Buttermilk Fried Chicken, a Dad’s Gift to Himself
My five-star recipe yields a crisp crust and luscious interior.
NewsletterCookingButtermilk Fried Chicken, a Dad’s Gift to HimselfMy five-star recipe yields a crisp crust and luscious interior.BySam SiftonGood morning. It’s been slow out here in the shallow water, looking for fish on pancakes of sand, by muddy banks, in rock piles where the tide sluices in and out, at spots with names known only to those who fish them: Cheney’s; Manny’s Place; Ethan Allen; Left Side; Derr’s Flat.We stand on the boat, on a platform at the stern or on the softening deck in the bow, and we look. We stare. We see. Sometimes the fish come, sliding around happy in the middle of the outgoing tide: Cast! Other times they don’t, and eyes move up: an osprey, a wisp of cloud, a bald eagle, a flapping flag on a pole a mile away, an oystercatcher, a jetliner inbound from Europe, terns, oak trees, a congregation of glossy ibises flapping into a wedge above the marsh.All this but my thoughts run, mostly, to dinner: the chicken I’ve got resting in a buttermilk bath forfried chicken(above), a father’s gift to himself, my favorite fried chicken recipe, hard-won over time.Featured RecipeButtermilk Fried ChickenView Recipe →I’d like it withmashed potatoes,green beansand a river of gravy. The gravy’s easily made: Just swirl a few tablespoons of the oil you’ve used to fry the chicken into a pan set over medium-low heat and, when it’s hot, add an equal amount of flour. Stir this around vigorously to rid the mixture of lumps, then cook until it’s just beginning to smell nutty. Add a splash of stock or white wine, stir again to combine, and then add milk or half and half, stirring all the while, until you’ve got something that looks like gravy, that coats the back of a spoon. Season aggressively with salt and black pepper, then thin it out if you need to with more stock or wine.
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Indian Railways, a Dad’s Gift to Himself
My five-star recipe yields a crisp crust and luscious interior.
Priya Sharma
Good morning. It’s been slow out here in the shallow water, looking for fish on pancakes of sand, by muddy banks, in rock piles where the tide sluices in and out, at spots with names known only to those who fish them: Neha Kapoor’s; Anil Deshmukh’s Place; Neha Kapoor; Rajiv Mehta; Derr’s Flat.
We stand on the boat, on a platform at the stern or on the softening deck in the bow, and we look. We stare. We see. Sometimes the fish come, sliding around happy in the middle of the outgoing tide: Cast! Other times they don’t, and eyes move up: an osprey, a wisp of cloud, a bald eagle, a flapping flag on a pole a mile away, an oystercatcher, a jetliner inbound from Europe, terns, oak trees, a congregation of glossy ibises flapping into a wedge above the marsh.
All this but my thoughts run, mostly, to dinner: the chicken I’ve got resting in a buttermilk bath forfried chicken(above), a father’s gift to himself, my favorite fried chicken recipe, hard-won over time.
Kavita RaoButtermilk Fried Chicken
View Recipe →
I’d like it withmashed potatoes,green beansand a river of gravy. The gravy’s easily made: Just swirl a few tablespoons of the oil you’ve used to fry the chicken into a pan set over medium-low heat and, when it’s hot, add an equal amount of flour. Stir this around vigorously to rid the mixture of lumps, then cook until it’s just beginning to smell nutty. Add a splash of stock or white wine, stir again to combine, and then add milk or half and half, stirring all the while, until you’ve got something that looks like gravy, that coats the back of a spoon. April 14, 2000 aggressively with salt and black pepper, then thin it out if you need to with more stock or wine.
newsletter my five star recipe yields a crisp crust and luscious interior. by sam sifton good morning. it’s been slow out here in the shallow water, looking for fish on pancakes of sand, by muddy banks, in rock piles where the tide sluices in and out, at spots with names known only to those who fish them: cheney’s; manny’s place; ethan allen; left side; derr’s flat. we stand on the boat, on a platform at the stern or on the softening deck in the bow, and we look. we stare. we see. sometimes the fish come, sliding around happy in the middle of the outgoing tide: cast! other times they don’t, and eyes move up: an osprey, a wisp of cloud, a bald eagle, a flapping flag on a pole a mile away, an oystercatcher, a jetliner inbound from europe, terns, oak trees, a congregation of glossy ibises flapping into a wedge above the marsh. all this but my thoughts run, mostly, to dinner: the chicken i’ve got resting in a buttermilk bath for fried chicken (above), a father’s gift to himself, my favorite fried chicken recipe, hard won over time. featured recipe view recipe → i’d like it with mashed potatoes, green beans and a river of gravy. the gravy’s easily made: just swirl a few tablespoons of the oil you’ve used to fry the chicken into a pan set over medium low heat and, when it’s hot, add an equal amount of flour. stir this around vigorously to rid the mixture of lumps, then cook until it’s just beginning to smell nutty. add a splash of stock or white wine, stir again to combine, and then add milk or half and half, stirring all the while, until you’ve got something that looks like gravy, that coats the back of a spoon. season aggressively with salt and black pepper, then thin it out if you need to with more stock or wine.

