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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Sarah Jane Meister

Cooking Level: Expert

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Reviewed: Jun. 14, 2008

I made this the old fashioned way - by hand as my bread machine is on the blink. It was lovely. I left it to rise over night with a damp cloth over the top to stop it drying out and then baked on 175C for 1 hour on the bottom shelf of the oven. I then left it to cool with another damp cloth over the top to soften the crust. It was lovely, so tasty I could have eaten the whole loaf!! Great with home made butter. Yum.

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: Jun. 5, 2008

Oh my gosh it was fantastic! The outside is crispy not hard! So great i will be making another one while I sleep!

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miskyn

Cooking Level: Expert

Living In: Leduc, Alberta, Canada

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Reviewed: May 11, 2008

we loved this bread much.as the other rewiews say its so soft inside.i used also different sort of flours and each time it turns out great.the lastest time i added some chopped walnuts.it was yummy

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Asli Ocak

Cooking Level: Expert

Living In: Izmir, Izmir, Turkey

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Reviewed: Apr. 18, 2008

I made this bread the first time for a get together a few months ago, and now I am making it again for a potluck. I like this recipe because I do not need to change anything, I can use things I have around the house (such as skim milk), and it always comes out perfectly. Thank you for providing it!

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Loren Ver

Cooking Level: Intermediate

Home Town: Rockledge, Florida, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Apr. 10, 2008

l made some today and l was very pleased with it. l added 2 tbsp of flax seed to it and it was delicous. this is one of the best white bread recipe that l have come across.

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DAISYQ

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 7, 2008

This was the first time I made bread and it came out absolutely perfect!

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Erin

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Reviewed: Feb. 10, 2008

The bread came out great. I like to add about a cup of raisins during the "add extra" cycle. It had a good consistency. Thanks, Laura

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LAURARICE

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Reviewed: Feb. 2, 2008

This was such an easy recipe, no special trip to the store for that certain ingredient, just uses basic things around the house thats the thing i love most about it. Used it to make french toast, came out great! Thanks for sharing this.

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Robin

Cooking Level: Beginning

Home Town: Bushwood, Maryland, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jan. 28, 2008

Made a loaf last night and I have to make another one today. My husband loves this bread. Great recipe. Thanks!

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CHEY26

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Hopedale, Massachusetts, USA

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Reviewed: Jan. 22, 2008

Best white bread recipe I found. Love that it has reg. milk not powder. Thanks

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Mom of Three

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2008

I am new to bread machine baking and was having a horrible time finding a recipe that didn't end up coming out like a brick. This recipe is exactly what I was looking for! Beautiful soft, tender white bread that wasn't lacking in flavor or texture. I baked mine on the "light" crust setting, and was pleased with a soft, golden brown crust. I'm readying to bake my third loaf in as many days. Thanks for the recipe!

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RACHEYBABY

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Solon, Ohio, USA

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Reviewed: Jan. 4, 2008

THIS IS THE ONE I've been looking for. Finally, a tender white bread. I followed Michigan Mommy's suggestion and put it in a 9x5 bread pan - let it rise about 45 minutes. Baked @ 350 for about 30 min. Top was brown and sounded hollow when thumped. It was beautiful. Tasted wonderful. This will be my basic bread from now on. I'll let the bread machine do the work, and use the oven for baking it. Thanks. Suzanne

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Suzanne

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2007

AMAZING! i love it soo so so much! i have a new white bread recipe! thank you

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ShannonAngel

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Reviewed: Dec. 6, 2007

I used the "dough" setting and baked in the oven. I also used bread flour. It did fall slightly but it is light and fluffy and holds up well. Good for sandwiches and toast.

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dcreazzo

Cooking Level: Intermediate

Home Town: Beulah, Colorado, USA

Living In: Arvada, Colorado, USA

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Reviewed: Nov. 11, 2007

I'm giving this recipe four stars. It tastes wonderful, but the top fell. I don't know what happened. It seemed to be rising perfectly in my bread machine, then towards the end of the baking cycle it just fell. I may try doing as other posters suggesed, mixing it on the dough cycle, then letting it rise again and baking it in the oven. Thanks for the basic recipe! I will try this again. My house smells wonderful!

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AnnieO60

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Reviewed: Nov. 11, 2007

My husband wouldn't even eat this and he loves fresh baked bread! It was lacking flavor and it was rather hard and dried out very quickly.

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sizzlinhotmomma

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 26, 2007

Yup, it made a pretty good bread. Mine was a little more on the dense side, but was still tasty :) Thanks!

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MAMAKNIGHT

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Reviewed: Oct. 18, 2007

I've tried a few but this is the best white bread recipe I have found. I scaled it up to 470g of flour (extra strong white), basic bake, large size and it produces a really tasty, high rising loaf. Doesn't last long though - it gets eaten too quickly! Works well on both normal and fast bake although fast produces a slightly less risen loaf. Machine is Panasonic SD255. Knocks spots off of the white recipe in the Panasonic book.

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Keith R

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2007

This came out beautifully.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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