11 Reviews of Sweet Honey White Bread-bread Machine

From: Cilantro in Canada

On Jan 1, 2005

Made this in the bread maker and it was very good. The next time I made it I put in the bread maker on the dough cycle and shaped it myself. Let it rise in the oven. It was even better the second way. I served this with Honey Butter recipe number 55572.

From: truebrit

On Nov 5, 2004

Another great bread machine recipe, QueenBof6!!! Wonderful spread with butter, but with the addition of a sprinkling of cinnamon (as suggested) it's fantastic! The bread was well-risen, and the texture was just right; soft inside, with a thin, crispy crust. This is a keeper!

From: NurseGomez

On Jan 12, 2005

Thank you so much for this recipe! I have tried many in my bread machine, but they do not come out right and are not moist the next day. I think next I will try it in the oven. I loved it so much I just had to post the picture!

From: kittycara

On Jul 17, 2007

loved it thanks so much for a great bread

From: 4Susan

On Aug 31, 2007

My 9yo said "Tell her THANK YOU. This is the best bread ever!" My kids would not stop eating this and my dh and I were lucky to get one slice. This is the first time I've loved the bread that came out of my new bread machine! Texture and taste were right on, and this didn't crumble at all. Many thanks from all of us. I made this exactly as written except for using 2 and 1/4 t of quick yeast.

From: najwa

On Jan 23, 2006

Excellent recipe! It is not too sweet for savory sandwiches. My husband really liked this bread! Thanks!

From: tummy*yummies

On Sep 28, 2005

Mmmmm...I've had this recipe on file for a short time but didnt have the time to make it. So my first weekend free I pulled out the bread machine and got to it. I was not disappointed at all. It was a great loaf of bread and was made even better with the cinnamon mix on top. This is a definate keeper and one I will happily continue to use. Thanks for sharing with us all.

From: blissful baker

On Mar 5, 2006

Very YUMMY! I tried this recipe using a stand mixer, letting it rise twice (one time in bowl + one time in pan), and baking it at 350F for 45 minutes. The loaf tastes yummy!!! Though a bit chewy, the texture is soft with nice crust. Next time i'm gonna let it rise for 3 times (2 in bowl + 1 in pan), and bake it at 400F. :D

From: Pam'sJoy

On Jan 9, 2009

This made a very nice loaf for everyday use. Instead of using milk, I used water, added first, and 1/3 cup dry non-fat powder milk, added with the dry ingredients. You can use your delay timer when using the powder milk. I didn't check the dough when it was kneading, which I really try to do, but it still mixed up into a ball just perfectly, so I know this will be a great receipt to use on the delayed timer. Also, I don't measure the honey, I use honey from a squeeze bottle and it is pretty easy to get a notion as to how hard to squeeze to get a tablespoon of honey - for this receipe - it was 6 squeezes!

From: Chef #1104387

On Dec 30, 2008

I've made this twice exactly as the recipe stated, and it turned out great both times.