Reviewed: Oct. 3, 2009

I used vanilla soy milk instead of water and powdered milk and also only used all-purpose unbleached flour. It turned out great! Thank You.

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LDS Mom of 4

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 6, 2009

I always use regular white and/or wheat flour, instead of bread flour just sift it well, I use splenda instead of sugar, and splenda brown sugar to replace brown sugar when a recipe calls for it.(cut amount of splnda brown sugar used to 1/2 of what recipe calls for, and I use powered butter milk. Excellent recipe the bread turned out so well I made more loaves to give away.

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LadyMichigan

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Reviewed: Sep. 2, 2009

This recipe was great, I didn't have the milk so I replaced it with sugar (not sure why it worked but it did) and replaced one cup of flour with whole wheat flour. The bread cam out perfect, soft and yummy. My 2 year old loves it!

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mandalync

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Reviewed: Aug. 30, 2009

This was too fussy. I had to watch my bread machine knead, and keep adding flour. Tastes ok, but the recipes with the machine are perfect and I can just walk away!

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lorna164

Cooking Level: Expert

Home Town: Pleasant Ridge, Michigan, USA

Living In: Rochester Hills, Michigan, USA

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Reviewed: Jun. 29, 2009

I followed this recipe to the T and it did not turn out at all. I will try it again. I hope it works out because all the reviews make it sound very yummy!

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Vivienne

Cooking Level: Beginning

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Reviewed: May 31, 2009

I made this bread exactly as written. I thought my other bread machine recipe was good, and it is, but this is GREAT! The bread was so soft and delicious! We ate almost the entire loaf with dinner tonight. This will be a regular recipe that I will use all the time.

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LEANNESTORRIE

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Reviewed: May 26, 2009

I followed this recipe exactly but I also added some minced garlic, basil and oregano and this was the best recipe thus far for making bread ina bread machine. This was the first 2 lb loaf I made but the size of the loaf was the same as my 1.5 lb loaves. The texture was great. I did add about 2 tsp of flour during the second kneading (per my machines's trouble shooting guide) as the dough felt a little too tacky. I will definitely use this as my basic recipe. I think the egg must have been what made the difference. So moist and tender, easy to cut. I used the light crust selection on my maker. I took this to a church BBQ for Memorial Day and cut into litle chunks and made an olive oil with oregano and ground multicolored pepper for dipping. Everyone raved. Thanks for a great recipe! I may add an entire package of yeast next time. I do live at 6244 ft altitude and that may have made a difference as to why it did not rise higher than I expected.

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lsruple

Cooking Level: Intermediate

Home Town: Mccormick, South Carolina, USA

Living In: Meeker, Colorado, USA

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Reviewed: May 13, 2009

Only having made bread with bread flour, I was curious to see what this loaf would be like with its two cups of all purpose flour. Using vegetable oil was a first for me too. I was very pleased! There is nothing not to like here; it's a moist, flavorful and tender sandwich loaf with just the right balance and measurements of salt, sugar and yeast. Great recipe!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 11, 2009

I've made this bread several times, and I have not ever had to revise it. It's a wonderful bread that really does last for several days. Other breads last for a day or two at the most, but this one stays moist and delicious even longer.

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Channy

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Reviewed: May 2, 2009

I have been working my way through all the bread machine recipes on this site and so far this is my second favorite next to "Best Bread Machine Bread." This however has been my boyfriend's fave. This wasn't as light and fluffy as the BBMB, but the flavor was much more homemade tasting...now if I could combine the two with fluffiness of the BBMB(the technique didn't cross over when I tried) and the flavor of this. WOW!

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Burns Boiled Water

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2009

This came out perfect! Great shape, great taste and good texture. I just have one question that applies to all machine breads: How do you keep them from drying out fast???? I still haven't figured that out. This was wonderful though, I tried another recipe the same day and this one was much better!

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Mother2Be

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2009

Cool recipe. The addition of the egg makes this recipe unique and extra awesome. I like my bread rich and buttery so I made a few changes. Instead of water i used warm milk. Instead of 1 egg I used 1/4 c egg product. instead of 1 T white sugar, I used 1/4 cup confectioners sugar. Instead of 2 T oil, I used 1/4 cup butter. Everything else I left basically the same: 3 cups flour, 1 1/2 t salt, 1 1/4 t yeast but then added an extra 1/4 t yeast. I let the yeast sit in the warm milk for about 5 minutes then mixed everything together in the bread maker! Pulled it out about 10 minutes early cuz I like my bread my chewy soft and underbaked. My family loved the flavor and texture of this bread. Ive made bread-maker-bread lots of times and my mom said this time was the best Ive ever made it.

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Apr. 14, 2009

Best bread yet for my bread machine. The bread was moist with a great flavor and texture. The crust was soft. I have tried several recipes and this one is the best.

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essixx

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Reviewed: Apr. 7, 2009

This bread is FANTABULOUS!!!! I have made several loaves and every time me, my husband and 3 kids gobble it right up!It's soft and scrum-diddly-umptious!! It reminds me of this bread we used to get at a restaurant back home in MI when we went christmas tree shopping...brings the memories right into my kitchen. I dont bake it in my bread machine after the dough cycle, I pour it into a greased bowl and let it rise for 40 mins and then punch it down. pour it onto a lightly floured surface and knead into a loaf shape, plop it in a loaf pan let it rise another hour and bake it for 25 mins at 350F. brush the top with butter and eat right away!comes out perfecto every time :) Thanks for this superb bread recipe!! It's a keeper!

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new2baking

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2009

very good, will make again!

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Faith

Cooking Level: Intermediate

Home Town: Jacksonville, North Carolina, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Feb. 26, 2009

Follow this to the T and it will come out great. It is better than the recipe that came with the machine. Thank you

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Erin Severts

Cooking Level: Expert

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Reviewed: Feb. 24, 2009

Excellent recipe!!! I am super sensitive to soy and soy bi-products so have recently begun (again) baking my own bread, as almost everything on the grocer's shelves contains soy or soy bi-products. This recipe proved to be an excellent first choice. I decided to make a slight change the second time around, as I was out of "bread flour" and substituted regular self rising flour and as an experiment added a second egg, and instead of the vegetable oil (which often contains soy oil) I used light olive oil. I was very pleasently surprised with a very rich, light loaf of very tasty bread, with a wonderfully nutty light crust. I will use this recipe many times over.

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oldsoldier

Cooking Level: Expert

Home Town: Hughes, Arkansas, USA

Living In: Hot Springs, Arkansas, USA

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Reviewed: Feb. 22, 2009

I made this bread today and the whole loaf went ut was one of the best tasting bread we ever made in my bread machine thanks for the recipe.

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susan

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Reviewed: Jan. 18, 2009

This is a very tasty bread. I used milk instead of water to enrich it for my bread loving daughter. I didn't have dry milk-so I used coffee creamer! My family loves it and I am making it again for the second day in a row. We especially loved it for toast this morning.

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carolin

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Reviewed: Jan. 14, 2009

This was not good at all. It was eggy and dry after a day. Husband ate it, but I will never make it again.

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ABCDEFG679

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Ron's Bread Machine White

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