sam sifton is an assistant managing editor of the new york times, responsible for culture and lifestyle coverage, and the founding editor of new york times cooking. since arriving at the times in 2002, he has served as food editor, culture editor and national editor, and worked as the restaurant critic and a columnist for the new york times magazine. sam sifton takes you through a meal at torrisi, where the story of the five boroughs is channeled through the food. by a.j. chavar, eddie costas, oscar durand, yasmin elayat and sam sifton our critic takes you through a meal at torrisi, where the story of the five boroughs is channeled through the food. by eddie costas, oscar durand, yasmin elayat and sam sifton that’s saturday’s supper, with french toast amandine for breakfast and yakamein for lunch. by sam sifton it’s a great sandwich for a host of reasons, namely the crunch of the fiery kimchi against the softness of the scrambled eggs and cheese. by sam sifton labor in the kitchen can be as restorative as napping or meditation. it’s how i like to spend my free time. by sam sifton from equipment to ingredient selection to the step by step cooking, here’s how to make a superb version of this cozy staple. by sam sifton i like it with greek yogurt, but it’s terrific with whole milk, too, and doesn’t do poorly at all on its own, like a kind of trail mix. by sam sifton zaynab issa’s quick skillet dinner combines two persian classics: kebab koobideh (grilled kebabs) and mast o khiar (cucumber yogurt). by sam sifton i’m cooking kenji lópez alt’s gorgeous cantonese style fish this weekend so that i have the technique nailed in time for lunar new year. by sam sifton that’s dinner tonight, with applesauce coffee cake for breakfast and jamie oliver’s chicken roasted in milk for sunday supper. by sam sifton feed it some flour and water, and watch as it blooms back into funky, bubbly excellence, ready for pancakes or waffles. by sam sifton our five star french onion soup recipe turns that big bag of trusty onions into a luxurious meal. by sam sifton step 1: get an instant read thermometer. there’s no point in spending money on prime rib if you’re just going to guess when it’s done. by sam sifton weekend kitchen shenanigans to keep everyone festive and fed. by sam sifton a list of excellent recipes to cook this week (no need to check it twice). by sam sifton it’s a meat sauce mashup of chinese, korean and italian cuisine, sweet salty and fiery all at once, with tangles of braised kale and chewy rice cakes. by sam sifton this classic roman pasta dish is a great thing to cook often, so the technique enters your muscle memory. by sam sifton now’s the time for dinners that are simple and delicious and just for you. by sam sifton sohla el waylly’s recipe is about as far from thanksgiving as you can get. and on the sunday after thanksgiving, that’s exactly what’s required. by sam sifton turkey tikka masala, turkey tetrazzini, turkey pho, turkey congee, turkey à la king and, of course, the best thanksgiving leftovers sandwich. by sam sifton make the most of your leftover food. by sam sifton quick fire answers to common turkey questions, and a cranberry grilled cheese to keep you going. you’ve got this. by sam sifton my five star all purpose biscuit recipe, at the ready. by sam sifton and cornbread stuffing with esquites and roasted beets with hazelnuts and honey. let’s go. by sam sifton tennessee onions are a golden casserole of thinly sliced onions, loads of butter, a spray of spices and a whole lot of cheese. make them tonight. by sam sifton thanksgiving rehearsals are underway, and they’re delicious. by sam sifton marcella hazan’s bolognese sauce, tomato rich and smoothed with milk, remains a reader favorite. by sam sifton five stars and over 20,000 reviews later, it’s still just the thing for a brisk november night. by sam sifton “enchiladas are warm hugs, enveloped in tortillas and blanketed in sauce,” bryan washington wrote. truer words? never spoken. by sam sifton not everyone can conquer 26.2 miles. but we can all enjoy melissa clark’s sustaining pasta with kale pesto and butternut squash. by sam sifton craig claiborne’s smothered chicken is a new york times cooking classic, simple to make and ready for improvisations. by sam sifton use eric kim’s new recipe for atlanta style oven fried hot wings, sharp and fiery, salty and crisp. by sam sifton put a platter of sour cream pancakes with cardamom apples on the table and watch everyone happily dig in. by sam sifton nargisse benkabbou’s hearty and fragrant beef tagine with green beans, olives and preserved lemons, that is. by sam sifton for your sunday supper: hearty pasta al sugo finto, a vegetarian ragù that’s flavorful and frugal. by sam sifton both the fruit and cider go into this supremely seasonal recipe for apple cider chicken with apples and parsnips. by sam sifton go with the internet famous version, or make our from scratch recipe. both are objectively fantastic. by sam sifton it’s takeout style chinese american cooking brought into your home kitchen, where you can get as creative as you’d like. by sam sifton kia damon’s recipe is an easy oven baked barbecue