Reviewed: Nov. 8, 2009

This is the BEST! Light & fluffy...wonderful texture. Couldn't be any easier unless I came over & did it for ya!

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Reviewed: Nov. 8, 2009

Well, I can understand now why this recipe rates 5 stars! OUTSTANDING!!!!! It smells wonderful, it raises quicker and higher than my other recipes and weighs half as much when done. One batch made two loaves which was great but I did find you have to be very careful when handling as it will 'deflate' if you mess with the dough just before baking. I'm going to make clover-leaf dinner rolls next time. Thank you, thank you! PS: When I put the dough in its pan (any recipe), I brush it with an egg/butter mixture, cover it with a damp cloth and put it on a heating pad, set on Low. Raises like a charm.

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LIB

Cooking Level: Intermediate

Home Town: Zanesville, Ohio, USA

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Reviewed: Nov. 8, 2009

This bread is simple and delicious. I use my Kitchen aid stand mixer to mix and knead. My family loves fresh homemade bread with real butter. Comfort food!!

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annieliz

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Reviewed: Nov. 7, 2009

Haven't made this bread yet, but wanted to say that 18 tablespoons is 1 CUP plus 2 tablespoons There are 4 tbsp in a 1/4 cup and 4 times 4 is 16. Bread looks great

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jswat5

Cooking Level: Expert

Living In: Hope, British Columbia, Canada

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Reviewed: Nov. 7, 2009

This is my standard bread machine bread I dont usualy have canola oil so I use either veg oil or butter. Comes out great everytime!

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ROMEOLUV3

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Nov. 6, 2009

Havent tried but I had to clarify something. There are 16Tbls per cup so 18Tbls is 1 cup and 2Tbls

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Buddha

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Reviewed: Nov. 5, 2009

My husband loves this, he says its the best bread i've made so far

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tracycorcino

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Reviewed: Nov. 5, 2009

This was too sweet for our tastes. It would better be served as a dipping bread than a sandwich bread, since it reminds me of Hawaiian Sweet Bread.

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Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA

Living In: Owatonna, Minnesota, USA

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Reviewed: Nov. 4, 2009

Wonderful recipe! I made this in my bread machine twice today. Followed the recipe exactly. The first time I set the machine for a 2 pound loaf for a light crust (3 hours total). It was a bit under baked. The second time, I set it for a 1-1/2 pound loaf for a medium crust (3 hr, 10 min) and it was perfect. I've never liked how the bread from the machine comes out with a hole in the bottom so next time, I may process this in the machine then bake in a loaf pan in the oven. Definitely a keeper!

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Joelle

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

This is the BEST bread recipe! The crumb is really nice and soft without being crumbly. I've made this bread 3 times now, each time it came out PERFECT!

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Ziegl_18

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Reviewed: Nov. 3, 2009

very good

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Jeanne Mae

Cooking Level: Expert

Home Town: Mc Bain, Michigan, USA

Living In: Pearland, Texas, USA

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Reviewed: Nov. 3, 2009

The family loves this recipe!!! I only use the bread machine to knead, I then bake it in the oven, I like the shape better.

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twila

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Reviewed: Oct. 31, 2009

I LOVE this bread and so does the family. I'm not much of a bread machine lover. So I run it through the rising cycle. Then, punch down, need slightly, and place in bread pans to rise again before baking in oven. Works great.

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Amy

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Oct. 29, 2009

This is a really light fluffy white bread, true to recipe. My children love it. It's great as it is, or toasted and eaten with your favourite jam. Yum

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toothfairy

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Reviewed: Oct. 28, 2009

PERFECT! This will be my bread recipe from now on. I changed the servings to 18 and ended up with 2 perfect loaves. I also made these the old fashion way since I don't have a machine. Wonderful!!

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