Reviewed: Feb. 1, 2012

I used my Kitchen Aid to help me make this bread. I proofed the yeast in my mixer bowl with the sugar and warm water for ten minutes, then added the melted butter (which I used instead of vegetable oil), the eggs and the dry ingredients. I did not use the full amount of salt, a half teaspoon was plenty. I only needed just a small amount of flour to get it to stop sticking to the bottom of the bowl when I kneaded it with the bread hook. I kneaded it with the bread hook for five minutes, then set the dough to rise in a greased and covered bowl on a warm heating pad for an hour. Once it doubled, I kneaded it into a loaf-shape, then plopped it into a greased loaf pan and set it to rise on the warm heating pad again. 350* for 30 minutes and it was perfect. I used it this morning for Pioneer Woman's french toast and it was perfect. Great bread recipe. I'll make this one again.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jan. 5, 2012

More like a white bread. Not yellow in color like most egg breads and not as dense. Nothing special.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Honey Bunny

Cooking Level: Expert

Reviewed: Dec. 21, 2011

Awesome!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

geenatoo

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Dec. 4, 2011

I just bought a new breadmaker and by far this is one of my favorite recipes. It is great for sandwiches, french toast, and just eating plain. Simple to put together and turns out beautifully everytime!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chrystalsb72

Reviewed: Oct. 18, 2011

Excellent bread. I don't have a bread machine so I use the "old-fashioned" method of proofing and mixing and kneading. I read somewhere (probably here on AR) that enriched breads need a longer rise time. For the first rise it needed about 1 hr. 15 mins, and 45 mins for the second rise. I then baked it in an 8x4 loaf pan at 350 for 30 minutes. I've made this bread twice now, first time I used the oil, second time melted butter. We like the butter loaf better. This will be my go-to white bread from now on.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mary

Cooking Level: Intermediate

Home Town: West Caldwell, New Jersey, USA

Reviewed: Oct. 6, 2011

We love this bread! Delicious on it's own, with butter, as a sandwich, for French toast... amazing French toast! Will be in the regular rotation of bread-making for when I need a tried-n-true recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

FNChef

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Oct. 2, 2011

Beautiful bread, soft, moist and tasty. Easy to make by hand. Had instant dry yeast, so just mixed the yeast in with the dry ingredients, then add wet ingredients. Mix with wooden spoon and turn out on to a floured table, and knead. Will definitely make again. Thanks for sharing this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cowpens

Reviewed: Oct. 1, 2011

This is one of the most beautiful breads I've made in my bread maker. Fortunately, my machine has a loaf shaped pan so I didn't have to do dough rise only and switch to loaf pans. I used the 2lb. loaf setting, and it was perfect. Gorgeous golden loaf, slices well, and tomorrow, we will have French toast with it for breakfast! I have another loaf going right now!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

Reviewed: Sep. 26, 2011

This reminds me of a recipe for Sally Lunn Bread I found in an old cookbook. I used butter instead of oil. I also used this dough for Monkey Bread. It's a bit like brioche and makes great french toast, too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Soupwhistle

Cooking Level: Expert

Home Town: Salem, Massachusetts, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 20, 2011

This has to be the very best bread I have ever made. It is smooth and very toothsome. I did beat the eggs up into the water before putting into container, used 2# loaf and medium crust. Wonderful bread. I will make this again.

Was this review helpful? [ YES ]
4 users found this review helpful