More Recipes Like Asian Water Roux White Bread

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Country White Bread

Submitted by: Joanne Shew Chuk

Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender. This recipe is my husband Nick's favorite. He makes most of the bread at our house. -Joanne Shew Chuk, St. Benedict, Saskatchewan

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Rich White Bread

Submitted by: MADBAKERMOM

A great white bread that uses the food processor. It's a good bread to make if you're in a hurry.

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Blender White Bread

Submitted by: Elizabeth

Home Town: Charlottesville, Virginia, USA

Living In: Saint Charles, Missouri, USA

This is a blender-style bread recipe that is easy to use, and the bread bakes beautifully.

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Blue Ribbon White Bread

Submitted by: Pam Goodlet

This recipe took first-place honors 7 consecutive years at our local fair. My relatives rave about this bread and its pleasant subtle ginger flavor.

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Granny's White Bread

Submitted by: Tina Leany

This is the only bread recipe I use! It's very basic and always great. I grew up on it, so I continue to make it in memory of my special Granny! Enjoy this with your kids or grandkids and make some memories! God bless!

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Batter White Bread

Submitted by: Ed

This is a yeast bread that requires no kneading! A brief, vigorous mixing is sufficient for this simple white bread.

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Kneadlessly Simple Easy Oat Bread

Submitted by: Fleischmann's® Yeast

Make a fully-flavored artisan-style oat bread without kneading. This recipe lets the oat bread rise for a long time for maximum flavor. Or select the rise time that's convenient for you: regular, faster, or slow.

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Simple White Bread

Submitted by: George

There 's no waiting for the yeast to proof, and no blending a little of this, and then a little of that. Just mix the ingredients together all at once -dissolved yeast, powdered milk, oil, flour, and so on -knead the dough and away you go!

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Tasty White Bread

Submitted by: Angel Olvey

'It's worth the time making this bread just to fill the house with the heavenly aroma as it bakes,' remarks Angel Olvey of Kokoma, Indiana. 'But eating a thick slice is even better.'

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