Reviewed: Aug. 21, 2009

Very simple recipe and the bread turned out beautifully. Definately a favorite for hearty sandwiches!

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The Cooking Booth

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Mustang, Oklahoma, USA

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Reviewed: Aug. 16, 2009

Great recipe just as it is. Its easy to make and has a great flavor. Slices well after a short cooling time. I will be using it regularly

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YOURDESTONIE

Cooking Level: Intermediate

Living In: Swannanoa, North Carolina, USA

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Reviewed: Aug. 15, 2009

I've been using this recipe for 6 months and realized I'd never rated it. This is my go-to bread recipe. I love that it doesn't need the powdered milk. The only thing I change is adding alittle extra sugar.

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a-robins

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Reviewed: Aug. 11, 2009

This recipe was wonderful. I used the bread machine to mix the dough, took it out and placed in a bread pan, let it rise for about 20 to 30 minutes and baked it in the oven, as my husband doesn't think it looks like a loaf of bread when baked in the bread machine. Hence then he will not eat it. Wonderful flavor and stays fresh... This is a keeper in my recipe box.

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IDJ1973

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Reviewed: Aug. 4, 2009

I was looking for a dairy free recipe for white bread for my bread machine. This recipe has never failed me. I've made it dozens of times, and it always turns out perfect. I bake a couple of these to use for thanksgiving dressing. I will never use another white bread recipe....there is no need!

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susievers

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Reviewed: Aug. 2, 2009

First loaf was gone by the end of the day

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Steph

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Reviewed: Jul. 29, 2009

So delicious! Is it bad that I have already consumed half the loaf?=)Light and fluffy! I followed the exact recipe and this bread is perfect. I will just slightly reduce the amount of sugar next loaf as it is a little on the sweet side for sandwiches (that may be because we don't usually use real sugar.) Thanks for the recipe

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HisNavyWife

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Reviewed: Jul. 23, 2009

This turned out very tasty. My only problem was that it over-rose in my machine and stuck to the top of it. It wasn't that serious of an issue. Perhaps, I'll just lower the temp of the water the yeast steeps in. Other than that... it was great with dinner tonight and I am in the process of turning the rest into bread pudding! YUM-O!

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Justa' Mom

Cooking Level: Expert

Home Town: Algonac, Michigan, USA

Living In: Erie, Michigan, USA

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Reviewed: Jul. 23, 2009

Very Easy and basic bread that everyone likes...although I would be interested in variations and flavorings if anyone has suggestions.

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ttkc

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 17, 2009

This is the first review I've posted on allrecipes, although I use this site almost every single day. I do not buy bread from the store and this basic recipe is the one I use the most. More often than not I set my bread machine on the dough cycle, pull out the dough when finished (first rise) and form into 8 sandwich/burger rolls or (occasionally) 12 hot dog buns. They go into the oven which was heated to 200 degrees F and then turned off. I let them sit/rise for an hour then bake at 350 degrees for about 18 mins. Perfect buns every time. When I do bake a loaf in the bread machine, it also comes out perfect! Oh yes, I also substitute 2/3 (2 cups) of the white flour for whole wheat flour. My husband loves that I literally save dollars per batch of bread, plus fresh hot bread cannot be beat!

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Amanda

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Reviewed: Jul. 6, 2009

Awesome bread. This bread has the lightest consistency of any bread I've made w/my bread machine. This is definitely going to be the staple recipe for sandwich bread at our house.

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JasnsWif

Cooking Level: Expert

Home Town: Dallas, Oregon, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jul. 5, 2009

This was super easy and tasted great! I'll definitely be making this one again!

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southernbelle

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Reviewed: Jul. 5, 2009

First loaf was good, second loaf was a mini loaf though I followed the same recipe (?) Other than that, good, simple, dairy free recipe. Kept in zipper bag, in fridge for 2 weeks!

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honeybee52000

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Reviewed: Jun. 27, 2009

Pretty good for being dairy-free. I added 3 TBS Gluten powder to make it softer.

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crumbs

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Tacoma, Washington, USA

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Reviewed: Jun. 19, 2009

The best I've found so far.

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Annie

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Reviewed: Jun. 9, 2009

Great bread! I set the machine for a 1 lb. loaf, light crust and followed the recipe as directed. This is an ideal recipe for our family because we're avoiding dairy (allergies, etc.).

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NJJULES

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Reviewed: Jun. 9, 2009

Not sure what I did wrong, I followed this recipe, using a sunbeam 5891, 1.5 loaf setting, crust color medium. The bread is too dense. The taste is good, I guess I should have set the crust color to light, because it is too dark to my liking. What did I do to get it so dense? too much flour? not enough yeast? Using SAF yeast, Gold bread flour, sea salt, olive oil, white sugar, please help?

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Girl Geek

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Reviewed: Jun. 2, 2009

I tried the recipe straight and thought it was wonderful! I loved it. It's easy and tasty. The best bread recipe Ihave found so far!

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Jenny

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Reviewed: May 23, 2009

It came out well and I would not change the recipe at all

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Abigail C Hester

Cooking Level: Intermediate

Home Town: Highland, California, USA

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Reviewed: May 23, 2009

The first time I made this, the bread rose so high that the bread hit the lid of the bread maker and blocked the vent! Still turned out a delicious loaf. For the second loaf, I cut back the yeast to 2 Tablespoons. It did not rise as far as to block the vent, but still hit the lid. Next loaf, I will cut the yeast back to 1 and 3/4 and see what happens. The bread is very light and fluffy. Made great toast. It seems to tear easily when cutting, so let it cool. I will most likely refridgerate the next loaf before cutting if I intend to use it for sandwiches.

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