Reviewed: Apr. 7, 2013

This might be the lightest, sweetest loaf bread I've ever made. I followed the instructions except for the rising time. It took 2 hours for the first rise, and that was by forced proofing. After placing the dough in the loaf pans I force proofed the dough again for 80 minutes, until the dough was 1" over the top edge of the pan. It baked in 20 minutes at 350°F. (Forced proofing is done by placing the dough in it's bowl/pan in a hot (110-120°F) water bath. The water should only be deep enough to submerge the bottom 1/2 of the bowl/pan).

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Reviewer:

Tamartini

Reviewed: Apr. 6, 2013

Delicious bread! Soft, but nice and substantial. But I do agree with the majority of reviewers that it is a bit too sweet. I reduced to 1/4 cup, but the bread tasted a bit too "yeasty". Increasing to 1/2 cup made it too sweet, so I think I'll try 1/3 cup next time. Makes lovely sandwiches, toast--anything you could think of making with ordinary white bread! Thanks for the recipe! If you're using the individual packets of yeast, use one packet per loaf, or two packets for the whole recipe.

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Reviewer:

Laura

Cooking Level: Intermediate

Home Town: Goose Creek, South Carolina, USA

Living In: Dallas, Texas, USA

Reviewed: Apr. 4, 2013

For my first time ever making bread I thought this was a great recipe. I took into consideration some of the comments about reducing the sugar just a bit and it turned out great. Where I am living right now in China it is very difficult to find a good plain bread so I will be making this over and over again! The rec end result recipe was simple and the end result tasted great :) Very happy to have real bread again :)

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Reviewer:

Vicki

Reviewed: Apr. 4, 2013

I'm new at making bread and trying out a few different recipes. This bread was sweet and delicious. The second rise was a little slower then 30 minutes but so worth the wait. I used melted butter instead of oil as another reviewer suggested. Yum Yum Thanks for great recipe I will definitely be making again.

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Reviewer:

putergram

Cooking Level: Intermediate

Home Town: Santa Clara, California, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Apr. 3, 2013

You can't go wrong with this recipe. The bread is great for sandwiches.

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Reviewer:

hubermf

Reviewed: Apr. 3, 2013

I made this yesterday. It was easy to make and relatively quick. I used melted butter instead of oil, and did what others suggested and toned down the sugar to 4 tbsp. I only had one loaf pan, so I shaped half the dough into a mound, put a few slices on top, and put it on a cookie sheet with parchment paper. Both came out great. This bread really isn't great enough to eat by itself, but it is great with things, or butter/jam. It tastes much like a dinner roll you could get at a restaurant. It is missing a little something for it to stand all by itself. Slices well, and I will probably make again but with more sugar. Also, those of you with Kitchen Aid mixers, don't bother with it. This bread dough is too stiff and just climbs the hook. The job is better done with your hands.

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Reviewer:

Vejjo

Reviewed: Mar. 31, 2013

Easy and really good!

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Reviewer:

Pat Redmond

Reviewed: Mar. 29, 2013

Excellent! I cook/bake a lot, but for some reason, baking bread always seemed a bit intimidating. I decided to try this recipe since it was reviewed so highly and seemed to give good, step by step instructions. It was great! I've made it about five times now, and I've stopped buying bread at the store! The only thing I changed was to scale the sugar back to about 4 Tbs.

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Reviewer:

Bringhomethebakin'

Cooking Level: Intermediate

Home Town: Plymouth, Massachusetts, USA

Reviewed: Mar. 29, 2013

I was looking for a simple, delicious bread and I have found it in this recipe. The only criticism that I have with the recipe as posted is that I found that I have to allow the loaves more than a half hour to rise, else the loaves look sloppy when baked--still very tasty, though. Take your time and allow the loaves as much time as they need to rise fully and you'll have an irresistible, versatile bread in no time.

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Reviewer:

BunBun the Baker

Reviewed: Mar. 28, 2013

I made a half batch of this recipe and it was good...It may have been too cool in my kitchen for the dough to rise properly and I was feeling too anxious to wait! After reading the other reviews I cut the amount of sugar in half and it was still pretty sweet...I'd cut it down a bit more next time. Also, it took longer than one hour to bake and it was a bit doughy as I took it out too soon. Otherwise it was good and I look forward to making a few changes and trying again!

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