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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Reviewed: Nov. 9, 2004

Very easy to make, and very tasty bread. I misread the directions and used slighty more sugar than I was supposed to, didn't seem to affect it at all, it turned out great!!!

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YKAPLAN

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Reviewed: Oct. 4, 2004

Very goood. I made these into hot rolls and they turned out great. This was the best bread I've ever made.

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Weeping Head

Cooking Level: Expert

Home Town: Follett, Texas, USA

Living In: Shawnee, Oklahoma, USA

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Reviewed: Mar. 13, 2004

I've only ever made the bread recipe on the back of the yeast packet before and it's always come out so bad we've ended up throwing it away coz noone eats it! But this bread is delicious, so airy and has a proffessional quality. Never again will i go back to the old recipe! Thank you for posting it.

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CLARENCIA

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Reviewed: Jan. 12, 2004

Easy to do and an excellent result!

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MILLINA

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: Zurich, Zurich, Switzerland

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Reviewed: Dec. 17, 2003

This was a great recipe. I had to actually turn the loaves over so that the bottom could be baked. At the time given for them to be finished, the top of my loaves were brown, but the bottom was raw..so I turned them over for about 8 minutes. They taste great!

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ROMA

Cooking Level: Intermediate

Home Town: Great Mountain, Tortola, British Virgin Islands

Living In: Pearland, Texas, USA

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Reviewed: Oct. 18, 2003

I made this bread because it's been ranked #1 in the bread category for weeks now, and I wanted to see what all the hub-bub was about. I guess I can see why fans of white bread like this recipe. It produces really good bread as far as white bread goes--not spongy at all.

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MACKALLEN

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Reviewed: Oct. 15, 2003

I'm giving this no stars b/c I know the problem lies with the cook (myself) and not the recipe. Basically, I have 2 loaves of dense, pale, deformed bread in my garbage right now. I followed the recipe and the instructions TO THE LETTER...and it turned out bad. I have made various types of bread before so I am familar with how to make it and what it should look/feel like throughout various stages but I could use some tips from other reviewers to make this more successful. I even let it rise a little longer during the second time...but I'm not sure what I did wrong. Help? I'll keep checking in for future reviews and possibly give this a second chance... Also - maybe I was supposed to bake it hotter: it says to preheat at 425 but bake at 375 (I baked at the lower temp)

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DREGINEK

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Reviewed: Aug. 15, 2003

A wonderful bread! Light and yet strong enough to use for sandwiches and toasts, and with a fine texture, great for runny honey. I used extra light olive oil instead of lard. I didn't have bread flour so I substituted 2 teaspoons per cup of all-purpose flour with gluten flour. Feeling festive, I added a cup of golden currants. I also let the dough rise an extra time for a finer texture. A delicious bread, easy to make, suitable for daily use or special occasions.

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Mimosa

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Reviewed: Jul. 22, 2003

I made this recipe for my boyfriend and he ate an entire loaf of it in one sitting. It was great. It tasted just like the bread gram used to make.

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Shanelle

Home Town: Newton, Iowa, USA

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Reviewed: Jun. 19, 2003

This turned out great - very easy to make and turned out nice and fluffy without that awful Wonderbread texture.

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EUROGAL

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Reviewed: Jan. 18, 2003

I cut this recipe in half and let my bread machine to the work thru the 2nd rise. Then took it out and formed dinner rolls for tonight's dinner. Excellent recipe. Just bake dinner rolls for 20 minutes at 375 degrees!Thanks Danialle.

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MAGGIE MCGUIRE

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Reviewed: Jan. 7, 2003

This was my first attempt at making bread and I was quite pleased with the results. I used butter instead of lard and it worked fine. The bread is nice and crispy on the outside and fluffy on the inside. Perfect for making sandwiches.

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IYENGAR21

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Reviewed: Jan. 4, 2003

My family loves this recipe. I've made it for several occasions and it always turns out great! I make it in my bread machine by cutting the recipe in half. I also substituted butter for the lard and increased the flour by 1/3 cup. I've used the leftover bread for french toast and my husband tells me it's the best he's ever had.

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JSWAVOLA

Cooking Level: Expert

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Dec. 31, 2002

Good bread with a lot of substance. It would be great to use this with homegrown tomatoes as it will hold up nicely. I used my kitchen aid with the dough hook & it was a breeze to make, a keeper for me. Thanks Danialle!

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Nov. 28, 2002

I made rolls with this recipe instead of bread. It was a big hit at our Thanksgiving Dinner. Everyone raved about it.

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LEEJEAN

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Reviewed: Aug. 23, 2002

I absolutely LOVE this bread recipe. I found it a year ago and never used another one since. I personally like to take the bread out 5 minutes before and brush melted butter on the top and let it finish the lasr 5 minutes of cooking. Thanks for this wonderful bread recipe!

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SONMEL

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Reviewed: Aug. 6, 2002

I found this bread to be fantastic. It's the first one I've made that has turned out properly. Not too sweet like many of the recipes are.

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MUM2JMCNB

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Reviewed: Aug. 1, 2002

This is the best and easiest recipe I have ever found for a delicious, light white bread. I also substituted soft margarine for the lard and it turned out wonderfully.

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LYNN H

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Reviewed: May 28, 2001

This bread turned out wonderfully! Not too fluffy, but a nice, soft, tasty bread. I no longer buy my bread from the store, I use this instead! I substituted margarine for the lard, and it's still great! It doesn't get stale too quickly either!

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CARRIEL

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Traditional White Bread

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