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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Reviewer:

Joelle

Cooking Level: Intermediate

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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Reviewer:

Gobster

Cooking Level: Intermediate

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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Reviewer:

AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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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Reviewer:

jersey7301

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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Reviewer:

SCOUTSAGIRL

Cooking Level: Expert

Home Town: Buxton, Maine, USA

Living In: Porter, Maine, USA

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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Reviewer:

Sarah Jane Meister

Cooking Level: Expert

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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Reviewer:

Sunflower1

Cooking Level: Expert

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

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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Reviewer:

miskyn

Cooking Level: Expert

Living In: Millet, Alberta, Canada

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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Reviewer:

Asli Ocak

Cooking Level: Expert

Living In: Izmir, Izmir, Turkey

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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