Reviewed: Apr. 9, 2012

Love the taste and texture of the bread. Having trouble with it falling in the middle, though. Does anyone know how I can stop this from happening? I have used multigrain flour instead of white flour and it is just as good.

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Reviewer:

Shauna B

Reviewed: Feb. 18, 2012

Tastes good, but I've made it three times and it's never risen past the halfway point of the pan so it ends up very dense. My other bread recipes work fine so I don't think it's my yeast or other ingredients. Not sure why it ends up so flat!

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SapphireNinja

Reviewed: Jan. 30, 2012

Made it twice, excellent both times and I seem to have fails lol. Thank you Heather!

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Taratoo

Reviewed: Jun. 18, 2011

I tried this recipe and found the bread tasted great but the appearance didn't work out and I am not sure why.

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Reviewer:

smn

Reviewed: Mar. 2, 2011

We liked the taste of the inside but even with putting the crust on "light" for the color it ended up being very hard. The inside was nice and soft though. One other issue we had-there was way too much yeast in the recipe. My bread rose way too high and fell so we weren't able to use it for anything other than just eating (no sandwiches, toast, etc). I will be playing with this recipe a bit. I tried another one that I decreased the yeast down to 1 1/2 tsp of yeast and it turned out great (I got this number from another recipe we've tried that's a 1 1/2 lb loaf). Maybe try this? Also maybe it needs more moisture-I'm going to try adding at least another 1/4 cup next time

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Reviewer:

monkeybunns

Reviewed: Nov. 7, 2010

this is a great simple recipe. You cant mess it up..try it..you wont be disappointed

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Reviewer:

jenlynn

Reviewed: Oct. 10, 2010

Made exactly as written with no deviations. Really yummy bread with nice flavor. Fluffy and soft inside. I'll be making this again, thank you.

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Reviewer:

Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Reviewed: Sep. 28, 2010

It was really easy and tasted great. I baked it in the oven since my bread-machine likea to burn stuff, and it turned out perfectly. Stores well and cuts easily for sandwiches too.

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Reviewer:

Sheltona1

Reviewed: Dec. 30, 2009

This is a good, simple, everyday white bread. I reduced the sugar to 1-1/2 tsp. as my bread machine has a tendency to make the bread overrise, and I used 1-1/2 tsp. of bread machine yeast. I liked the addition of the dry milk powder which contributes softness and helps keep the bread fresh. I also like that this recipe does not call for a lot of butter or oil. I chose the basic white setting with the medium crust. Very versatile, basic bread for sandwiches or toast.

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