Reviewed: Mar. 12, 2008

This recipe makes delicious bread! I didn't think it was too sweet at all. It's the first recipe I made in my brand new KitchenAid mixer. For some reason I only needed 4 1/2 cups flour. I divided the dough into 3 medium loaves and made one loaf into cinnamon swirl bread like one of the other reviewers did (just roll it out and sprinkle with cinnamon and brown sugar, then roll it up and put it in a pan). I let the bread rise both times in the oven after preheating it to 400 degrees for a minute and turning it off. This method was a little TOO efficient though because 40 minutes into the second rise, my loaves started to fall a little bit! It affected the texture somewhat, but the bread is still good. I just wanted to mention to people who want to make this recipe that they should keep an eye on the dough if they let it rise in a warm oven.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Feb. 28, 2008

This recipe is wonderful! The bread was so easy to make. It went together in under 10 minutes in my mixer. I am very impressed with the results and will use this recipe again and again. I am happy to have a good sandwich bread for my daughter that will last a couple weeks.

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HINDYG

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Reviewed: Feb. 10, 2008

This bread is wondeful!! It has replaced my mother's recipe!! I have made it many times and each time it came fantastic. It is easy to modify; add herbs and spices.

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Eileen

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Muskego, Wisconsin, USA

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Reviewed: Feb. 9, 2008

This bread was awesome!!!!!!!!

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Bobby

Cooking Level: Expert

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Reviewed: Jan. 27, 2008

Great Recipe! Makes a dense and very sweet loaf of white bread.

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joolie

Home Town: Fairhaven, Massachusetts, USA

Living In: League City, Texas, USA

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Reviewed: Jan. 26, 2008

This bread is delicious. I use my stand mixer to knead it. Very easy to make. I divide this recipe into three and make three nice sized loaves. Excellent recipe.

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Nicky

Cooking Level: Intermediate

Home Town: San Ignacio, Cayo District, Belize

Living In: Arvada, Colorado, USA

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Reviewed: Jan. 3, 2008

Easy and delicious. Kept one loaf in freezer, needed it the next day anyway, as the first loaf "disappeared". Thanks

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Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Reviewed: Jan. 1, 2008

This recipe was excellent! My first attempt at making homemade bread. Incredibly easy w/ a stand mixer. I proofed my yeast w/ a little sugar and warm water (110-115*F) first and it perked right up. I warmed my oven a little and let the dough rise in my stainless steel mixing bowl w/ the oven off, only took about 25-30 mins to rise each time. Bread only needed to bake about 25 minutes and it was perfect! Looked like it was fresh from a local bakery. Perfect color and texture and tastes much better than store bought. Will definitely use this recipe in the future! Thanks!

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ilovegreenbeans

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Dec. 18, 2007

OMG!!! EASY EASY EASY..and so SOFT!!! THANKS SO MUCH FOR THIS FANTASTIC RECIPE!!

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ROMA

Cooking Level: Intermediate

Home Town: Great Mountain, Tortola, British Virgin Islands

Living In: Pearland, Texas, USA

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Reviewed: Nov. 13, 2007

This is a great, simple white bread. I've halved the recipe and made just one loaf several times now and it gets gobbled up for sandwiches and toast. Today, I'm making the full recipe try and freeze a loaf so they don't all eat it all at once.

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MUTHERMCREE

Cooking Level: Intermediate

Home Town: Baldwin, Maine, USA

Living In: Portland, Maine, USA

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Reviewed: Nov. 8, 2007

This is by far the best bread recipe I have ever used! Now, I rarely buy bread from the store. I do add to it sometimes, 1tsp garlic granules or use onion salt instead of regular salt. I have substituted 1c rye flour, 1 1/2c wheat flour and the rest white flour. I have also done 3c wheat flour, and the rest white flour. I have ground up nuts (almonds, sunflower seeds, and flax seed). So far my family has loved everything. I am almost afraid to try another recipe. Thank you so much for the recipe.

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Jennifer Simons

Cooking Level: Expert

Home Town: Prescott, Arizona, USA

Living In: Prescott Valley, Arizona, USA

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Reviewed: Nov. 5, 2007

I just tried this recipe tonight. I have never made homemade bread before. I halved the recipe and it turned out great! I have a feeling it will be gone by tonight.

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cheftini

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2007

I halved the recipe and still got my first real success with yeast bread, so top marks for simplicity. It also tasted really good. The only problem I've had with it (and I've made it twice now) is that it's really dry by day two. I've tried keeping it in tupperware (whole, not sliced) and in plastic wrap, but it just dries out so fast. I'll keep using this one, though, until I find a better-keeping bread that I can make. ;)

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Kris(py)

Home Town: Durham, North Carolina, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Oct. 28, 2007

It is a great recipe, easy to follow steps and tastes great. It is definitly a keeper. And tastes great straight out of the oven with golden syrip.

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Smiley85

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Reviewed: Sep. 30, 2007

With the cool fall weather I decided I needed to make some homemade bread. I searched recipes and I'm so glad I found this one. The bread was so easy to make and turned out beautifully. It tastes great! I'll be keeping this one! Thanks

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BEM

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Reviewed: Jul. 20, 2007

Hey my frist Bread,it came out so good and I owe it all to you Joanne for given me this recipe Thanks so much and also Thanks to the 3 reviews who post pictures and and there reviews it help me out alot. I even made cinnamon rolls and they were better then my Bread but I think that was because I used the wrong size pan for my Bread. THANKS TO YOU ALL FOR TAKING THE TIME TO POST YOUR REVIEWS IT REALLY HELP US NEW BAKERS. GOD BLESS TERRY

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Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 20, 2007

This bread was fairly easy to make and very delicious! I had problems getting the yeast to work at first. You have to make sure that the yeast stays in the right temperature range for the bread to rise (110-130). What I did was turn on the oven for about 1 minute to let it heat up slightly, and then turn it off. Then I covered up the dough with a wet towel and let it rise inside of the warmed oven. It worked like a charm! The bread comes out like a big flat brick if the yeast isn't at the right temperature to work it's magic. Thanks for the recipe, it was great!

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Jessi

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Mount Pleasant, Michigan, USA

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Reviewed: Jun. 21, 2007

My first homemade yeast bread that worked! It was sweet and delicious. Great warm with butter.

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Kori

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Reviewed: Jun. 10, 2007

Very tasty bread.

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Stephanie S

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Portland, Oregon, USA

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Reviewed: Jun. 5, 2007

i used splenda, and maybe that accounts for the fact that i thought this was a bit too sweet. but other than that, this is a great recipe: simple and fairly quick, for bread. i used the mixer and appropriate attachments, and had no trouble. probably used 7 cups of flour instead of the 6 and a half. i made one larger loaf and two smaller ones. they had a lovely color, and the consistency was ... well, not dense, but very soft, and it almost melts in your mouth. i will make this again.

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