Reviewed: Jul. 7, 2007

This recipe is definitely the best white bread recipe I've found. The bread is very moist and is somewhat sweet. It's great by itself, with butter, or dipped in olive oil and spices. It's somewhat thick, so it makes a great french toast. The first few times I made it, I followed the recipe exactly and it turned out wonderful! Lately, I've been experimenting with some of my bread recipes and the last time I made this bread, I substituted honey for the sugar. The bread turned out even more moist than before and had a slightly sweeter taste. It also kept a little longer than the other loaves I've made. If you're having problems with the loaf drying out too fast, try reducing the salt by half and substituting honey for the sugar. I haven't tried making a cinnamon bread out of this recipe yet, but I think I will try it tonight so we can have cinnamon french toast for breakfast tomorrow.

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Lisa

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Reviewed: Jun. 10, 2007

I downloaded this recipe in 2002 and its still by far the best I've tasted. Look no further..... Brian in England

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Brian

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Reviewed: Apr. 18, 2007

good

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vaasu

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Reviewed: Apr. 11, 2007

This recipe was wonderful! I wanted to find a white bread recipe to use with my Runza recipe and this was exceptional. I'll definately use it again!

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Sharon

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Reviewed: Apr. 2, 2007

Basic, delicious recipe. Would recommend.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Mar. 10, 2007

This bread is WONDERFUL!! This is the best recipe for a breadmaker white bread so far! The texture and taste were perfect and the 1st loaf lasted about 20 minutes in my house. I would reccomend this recipe to all. Also, I made it exactly as it said and my bread did not fall. It came out perfect. I would suggest that people try this first as stated before cutting out any of the yeast. I will make again and OFTEN =)

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wolfgrrl1980

Cooking Level: Expert

Home Town: Saint Georges, Delaware, USA

Living In: Binghamton, New York, USA

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Reviewed: Feb. 24, 2007

Very good Basic Bread recipe. I made in OVEN at 350 for 40 minutes. Needed a bit more flour, but that's probably due to not using a bread machine; besides one always has to judge the flour 'as you go' as it's never exactly the same twice. Listen to your fingers. Thanks for the recipe.

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keydancer

Home Town: Redding, California, USA

Living In: Big Lake, Alaska, USA

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Reviewed: Jan. 22, 2007

Update: I'm reducing this to 4 stars from 5 because the bread wasn't as good the next day. It got pretty dry and crumbly and w s hard to use for sandwiches. It still tasted yummy, just got too dry. Original review: Delicious, soft white bread. Much better than the recipe in my bread maker instruction book. Thanks for the great recipe.

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Karen Martin

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 4, 2007

This is the best ever white bread, baked in bread machine. It is light and fluffy, very nice. Remember, to let yeast warm to room temp before using.

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Janine

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Reviewed: Jan. 1, 2007

This is wonderful bread! I used the dough cycle and followed the previous reviewers suggestion of shaping it into a 9 bny 5 loaf pan and letting it rise 30 minutes (although next time I'd probably let it rise 45-60 min). Then baking it at 350 for 35 minutes in the oven. Turned out perfectly! My husband LOVED it and said I should make it every morning! We had half the loaf left over for a couple of days and I made the BEST garlic toast with it...slice 3/4 inch thick, generously butter both sides, put on baking sheet lined with nonstick aluminun foil, then mix 1/4 cup parmasan cheese with 1/2 tsp. garlic powder and 1 tsp. of Italian seasoning, sprinkle on each slice of buttered bread (on top side only) and then sprinkle the top of the seasoned side with a 3 tbsp. shredded mozzarella cheese. Bake at 400 for 10 minutes or so until bottom is toasted and top cheese is bubbled and browning. These were so delicious with spaghetti, much better than the frozen 'Texas Toast' you buy at the store. This bread is requested especially for the garlic toast I make with it! I bet it would make wonderful French toast as well!

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Dec. 28, 2006

I was REALLY hating my machine because the bread was hard, and heavy! I have not used it in about 6 months! Came across this recipe today and LOVE it!! LIGHT, FLUFFY & PERFECT!

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DuckysDoll

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Reviewed: Oct. 28, 2006

Today was the first time making this bread and it turned out WONDERFUL! I didn't make any changes to the recipe. The crust was tender & slightly chewy while the inside was incredibly soft. We gobbled it up with butter and honey right out of the machine. I've now found my perfect white bread recipe. Thanks for sharing!

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TERESA92

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Reviewed: Oct. 14, 2006

This is my everyday white bread recipe. I use the dough cycle on my bread machine to mix it and let it rise. After that I shape it into a loaf and let it rise for another 30 minutes. Then I bake it at 350 degrees for 35 minutes. Be sure to let the bread cool before slicing it...it will keep the bread tender. The crust may seem hard when it comes out of the oven, but it softens as it cools. When I have leftover bread, it makes awesome bread pudding!

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Sep. 7, 2006

Excellent for the bread machine. This comes out nice and moist.

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Tweetigirl

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Lafayette, Louisiana, USA

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Reviewed: Aug. 14, 2006

Baked it last night. Everything looked good when I checked it halfway, but when the timer went off I discoved that the top of my loaf had totally collapsed. Used bread flour...maybe that's why. Good flavor though. Chewy and yummy.

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Roosterlady

Cooking Level: Intermediate

Home Town: Tabernacle, New Jersey, USA

Living In: Bunnell, Florida, USA

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Reviewed: Jul. 26, 2006

My husband and I are toying with the idea of making our own sandwich bread instead of buying loafs from the store, which anymore tend to be a complete waste of money. My husband found this recipe and we love it! It tastes excellent, especially right out of the bread machine. The only thing I will do different next time is use less yeast. It seems to have risen too much and then collapsed while baking, but of course that didn't affect the taste. Used the light crust setting. Also had to go out and buy an electric knife, it's just impossible to make nice slices with a regular knife. Am going to make again tonight! Thanks so much - hopefully we won't have to go back to buying store bread!

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MelissaL

Cooking Level: Expert

Home Town: Clinton, Missouri, USA

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Reviewed: Jul. 17, 2006

i made this bread, it was really good. I used it for sandwiches and it turned out perfect.

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sxylilbugzy

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Reviewed: Apr. 9, 2006

The only change that I made was using honey instead of sugar. Well, that and the fact that I used my 'old-fashioned' oven instead of a bread maker. It turned out well, a bit too 'yeast-y', but that was probably my fault. I had a slice straight from the oven and it was nice.

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Leah S.

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Reviewed: Jan. 4, 2006

Quick and easy and delicious. I make it so often I've memorized it.

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BOBBIEANNE

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Reviewed: Dec. 21, 2005

This is the first time I have ever used a bread machine to make bread and I thought this recipe made a very tasty loaf. My family of 5 devoured it as soon as it came out of the machine and I had to hurry and wash up and make another one!

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oneposhmama

Cooking Level: Expert

Home Town: Columbus, Georgia, USA

Living In: Little Rock, Arkansas, USA

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