Reviewed: Jun. 7, 2006

This is an update for my review. I did finally make it right and this is a wonderful recipe just as is. But if you add 3tbl of gluten flour, a tablespoon of vitamin c and an egg, they act as preservatives and keep the bread soft and fresh for longer than a week. I never buy bread anymore, and the daycare kids LOVE this recipe. I did just about everything wrong with this and it still is the best bread recipe I've ever made. I didn't let it set a sponge, I added 1/4 cup oil (reading too fast) didn't let it rise until double and it made the BEST ever cinnamon rolls and pizza. This is fool proof, as I have proven.

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daycarelady

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Reviewed: Jun. 5, 2006

This bread was very tasty. I ate it right out of the oven with some strawberry jam and it was really good. I ended up eating half of one of the loaves all by myself. Then my husband came home and almost finished it off.

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gooberette

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jun. 4, 2006

This is the easiest and best bread I have ever made. The taste is perfect, ingrediants are perfect!! It comes out so fluffy, not dense, the crust is goregous...I will make this over and over again. My husband and four kids loved eating the 1st loaf this morning.

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D Hamilton

Cooking Level: Intermediate

Home Town: Pelican Rapids, Minnesota, USA

Living In: Fort Riley, Kansas, USA

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Reviewed: May 30, 2006

This was a very good recipe. I really like making the sponge, it helped make the bread nice and light. I did add about 2T of half and half for the milkfat. Yummy!!!!

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BILLIEBCC

Cooking Level: Expert

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Reviewed: May 22, 2006

I love this recipie. I have attempted to make over the years, but they have'nt been very successful. I found this recipie easy and very rewarding. Totally fool proof. I found the first time i made it, mixing the flour in was hard, so the second time I made it, it put al the flour on the bench, then poured the sponge onto the flour and slowly kneaded in in. thanks for a great recipie.....:-)

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kara-mia

Cooking Level: Expert

Living In: Bermagui, New South Wales, Australia

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Reviewed: May 19, 2006

WOW! This is the only homemade white bread my kids will eat. It's so fluffy, unlike the heavy stuff I always made before. For this recipe, I used unbleached flour and a tablespoon and a half of the powdered dough enhancer you can get at your local kitchen supply store. I'm also an impatient bread maker so I used my favorite brand of rapid-rise yeast with great results. This was ecxellent! The only white bread recipe I'll ever use again.

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KTMOM

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Reviewed: May 6, 2006

I love this! This bread is so incredibly easy to make & is wonderfully fluffy & light. The mixture was a bit dry so I added a little bit of scalded milk.

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Oleannder

Cooking Level: Intermediate

Home Town: Richmond, British Columbia, Canada

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Reviewed: Apr. 4, 2006

Very easy to make, wonderful texture and flavour. Make two big loaves. Only thing I didn't like was that it smells very yeasty, which I just can't seem to get past.

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spunkybaker

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2006

Absolutely wonderful. Changed the recipe to 1/2 the size and it was wonderful still. Will definitely make again and again.

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DANI0403

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Reviewed: Feb. 5, 2006

Yummy bread and so easy in a mixer. I like to put the loaves in disposable bread pans and throw them in the freezer before they rise. Then I can have home baked bread any day I want. Just leave the frozen dough out on the counter in the morning to rise all day and bake it in the evening. This Bread tastes good with everything, but be careful, it goes quick!

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BRITTANY

Cooking Level: Expert

Home Town: New Milford, Connecticut, USA

Living In: Chadron, Nebraska, USA

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Reviewed: Jan. 30, 2006

This recipe is to die for! So extremely easy to make! Thanks for the best white recipe I've found in a long time!

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Mindi

Cooking Level: Expert

Home Town: North Salt Lake, Utah, USA

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Reviewed: Jan. 11, 2006

This bread actually has flavor and makes wonderful toast. Ummm...just ate a piece slathered in butter and home made slowcooker apple butter. My very, very favorite bread recipe that always rises so high and tastes so goodI found over 30 years ago in a Fleischmans bread book. It will remain top dog and not fall out of favor but Grandma VanDoran's will be right next to it on my favorite breads list. As several others have owned up to I do not use bread flour either. I doubt that Graqndma VanDoren had the privilage of bread flour available to her. My bread pans are a smidge larger that those called for so next time I'm going to make two larger loaves rather than three smaller. Easy and delicious -disappears quickly - what more could you ask for to get me back in the kitchen to make more of Grandmas's wonderful bread.

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JUNEAD

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Reviewed: Dec. 30, 2005

It has a WONDERFUL flavor but it took forever to raise. The loaves came out very dense. I started this about 12 noon and finally had the loaves partially raised and baked at 10 pm. Don't know what happened because everyone said it raised quickly. My yeast is good because I used it the day before with another bread recipe and it worked great. I probable will try this again and shape the loaves the second raising instead of the 3rd time. Thanks - it does taste great.

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WHEATFIELDS

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Reviewed: Dec. 19, 2005

This bread was awesome! It tasted great, and had a great texture as well. Only problem that I had was that it rises fast! And when i went to check on it, it had exploded over the sides of the bowl! Oh well... was still great. Just need to check on it sooner next time. There will definitely be a next time.

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EJPOETA

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2005

this is by far the best and very easiest bread recipe ive ever came accross. fantasic results .. awesome recipe

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ANNASHAE1

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Reviewed: Dec. 13, 2005

This was wonderful! One of the best bread recipes I have ever tried. I made 2 loaves instead of 3.

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April

Cooking Level: Intermediate

Home Town: Stanley, New York, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 1, 2005

I have a problem keeping white bread moist once it cools off. It also has a problem raising to a desireable height. No such problems with this one. I love that it is a sponge. I cut down the raising time GREATLY!

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cooking mom

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Reviewed: Nov. 17, 2005

This recipe was very simple and it turned out great. It was my first attempt at making bread without my bread machine, very pleased with the outcome. One thing that would have helped would have been a little bit of time frames for the rising parts. My husband loved it and is ready for more. Hope I didn't get myself in trouble with this bread thing. :-)

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Shelley

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Reviewed: Nov. 11, 2005

incredible bread...I live in France, and this bread is delicious, that says something. I did add 2 T almond extract, and I'm glad I did, as the bread has a beautiful almond aftertaste. I love extracts and will try the bread with orange blossom water as well as orange juice as part of the water requirement. I can't wait. This bread will now be my staple for other breads that I decide to make, such as cinnamon raisin, honey whole wheat etc... highly recommended!

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hendrix2430

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Reviewed: Oct. 27, 2005

This bread is great! Mine came out pretty dense, maybe because I used the rapid rise yeast since I have no patience. I like my bread heavy though, so that's fine with me, and this stuff tasted like my late grandma's dinner rolls. I even made my own butter to go with it, and let me say, EVERYONE was insanely impressed!

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