I made a few changes and the bread came out wonderfully! I combined white whole wheat flour & whole wheat pastry flour subbed in 2 Tbsp brown sugar for the honey and used low-fat buttermilk (which made the bread taste like biscuits!). Moist flavorful and great for breakfast lunch and/or dinner.
After following all directions I made the simple mistake of taking the bread out after 50 minutes of cooking despite the fact that the toothpick didn't come out entirely clean. Mistake. The flavor of the bread is yummy but I'll definately be sure to adjust the time accordingly next time.
regarding the comment about coconut oil being unhealthy you are somewhat misinformed....of course REFINED coconut oil is terribly unhealthy but extra virgin organic coconut oil is the single healthiest oil you can get--even healthier than olive oil! and it actually improves good cholesterol as well as helps promote joint health digestion brain function healthy skin heart etc. natural health doctors and nutritionist actually recommend daily consumption of a tablespoon per day or more as a dietary supplement. look it up and you will be pleasantly surprised!:) just be sure it's EXTRA VIRGIN and NOT refined!
This is a good bread but I don't think it's really healthy. Why use any white flour at all? I remade it using all whole grain flour and it was delicious. The white flour adds no nutrition and takes away from the flavor of a whole grain bread. Also I took out the canola which is horribly unhealthy. Coconut oil would be a better option.
I love this bread. I made vegetarian chili tonight and this to go with it. No complaints at all and followed the recipe as it. I have the added benefit of my father being a local beekeeper so I get local honey too. He'd be glad to know I baked with some of his honey.
I love this recipe. I have made it to go with soup and beef stew. It's so delicious and makes the house smell like bread and honey while it's baking. Also delicious toasted with a little bit of butter and/or jam. Susan Salem MA
Delicious and SO easy to make! It goes well with soup and also makes great peanut butter sandwiches! It has just a hint of sweetness not too much to go with savory dishes. I've made this twice now and will definitely be making it again. Lori Simsbury CT