Very good and one of the easiest bread recipes I've come by. One negative is the yeast amount should be increased to 2 1/2 teaspoons. I followed the recipe the first time and it took way too long to rise. I did NOT use a bread machine. If making by hand, just throw all the ingredients into one bowl and mix. No need to proof the yeast, it will still rise (make sure yeast is fresh). I've kneaded this both by hand and using a dough hook for a good 5 min. This dough comes together well and is not sticky, so kneading by hand is a cinch. Instead of using extra flour when kneading, which can toughen and dry the finished product, spray your hands with PAM or oil and knead that way. No sticking and no extra flour needed. I let this rise in a warm oven until doubled, then rise a 2nd time in a (9x5) loaf pan. Baked at 350 for 20 min. Brush with butter when it comes out and cover loosely with foil to soften the outer crust. Great crumb and texture. I will make again.
TIP - I use 2 cups white flour and the rest wheat flour. As a general rule, I always add one tablespoon powdered gluten for every cup of wheat flour I use in any recipe. This keeps the bread nice and chewy.
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