Reviewed: Apr. 21, 2012

I used the instructions of another reviewer to make this without a bread machine. It was delicious.

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Reviewer:

CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

Reviewed: Apr. 14, 2012

Yummy! Made without a bread machine but proofing the yeast with water and brown sugar for 20 minutes, then added the rest of the ingredients. I used my dough hooks on my hand mixer to blend ingredients and knead. I also used half white wheat flour and half AP flour for extra grains! Already have many requests for more!

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Reviewer:

cara.davis

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Lakeland, Florida, USA

Reviewed: Apr. 11, 2012

I loved this great recipe! I used the directions one of the users gave me because I didn't have a bread machine, and it turned out very well baked and with a nice crust! It remained warm and solid for the night, and to be honest while the dough was rising I couldn't keep myself from snacking on some of the leftover pieces in the large bowl I mixed it in! Though something I would recommend; add a about half a cup of oats more if you want some major texture and taste! Five stars! I will definitely be making this again.

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Reviewer:

Golden Currant

Reviewed: Apr. 10, 2012

If I could give this bread more stars I would. By far the best white bread I have come across on this site. The only change I made was to use butter instead of margarine, and I mixed/kneaded in my kitchen aid and then baked in the oven at 350 for 37 minutes. I will be doubling the recipe next time, 1 loaf just isn't enough!

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Reviewer:

merm530

Cooking Level: Intermediate

Home Town: Lincoln, California, USA

Living In: Woodland, California, USA

Reviewed: Mar. 29, 2012

Great bread recipe, that I've made repeatedly. I use canola oil instead of butter, and it still turns out fine. If I feel like I want a denser, oatier loaf, I use 1 cup of oats to 2.5 cups of flour.

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Reviewer:

SilentStarlight

Cooking Level: Intermediate

Reviewed: Mar. 17, 2012

Simple ingredients, easy to make, and tasty.

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Reviewer:

Cookin' Kat

Reviewed: Mar. 11, 2012

Made this bread 1.exact to inst.2.sub.1/2 c whole wht pastry flour. 3. added cinn.raisens used splenda and cut down the sugar. It was amazing that no matter how I changed it out,the bread raised and baked so well. I need to ad that I used the brd.mach. up to dough setting than kneaded a very few times plopped in bread pan and what a wonderful treat. I will continue to use this recipe as my base. I also, gave it to my sister she loves it as well. Thank you.

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Reviewer:

GeriAnne

Cooking Level: Expert

Living In: Deer Park, Washington, USA

Reviewed: Feb. 23, 2012

I make this bread about 3 times a month and have never taken the time to rate it. I do use 1c. wheat flour and 2 c. regular bread flour though. As other reviewers have suggested, I increase the brown sugar to 3 T. instead of 2 T. And I always add a bit of milk (usually 1 T.) in place of the water for a softer crust. At times I have also replaced the margarine with olive oil. Sorry for the many changes but I think once you get used to a recipe, it's fun to change it up a bit for variety.

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