Reviewed: Jun. 22, 2008

This is the best bread machine recipe I have ever made! It has a super-light texture and is so satisfying. The fam wolfed this one down. I have a 2 /2.5 lb loaf machine, so overflow wasn't a problem. I baked it as a 2 lb loaf and it was perfect! Thanks for the fabulous recipe!

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O-MAMA

Cooking Level: Expert

Home Town: Roosevelt, Utah, USA

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Reviewed: Jun. 18, 2008

I just made these tonight as rolls and let me tell you they were awesome! This is how I'm going to make them from now on. They would even be good as buns for hamburgers or pulled pork. I just put it in my bread machine on the dough setting and then put on a flour/greased cookie sheet and brushed with egg white then baked at 350 for 15 minutes. I've made this in the bread machine on the sweet setting like suggested many times. We always loved this bread but sometimes it would rise too high and get on the bread machine. It always seemed like everytime I made this it turned out slightly different but we still loved it so I thought I would try the rolls and I'm going to make it this way from now on. I got about 11 rolls out of this and there was pretty decent size so if you make them a little smaller you'll get more. This is probably my favorite bread that I've made in my bread machine! UPDATE: I now make these as rolls all the time. You don't need to brush them with anything if you don't want and they are better for leftovers. Egg whites look pretty but they get gooey and sticky if there are any leftover. Sometimes I brush them with butter too, but if you are planning on having an leftover don't put anything on them, they will be so moist the next day! Love this recipe!

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Smith's Wife

Cooking Level: Expert

Home Town: Kingston, Illinois, USA

Living In: Beaufort, South Carolina, USA

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Reviewed: Jun. 10, 2008

Easy Easy Easy - and soooo delicious! I have just recently started trying to make my own bread, and have had a lot of 'learning experiences' to start out with. (ie, FLOPS!) Which I do expect, but it can be frustrating. It was sooo nice to try a new recipe and just have it work, and be delicious and exactly what I expected.... I didnt do it in the bread machine, followed some of the instructions in other reviews... including adding the extra egg yolk, upping the sugar to .5 cups and doing an eggwash on before baking. One loaf, 375 for 35 minutes.... One thing I would stress to others - this is a very wet dough, it seems too wet when you first let it rise. Mine was almost a batter and I was really worried! I did a very light kneading before the second rise and incorporated a bit more flour, but left it a fairly sticky loose dough. I had to resist the urge to add a lot more flour to stiffen it up, and apparently got it about right. Just add barely enough to make it shape-able, and the end product will be light and tender.

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hmneilson

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Reviewed: May 25, 2008

Gotta say, not really that great. My Mom was never much of a baker so all her Portuguese friends would make her mossa because they knew she didn't. Everyone had a different mossa but they were all pretty good. This one is too dry and crumbly. The top crust is usually thicker and chewy (my favorite party)which this one lacked. I did mix it in my kitchenaid mixer and bake it in the over with an egg wash on it so maybe that had something to do with the poor outcome but I've done that a bunch of times and it always turns out great.

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maggie

Living In: Prince George, British Columbia, Canada

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Reviewed: Apr. 30, 2008

Wow... This was honestly some of the best bread I have ever eaten! Perfect taste and just the right amount of sweetness. It rose a little too high - ...but I will definitely be making this again - maybe into 2 smaller loaves. I used the dough setting on my bread machine and then baked it in the oven...@ 350 degrees for 30 minutes. I was so glad I did - because I would have had a huge mess in the bread machine after seeing how high the dough actually rose!!!

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KM

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Apr. 15, 2008

This was really good. I let it rise in the bread machine and then I put it in the oven.

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Anna

Cooking Level: Intermediate

Home Town: South Vienna, Ohio, USA

Living In: Eugene, Oregon, USA

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Reviewed: Apr. 10, 2008

Deeelish!! You don't need a bread machine. I do mine by hand as you would any standard loaf of bread. My Bf's favorite. if I go a week or two without making it he asks for it. When the bread starts to get a bit dry it makes great french toast.

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PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

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Reviewed: Apr. 8, 2008

Beautiful loaf of bread with a great texture. I made it exactly as the recipe called for and won't change a thing next time I make it again. Because I will definitely make this again.

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Lisa Michelle

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

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Reviewed: Apr. 3, 2008

This turned out great. I followed the recipe with no changes. This is a staple for something to bring over for dinner when I'm assigned bread.

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Kim

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Reviewed: Mar. 29, 2008

While it tastes wonderful, I don't think this recipe as written is good for a bread machine. Many reviewers have noted that it rose out of the pan, and it did the same to me. I caught it before it was too bad to clean out of the machine and put the dough in a normal loaf pan to bake in the oven, but I won't be endangering my bread machine again.

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Sarah

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2008

I have made this recipe about 6 or 7 times now. And every time - the loaf doesn't even get to cool before my family eats the whole thing. Great Flavor - easy prep.

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AnitaJ1003

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Deltona, Florida, USA

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Reviewed: Mar. 16, 2008

Delicious! I don't have a bread machine so I used the suggestions in the reviews for making it without and turned out great. My family loved it and it was easy to make.

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katz

Cooking Level: Expert

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Reviewed: Mar. 5, 2008

A really simple recipe with a nice flavor. I couldn't believe how easy it was to make! I will come back to this recipe again and again. Thanks for sharing!

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JERSEYGIRL

Cooking Level: Expert

Home Town: Sayreville, New Jersey, USA

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Reviewed: Mar. 4, 2008

Got a better texture than the other bread recipies I've tried. The crust was beautiful and the taste good. Doesn't keep well. Might try this recipe again, but looking for more sandwich bread type recipes.

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intellectualditz

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Bangor, Maine, USA

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Reviewed: Mar. 2, 2008

EXCELLENT! I made it a lower fat recipe by using skim milk. At first inspection, I thought it was going to be to thin of a dough and considered adding more flour, but decided to resist the temptation and just let it "do it's thing"...so glad I did! It had a nice high rise and was very fluffy. It sliced beautifully and the taste was perfect. Slightly sweet, but not overly sweet. I will be making this again and again. Thanks so much for the recipe.

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2008

I have made this several times now - we love it with everything!

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~chele

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Feb. 19, 2008

Great bread! I accidentally added 1/2 cup of sugar and it turned out PERFECT! I wouldn't recommend that for most bread machines though because it will cause it to rise over top of pan....yikes!.. I will be making this again and again.

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Collegechef04

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 9, 2008

This seems like a no-fail bread. I made a loaf without the bread machine, 30 mins at 350. It's very good. We had it with a salty dinner, smoked pork chops. Perfect!

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Laura Bossart

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Feb. 8, 2008

This bread was great! My hubby loves sweet bread and thought I spoiled him w/ this. I also used the dough cycle on my machine and put it in my loaf pan to bake in the oven. I brushed it w/ egg wash first. YUMMY!

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