Reviewed: Nov. 1, 2009

Breadmaking never interested me too much; this recipe was my first attempt at baking standard bread. Made very good bread with not too much effort. I found it a little dense, but perhaps I should have allowed more time to rise because of altitude...not quite sure how that plays into the yeast equation.

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Culinary Hobbyist

Cooking Level: Expert

Home Town: Denver, Colorado, USA

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Reviewed: Oct. 25, 2009

This is probably the easiest recipe I've ever used for bread...and will now be the only! I was able to make two smaller loaves in my (smallish) bread pans, plus a good size round loaf I baked on a stone. Thanks so much for sharing!! :O)

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senecalakegirl

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Reviewed: Oct. 15, 2009

For the first time, I have made bread and it rose to a nice round loaf -- just like the picture! Can't wait to try it, will be having it with some beef stew tonite. Great for a rainy day like today! The only thing about this recipe was that you needed to cover the dough with a damp cloth and let the dough rise for an hour. It did just that; however, the dough stuck to my damp dish towel!!!! I also didn't know why you had to preheat the oven at 425 degrees when you bake it for 30 minutes at 375 degrees??

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Im the cook

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Reviewed: Oct. 8, 2009

My new favourite recipe! Easy to follow and tastes really nice. A "keeper" for sure!

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Sarah

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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Reviewed: Sep. 27, 2009

Yes. Traditional white bread. Good flavor. Now if I can just half it equally. I used lard and enough flour to get the dough the correct consistency. I tried oil once. When you taste it side by side, the lard is better. Shortening will work too. You always butter the top.

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Shrike

Cooking Level: Expert

Home Town: Pasadena, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Sep. 24, 2009

Fantastic! I, like others, used oil instead of lard. I used about 5 1/2 cups of flour, but it varies each time. Buttered the top too like others. I plan to keep this recipe FOREVER! I plan to use it for rolls, and cinnamon bread. Great A++++++++++++++

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SARAEBATEMAN

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Reviewed: Sep. 8, 2009

This is a fantastic white bread recipe. I've tried many white bread recipes and this one is definitely my favorite. It's a great bread when you want the bread to be the star or when you don't. Makes for great toast or sandwich bread. I like letting the dough rest about 20 minutes before I knead it. I agree with spreading melted butter on the bread- though I do this before I put the loaves in the oven.

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KatrinaHamel

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Reviewed: Aug. 31, 2009

The absolute best. Used light olive oil. Doubled the recipe.

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kalevalander

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2009

Wow! This is the most gorgeous loaf of bread I have ever made! It smells divine! I halved the recipe, used butter instead of lard and used my bread machine to make the dough then I baked it in the oven. The taste is the best I have EVER had out of white bread. This is my new go to recipe for white bread! Thanks for sharing Danielle!

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staceywatts

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Springfield, Louisiana, USA

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Reviewed: Aug. 17, 2009

Perfect!

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great_girl11

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Reviewed: Aug. 14, 2009

The best and easiest recipe. Just the way my mom would make her bread. Turned out just fine with all-purpose flour, and veg oil. I made 24 buns with this recipe.

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SMALIBU

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Reviewed: Aug. 5, 2009

I made this bread last night and it turned out great. I used butter instead of lard, and all-purpose flour instead of bread flour, but I had no problems at all, and the taste is awesome. All in all this recipe is very easy to make and the taste lives up to the expectation.

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LMGROUPIEGIRL

Cooking Level: Intermediate

Home Town: Forney, Texas, USA

Living In: Wichita Falls, Texas, USA

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Reviewed: Aug. 3, 2009

My first successful white bread. I've made several white bread from this site but none of them rose (my fault of course-not the recipe). They rose allright but not as high as I expected. But this one rose high above the pan and still high up a bit in the oven. The taste was great. Just as I expected. A bit salty, so it's nice to be eaten plain. Nice proportion between sugar and salt. Finally I can have store bought like bread in my own oven. Thanks alot!

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Lia

Cooking Level: Beginning

Home Town: Bandung, Jawa Barat, Indonesia

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Reviewed: May 24, 2009

My first bread baking try in 30 years! And the recipe was fabulous! I let it sit with the yeast mixture longer, as I did with letting it rise for an hour and a half. It did double in size, as I had hoped. I brushed melted butter on the tops of both loaves with sprinkled sugar before and after I put it in the oven. Wow, it was delicious! The slight sugar touch gave it a light sweet taste on the not too hard crust. More bread recipes are now in my horizon!

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Janice

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Reviewed: Mar. 26, 2009

This recipe really worked for me as I have not had much success making bread in the past. My only problem was my crust was hard. The next time I make this recipe I will brush butter on top to help make the crust less hard. Other than that, the bread came out just right and was very tasty straight from the oven. My 3 year old wanted to keep eating it! Thanks for sharing such a great recipe!

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Stacey B

Cooking Level: Intermediate

Home Town: Parkville, Maryland, USA

Living In: Rising Sun, Maryland, USA

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Reviewed: Mar. 23, 2009

It is very soft and fluffy. It also has unbelievable rising power.

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wrozier

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Mar. 16, 2009

i absolutely love this recipe!! i have tried several recipe's and have had trouble with mixing and rising but with this one i had no problems! the dough was very moist! although i did minimize the salt to 2tsps, and used butter instead of lard.

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housewife4life

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Reviewed: Mar. 15, 2009

Great taste and easy to make on top of it all!

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Aw Yeah

Cooking Level: Beginning

Home Town: Albert Lea, Minnesota, USA

Living In: Blooming Prairie, Minnesota, USA

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Reviewed: Mar. 13, 2009

This is a good recipe. The only change I made was using unsalted butter for the lard .

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Mlaine

Cooking Level: Expert

Home Town: Griffin, Georgia, USA

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Reviewed: Mar. 12, 2009

I made this bread today using RapidRise yeast packet, following the directions on the yeast package and it turned out wonderfully. Unlike many breads on this website, it is not too sweet but more like store white bread. Nice crisp crust, soft and light insides that taste delicious. Thank you for the great recipe!

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