I made this exactly as directed with the graham cracker crust I from this site. It was still pudding- like consistency after the 30 minute bake time. I returned it to oven for another 15 min on 328f

Reviewed On: Nov. 27, 2009

This is definately now my go-to recipe for basic white bread, especially for sandwiches. The texture is great, not to light not too heavy. I dissolved my yeast in the water and sugar and let sit 10 minutes before adding the rest of the ingredients. I am not sure if this helped or not, since I was using instant yeast. The bread rose beautifully in a warm oven as others suggested, and the loafs were high and lovely. Just what I was looking for in a sandwich bread loaf. I brushed the tops before baking with an egg white wash to get a nice brown color. My family loved this bread and we did not think it too sweet. Thanks for the recipe!

Reviewed On: Oct. 11, 2009

This is the BEST bread! I used 5 cups of all purpose flour, 5 teaspoons of rapid rise yeast, a teaspoon of sugar to kick start the yeast. I also added a tablespoon of butter to the batter. When the bread was done, I poured a tablespoon each of melted butter and honey on top of them, covered with foil and a damp towel for 15 minutes. It made the bread soft and delectible. Thank you all who put their tips online, this recipe is going to be one that will be made often in my house!

Reviewed On: Sep. 26, 2009