Reviewed: Aug. 16, 2009

This is absolutly the besy white bread i ever made. it came out pictuer book perfect the first time.....next time i make it, i want to substitute a cup of wheat for a cup of white

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Jessica

Home Town: San Antonio, Texas, USA

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Reviewed: Aug. 15, 2009

I love making everything I can from scratch and went on a baking craze today. I took a previous reviewers suggestion and made one loaf and used the rest of the dough to make cinnamon rolls for breakfast tomorrow! I also used 1/2 cup of sugar because I was scared off by everyone saying the bread was too sweet and I'd say I'll try to full 2/3 cup next time, since I really didn't find it too sweet. AND on a side note, I've made many a white bread recipe and this one is by far the LEAST dense (we'll see how it holds up to sandwiches) but you definitely don't feel weighed down by eating a few slices! EDIT: I just through together a loaf of this, and although my house is cold and it didn't rise perfectly it still turned out delicious, on my third slice now.

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misscarolb

Cooking Level: Intermediate

Home Town: Half Moon Bay, California, USA

Living In: Pasadena, California, USA

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Reviewed: Aug. 13, 2009

Really great recipe both in taste and ease to make. Wasn't sure about what to do about the sugar because of other reviewers recommending less sugar. I went with 1/3 cup. After tasting I might go ahead and try recipe as written just to compare.

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Mrs N

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Reviewed: Aug. 13, 2009

I have made A LOT of bread and this is by far the best in texture! I used only 1/3 C. sugar and 3 C. bread flour and 3 C. whole wheat and it turned out perfectly. Additionally, with all white bread flour, I tried adding cheddar cheese cubes and jalapenos and let them rise only 25-30 mins on the second rise to make more of a moist dinner roll. They were fabulous!

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californiacooker

Cooking Level: Intermediate

Living In: Santa Maria, California, USA

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Reviewed: Aug. 11, 2009

This was a real easy recipe to follow. It was the first time making bread and it turned out perfect. I will make it again and again. Thanks

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kipdm

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Reviewed: Aug. 10, 2009

So easy and delicious! I love this recipe and it will definitely be a keeper!

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Casey C

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Reviewed: Aug. 10, 2009

This bread recipe works. I've used all-purpose flour and bread flour, and they both work just fine. It is a little sweet, so if that's not what you're looking for, just reduce the sugar (I've made it with as little as a TBSP with no problems).

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f1shst1x

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Reviewed: Aug. 8, 2009

This bread was ok. It was kind of bland. I suggest lowering the temperature and lowering the baking time. Mine was burnt on the top at just 20 min and most of it was cooked all the way, but the bottom was not. I will sub half the water for milk and up the sugar to about 1 and a half cups next time.

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Elena

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Reviewed: Aug. 8, 2009

This was my first try at making bread and I found the recipe easy and delicious. Will make it again.

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Sherry

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Aug. 7, 2009

Warning to kitchen aid mixers: this recipe stripped my mixer's gears when I tried to follow one of the reviewers advice about kneading it with the mixer! It got halfway through the kneading when it stopped turning, and now needs repair! The good news is the bread still turned out great - very tasty. Will make again, but may knead by hand next time.

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chef24

Cooking Level: Expert

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Reviewed: Aug. 7, 2009

This was the first bread recipe I have attempted. It turned out beautifully! I found the directions easy to follow and helpful. I got rave reviews from my family and all the friends who enjoyed my Facebook status and photo updates of it! Thanks to the success I'm brave enough to venture into other bread recipes.

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HollyS

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Reviewed: Aug. 5, 2009

Just wonderful bread. I use it for dinner rolls instead and everyone just loves them

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Dani

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Reviewed: Aug. 5, 2009

The quantities in this recipe worksperfectly with my dough hooks in my Phillips mixer, which is a bit less powerful than the basic Kitchenaid mixer. I keep forgetting to reduce the amount of sugar because that much isn't needed but it always comes out great. We let the dough go to the first rising and then use it for "dough slingers" or "toutons" as they are called in Newfoundland. Tear strips of bread off the size of a golf ball and flatten them a bit. Fry them in oil like a pancake. Slice the touton down the middle, butter and coat with molasses, jam or just plain sugar. Not healthy, but makes a hearty breakfast, and a good accompaniment to bacon and eggs!

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LHARNISH

Cooking Level: Intermediate

Living In: Sambro, Nova Scotia, Canada

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Reviewed: Aug. 4, 2009

This is the best bread I have ever had. I made this last week and both loaves were gone within 24 hours. The bread is sweet, but I love it. My whole family has been begging me to make it again!

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charlottemaja

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Reviewed: Aug. 3, 2009

I made this recipe today. The only substitution I made was using extra virgin olive oil in place of the vegetable oil. I followed the advice of another reviewer and cut down each of my loaves a bit and made six dinner rolls along with the two loaves. I did let the bread rise a bit longer for the both the first and second rises. It made 2 fantastic loaves of bread with a most excellent crumb. The rolls came out even better if that's possible. I would up with six dinners with the texture of a baguette. I was so psyched. This will definitely be my new go to recipe for bread. I want to try this recipe with baguettes sometime. Highly recommended.

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Misterspiffy

Living In: Colchester, Vermont, USA

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Reviewed: Aug. 2, 2009

I followed this exactly as written. I made it to watch the season finale of the next Food Network Star. It is wonderful. I had one piece with homemade blackberry jam and another piece with a bit of cheese and it was suberb!

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LM

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Reviewed: Jul. 30, 2009

This is a great recipe! I have made alot of bread and this is some of the best.

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Toni

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Reviewed: Jul. 27, 2009

Great recipe and easy for novice bread makers. I did take others advice and used my KA mixer with the dough hook- 5 min. on medium made great dough! Since others had said they made rolls, but left no directions, I looked at other recipes. I used a 9 inch pie plate, sprayed it with non stick spray. I cut the dough in half, using one half for bread and the other for rolls. I cut it into 12 equal pieces and rolled them up and put them in the pie plate. I baked them for about 18 minutes and they were great! Next time, it will be rolls only! Thanks for the great recipe!

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Amy McMillan

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Reviewed: Jul. 26, 2009

My kids call this "Dessert Bread". It is very much on the sweet side and I will reduce the sugar to 1/3, maybe even 1/4 cup next time I make it. If you are looking for sweet rolls recipe this would be a good one for that. Other then that it turned out beautiful!

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