Reviewed: Nov. 18, 2009

I accidentally forgot the butter, and this bread was STILL awesome! (Lol... next time, I'll make it right though!) I used this recipe to make a ham and cheese stromboli that was SO tasty... a great basic recipe that you can do a lot with! Thanks for posting!!

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mandoerin

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

Really good white bread. I added 1/3 cup sugar and used Rapid Rise yeast instead of Active Dry, which cut the time in half. When using rapid rise I first mixed all the dry ingredients (including yeast) then warmed the milk to about 120F, mixed it all together, kneaded, let sit for 10 minutes (replacing the first rise), then did NOT punch it down (skip punching down when using rapid rise) then let it rise in my slightly warmed toaster oven for about an hour and then baked for the recommended time and it was amazing! My boyfriend pretty much down the whole loaf with just butter. It was cool, except that now I have to make more bread but from now on I will definitely use rapid rise because it is so much faster. Great recipe!

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ILoveFooddd

Home Town: Kenai, Alaska, USA

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Reviewed: Oct. 26, 2009

My new favorite bread recipe! I made it the old fashioned way, took about 40 minutes in my oven.. but I love the crust. I love a soft crust, and this is the first bread recipe I have found that really has a crust the way I like it. Will make this one every week!

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CAROLYNBOERSMA

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Reviewed: Aug. 25, 2009

Holy smokes, this bread turned out amazingly. I also mixed it by hand and baked in the oven. I mixed yeast, sugar, and mild and let stand for about 10 minutes. It was just getting a bit frothy. Then, I added the flour salt and butter (which I softened in the microwave). I covered the bowl with a damp towel and let it rise, punched it down and let it rise again. I would've liked to have let it rise a bit longer the second time, but I was in a bit of a time crunch to get it done. It baked for 35 minutes at 350 degrees, the top got nice and golden, and could've stayed in another 5 minutes or so. It cooled in the pan and when I turned it out, it was gorgeous. It was light and dense at the same time. I can't wait to make this again. I made it last night and have almost just the heel left...

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tstandr

Cooking Level: Intermediate

Home Town: Murphys, California, USA

Living In: San Martin, California, USA

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Reviewed: Jun. 21, 2009

I love this recipe. This was my vigirn voyage in the art of bread making and everything turned out fantastic. So easy with a great return! Sarah J Meister's directions are perfect if you go with the "good old fashion way"....thanks Sarah. Lisa, your a doll! Thanks for a great, simple recipe that totally ROCKS!

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COOKCHUCK

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 5, 2009

This is a great recipe, even when I manage to make a mistake and put things in the bread machine in the wrong order! I did that once because I lost the manual for my ancient bread machine but with looking on the net, I found out how to do it. I am getting a new Zojirushi BBCC-X20 Bread Machine soon (on order) and I am VERY anxious to try it with the new one! Everyone loved the bread, including my extraordinarily "picky" DH!

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Genie

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Reviewed: Mar. 4, 2009

This was delicious and very soft! I made the dough in my Kitchen Aid Mixer with the dough hook. Add the warm milk, sugar and yeast and let sit for about 10 minutes. Then add the rest of the ingredients and mix for about 5 minutes. I needed to add more flour...not sure how much...but quite a bit until it kneaded in my mixer easily. Then I covered it and let it rise for 25 minutes, punched it down and put it in a sprayed bread pan. Covered it again for 10 minutes then took off the cover and turned on the oven. It rose for about 15 more minutes while the oven heated up. I baked it at 350 for 25 minutes and it was perfect.

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StaceyL

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Reviewed: Feb. 24, 2009

very good basic and easy to follow recipe. makes a great bread that works wonderfully as toast the next day (if there is anything left!) wouldnt hesitate to give this recipe to somebody who has never made bread before, its that easy!

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Sandy J

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Reviewed: Feb. 11, 2009

I made this recipe yesterday changing only one thing; I set my breadmaker on the Dough cycle and baked it in the oven (after letting it rise a second time in the loaf pan) at 350 degrees for 35 minutes. It is wonderful, I'll make this recipe again!

