The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 16, 2007
THis was good, but I like the recipe that came w/ my bread machine better. Since no one was eating it, I made french toast out of it which was very good.
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Photo by ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 31, 2007
to dense. needs more water
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Photo by HACOOK

Cooking Level: Intermediate

Home Town: Running Springs, California, USA
Living In: Arrowbear Lake, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Photo by Eileen in UT
Reviewed: Jan. 1, 2007
This was my most successful bread so far. I only used the dough cycle and baked mine in a loaf pan in the oven (after a rising it in the pan for one hour). I baked it for 15 minutes, took it out, glazed it with a water and egg wash and gave it another five. It was wonderful for toast, sandwiches and just eating plain. Highly recommend this! (The yeast "sponge" is a must - let it sit until it looks like a pile of mousse!)
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Photo by Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 10, 2006
good and tasty
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Photo by SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA
Living In: Eindhoven, Noord-Brabant, Netherlands

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 9, 2006
This is a fabulous recipe and I do think the secret is that the yeast, water, and sugar sit for a while before being added to the machine. The crust was fantastic and the bread truly was one of the best I have made. Thank you for a great recipe!
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Cooking Level: Expert

Home Town: Warwick, New York, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 22, 2006
Excellent. The very top didn't bake in my bread machine, but that was easily cut off. Tastes great, and different from standard breach machine white bread.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada
Living In: Las Cruces, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 5, 2006
Delicious! I just made this tonight and it was wonderful. The white bread I've made in a bread machine so far. I will definitely make this again. The only tricky part to me was figuring out which order to place the ingredients in the bread pan, but apparently it worked out fine because the bread was great! I didn't make any modifications.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 9, 2006
This bread is well deserved of 5 stars in my mind! It will now be my staple white bread mix. It turned out so beautifully soft and still perfect for sandwiches the next day, unlike many other mixtures which by then would need toasting. I was slightly worried that it would not turn out as I 'converted' from 15 to 10 servings to suit my 1.5lb machine. Also I asked for a metric recipe (I'm in Scotland!) and the conversions always do look slightly odd in terms of the quantities. BUT it turned out fine. A definite favourite and top of the list from now on!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 7, 2006
I can't get over the rave reviews. This was average at best. I've had similar tasting breads out of box of bread machine mix from the store. It ended up very dense. The bread was just a big lump in the machine and never rose well. I know the yeast was working though because it was bubbly and foamy when the mixture was added to the machine...so I'm at a loss...
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Cooking Level: Expert

Home Town: Lubbock, Texas, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 5, 2006
This loaf was great and everyone loved it. The best loaf I have ever made in my machine. Perfect texture and taste. This is definately a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 29, 2005
I have had much success with this recipe and I make it over and over in my breadmaker. If only I had a great bread slicer, I wouldn't have to buy bread from the store!! Excellent recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Photo by LESLEYfromWI
Reviewed: Aug. 15, 2005
One of the best breads on the site. I did not do step 1 but put everything in the bread machine per manufacturers directions. The bread rose just perfect (not too high) and the texture was wonderful. My son requested that I make another loaf right away. Thanks so much Danielle
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 25, 2005
This bread is fantastic! I mix it up in the bread machine and then bake it in my oven and get 2 perfect loaves. My 3 kids(ages 13, 10 and 6) prefer this bread over store bought and that is saying something! I will never have to buy bread again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 23, 2005
GREAT recipe for white bread!! I proof the yeast and the bread is PERFECT everytime!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 6, 2004
As with a previous reviewer, the dough rose too high for my 2-lb machine. Although the top of the loaf didn't get cooked thoroughly, the remainder of the loaf was great. I've made it several times since. I increased the sugar and the potato flakes a little, and a few times I've used 1 cup of wheat flour with 3 cups of white. Still great! My favorite bread machine recipe!
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Cooking Level: Expert

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 3, 2004
This bread is just perfect! It is my standby recipe now. I've made it many times. Delicious! Thanks!
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ej

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 10, 2004
Too good for words. I actually tried this recipe a while ago but haven't rated it till now. We make it about once a week and use the bread machine for mixing then transfer to pans for baking. Once I used 1/2 cup orange juice in place of half of the 1 Cup warm water. You can't taste it but I think it made the bread even softer! (Note: If using Potato pearls instead of flakes add them to the water first so they will disolve completely!)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 25, 2003
Easy bread. I don't have a bread machine so used the allrecipes site advice on coverting bread machine recipes to regular methods. (You will find it under baking advice.) Definately need to up the water by 1/4 cup and I like a sweeter bread so upped the sugar to 1/3 cup. I also used dry buttermilk powder instead of just dry milk. Really good!
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Cooking Level: Intermediate

Home Town: Auburn, Washington, USA
Living In: Kenmore, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 27, 2003
WOW!!! What wonderful bread! I upped the sugar to 1/3 and used 1/4 cup warm milk-like another poster since I am out of dry milk-and used 1/4 cup extra water. I must say this recipe is SO easy and I don't have a bread machine! Once the dough had risen once I punched it down and halved it making two loaves of bread-one loaf was eaten so fast no one wanted to eat the main course for dinner they wanted more bread! Soft crust-delicious taste- and super easy! A definite KEEPER! Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 10, 2003
Although this makes a tasty bread, it rose too high for my 2-pound bread machine. The result was that the top didn'r brown well. I did not proof the yeast first, and just used regular bread machine yeast. Letting the yeat get a head start actually makes a bread dough tast yeastier, not less yeasty.
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