Reviewed: May 8, 2013

I love it and everyone else did to. Not sweet at all, great taste. I personally use only a 1/2 tsp. of salt. Very easy to make by hand and oven bake. #1. mix all ingredients in a large bowl well (use blender with dough hooks, so much easier). * Make into a ball. #2. Rub just enough oil to cover the ball. Put in warm place and wait up to an hour, letting it double in size.#3. Put dough into a 5X7 bread pan.#4. Let it rise again, about an hour or to what you want.#5. Last 15 mins. of rising preheat oven to 350 to 375.#6. Bake for 30 - 35 mins.#7. Top with butter if you want.

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Reviewer:

Billie104

Reviewed: Jul. 27, 2012

The best bread recipe I have tried! I have tried quite a few and this one was the best. The crust was perfect, the slices are great for sandwiches not to airy not to dense. Amazing! Will defiantly bake up some more of this bread. Oh and I substituted corn surup for the honey since I didn't have any on hand.

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Reviewer:

Mamalion33

Reviewed: Sep. 19, 2011

Excellent texture and flavor on first attempt using an older model bread machine that I inherited without a recipe booklet. Used salted butter instead of margarine but did not adjust amount of salt called for in the recipe.

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Reviewer:

Deborah

Reviewed: Jan. 1, 2011

Fantastic fluffy white bread with a nice crust! This is my new staple white bread. I found the crust a little dark so I reduced the crust setting to light instead of medium like the recipe calls for, also used the breadmaker setting for 3 hours rather than 3hr 30min. Still has to be wrapped or bagged when done to soften the crust. You'll love this bread, just adjust the recipe to your liking!

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Reviewer:

jessjoy

Reviewed: Jan. 31, 2010

I LOVE this recipe. I made changes only because of what I had on hand: I substituted half the white flour with whole wheat flour, and only used half the honey. The texture is dense but not too much, the flavor is delicious and the crust is perfect for slicing as sandwhich bread. Also, I only cook my bread in the machine until the dough cycle, at which point I pull it out, punch it down and shape it into my loaf pan, baking it on 350 degrees for 30 minutes.

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Reviewer:

yesjessiam

Reviewed: Jan. 31, 2010

Wonderful bread!! The only changes I made was to use real buttermilk(1%)and used half salt(R) with no salt instead of salt.Thanks for a great recipe Anita

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Reviewer:

Lerie

Cooking Level: Expert

Home Town: Owen Sound, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 4, 2009

Easy to mix up. Rose like it was supposed to. Baked perfectly. Tasted great. What more could you ask for? No disappointments, no criticisms. I was looking for a simple and versatile basic white bread and this was just what I was after. I reduced the honey to 2 T. to ensure against overrising and used butter instead of margarine. Nicely flavored and not too moist as some bread machine breads can be. Just a darn good, reliable recipe, one I'll be going back to often.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jul. 15, 2009

I will never buy white bread from the supermarket again. Thank you Anita! This simple recipe produces a perfect loaf everytime.

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Reviewer:

PuppyScrubber

Cooking Level: Beginning

Home Town: Redding, California, USA

Living In: Post Falls, Idaho, USA

Reviewed: Mar. 25, 2009

This is a great basic white bread. My husband and I have stopped buying store bread and just use this instead. A great hint for measuring honey is to just coat your measuring spoon with vegetable oil. The honey will pour right out without sticking.

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Reviewer:

Erin

Reviewed: May 4, 2008

I tried this recipe twice. I don't know what it is, but I ended up both times with a loaf that was about a third the size it should be, and far too moist and dense. Disappointing!

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18 users found this review helpful