first recipe that I have tried that I liked. It is moist, and it is not overly crumby. Only issue I am having is that it is slightly falling in the middle
Reviewed on Jan. 26, 2013 by umfoofoo1
I made this recipe according to the directions, but I used the dough setting on my bread machine, and baked it in the oven. It came out perfect, slightly sweet, moist, and light.
Reviewed on Jan. 11, 2013 by breadlover1188
This is my 4th baking bread with a break maker, and this is the best recipe! I tweeked it slightly by adding 1/4 tsp of additional honey and added a few handfulls of sunflower seeds. This bread is a winner! My family loves it.
Reviewed on Oct. 25, 2012 by judyhaney
best recipe I have ever tried. Beautiful loaf. I was ready to dump my breadmaker when I tried this recipe.
Reviewed on Oct. 19, 2012 by kbabe819
I used 1/4 c honey and it was fantastic!
Reviewed on Apr. 03, 2012 by herosquad
It never fails.
Reviewed on Mar. 31, 2012 by TheDix
Have made this recipe many times now, and have good results. It is soft, tasty and a hit with my family. YUM!
Reviewed on Mar. 16, 2012 by germanycook
Wow - this is excellent bread! I used half whole wheat flour and half white flour because I wanted more wheat flavour. Didn't bake it in the bread machine, but did the dough cycle. Then shaped it into a greased loaf pan, let it rise for 1/2 hour, and baked it at 350 for 20-25 minutes. It is slightly sweet, dense but not heavy, just beautiful!
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