The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 7, 2009
Wow. I made this when my parents came into town, and they couldn't get enough of it! They kept saying how I was such a good cook...boy how I fooled them. I did put less sugar, as I like my bread lighter, but that is a matter of preference.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 6, 2009
An easy, quick bread recipe. I have made in several times. It is rather sweet and dense. I substituted half of the sugar for Splenda, but it wasn't as good. Stays a very light color even after it is done.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 4, 2009
Very nice loaf of bread, quite sweet but oh so tasty warm from the oven. I did cut the recipe in half but I still needed to knead in about 3/4 cup extra flour (in order not to be sticky). It rose nice and high. I brushed with egg yolk before baking and put a pan of water into the bottom shelf of the oven to bake along with the bread. The crust was perfect.
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Cooking Level: Expert

Home Town: Stockton, California, USA
Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 4, 2009
FANTASTIC bread. I believe my husband (who is extremly picky) called this "sublime" at dinner. It's sweet, crusty and just all around great. Thank you for sharing this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 4, 2009
Love this recipe, this bread has the BEST texture! I use this recipe for cinnamon bread. I roll it out into a rectangle and sprinkle generously with cinnamon-sugar and then roll it up from the short end. I put it in a bread pan and let it raise and then bake. Much better than the store-bought cinnamon breads!!
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Cooking Level: Intermediate

Home Town: Erskine, Minnesota, USA
Living In: Merrifield, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 3, 2009
Wow, very very good, even took a bit of the dough after the last rise and made pizza with it, yummy. No changes NEEDED!! Thank you for sharing
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Cooking Level: Expert

Home Town: Big Sky, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 3, 2009
This is such a wonderful recipe! I absolutely love this bread and need to make more asap! Thank you!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 2, 2009
not a good sandwich bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 2, 2009
My kids and husband go through both loaves in a day. I have been making subs and other types of bread from this recipe. Thank you so sharing it with us.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 1, 2009
Great! First bread I have ever made and it was awesome. Someone commented after eating a warm slice fresh out of the oven, "This is probably the best bread I have ever had." Made a killer toasted cheese sandwich with chili!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 1, 2009
Perfect! Just the right texture, and a tiny touch of sweetness.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 1, 2009
I loved this bread. I was looking for a cheap and healthier option to store bought and found it. This was only my second time ever making and everything turned out perfect. The first time was 20 yrs ago. It really helped to read this site @ proofing. This reciep is fool proof -I put my salt in while proofing and my house was cool and bread still turn out delicious-it just took a little extra time to rise once I figured out it was too cool in the house. My kids loved the taste and texture. I didn't think it was too sweet or dense. We will be making this again. Thanks Peg
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 31, 2009
I have literally made this 100's of times. I use 1/2 whole wheat and 1/2 white. It turnes out wonderfully every time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 31, 2009
Excellent bread. Very quick, easy and few ingredients. I did use less sugar, as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 31, 2009
I would reduce the sugar as suggested by other reviewers. Otherwise, an excellent white bread.
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Cooking Level: Expert

Living In: Yakima, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 29, 2009
As so many other reviewers have said, this is truly an easy, fool-proof bread recipe. I reduce the sugar to 1/4 cup and make it totally in my KitchenAid. I divide the dough into 4 small loaves and bake side by side on a bar pan or in small aluminum loaf pans - either way it turns out great. Along with making the white bread, I use this as a base recipe and substitute other flours for some of the white; such as whole wheat, rye, oatmeal, etc. My favorite is 1/2 whole wheat with sesame seeds on top. It has a wonderful nutty taste when toasted. It also makes incredible cinnamon raisin bread (I bump up the sugar to 1/2 cup for this). I bake this bread every week and can't seem to keep any on hand. It gets eaten or given away as fast as I can make it. Thanks so much for this wonderful recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 28, 2009
I was inspired to try to bake my own bread by some advertisements I saw recently for a bread machine. I was very surprised that I did so well with my first try on a yeast bread. I kneaded the dough in my stand mixer according to the KitchenAid instructions in the manual. I followed the recipe to the letter, except I brushed the tops of the loaf with butter and baked in the oven with a cookie sheet filled with water. The bread is a little sweet, but was delicious right out of the oven with a little butter. Next time, I will decrease the sugar to three tablespoons. I'll update my review with any changes. I say cut the recipe in half and try it as is and then make any necessary adjustments thereafter.
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Cooking Level: Expert

Home Town: New Haven, Connecticut, USA
Living In: Rocky Hill, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 27, 2009
Made for the first time today. My husband gave it an 11 out of 10!!! Amazingly wonderful! I made it as written but am anxious to try it with whole wheat flour. Thanks for the GREAT recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 27, 2009
Delicious! I love this bread because you generally have all of the ingredients on hand. I also substitute 2 cups of white flour for whole wheat flour. I also add 4 tsp of wheat gluten which makes the loaves perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 26, 2009
A little too sweet for me, but still absolutely delicious! I used whole wheat flour and ground flax seed instead and it turned out great. Thanks for the recipe!
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