Reviewed: Nov. 24, 2009

can;t keep enough baked,,is great,kids love it ,i also used it to make buns ,,

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Reviewed: Nov. 17, 2009

Oh, Yum! I am trying to NOT eat the entire thing, I should share. I found it took longer to cook than recommended and I had to put foil over the top at the end. Next time I will make three smaller loaves, maybe change up the temp

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Korey

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Reviewed: Oct. 31, 2009

This bread came out PERFECT! I only had one egg so I had to half the recipe to make only one loaf, but next time I might even double it to make 4 loaves! We just pulled it out of the oven and the loaf is half gone already! When I was young my Mom always brushed the tops of her fresh bread with a little butter or crisco to keep the top a little softer so I did that with mine, too. I will definitely make this recipe again!

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katierosebuchinger

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

This is my first success with white bread. It is, as others have said, slightly more dense than I thought it would be, but is still very good. I halved the recipe and brushed the top of the loaf with melted margerine before baking, which created a nice crust. Will make again.

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Haven

Cooking Level: Intermediate

Home Town: Lakewood, California, USA

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Reviewed: Oct. 24, 2009

This bread is good. It is pretty dense, and a bit sweet. It did dry out in only a couple of days, but then it made great french toast!

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LT0052

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Reviewed: Oct. 24, 2009

This was a really good simple recipe... the dough rose easily and I was out of sugar so I put in a few tablespoons of this imitation honey I had laying around and it was still really good. I had sort expected it to rise a bit more than it did and it didn't brown as well as I wanted even after brushing the top with milk, but that could be more my fault than anything. Either way it still turned out great and maybe next time I'll use it for cinnamon rolls or cinnamon swirl bread like other people suggested.

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jazzwoman

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Reviewed: Oct. 24, 2009

My husband liked this recipe. Its hard to find good bread recipes for a non-bread machine. I don't have one (and don't want one). This was a good one. Not really bread to eat in a sandwich. My husband said it was more of a dinner bread than a sandwich bread, but still excellent tasting!

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MakamaeB

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Reviewed: Oct. 23, 2009

Good recipe. This was the first time I ever made my own bread. It was a little too sweet for my taste though. I'll be cutting back on the sugar next time.

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Sputnik

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Oct. 20, 2009

This bread was really good. Mine didn't rise all that much, but I'm sure that was my fault. Even so, still loved it

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carolynt885

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Reviewed: Oct. 19, 2009

I have made many different types of bread from this site, and this is certainly a favorite. It does make a lot of dough. 2 VERY large loafs, or 3 smaller ones. It is a touch sweet, which makes it a delicious breakfast bread or for a snack. If you want a more savory bread just use less sugar, but keep some to activate the yeast. I also use the dough to make cinnamon rolls. Just mix together some melted butter, brown sugar and cinnamon and spread on a square flattened piece of dough, before second rise. Roll up and slice into rounds (like sushi rolls). I usually make on Sunday mornings and use half the dough for cinnamon buns for breakfast, and the other half for bread to go with dinner. Try it, and it will become a quick favorite!

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molly123

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 15, 2009

This was my first time making bread and this recipe was super easy and turned out great. As some other reviewers have mentioned, this bread is a tad on the sweet side, so if you want less sweet I'd recommend reducing the sugar. I also let the yeast, warm water and sugar mix sit for a bit before adding.

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BASILBASILWUFUWF

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Reviewed: Oct. 11, 2009

This is definately now my go-to recipe for basic white bread, especially for sandwiches. The texture is great, not to light not too heavy. I dissolved my yeast in the water and sugar and let sit 10 minutes before adding the rest of the ingredients. I am not sure if this helped or not, since I was using instant yeast. The bread rose beautifully in a warm oven as others suggested, and the loafs were high and lovely. Just what I was looking for in a sandwich bread loaf. I brushed the tops before baking with an egg white wash to get a nice brown color. My family loved this bread and we did not think it too sweet. Thanks for the recipe!

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Denise

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Reviewed: Oct. 6, 2009

So good and so easy! I used a serrated knife and made 2" deep slashes in the bread and it turned out beautiful :)

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HisJess

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Reviewed: Oct. 4, 2009

This is a wonderful recipe. Easy to manipulate or use as is. We add milk powder, honey, nine grain mix and rolled oats. I have given the basic recipe bread to neighbors and they begged for the recipe. Thank you for sharing! Everyone here loves it!

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BamBam

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Reviewed: Oct. 2, 2009

Was my first time making white bread by hand and it was SO easy! I don't know what I was ever afraid of!!! Perfect recipe, will keep making again and again!!! Everyone loved it!

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Bella Donna

Cooking Level: Intermediate

Home Town: Lake Jackson, Texas, USA

Living In: Red Deer, Alberta, Canada

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Reviewed: Sep. 9, 2009

This bread is so easy! It worked perfectly. It made great sandwich bread and I also used one loaf to make cinnamon rolls. MMMMM! I'll make this again for sure!

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ChillyBaker

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Reviewed: Aug. 7, 2009

One of the best breads I've tried! Made into 2 round loaves and didn't have time to do the full 2 hours of rising, but they turned out perfect. I used all of the sugar and didn't find it too sweet at all. Also used bread flour (about 3 1/2 cups) and whole wheat flour (about 2 1/2 cups) in place of all purpose. The bread also did not require the entire 25 minutes of cooking. I unexpectedly had my mother-in-law, mom, dad, & grandmother drop by tonight and everyone loved it and had at least seconds. Will be my go to bread from now on.

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TAYLORBUNCH

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

This is my new go to recipe for white bread! I gave my grandmother a loaf of this bread, and when she tried it she said it was just like the bread her grandmother used to make. Only thing I did different was I halved the sugar as that seemed like an awful lot for bread. Glad I did as you can still taste the sugar. But overall this bread is perfect for an everyday bread.

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JD

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Reviewed: Aug. 4, 2009

Best Bread Ever!! Cant keep up with demand!!

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Lucinda Porter

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Reviewed: Jul. 31, 2009

This is a great recipe. In the past, I haven't had much success with rising bread recipes, but I thought I'd give it another try and followed the instructions. It turned out fantastic. Everybody loved it and, as some other reviewers said, I'm sure I'll be making this and other rising bread recipes in the future. Great, easy recipe even for a novice baker.

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Tsarkon

Cooking Level: Intermediate

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Country White Bread

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