Read reviews (62)
Rate recipe
I love to make bread from scratch and this has become one of our tried and true favorites to serve with any meal, casual or formal. —Traci Wynne, Denver, Pennsylvania
This recipe is:
Diabetic Friendly
Nutritional Facts 1 slice equals 102 calories, 2 g fat (1 g saturated fat), 14 mg cholesterol, 237 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Everything Bread in Taste of Home October/November 2010, p92
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Oct. 08, 2011 by rocksgrl74
We made this tonight to go with our dinner (braised short ribs and penne) so we changed a few things. While mixing dough, we added 2 cloves of roasted garlic and 2 sprigs of rosemary, diced. On the outside, instead of egg white, we brushed on olive oil infused with basil and topped with light sprinkle of garlic powder, Italian seasoning, sea salt and black pepper. Such a moist and hearty bread. Will make a lot more.
Reviewed on Oct. 08, 2011 by fudgeybutt
This recipe is absolutely awesome! I've made it into dinner rolls, loaves, even sandwich rolls. It's great anyway you prepare it. My husband can't get enough of it!! Took the braid to our Parish one night to feed our priests and received nothing but compliments!! Thank you so much for sharing.
Reviewed on Oct. 07, 2011 by gmh1944
Judith, You need to remember that the amount of flour is determinded by the humidity & the altitude where you are. Learning how to make good bread is an art.
Reviewed on Oct. 07, 2011 by kfunk@tds.net
I want to tell you all I LOVE LOVE LOVE to make bread. This recipe is wonderful. Traci Wynne, I must commend you into getting people who never baked bread before to make this. I Love You for that. Kathie Funk
Reviewed on Aug. 28, 2011 by greenfirefly
It was good, but the basic bread recipe was nothing outstanding. I think you could take most any bread recipe, braid it and use the toppings, and it would come out looking as good as this one does.
Reviewed on Apr. 20, 2011 by Sprowl
Delicious! By visiting brother and I call this one a keeper. My husband loved the bread, but didn't like the salt on it. You decide, but do make it, it's easy.
Reviewed on Mar. 26, 2011 by Dorothy51
Easiest Bread I have ever made. Turned out perfect even with my 2 year old grandson helping make it. My family loved it.
Reviewed on Feb. 14, 2011 by love2cookie
First time making bread and it turned out PERFECT! I made this for Thanksgiving and will continue to make it for special occasions forever! People couldn't believe it was homemade, they thought it was store bought. My husband loved it and couldn't get get enough. When I was planning our Valentine's Day menu he actually asked me to make this. I did have to add quite a bit more flour than it called for(could be because I live in Hawaii and it's humid..?) but it still turned out great. Definitely worth trying out. It might seem hard but it's actually not. It's also very easy to customize the seasonings to your liking. Good luck! :)
Reviewed on Jan. 28, 2011 by duncanel
It sure was a hit with our family of 6. It was gone and everyone was looking for more.
Reviewed on Jan. 18, 2011 by maggie1642
I don't make a lot of yeast product without my bread machine. So when I saw this recipe I did it in my bread machine. I used the dough setting and put the ingredients in as I would any other bread machine recipe, i.e., wet ingredients first, flour and then yeast on top. It takes about 1-1/2 hours for the machine dough process, after which I "smack" it down and cut it in half or as many rolls as I may want to make. I then let it rise again for about 30-45 minutes and bake as instructed. It makes wonderful sub rolls, regular bread (in pans) or free-form as instructed. I don't use toppings as that's a personal preference, but this recipe is very good, easy and the left overs are great toasted. Go ahead, try it!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013