Reviewed: Oct. 16, 2007

it was a good bread but you have to stand on it. i also had to use extra flower and added vinala extract. its been a pain to get to bake all the way through. or oven runs high on the heat but i just take things out a min early. still not cooked through! good but not what i was hoping!

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Squeak1of3

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Reviewed: Oct. 9, 2007

I changed the recipe by adding 1 cup stone ground wheat flour and subtracted from the rest of the bread flour so the flour amounts stayed the same. I heated 1 cup of the water to proof the yeast and heated the milk and then the rest of the water. this bread rose so fast with a wet towell covering the dish. I had to punch the down down put in fridge covered with plastic wrap because I had to go to dance practice. When I got home punched down dough and put in 2 loaf pans covered with wet towell and rose and baked. So goooood. Will definiatelly make again this is a keeper. I have no bread machine so made by hand.

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FOXEYTEXAN

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Reviewed: Sep. 27, 2007

This recipe was very sticky to make It was like putting your hands in glue I had to add 2 extra cups of flour for it to feel normal

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libbygirl2003

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Reviewed: Sep. 3, 2007

better the second day. First day had no taste, but by the next it tasted lots better.

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Punchbowl

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Kuna, Idaho, USA

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Reviewed: Sep. 1, 2007

I was pleased overall by how this recipe turned out. I cut the recipe in half because I only have one loaf pan. Like the other reviewers said, I had to add 1 cup more flour than the recipe calls for (4 cups total for my halved version). It came out really great. I used a bit of egg wash on the top and got a nice golden color. It was lightly crusty on the outside, soft on the inside and was very good as a grilled cheese sandwich! It also took a little longer because I had some trouble getting the dough to rise at first. It wasn't very warm in the kitchen (about 75). My trick was to turn the oven on and place the covered bowl on one the burners, not on the stove surface itself (too warm). The extra heat bumped the kitchen temp up to 85 and did the job nicely! I did it again during the second rise when it was in the loaf pan. Overall, a recommended recipe...just be aware that you'll need more flour and watch the rise!

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Heather

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Reviewed: Jul. 25, 2007

Great texture, but a little bland taste wise... but seeing as that we usually put fillings in between slices... this as wonderful!

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mayura

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2007

i was looking for an old fashion yeast bread and tried this one two days ago;i cook for 7 people and it was great;

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cse41red

Cooking Level: Intermediate

Home Town: Talihina, Oklahoma, USA

Living In: Panama, Oklahoma, USA

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Reviewed: Jun. 2, 2007

The dough was stickey. It need not raise much. And it drooped over the pans. I have never had bread turn out this way. I will never use this recipe again.

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JuliAnne

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Apr. 27, 2007

I must have done something wrong, they dough was very sticky and wet. The bread was bland.

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juliamom42

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Fort Campbell, Kentucky, USA

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Reviewed: Apr. 25, 2007

This bread was great with just butter or jelly! My family really liked it. However, it only kept approx 5-6 days before it started to mold. So eat it fast! Next time I won't worry about "eating it all at once"!

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Kelly

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Reviewed: Apr. 21, 2007

I love this bread! I've been looking for a great loaf bread to use for toast, sandwiches, etc. I change the recipe to 12 servings for only one loaf. I also like the flavor a lot more when I use honey rather than sugar; I use about 1 tbsp. When I make one loaf, I generally use @ 3-1/2 cups flour. I bake mine for about 25 minutes and it has a nice density and chewiness that I enjoy. I brush mine with melted butter rather than mist with water. GREAT for morning toast w/ a pat of butter. Mmm!

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blackberrygrl

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Camby, Indiana, USA

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Reviewed: Apr. 11, 2007

This was so easy to follow and the bread turned out perfectly. Goes great with soup and cheese. I didn't need to change anything about this recipe.

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Adria

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Reviewed: Apr. 5, 2007

This recipe made 2 loaves that came out well as far as looks and texture, but boy was it bland! I will not repeat this recipe.

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GelleSilvers

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Conroe, Texas, USA

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Reviewed: Mar. 29, 2007

Mmmm... a very tasty bread with such a soft and heavenly texture! I baked for a few minutes less which produced a soft crust, rather than a crispier one, but it in no way detracted from the great taste of this simple, no-frills bread. The dough was a bit sticky, even after adding all the flour, so I had to add a bit extra in order to knead it, but I only used enough so that my fingers just barely didn't stick to it. I was a bit worried, but after the first rise the dough puffed up big and fluffy and worked into a loaf without any problems. This is THE bread recipe I'm using to make my "home bread" from now on! Thanks for sharing this!

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eiskyjente

Cooking Level: Intermediate

Home Town: Centralia, Washington, USA

Living In: Lappeenranta, Etelä-Karjala, Finland

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Reviewed: Mar. 20, 2007

I've been making Homemade Wonderful Bread from this site (because it's awesome) but I have gestational diabetes and wanted something with a lot less sugar. I tried to put this in my bread machine for the dough cycle, but it was WAY too much and instead, I dumped it into a bowl, mixed it and kneaded it by hand (really not that much harder - just an easy extra step). I had some just now while it was still warm, and I'm sold! It's light and perfect on the inside and very nicely crusty on the outside. I also got two smaller loaves instead of the one larger loaf I normally make, so it will last longer and my sandwiches won't be gargantuan! Thanks so much for a lower-sugar alternative to my other favorite white bread recipe!

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Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

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Reviewed: Mar. 15, 2007

This is an excellent recipe~the loaves were beautiful! Instead of kneading the dough for 8 minutes, I put about half the flour in and let my mixer do the work. After 8 minutes of mixing, I added the rest of the flour by hand. You will get a perfectly moist/chewy/lightly dense loaf of bread. This recipe is my new tried and true!

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Catherine Rumfelt

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Reviewed: Feb. 28, 2007

This bread is really nice for sandwhiches! It is soft...almost the texture of store bought. Although I like my bread a little heavier, like the bread machine, this bread has pleased the whole family! And it's even simple to boot!

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LillyzMom

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Reviewed: Jan. 26, 2007

Fabulous! I made the bread with skim milk and all purpous flour because that is what I had on hand. I also reduced the baking time to 25 minutes. Absolutely wonderful bread! My new white bread recipe, for sure.

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Brianna F.

Cooking Level: Intermediate

Living In: Pocatello, Idaho, USA

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Reviewed: Dec. 28, 2006

I've made this one a few times now, and each time has been better then the last. I usually let it rise longer the second time then stated in the recipe makes for much nicer loafs.

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shara

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2006

This made two beautiful large loaves. The crust is nice and chewy and the interior is neither too fluffy nor too dense--just right. It makes wonderful crunchy toast, and because it isn't sweet, as another popular white bread on this site is, it's a good sandwich bread as well.

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