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Trish G.

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Mesa, Arizona, USA

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Reviewed: Feb. 5, 2009

Great recipe!!! I tried twice in the breadmaker but the bread fell in. So yesterday I made it in the oven as Michigan Mummy wrote. It looks perfect and tastes awsome! Thank you very much!

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FrauLava

Cooking Level: Expert

Home Town: Kaiserslautern, Rheinland-Pfalz, Germany

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Reviewed: Feb. 2, 2009

I have been making this recipe instead of buying bread. It is great for sandwhiches and toast. Give it a try, you wont be dissapointed.

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missy1979

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Jan. 30, 2009

This bread makes good toast (grilled cheese, french toast, etc...) but I don't like it for just plain sandwiches. The crust is too hard and didn't soften when it cooled like the Amish White Bread recipe on this site. Make sure you bake it long enough - I took mine out after 35 min and it probably should have cooked for at least 5 more min.

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Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA

Living In: Normal, Illinois, USA

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Reviewed: Jan. 8, 2009

This is an excellent, buttery bread. This was only the second time I've tried making bread with my bread machine and I was thrilled with how well it turned out. I used the light crust setting. The dough rose very well and the bread came out fluffy and light. I will defintely make this again. It was so easy and my family loved it.

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Jessica

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Reviewed: Nov. 13, 2008

WOW, easy to make even for non Bread machines. I did add 1/8 tsp of Vanilla just to make it a bit more creamy tasting.

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Mike

Home Town: Hamilton, Ontario, Canada

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Reviewed: Nov. 10, 2008

This was alright. I didn't rise well but it had good flavor. The family ate a whole loaf for sandwiches at lunch but it doesn't slice into sandwich bread well.

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Joelle

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2008

I just got a used bread machine with no book, so I needed to find a recipe to use with it. This is the first one I tried and it is great! I've made it 3 times now and it has turned out delicious every time!I used the med. crust for this bread. We thought the crust was crispy and the inside was soft. Perfect. I'm glad I won't need to keep looking. Thanks for sharing.

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Lieuvena

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2008

This is an absolutely fabulous recipe. It is great if you have a bread maker because all of the ingredients are things you have on hand anyway, except for the yeast. Doesn't require bread flour. I made for company last night and they took home the leftovers. So have another loaf in the bread machine right now. No changes, great just as is.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Jul. 21, 2008

This is a recipe that I can actually make!! I have never had luck baking bread but this turned out wonderful. I did add 1 Tbsp of fresh cracked black pepper-- AWESOME!! I have never had luck finding a recipe that works with pepper...this one does. Also makes great grilled sandwich bread.

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jersey7301

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Reviewed: Jul. 9, 2008

This recipe came out only so-so. The texture was more crumbly when finished than a typical white bread. It also did not rise as much as I had thought it would. I proofed the yeast (no bread machine here, so I took it through two risings and kneaded 10 minutes, then baked for half an hour at 350). It did brown nicely and the flavor was good, but I would not make this again. It may well be better suited to a bread machine than the "old fashioned" way of making bread.

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SCOUTSAGIRL

Cooking Level: Expert

Home Town: Buxton, Maine, USA

Living In: Porter, Maine, USA

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Reviewed: Jun. 28, 2008

I have tried many different recipes for white bread and about six months ago gave up on making my own homemade, since I couldn't find a good recipe! After reading all the reviews on this one, I tried and let me tell you this is the BEST recipe I've ever used. The texture, crumb, taste and all over appearance was perfect and this is by far one of the easiest bread recipes I've used. I made it the old fashioned way by hand, letting the yeast sit in the warm milk/sugar for a few minutes and then adding the rest of the ingredients. Kneaded for about ten minutes, let it rise twice and baked it at 350 for a half hour. I made this last night and between me and my husband and our two baby boys this is GONE already! I will definitely be using this recipe again!

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