Reviewed: Oct. 28, 2008

This bread has the perfect crust and very soft center. I served this with my Fall Bruschetta and it was a hit. I did only use 1 1/4 teaspoon salt. Also, I highly recommend letting the dough rise in a warm oven. Just turn on the oven for a minute, then turn it off of course, and then put the dough in the oven with a moist towel over top. Works every time!

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MamaHealthNut

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Oct. 27, 2008

SERIOUSLY!!! So good and easy. I found that the bread rises nicely with a slightly wetter dough. Perfect and airy. Slices well and goes great with everything.

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Marla Ann

Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 19, 2008

i halved the recipe coz i did it in the bread machine...it is one of my favorite loaves now...had no problem and followed the recipe as written ... will make again... thanks from a fellow saskatchewanian....

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Oct. 16, 2008

This is an easy and very tasty bread. I use spenda in place of sugar.

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rwhitetail

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

Living In: Assonet, Massachusetts, USA

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Reviewed: Oct. 13, 2008

Finally. My bread came out. Thank you. Easy, albeit sticky. I did think it tasted a little sweet. I may try to use less sugar next time. I also had to add a bit more flour.

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Sherman3825

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Reviewed: Sep. 27, 2008

Very tasty bread! We only have one bread pan- so we made the second loaf into dinner rolls in a pie pan. The bread is beautiful and quite tasty! Poofed up very well! We will definitely make this again.

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jessmcg

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Reviewed: Sep. 26, 2008

Very good white bread. Thick, but fluffy. Very satisfying. Makes a great base for cinnamon bread. My whole family loves it.

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CocineraGirl

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2008

The bread smelled sooo good, and the recipe was easy enough to follow. I wouldn't make this bread again though, it may have been user error, but It didn't taste like bread to me, I could taste the flour and yeast.

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Jaymie

Cooking Level: Intermediate

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Sep. 20, 2008

This was really good! When I made this recipe, I had only made bread one other time, and I was able to make it easily! I had no problems and it turned out delicious. The recipe made 2 loaves, so they lasted for awhile.

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Emily

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2008

My husband hates white bread and won't eat it, until now! He ate a whole loaf of this bread in 1 hour. It is great and easy to make. I have made sandwiches, french toast, toast with jam, croutons and ate just plain slices of this bread. Sometimes it I want a good herb bread, I add whatever is on hand to the mix and it is awesome. I add about 1/2 teaspoon of extra oil when I add herbs. I highly recommend this recipe.

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Michelle

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Reviewed: Sep. 11, 2008

So easy! Great bread! It's also good for sandwiches. I'm a novice with bread. This recipe is easy, easily altered, tastes really good and requires nothing that you wouldn't have around the house anyway. I love it and the husband loves it.

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RANDIKA

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Reviewed: Sep. 9, 2008

Wow! A great recipe. I needed to use more flour than called for. I just added it 1/4 c at a time. This is a sticky dough, so keep that in mind when making it. I also added the sugar flour and yeast first. I allowed that mixture to proof for 10 mins. Bread was beautiful, rose great and sliced fantastic. One of the best recipes for white bread that I have tried.

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Carb_Queen

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Reviewed: Sep. 8, 2008

This is the best bread recipe I have ever tried. Bread options for my Family are very scarce, due to religious restrictions, so we have to make our own most of the time. I'm really picky about my bread & have searched & tried at least 6 different recipes. For me it has to be soft inside & out, not chewy, seedy or crusty. I'm glad someone decided to make this public. I let my dough rise in a warm oven for 2 hours, by accident (fell asleep), and it was as big as a sea turtle!! No harm done at all. Instead of making a loaf I made small twisty buns (which can be left to rise for another 30 min, but i skipped that) and they were gorgeous! My husband & I will never buy bread again. Excellent with honey and butter or jam & cream cheese. Super scrumptious!

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Khadiji

Cooking Level: Intermediate

Home Town: Seabeck, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 7, 2008

This bread is amazing! I've been making bread machine recipes for awhile now and just haven't been satisfied. This bread is everything bread machine bread isn't -- the crust is perfect, the taste is marvelous, and the texture is exactly right. We don't even want to put butter on it -- we eat it plain! Thanks so much for this wonderful recipe! The extra work is SO worth the reward! Additionally, I've tried it with 1/3 wheat flour and just a little honey added and it's the most amazing thing ever.

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Melynna

Cooking Level: Intermediate

Home Town: Oregon City, Oregon, USA

Living In: Provo, Utah, USA

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Reviewed: Aug. 26, 2008

Simple enough bread to make. I again used my Kitchen Aid mixer from beginning to end. I liked that this recipe had an egg, which gave it a little richer flavor. I'd make this again.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 20, 2008

This is the first time I have ever made white bread and this recipe was absolutely delicious and simple! I halved the recipe and still had great results.

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Caleb

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Reviewed: Aug. 8, 2008

The bread was okay. I am not sure what we did wrong but it was very heavy...not wieght heavy but texture.

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Amy

Cooking Level: Expert

Home Town: Tarboro, North Carolina, USA

Living In: Stantonsburg, North Carolina, USA

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Reviewed: Aug. 7, 2008

this bread is fabulous! so easy to take and the flavor is perfect. nice soft texture... great sandwich bread. made 2 very nice sized well risen loaves. thanks for sharing!

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SQUEAKYRG

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 5, 2008

This is such an awesome recipe!!! My pan wasn't big enough so I had no choice but to not use a pan ^^, it still worked great though!! I halfed the recipe, and use half of the half with 1/3 cup of raisons, and the other half of the half with 1/4 cup of cranberries. They both turn out great!!! Really yummy.

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Jojo

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Reviewed: Aug. 1, 2008

My first time making bread from scratch and it was a success! The recipe / dough was simple and easy to work with. It took about 1 1/2 hours for the dough to rise the first time (so don't loose faith if yours hasn't doubled in the one hour, and when baking, I would probably check it after 20 minutes next time as I like my bread a light golden brown instead of a darker brown (25 minutes). I brushed the tops with butter (with wax paper) when I took them out of the oven to give them a sheen and soften the crust. This was a dense bread of substance yet had a nice soft texture. A winner.

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PONTIACGIRL71

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Country White Bread

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