By Impera_Magna on February 28, 2006
Photo by mianbao
Photo by mianbao
"Found online in response to a request and now posted by request. The blurb that accompanied it read as follows: "The following came from a pamphlet of the same title I picked up in the baking supplies aisle of a Krogers in either Kalamazoo or Battle Creek about 25 years ago. I've used every variation and facet of the instructions and had nothing but success! My faves are the rye breads. Unlimited variety from these basic recipes!" I have not tried this recipe so times and servings are a guess-timate. A lot of directions but then... a LOT of variations to try."
Serving Size: 1 (1419 g)
Servings Per Recipe: 1
"Yum!!! I replaced 1 1/2 cups white flour with wheat flour and it was great!!! I love the fact that you have so many variations. It makes me a lot more comfortable making different types of bread. Thanks so much for posting!!!"
"I was the one who requested this old, wonderful bread recipe for a friend who had lost her copy and was desperate to find it. Impera came to my rescue with her amazing research and so many forum posters bookmarked the thread, that she replied to our requests to "submit" the recipe. Thanks, Impera!"
"This is an easy recipe. For a change I mainly stuck to the recipe's directions, and it turned out great! I made cinnamon swirl bread, with dried tart cherries added. I used my mixer, first with beaters, and then with dough hooks, to take the dough to just before the hand kneading stage. One thing I do want to point out, is that the 1/2 ounce yeast, is the total amount to be used in the recipe. It kind of looks like 2 1/2-oz packages, but that is not the case. It is two 1/4-oz packages, which, by the way, is 1 tablespoon plus 1 1/2 teaspoons worth of yeast, though probably no harm would be done by using 2 tablespoons. I would like to try more variations. If I do, I will update this review. Thank you very much for sharing."
"Update: This recipe is fantastic!! It's been almost 2 years since I first found this recipe and have tried almost all of the variations. This recipe has never failed me even once. Prior to finding it, I had never, ever made bread before and in reading various recipes and sites I was too intimidated to even try. The instructions for this recipe are so clear and seemed to easy that they gave me courage. I have baked dozens of perfect loaves all from this recipe. Thank you so much!"
"I've made the basic recipe twice now. Once for loaves and once to make pasties. Great both times and very, very easy. Nothing better than hot fresh bread from the oven."
"This is very good! I made the white bread version and plan to make the rye version as well, thanks!"
"This recipe is great! I would consider myself new at baking bread and I had always heard how much time and energy it takes to make bread so I was a little scared at trying to make it. After making this recipe with different variations (I've tried it 4 times already) I can honestly say that it really is easy! I am busy with a very active 10month old baby and still thought it was a piece of cake to make! You know a recipe is good when you have a baby running up to you every 10seconds wanting a bite of your freshly baked bread! Also--I made the cinnamon swirl bread and it was great and the next day when I used it to make french toast--AWESOME! Thanks SO for posting this! recipe!!"