Reviewed: Jan. 17, 2009

outstanding recipe... even my kids who don't eat bread crust ate this one..

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MM

Cooking Level: Expert

Living In: Shelton, Connecticut, USA

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Reviewed: Jan. 15, 2009

Turned out Great!

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Wendy Dean

Cooking Level: Expert

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Reviewed: Jan. 14, 2009

Great recipe! I didn't make any alterations and it turned out wonderfully. This will definitely be a new staple in our house.

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EMOKIDZGRL

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Reviewed: Jan. 13, 2009

Okay, I've made this recipe a couple times and I love it. The bread is easy to make and delicious. However I have a QUESTION for any of you that are experienced at breadmaking. I'm using 9x5 loaf pans and my bread comes out kinda squat (it's about level with the pan). I wish it would rise more as my main use for it is to make sandwiches. I follow the recipe exactly except I let the dough rise for twice as long as it says to (only until it doubles in size), and I knead it for exactly 10 minutes. Should I maybe double the yeast? Any tips/advice would be really appreciated! Thanks!

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Jan. 4, 2009

I JUUUST finished this recipe and it TRULY is THE bread recipe I've been looking for! It's very flavorful and it's definitely sandwich bread! I doubled the yeast amount and was able to get 2 loafs and 12 dinner rolls out of it. For those new to making bread, the amount of flour might seem too little when you first start kneading it, but it works out perfectly in the end.

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ELBOBWOO

Cooking Level: Expert

Living In: Charleston, West Virginia, USA

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Reviewed: Dec. 31, 2008

This bread was wonderful. I followed the directions exactly and it was so flavorful, light and delicious. I made a loaf with half of it and then did a braid with the other half. It was so tender and yummy!!! Thanks for this recipe, I will make it again and again.

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SuzieQ

Cooking Level: Expert

Home Town: Irvine, Kentucky, USA

Living In: Richmond, Kentucky, USA

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Reviewed: Dec. 30, 2008

For my first time making home-made bread, all I can say is WOW WOW WOW!!! I had 3 couples over for a game night and served 2 loaves of this bread, and they all said it was the best homemade bread they have ever had!! It's no surprise that this recipe is a blue ribbon winner. Thank God for allrecipes!! :)

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MAMAOF2PLUSTRIPLETS

Cooking Level: Expert

Home Town: Oregon City, Oregon, USA

Living In: Savannah, Tennessee, USA

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Reviewed: Dec. 16, 2008

This is the first bread recipe I have done and during the process I realized that I had Active Dry Yeast instead of the RapidRise Yeast. In reading a few articles online, makes me wonder what type of yeast the other people rating this recipe are using since so many say they had to double the yeast. My bread turned out excellent but I did have to let it rise much longer than the recipe states. It was also important to make sure to "proof" the yeast until it got creamy. You do not need to proof your yeast if you are using the RapidRise. I'm excited to try this with the yeast that's stated. Like others have stated, this is a very forgiving recipe. Will definitely be making this again and again!

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mysuns

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

Yes, yes, yes! Delicious and soft, with perfect flavor. I double the yeast only because other reviewers suggested it, and if I want it sweeter, I double the honey. It's just great. VERY soft and tender.

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BARB9000

Cooking Level: Expert

Home Town: Downey, California, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Dec. 8, 2008

Excellent! Very good as toast with butter or as a sandwich!

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Stephanie

Cooking Level: Expert

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Reviewed: Dec. 6, 2008

WOW!! This is better than any bread I've ever had. Changes I made for my own liking: I used 1/2 C. of honey instead of 1/4. I used a little bit more yeast (3 tsp altogether) I added: 1/2 C. rolled oats, 1/4 C. wheat germ, and 1/4 C. of flax seed meal. This is so amazing, I'm afraid I'm going to eat the whole loaf. Some body stop me!

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freedumryde

Cooking Level: Intermediate

Home Town: Amherst, Massachusetts, USA

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Reviewed: Nov. 30, 2008

By far the best 'everyday' bread recipe I have found! Great for sandwiches, or just eating plain with homemade jelly.

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Tracy Mantel

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Reviewed: Nov. 29, 2008

This is a great recipe. It turns out perfect every time. I make it ALL the time instead of buying store bread. I have made some changes: add 1/2 a cup of honey instead of a 1/4 of a cup. Use 2 tablespoons of yeast instead of 1. The extra honey requires more flour in the end. Also, it takes a lot longer for the bread to rise than it says in the recipe...but I still make it because it is so good!

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Lilgenab

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Reviewed: Nov. 28, 2008

Nice bread my husband and I enjoyed it.

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maude s.

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

I have never made bread before, and I was interrupted (had to leave earlier than expected for Thanksgiving dinner!) and let it sit on the stovetop rising for about 6 hours...then formed the loaves and let it rise again once back home. It came out great! I used butter instead of shortening, because that's what I had, and I forgot to add the evaporated milk before I added the yeast, but the recipe was indeed very forgiving. Yummy bread, can't wait until breakfast!

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BALTRUE

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

This has become our family's bread. When everyone is home I find I need to make a recipe every other day. I sub in up to 2 C oat bran flour for the white bread flour. This recipe is so forgiving. Even when I let it rise too long or not long enough, it comes out less than perfect but certainly still tasty. It is such an easy recipe my college daughter makes it often at school.

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AmyVP

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 20, 2008

I let the bread rise for practically hours both times, covered loosely in a warm microwave oven. Perfect texture and crust. I think I'd add more honey next time. This recipe has given me confidence to try making more yeast breads without using a machine.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 11, 2008

I struggle with making bread, but you're recipe was simple. I broke the dough into rolls snuggled together in a deep cast iron pan like my mom used to do. My husband and I gobbled them up. They didn't rise as nicely as I think they could have, but I will work on my water temp next time. Thanks for your recipe!

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Rejoice

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

This was more than bread... it was a spiritual experience. I doubled the yeast & honey. Also, I added a butter layer a few times while it was cooking to develop a crisp crust. It came out perfect.

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LJD87

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Reviewed: Nov. 10, 2008

this is amaaazingggg! *bows down* i put this all in my bread machine, added extra flour if it was a little sticky, and 3 hours later i had a slice of delicious. this is the first time i've been successful making bread at home : )

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hypergirl2df

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Atlanta, Georgia, USA

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