Home-Style Yeast Bread
Total TimePrep: 25 min. + rising Bake: 30 min. + cooling
Makes2 loaves (16 slices each)
This recipe was very good, but I found it just a bit too sweet. This wasn't a bad thing, but the sweetness was definitely noticeable. Other than that, it's a great recipe. It rose beautifully, and made two perfect looking loaves. I may try it again with a bit less sugar.
The first time I made this bread, it seemed to be overly sweet and lack saltiness. But I felt the recipe had potential, so I tweaked the recipe (making it 4 diffeent times) until my family felt it was perfect. I wanted to be cautious with adding more salt, because I knew that salt can work as an antagonist against yeast rising. My final recipe calls for 3 1/2 tsp salt, which I add at the very end, right before kneading. The extra salt also counteracted the tendency towards sweetness. It is now the only white bread recipe I use; this recipe was the impetus that caused me to buy a stronger mixer so I could double the batch if I wanted to. I have made many friends and family members happy with gifts of this bread!
Great recipe and so easy!
We love this bread. I use it at Christmastime to give as gifts. I double it and freeze them. My kids teachers look forward to this bread.
I love this bread. It makes very moist loaves. Not sure why but this particular bread rises really fast. I substited honey for the sugar.
This made a wonderful loaf of bread! I used honey instead of sugar and substituted a couple cups of whole wheat flour instead of all bread flour and it was great. It stayed moist for days instead of drying out once you cut into it. Very nice!
This is the third version I have seen for this recipe. The original printed in the magazine called for 1 pkg. yeast and 1 cup sugar. The second one I saw called for 3 pkg. yeast and 1 cup sugar. I've been using the version with 3 pkg. yeast and 1 cup sugar and it turns out beautifully! My 7 year old even asked me to NOT buy store bought bread anymore because he likes this better!
Not my favorite, but good non the less.I'm making it for the second time as it makes 2 big loaves. I use it in egg casseroles. Since it uses so much flour, I start out kneading it in the mixer and then move on to hand kneading. It doesn't take long.
Everyone in my family loved this bread, due to the sugar in it, I think. If I make it again, I'll halve the recipe; the dough for 3 loaves just about did in my mixer.
This was excellent bread. So very tasty!