Reviewed: Jan. 6, 2007

This is absolutely terrific! The bread came out light and fluffy and very tasty. I did reduce the amount of salt - put in about 2 tsp instead of 1 Tbsp. I liked this way more than the 'popular' white bread on this same site. This is what homemade bread should taste like.

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Bajovane

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2006

This is one of the best white bread recipes I have used. I loved the texture and taste! AWSOME!

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Danielle

Cooking Level: Expert

Home Town: Vista, California, USA

Living In: Linton, North Dakota, USA

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Reviewed: Dec. 9, 2006

SO PERFECT! I have made several white bread recipes from this site. If you want the perfect loaves of bread use this recipe. I had to sub. butter for lard (did'nt have any lard) and they rose perfect and tasted wonderful. Great for sandwiches and toast. Not mushy or crumbly. It tastes just like my Grandmas white bread. Finally this is THE recipe I will use from now on. thanks so much for posting it

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Schmoo2

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Bailey, Michigan, USA

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Reviewed: Nov. 26, 2006

My first try at bread and this turned out great. I split the top and coated with a honey/butter mixture before baking. This gave the crust a sweet crispy flavor. Thaks for a great recipe!

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Danny

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Reviewed: Oct. 22, 2006

My first attempt to make bread, it turned out great!!! Even hubby was impressed...

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Cdnshaz

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2006

This bread is delicious! It's perfect sandwich bread. I took advice from another reviewer, and brushed melted butter on it the last 5 min of baking. Thanks for sharing the recipe!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 27, 2006

I love this bread!!! It is the great sandwich bread. It has a nice crust and a nice texture inside. This recipe good.

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gooberette

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jul. 21, 2006

I haven't baked bread in 15 years.This recipe was great! I'll be making this more often!!!

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debra rees

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Reviewed: Jul. 17, 2006

not my favorite bread it was not as dense(moist) as i usually like my bread and I did not leave it in as long as directed or it would have burnt.

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Deborah

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Hollidaysburg, Pennsylvania, USA

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Reviewed: Jun. 3, 2006

I just popped everything into my bread machine and it came out wonderful. As it was baking, I added a couple of dabs of butter to the top. Thanks

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LESLEYfromWI

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Reviewed: Apr. 19, 2006

This is the bread recipe I use most often; it turns out perfect every time, even when I'm careless. Good sturdy crust, soft breadguts.

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lily p

Cooking Level: Intermediate

Home Town: Pembroke, Ontario, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Apr. 15, 2006

This recipe was ok. It rose and baked perfectly but we did not care much for the texture. I will stick to the cuban bread recipe from king auther's flour that I have been using.

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LANDERV

Cooking Level: Intermediate

Living In: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

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Reviewed: Apr. 14, 2006

WOW! Usually I have to fine tune every recipe I try- taking from one, adding to another. This recipe however was amazing!! My husband and I ate half the loaf in one sitting and it was even fantastic the next day. I cut the recipe in half just to test it out and deducted a cup of flour and it was fluffy and perfect! Then, with the 2 slices I had leftover, I made scrambled eggs, piled them on top of the thick slices, covered with a slice of american cheese and put it in the oven (still warm from baking the bread) my goodness, I don't think my husband has ever eaten so much of anything I've cooked.

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risa

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Reviewed: Mar. 16, 2006

My first time baking bread and I found this recipe so easy, thank you so much! I found it to be quite a heavy bread(which I like) rather than light and fluffy. Not sure if that was the recipe or me?! Loved it and will make again and again I am sure!

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Katie

Cooking Level: Intermediate

Home Town: Ware, Hertfordshire, England, U.K.

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Reviewed: Feb. 17, 2006

I have made this to many times now to count. This is mt familys fav. recipe. This is without a doubt the best bread recipe I have found. My kids prefer this over any store bought bread now. It's great for toast , sandwiches, and their breakfast sandwich I make them. We always enjoy one out of the oven with some butter and honey. Thanks so much for sharing this !! Wish I could give it 10 stars!

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NANIEL

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Reviewed: Jan. 23, 2006

I halved the recipe, and it turned out terrific. I couldn't quite get all the flour into it the recipe called for, but it still turned out great! Thanks for a great bread recipe.

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Katherine

Cooking Level: Intermediate

Home Town: Miramichi, New Brunswick, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Aug. 3, 2005

Wow! This is, by far, the BEST bread recipe I've ever come across. The instructions are fool-proof and the end result is a perfect sandwich bread: not sweet, not dense, not squishy. I used butter in place of the lard, and I also scored the loaves down the middle with a knife and set some butter in the slit to make split-top loaves. They seemed to disappear in minutes! Thank you for such a tasty and easy recipe; I'll never get store-bought bread again!

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Hyacinthe L. Raven

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Reviewed: Jun. 25, 2005

As the worst cook in the world, I can say that this recipe is easy and comes out great. I used olive oil instead of lard or butter, and made them into bread rolls. If I can do it, anyone can!

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KDOS

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Reviewed: Mar. 18, 2005

HA! After trying countless white bread recipes, I think your bread is so far, my favorite off of Allrecipes.com. I did use butter instead of the lard. It was fluffy and fragrant (the buttery smell was heavenly) and soft. It got a little weird after a week or so in a plastic ziplock bag, so i think since i dont eat THAT much bread, ill just make one loaf at a time. Great recipe. thank you :)

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ShrimpGhost

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Reviewed: Feb. 18, 2005

The only difference i did with the bread was to use Crisco shortening instead of the lard. The bread was ok, but it was TOO SALTY. One tablespoon of salt is just too much. I might try it again using maybe 1-1/2 tsps of salt. I will critique it again after i make it with the revised amount of salt.

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Joyce A.

Cooking Level: Expert

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Traditional White Bread

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