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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erinmarie78

Cooking Level: Intermediate

Home Town: Erskine, Minnesota, USA

Living In: Merrifield, Minnesota, USA

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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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MommaOfTwins09

Cooking Level: Expert

Home Town: Big Sky, Montana, USA

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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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jackie.f.johnson

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Reviewed: Nov. 2, 2009

not a good sandwich bread.

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myra smart

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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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SweetNCrazy

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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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JackI

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Reviewed: Nov. 1, 2009

Perfect! Just the right texture, and a tiny touch of sweetness.

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Krista

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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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Ms Sis

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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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Aaron

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Reviewed: Oct. 31, 2009

Excellent bread. Very quick, easy and few ingredients. I did use less sugar, as well.

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Hobson

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Reviewed: Oct. 31, 2009

I would reduce the sugar as suggested by other reviewers. Otherwise, an excellent white bread.

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jenny2k

Cooking Level: Expert

Living In: Yakima, Washington, USA

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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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BabyD

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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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SHARELL

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Living In: Rocky Hill, Connecticut, USA

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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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jenkaa55

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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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GaDawg

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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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hdnsdwn

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Reviewed: Oct. 26, 2009

Simple and good but too sweet for most purposes. I'll be reducing the sugar next time.

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Joyousfreee

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Oct. 25, 2009

I adore this recipe and my husband LOVES it! So simple and delicious. Thank you!

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ANDI

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

Absolutly Fabulous! It was my first time making bread without a bread machine. It was so easy! I will be making this again and again and again!

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CookingMom

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Reviewed: Oct. 21, 2009

Bread flour? I didn't know what that was. So, I used All Purpose Flour. Followed the recipe, Tripled it. Gave out loaves to my neighbors, and co-workers. They all raved about it. One said he sliced 3 pieces, nuked it in the mircowave, and then added butter to it. He said it was so delicious. He wants the recipe to give to his mom.

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