Reviewed: Dec. 29, 2008

I don't have a bread machine, so I decided to make this using my Kitchen Aid. I proofed the yeast in the mixer bowl with the sugar and all of the warm water. (I cut back the sugar to two tablespoons, we don't like really sweet bread.) After I added the melted butter and the rest of the dry ingredients, the dough was really super dry. It refused to pull together. I ended up adding almost four more tablespoons of warm water before it would pull together into a ball. I kneaded it with my dough hook for about 5 minutes, then let it rise in the loaf pan on my warm stove for about an hour, covered with saran wrap and a towel. Smells great. I'll update on the taste when we eat it with dinner. EDITED: This didn't really work for me making it without a bread machine. The bread had a great taste, but it was really dry.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 6, 2008

Didn't really like this bread... I didn't make it in a bread machine so that may have been part of the problem. it was very dry and crumbly.

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Pastorswife

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Reviewed: Oct. 19, 2008

This was my first time baking bread, but it turned out great. All my roommates loved it. I did add a little water to the recipe. I also do not have a bread machine so I used the oven, but it still turned out really nice.

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Mimi

Cooking Level: Beginning

Home Town: Sugar Land, Texas, USA

Living In: Provo, Utah, USA

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Reviewed: Oct. 12, 2008

This was pretty good! It's pretty much just a basic bread though.

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Jocie-Anne

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Reviewed: Aug. 12, 2008

Very tasty, easy, and cheap bread to make. I replaced the dry milk & 1 cup of water with 1 cup of real milk. I added an additional 1/2 cup of water per other's suggestions.

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Shells

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Jul. 27, 2008

I've made this recipe through the years and hands down it is our favorite white bread recipe. The bread comes out very soft, almost like the store bought white bread, but with a better flavor and texture. It has some "chew" to it rather than being gummy. I now use potato flour instead of mashed potato flakes and usually end up adding a bit more water than called for in the recipe. This is a keeper recipe.

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busybaker01

Cooking Level: Expert

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Reviewed: Jul. 14, 2008

Absolutely Excellent bread the whole family Loved. I usually make this every other night now because it's such a big hit with my family!

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fivelilblessings

Cooking Level: Expert

Living In: Harrison, Arkansas, USA

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Reviewed: Jun. 19, 2008

A fine enough recipe but I don't see what people love so much. Maybe it's a difference in machines or personal preferences about bread.

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BRR

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2008

I love this recipe! I was going to give my bread machine away because the few times I used it I didn't get very good results. I tried this recipe as my last chance effort. The results were, as the title sugests - "wonderful" ! Great flavor, texture, slices well. I just bought more yeast so I can continue baking in my bread machine - I wouldn't give it away for anything now!

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texas cook

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Reviewed: May 25, 2008

This bread was so soft and perfect! I loved it!

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Adele

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2008

The recipe is my first attempt at baking bread and I love it! My family doesn't want "pillow bread" from the store anymore! I always exchange skim milk for dry milk. Doubling the amount and cutting the water needed by 1/4 cup. As far as the yeast, I use one packet and always proof it. It comes out FAB!

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rdb716

Cooking Level: Expert

Home Town: Medford, Massachusetts, USA

Living In: Uxbridge, Massachusetts, USA

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Reviewed: Mar. 26, 2008

This bread was pretty good! I had to add an extra half cup water. I used my KitchenAid mixer to mix the dough, and wasn't sure how to let it rise since I don't have a bread machine. I opted to immediately separate the dough into two medium sized bread pans and let it rise in a warm oven for about an hour and a half, until the dough rose over the sides of the pan. The bread turned out pretty tasty, but the texture left some to be desired. It's good, but not very flexible. I like the flavor of the Country White Bread recipe better but will probably try making this recipe again with bread flour instead of normal flour to see if it makes a different in the bread's consistency.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Mar. 8, 2008

This really is wonderful! I liked the flavor that the potato flakes added. I used 1 cup of wheat flour and 3 of regular. Very nice and different recipe.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Feb. 16, 2008

I love this recipe! I didn't proof the yeast first and it turned out fine. I used bread flour and bread machine yeast. I also added 4 tsp. vital wheat gluten. This bread is so soft on the inside and has a perfectly chewy/crunchy crust. I will definitely make this again and again.

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Brittany Saliano

Cooking Level: Intermediate

Home Town: Waxahachie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Feb. 2, 2008

My daughter is allergic to dairy, so I modified the recipe... it is wonderful! I substituted better than milk rice powder for the dry milk, and used a non-dairy margarine. This is the only bread recipe I have found that tasted like real bread for my daughter. I use the bread machine, just because I don't have time to bake bread every day otherwise. This is a keeper, truly a great recipe!

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Abby

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Reviewed: Jan. 28, 2008

This turned out great. It did touch the top of my bread machine though. I used bread machine yeast without the early start & I used 1 1/2 cup of water as suggested by other reviewers. I used the light crust setting & I'm glad I did because it was plenty dark.Very soft & tasty.

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lil momma jenn

Cooking Level: Intermediate

Home Town: American Fork, Utah, USA

Living In: Richfield, Utah, USA

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Reviewed: Jan. 13, 2008

Excellent bread, very easy to make and consistent. It also is a wonderful base for other variations, as an example, I throw in a 8 oz container of peach yogurt and replace the liquid with peach nectar for an excellent peach bread. Highly recommended!

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Dilettante

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Reviewed: Nov. 16, 2007

My first time ever making homemade bread, and it turned out delicious. I proofed the yeast till it was foamy, and followed all directions exactly, except for the potato flakes. I didn't have any so I left them out. No breadmaker, just used the oven. The bread was great. Since I rarely cook, my relatives almost didn't believe I'd done it.

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Saralectric

Cooking Level: Beginning

Home Town: Canton, Ohio, USA

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Reviewed: Oct. 29, 2007

This is only my 3rd successful loaf of bread out of 6 using other recipes after I stopped using my 15 yr. old bread machine. I don't miss the big hole in one end from the mixing paddle. However, I now use a KitchenAid Pro stand mixer with a spiral dough hook followed by a little hand kneading before rising. IMO this is the absolute best yeast bread recipe I've tried. The results: a full high crown, flavorful, light and fluffy on par with store bought varieties and much better than the spongy crusts with the bread machine. I did substitute 1 cup of whole wheat flour and 2 tsps of instant yeast rather than 2 1/2 tsps of active dry Yeast. I used bread flour rather than all-purpose. I also did a quick--5 minute--luke warm proofing in the mixing bowl first to give the instant yeast a head start. I didn't change any of the other ingredients or water amounts. This recipe is a keeper! A big THANKS!

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Chef Zensavage

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Reviewed: Mar. 10, 2007

I love this recipe! I have used it over and over again, and it is always a hit. I prefer to bake it in the oven rather than in the machine, because the top rises too much for my bread machine. Most of the time I sub 1 c. whole wheat flour for the white. I have made cinnamon raisin bread: add 1 tablespoon cinnamon, more sugar and some raisins. I have made garlic bread: add a couple of minced garlic cloves and some italian seasoning. This recipe makes great italian breadsticks, just roll it out, twist and bake.

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Kara

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Homemade Wonderful Bread

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