Reviewed: Aug. 18, 2009

I have used many excellent recipes for white bread on allrecipes but this is by far the most flavorful. I loved the other ones but I only use this one now. Thanks so much to whomever posted it.

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Irondragonfly

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Reviewed: Aug. 15, 2009

This was the first recipe I used for my machine. All the recipes in the book call for milk powder, which I didn't have so I found this recipe. It turned out beautifully and tastes great! Thanks for sharing!

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madster76

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Reviewed: Aug. 15, 2009

My wife and daughter absolutely loved this. I thought it could use less sugar but it was still very good bread and it went quick in our house. I don't own a bread machine but made it by hand and it turned out nice and fluffy with a very good crumb.

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Max

Cooking Level: Expert

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Reviewed: Aug. 12, 2009

18 Tablespoons equals 1 cup + 2 Tablespoons. I use this conversion to save time when making my amish bread and it comes out perfect every time. This bread is very, very good if a bit sweet. My two kids finished off the loaf and then asked for more! I prefer to eat this bread warm with a little bit of real butter, but I think this would make an awesome grilled cheese or peanut butter and jelly sandwich as well.

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CheezyMama

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Reviewed: Aug. 11, 2009

Great bread, perfect texture. I wouldnt change a thing. Thanks

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stacy14760

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Reviewed: Aug. 11, 2009

this is the best bread i have ever made! Its light, slightly sweet, and taste great alone! I did double the recipe, threw it in to mix in the bread machine, and then threw the dough in two bread pans! prefect the way it is, dont change a thing until you try it as written first!

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Laura

Cooking Level: Intermediate

Home Town: Tomball, Texas, USA

Living In: Burnet, Texas, USA

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Reviewed: Aug. 6, 2009

I make all kind of bread with my bread machine but this was 5 star for sure it's so airy and fluffy my family love this. It has a sweetness to the taste and I can just eat without any thing. 18tbsp is 1 cup MINUS 2tbsp 2 tbsp-

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Nusha

Cooking Level: Expert

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Reviewed: Aug. 5, 2009

I was looking for some good standard recipes to make with my bread machine. This bread was delicious. It is slightly sweet and has a perfect texture. I will be making it again. Thanks for the great recipe!

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BRITOMART

Cooking Level: Expert

Home Town: Black Mountain, North Carolina, USA

Living In: Bessemer City, North Carolina, USA

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Reviewed: Jul. 31, 2009

I make this bread all the time. It's a staple at my apartment... my boyfriend and I love it! It's great for sandwiches, or just on its own. It also lends itself very well to any extra add in you want.

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tinabutter

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Reviewed: Jul. 30, 2009

I used this to make Tuna Melts and It was delicious.

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Jenn

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jul. 28, 2009

Very Easy!!! I don't have a bread machine so I used my Kitchen Aid mixer. I converted the measurements to grams because I think it is faster and easier to make in the future. I just set the mixing bowl on the scale and then zeroed it out to add the next ingredient. I also proofed the yeast in the water before I mixed it all up. 345 grams of flour 57 grams of oil 4 grams of yeast 50 grams of sugar 3 grams of salt 270 grams of water I did have to add more flour once I started to mix it up. I just let it raise in the mixer then let it rise for 30 minutes. Then I flipped the mixer on again for a few minutes. Let the dough rise again for 30 minutes. Then kneaded the dough for a few minutes and put in a greased bread pan covered and let it rise for 30 more minutes. Then baked for 25 minutes. It was SO tasty. We ate the whole loaf in 3 hours.

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jaye

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2009

This is amazing bread. I have been using this recipe and recommending it for about two years now. It comes out great as listed here, but is also very adaptable. I cut back the sugar, and make it with white whole wheat or a mixture with spelt flout too. My family likes it so much I always double the recipe. Also, I make it using my kitchenAid mixer and doing the second rise in the pans, baking them in the oven at 350 for about 20-25 minutes.

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Panda Cooks

Cooking Level: Expert

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Reviewed: Jul. 12, 2009

Absolutely a great white bread recipe! The doubling, of course take different times depending on many factors, but if you do wait for complete doubling, you'll be rewarded with a very light and tasty pair of good-enough-for-company loaves.

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Tom

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Reviewed: Jul. 7, 2009

Easy to make and delicious!

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Jessica

Cooking Level: Intermediate

Home Town: Meadow Lake, Saskatchewan, Canada

Living In: Millet, Alberta, Canada

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Reviewed: Jun. 12, 2009

Yummy! This bread is delicious.

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Alyssa

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2009

I have found the bread recipe I have been searching for! Phenomenal! Perfect! I just dump it all in the machine and use the Basic Bake setting and it comes out perfectly. It can't be any easier than that and I know what is going in my family's mouths! Awesome!

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bettybaker

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Reviewed: Jun. 1, 2009

I really love the advice for the extra rising. I ran it through the complete dough cycle on my bread machine (rises twice) then added more flour (was too wet) then ran through a complete basic cycle (rises twice more and bakes.) So I didn't have to pay attention to the beeps and get the add-ins on time or stop before the baking and restart. I added 1/4 cup ground flaxseed because I don't like my bread so white. It was good.

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Heather

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Reviewed: May 24, 2009

Made this yesterday using my kitchenAid...so easy, rose beautifully, and makes a light, fluffy, delicious bread. My breadhounds wiped out the whole loaf in about 15 minutes so I can't comment on how it works for toast, sandwiches, etc. I've armed myself with doubled calculations now, so hopefully I can keep 1 loaf and let my loveys devour the other. I better start buying bread flour in bulk...... Thanks for a great recipe.

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jujubeez

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Reviewed: May 14, 2009

This is the ONLY white bread I allow in my house! I make this bread 3 or 4 times a week. With prices as they are, you can't beat how economical this recipe is. It goes without saying how much healthier it is than bread purchased at the store. My only change is that I bake it in the oven at 350 for about 35-40 minutes....tastes just like Grandma's!

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Mary W.

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Reviewed: May 13, 2009

I don't really do "white breads" but this is just sooo sooo GOOD! I have made this a bunch and will continue to do so. Perfect in thick slices or chunks as a dipping bread. Follow the recipe though! I have tried substuting in wheat flour, boosting nutritional content with ground flax, etc... it has not come out quite as yummy those times. One humid day it colapsed...I blame the humidity. Other than that it is sooooo delicious. Thank you!

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