By C.C on January 21, 2007
Photo by C.C
Photo by C.C
"This recipe is for a plain white loaf, its one of my favourites. I had to learn to make bread being a Brit and living in the USA. I don't like the American bread as it is so sweet. Its a very simple recipe. I make it by hand. I have tried and do still own a bread machine, but I found it came out like a cakey texture and the texture to me is important. I usually double or triple this recipe as the dough keeps well in the fridge for about 3 days. If you have company staying with you, it's nice to have for breakfast--the smell of bread baking is wonderful and homey."
Serving Size: 1 (75 g)
Servings Per Recipe: 12
"My son wanted home made white bread and I didn't want to use the bread machine. I gave this recipe a try after reading the reviews. I used 1/2% milk for all of the liquid. The bread turned out very well, nice and soft and tasty! It's definitely a keeper and I'll be making more. Thanks!"
"I didn't read the entire recipe before I mixed it up, and added all of the liquid to the yeast before adding the dry ingredients. MISTAKE!!! Because of the huge amount of liquid the dough was very soft after I had added the flour called for, and I needed to add a full 2 cups more flour before I could even handle it. I would definitely make this bread again, however I will adjust the sugar, salt and white pepper to allow for the additional flour necessary. I made 2 big loves, and they had excellent crust and crumb. The flavour is that of a good old fashioned loaf without all the rise time. The addition of salt to the crust before baking is a nice surprise. Thanks for an excellent recipe."
"I use this recipe all the time. The texture is good, flavour fab and it works very well made into bread rolls. I adjust the cooking time accordingly, when golden, tap the underneath of the rolls, when it sounds hollow they are done! Thanks Chris its a keeper!"
"This makes a really nice bread. Very crusty, and not too sweet, which, you're right, can be a problem with manufactured bread. I did this in my stand mixer with the dough hook attachment, and found that the kneading times given were roughly equivalent. Inspired by your pic, I also decided to try to shape it into a pretty braid, but I'm just not that good, so mine wasn't nearly so nice. Still, it was delicious spread with some pear preserves from my friend's garden. A five star keeper, for sure."
"Now I know why grodery store-purchased bread never tastes as good as when I used to get it at a bakery that went out of business. This bread tasted just like it, it was wonderful! I didn't realize about the sugar. I had an issue with my bread machine, and my loaf fell in the middle, so I didn't take a photo. This was NOT the fault of the recipe, and I will make this again! Even with that problem the bread was crusty on the outside with a delishiously tender and dense texture which we love. My husband and I ate so much of it warm with butter that we may skip dinner tonight! Thanks for a keeper recipe."
"my husband, being an Englishman, feels the same about his bread. He loves crusty bread and he and i both love this recipe. Heuses it all the time now but he does it in our bread machine and it comes out just right. Thanks for sharing this is a keeper! I love to use it for toast especially, it is delish!"