Simply White Bread II Recipe - Allrecipes.com
Simply White Bread II Recipe
  • READY IN ABOUT hrs

Simply White Bread II

Recipe by  

"A really simple, good tasting, low sodium white bread that is very light and lower in fat than many other white breads! Works well on delay cycle so you can have it ready when you are ready to eat."

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Ingredients Edit and Save

Original recipe makes 1 - 1.5 pound Change Servings
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  • PREP

    5 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 5 mins

Directions

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
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Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2008

What a pleasant surprise this was! I have my standard recipe for white bread and am very resistant to change, so I was tempted not to use the full amount of honey in this recipe as I thought it would be too sweet. In fairness to the recipe I "braved it" and added the full 2 tablespoons. Since I use yeast from the jar, I just measured out 1-1/2 teaspoons. Fragrant, soft and tender, this bread has the perfect balance of sweet and salty, though it is neither. Great bread for toast, sandwiches, or even on it's own with butter and jam!

 
Most Helpful Critical Review
Jul 19, 2012

Tried this recipe, it tasted delicious, but it was very thin/whispy... didn't turn out like the picture at all, and wouldn't work for sandwiches/jams.

 
Feb 05, 2005

Wonderful! Very soft and non-crumbly. Excellent with half white and hale whole wheat flour, also.

 
Nov 16, 2008

Excellent texture and flavor! I used 2 Tb sugar in place of honey with no problem.

 
Nov 18, 2010

Really good and it doesn't crumble when sliced. I used 2 c. white whole wheat flour, 1 c. AP flour, I used kosher salt and added 2 T. buttermilk powder. UPDATE: I bake alot of bread and this one has become a favorite. I now use melted butter instead of oil. I don't have a bread machine so I just proof my yeast and mix it up. Very good bread.

 
Jan 16, 2007

This bread is SO EASY to make and tastes great. I used my electric knife to cut and it didn't crumble-every slice was shaped nicely. I used this recipe and added another tablespoon (1/4 c. total) of honey to make "sweetrolls" in which rolled out, sprinkled with melted butter, cinnamon & sugar, and raisins) rolled them up and sliced, then baked in the oven and frosted. They were amazing! I recommend it, especially to moms with young ones (6 & 2) that like to help "cook"...I don't think you can make this bread and have it turn out bad!

 
May 06, 2011

This is now my new all the time white bread recipe. So easy I love it. The family likes the bread in a lofe shape so I use the dough cycle, and bake at 350 for 30 min. checking at 25min. to be safe. I forgot the salt and DH did not notice so I now skip it all the time. I use EVOO in place of the vegetable oil. It seems healther to me. All I can say is don't let the short list of ingredients stop you this is good bread, nice smooth texture, toast up well and holds up to PB & J. brush the crust with butter and it wont get hard. Thank you LJSS for a wonderfull recipe.

 
Jun 30, 2009

Very good white bread. Slices nicely without crumbling. One thing I did find out on my last batch...I used 1/2 whole wheat flour and 1/2 all purpose flour with 3 tsp of gluten added, changed it to 18 servings like another reviewer to make a 2 lb loaf and it rose too much and not only hit the top of the lid, but overflowed. I took it out of the bread machine and separated the dough into 2 and placed in greased loaf pans and baked at 350 for 25 min and they came out great. I think from now on I will use the 18 servings adjustment and use the dough cycle on the bread machine and bake in the oven. Made great grilled cheese sandwiches and pb and j's. Definitely going into my favorites.

 

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Nutrition

  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.9 g
  • 4%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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