White Yeast Loaves Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Sep. 8, 2010
This bread bakes wonderfully. I substituted all-purpose flour for some of the bread flour, and I didn't use all of the flour called for (2 1/2 cups bread flour, about 3 cups all purpose). If you put butter on the bread before plopping it in the oven the crust turns out great. Keep the bread warm when it rises and it will bake nicely!
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Reviewed: May 10, 2010
Excellent recipe; thank you! My bread had a lot of lift; made huge loafs. Not too sweet. I only used about 6 cups of flour. I did make one change and substituted butter for the shortening. I also used a stand mixer.
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Reviewed: Feb. 17, 2009
I just halved this recipe and made it for rolls for lunch. Very good. Like a previous poster, I used a stand mixer and had to hold back some of the flour to keep it from climbing the dough hooks. (I kneaded this back into it after the first rising.) The crust was a little less crusty than I wanted, but next time I will spray with a bit of water.
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Reviewed: Oct. 7, 2007
Fantastic!!! Came out perfect.
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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

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Reviewed: Nov. 13, 2002
awesome- reliable & delicious. my family finally approves of the bread i made, lol (i.e., not wheat or sourdough or rye- actual white bread.) as fine a white loaf as i've ever tasted, & foolproof (this is the 3rd time i've made it). my husband is very glad he got me a kitchenaid mixer for christmas last year! he is on a low carb diet, & even he eats this bread. i usually just throw it all in the mixer (except for the last cup of flour, which i add gradually if needed); i use a good white bread flour, & knead for about 10 minutes. also, i usually make something else with the extra dough (as it is a two-loaf recipe); it makes fine cinnamon rolls, & this time, hot dog buns. the best review i've ever written here- the best recipe.
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