Reviewed: Mar. 27, 2012

I enjoyed this loaf, but my wife wasn't so fond of it, so I adjusted it. First, I don't like the way things come out of the bread maker, so I use the mix cycle only. After this cycle, I place in a warmed bread pan, and let rise for an additional 15 - 25 minutes. I use 1 tbsp of canola oil in place of the veg oil. My wife and daughter love it in this way.

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Reviewer:

J Elieff

Reviewed: Mar. 5, 2012

This bread is absolutely perfect. Excellent crumb, beautiful crust, moist without being soggy, light but without large holes. Just beautifully delicious. This will be the bread I make every time. Just simply a perfect bread recipe.

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Reviewer:

ChefMom

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Cooking Level: Expert

Reviewed: Mar. 4, 2012

I've been trying to find a bread that is favorable, easy, and you can cut it. This bread was perfect. It didn't last the rest of the day. Friends came over and said it was the best 'non sourdough' bread they've ever had. I did add a Tablespoon of honey to the recipe, but kept everything else the same. I'll have to make another loaf in the morning.

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J Noack

Cooking Level: Intermediate

Reviewed: Mar. 2, 2012

So far this is the best recipe I have tried. Since I didn't have powdered milk I put 1 cup of milk in and on the second loaf added 1/4 cup sugar. I like my bread a little sweeter. Overall very tasty!

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Reviewer:

AOrchard

Reviewed: Mar. 1, 2012

It was my first time to make a bread and this one was taste, soft and so delicious! I would like to make this bread without bread machine. Is it possible?

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Reviewer:

Tai Ratteray

Cooking Level: Beginning

Reviewed: Jan. 13, 2012

I love this recipe and everyone who has tried my bread feels the same way. I do change it up a little bit byt for the most part, this is my new recipe for white bread in my bread machine! I highly recommend this recipe!

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Reviewer:

VermontMom

Reviewed: Dec. 10, 2011

a great basic white bread recipe, i make this all the time now and rarely buy a loaf of bread. i don't like the huge square bread machine loaf so use the dough cycle and bake it in the oven.

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Reviewer:

Sue

Reviewed: Nov. 27, 2011

Good lord this is to die for! The only thing I did different was use all regular flour as I did not have bread flour. Just give me a knife and some butter and leave me alone with my bread... you gotta try this one!!

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Reviewer:

Wyldchyldd

Reviewed: Nov. 17, 2011

This turned out really good. I had to use 3 cups of all purpose flour because I didn't have any bread flour, and it still came out great, if just a little dense. I would recommend eating all on the day you make it though, since it dries out pretty fast.

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Reviewer:

ApricotGoblin

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

Reviewed: Nov. 6, 2011

This is the second time I've made this and it seems consistently good. Has a soft texture with small crumb and tender crust. My husband loves it so I will continue to make it.

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