The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 13, 2009
what recipe says in order suggested by your manufacturer
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 4, 2009
My family loved this bread. And it makes great sandwiches. We'll be using this bread on a regular basis.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 1, 2009
This was the very first recipe I tried in my new bread machine and it turned out very well. I did substitute 1/4 cup of milk for the powdered milk and I reduced the amount of water to 3/4 cup to compensate. The only thing I'd do differently is to use the light crust setting instead, as my crust turned out rather thick and hard, but it still tasted really good. Thanks for the great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 30, 2008
The loaf was absolutely beautiful. I made it exactly as described. It had a nice texture as well, but the flavor was very bland. It also did not seem to stay fresh very long as compared with the recipe that came with my breadmaker.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Midway, Tennessee, USA
Living In: Chuckey, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 12, 2008
No milk powder on hand?? Instead of using water and milk powder (which I rarely have), I just used a cup of milk. Turned out great. I also added extra sugar.
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Photo by Jodi

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 11, 2008
I loved this bread I will make 2 changes though Im going to decrease the salt and increase the sugar but other than that it was perfect. I loved the texture of this bread it makes great sandwiches
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Photo by MommyOfThree

Cooking Level: Intermediate

Living In: Salem, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 2, 2008
This is really good. I used the 3/4 cup water/ 1/4 cup of milk that another reviewer suggested and was happy with the results. This bread was the easiest to slice.
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Photo by AUSSIEMUM1

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 29, 2008
Wonderful recipe! I took the advice of someone else as I had no powdered milk and it works wonderfully with regular milk.
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Photo by Lisa

Cooking Level: Expert

Home Town: Altoona, Iowa, USA
Living In: Queen Creek, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 12, 2008
AWESOME!!!
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Photo by cbakerwitt

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Photo by CRISPYSTUFF
Reviewed: Nov. 6, 2008
Fantastic white bread! The consistency is softer that the others I've tried.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 5, 2008
This bread was delicious. I made it for a luncheon with a couple of my co-workers. We used it to make BLTs and it was great. The only changes I made were: 1) substituting about 1/4 cup of the water for milk and omitting the powdered milk. 2) increasing the sugar to about 1/4 cup. 3) I just made the dough in the breadmachine, then let it rise for about 45 minutes, then brushed the top with melted butter and baked it on a pizza stone dusted with cornmeal at 375 for about 22 minutes. It was very good and had the perfect amount of sweetness.
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Photo by EBenhase

Cooking Level: Intermediate

Home Town: New Richmond, Ohio, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 3, 2008
The bomb and easy to make. I will make this into dinner rolls next time.
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Photo by Brandi J

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 27, 2008
Very good and easy recipe. Made one loaf on Sat and another on Sunday. Used the last of the first loaf tonight for some cheese toast to go with the tomato soup for dinner. Very yummy. Plan on making our staple bread.
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Photo by ralloyd

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA
Living In: Goochland, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 12, 2008
I followed the recipe exactly. Too many people rate a recipe after making sevearal changes. In my opinion you can't rate a recipe when you entirely revamped the given recipe. Great texture & appearance. Tastes pretty good. I feel like something is missing. Perhaps a little more sugar &/or butter instead of oil? I will definitely use this recipe as a base for future experimentation to come up with breads that I like even more.
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Photo by Jennie

Cooking Level: Intermediate

Home Town: Faribault, Minnesota, USA
Living In: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 3, 2008
loved it... the crust was a bit to crusty, though, so perhaps the light setting on the bread machine would be better
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Photo by margot

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 22, 2008
I used all bread flour for this recipe and had to add about an extra cup to make the proper consistency. It rose a little too high for my machine so next time I will bake in the oven. But, WOW! Everything looked, tasted and smelled divine! Awesome recipe!
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Photo by Tarron Fabbricino

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 22, 2008
Perfect! I used whole wheat bread flour and it turned out great. Will definitely make again. Thanks!
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Photo by Lesley Maria

Cooking Level: Expert

Home Town: Durham, Durham, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 21, 2008
Just like mom makes it! Smells great, good shelf life. Excellent with a light crust and great for dipping in soup, stew, whatever! Good one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 17, 2008
I've been searching for the perfect bread machine recipe on this site, and I think this is it. I really like the look and texture of this bread, and it seems chewier rather than crumbly, probably because of the milk powder and egg. I used 1 c whole wheat flour and 2 cups all-purpose flour. Try this out!
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Photo by princesslane

Cooking Level: Intermediate

Home Town: Belfair, Washington, USA
Living In: Puyallup, Washington, USA

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