Reviewed: May 17, 2012

help!!!!!!!!!!!!!!!!!somebody! I have a new breadmaker and I just used the BASIC setting on this. I have had no luck with my new bread maker at all. Nothing turns out. I put the water down first and then mixed the sugar, salt and flour and poured that on top then sprinkled the yeast. I have no idea what I do wrong. It says in my booklet to layer this way. It isnt smooth at all..................its all flaky and weird looking. PLEASE HELP!!! I gave it 5 stars because I goofed. I am sure its an awesome recipe and didnt want to ruin it for LOVEKANSAS

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Reviewer:

Loni M

Cooking Level: Expert

Living In: Appleton, Wisconsin, USA

Reviewed: Apr. 2, 2012

Very good! Tastes very similar to that frozen dough of white bread you can buy in the store, but has more of a crumbly homemade texture. Is moist and very good warmed up with butter.

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Reviewer:

Alby

Reviewed: Feb. 23, 2012

Amazing bread! Super easy to make, requires no special ingredients, and always a crowd pleaser. You will be surprised how much flavor this non-fat white bread has. Recipe is great using white bread, medium crust settings.

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Reviewer:

Amber

Cooking Level: Expert

Reviewed: Sep. 19, 2011

Very disappointed with the loaf that came out of my older model bread machine. Top was sunken and the texture was rubbery.

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Reviewer:

Deborah

Reviewed: Jul. 13, 2011

This bread is SOOOO good when it's freash out of the bread maker. The following day/days I love it as french toast or garlic bread under the broiler.

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Reviewer:

I.C.Food

Cooking Level: Intermediate

Reviewed: Jun. 17, 2011

This bread was good! Working this dough was a sticky situation, but other than that it was easy to make with common ingredients. It was the perfect accompaniment for my spaghetti pie.It was crusty with an airy,chewy texture.This bread would be perfect with soup too.Thanks for sharing!

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Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Jun. 15, 2011

This is a great bread with soup. Chewy on the inside, crusty on the outside. We use the French cycle and add oregano, rosemary, and garlic for an herb bread.

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Reviewer:

carana

Reviewed: May 20, 2011

I enjoyed this bread. Made as written. I did have to let the second rise go a little longer. My only challenge was the dough was quite sticky so I did add a little flour. Good taste and nice consistency. Thank you.

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Reviewer:

Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Reviewed: Apr. 17, 2011

The bread turned out wonderful!! Everyone loved it. The bread has a tight crumb that makes relly good for sliced sandwich bread but my daughter says that it would be good for breakfast with cream cheese and coffee. This one is a life keeper thanks for the the recipe!!!!! :0)

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Reviewer:

BerniceV.

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Reviewed: Mar. 19, 2011

I made this bread without a bread machine just as another reviewer suggested. Make sure to proof with water that is 105-110 degrees. I put this in a bread pan and it made a nice big loaf. It tasted excellent! I made french toast with this. So easy and yummy!

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