Reviewed: Oct. 5, 2009

I love this recipe, I know it says "Simply White Bread" but I make it as my standard whole wheat bread and it is excellent. My kids beg me to make this bread all the time. They eat the whole loaf at dinner.

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momma2-4

Cooking Level: Expert

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Reviewed: Jun. 27, 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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Stacey

Cooking Level: Intermediate

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Reviewed: May 18, 2009

My family really liked this one. It's easy and I usually have all the ingredients on hand. It has a better flavor than other recipes that I've tried, probably due to the honey. I used 1 tablespoon coconut oil and 1 tablespoon vegetable oil. This one's a keeper.

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LolaMama

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

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Reviewed: Feb. 28, 2009

You simply Must try this recipe!! I was a little dubious at first, but I would rate this seven starts now, if I could! I used real butter instead of oil, and I increased the servings to 18 to make a 2 lb(?) loaf - I assumed the recipe made enough for a standerd 1.5 lb loaf - and put the crust on the lightest setting. The first loaf was gone in an afternoon, and I'm now making a second one for today!

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Glass Cat

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2008

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

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Happychef

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: 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!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 6, 2008

very easy to do and great tasting.

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Nana

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Reviewed: Apr. 3, 2008

Try adding 3-4 tablespoons of powdered buttermilk (found in the baking section). We find this bread so versitile, and it is also fantastic and light and HEALTHY all by itself. Thank you so much for this recipe.

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HOOKEDONJESUS

Living In: New Bern, North Carolina, USA

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Reviewed: 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!

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