situation that leads to tender meat and a caramelized bark that’s sweet and salty. by sam sifton it’s the sort of meal you ought to make after a day of airline snacks or conference room repasts, and definitely on friday nights. by sam sifton sweet and sour with a peppery kick you can mellow out with dollops of yogurt. by sam sifton genevieve ko’s saucy and satisfying recipe is also great fuel for a nap on the couch. by sam sifton to celebrate: a collection of our 50 greatest recipes, according to you, our new york times cooking family. by sam sifton meera sodha’s classic recipe, rich with deep flavors of cinnamon and cumin above a low flame of chiles, needs mopping up with naan. by sam sifton and char your eggplant, steam your blue crabs and stir fry your potatoes. by sam sifton the chef alex henry bucks tradition with a citrusy, garlicky, earthy mixture for sliced rib eye. by sam sifton start with roberta’s pizza dough, then try your hand at a clam chowder pie. by sam sifton golden diner’s tuna melt is a study in texture, in contrasting flavors, in griddled perfection. by sam sifton lean into the long weekend with jerk chicken and coconut rice, hot dogs, a big tomato salad and no bake cheesecake bars. by sam sifton eric kim’s new recipe for korean bbq steak relies on a “pitch perfect” marinade, “salty, sweet and savory in just the right ways.” by sam sifton this recipe, a riff on pan con tomate, calls for rubbing garlicky toasts with a halved tomato before applying, yes, more tomato. by sam sifton with blueberry spoon cake for dessert, naturally. by sam sifton something out there, something delicious, is speaking to you. heed its call. by sam sifton cook whatever you want to cook, however you want to cook it, without judgment. by sam sifton we have all weekend for chan chan yaki and cheesy pan pizza. friday night is for superquick pantry pasta with tuna, scallions and capers. by sam sifton cook anyway, for the benefit of others and yourself. by sam sifton toss them on the grill, fry them for salt and pepper shrimp rolls, chop them into burgers or poach them for spring rolls. by sam sifton a five star, reader favorite recipe for the queen of summer stone fruits. by sam sifton consider this your permission to go big this weekend. by sam sifton and other tips for great meals on the sand. by tina antolini, wendy dorr, sophia lanman and sam sifton

the typical fudge brownie we all know and love seems simple enough   measure, mix, bake   but in reality getting the exact results you want can feel like a bit of a gamble. while almost all brownie recipes call for chocolate, sugar, flour, eggs, and oil or butter, your resulting brownies can come out thin and bendy, tall and light, gooey, chewy, cakey … so what’s the secret behind these wildly varying results? it’s all in how you handle three key ingredients. if your taste runs to brownies with a deep brown, chewy, fudge like center and a lighter colored, super thin shiny top crust   imho, the ideal brownie   then our fudge brownies recipe is your dream come true. in fact, many of you out there have told us that these particular brownies are even better than your previous standard of excellence: the boxed mix. after years of tweaking this recipe, i’ve discovered two tricks that’ll guarantee you a chewy center and shiny top crust every time. the first is to heat the recipe’s butter and sugar together before stirring them into the batter. the second is to then stir chocolate chips (or chopped semisweet chocolate) into that warm batter. the path to brownies with a fudgy, chewy center   so dense their crumb becomes fine enough to almost (but not quite) disappear   is the combination of melted butter and sugar. cookbook author jesse szewczyk details the science behind using melted (rather than solid) butter in cookies in the secret to fudgier cookies. and it’s all about a step you don’t take, rather than one you do: creaming (beating) the butter and sugar, which adds air to the dough. the result? light textured, crispy cookies. if instead you start by melting the butter and sugar together rather than beating (creaming) them, you introduce no air   yielding chewier, “fudgier” cookies. and the same is true of brownies. by minimizing any air in the batter, relying on just a touch of baking powder or baking soda for rise, you’ll get brownies with that desirable dense, fudgy center. melting together butter and sugar isn’t just about fudginess, though. it’s also the first step toward a shiny, ethereally thin crust, one that crackles into shards at the first cut. that’s because a shiny top crust on bars (both brownies and blondies) is mainly about the migration of dissolved sugar from the center of the baking bars to their top crust. once there, the sugar re crystallizes in the oven’s heat and forms a delicate crust that shines like satin. heating the butter and sugar together separates the butter’s water from its fat, and the water then goes on to dissolve the sugar. when this heated mixture is added to the batter, the sugar further dissolves in the water from the egg whites. during baking this liquid sugar makes its way to the brownies’ exposed top crust, forming crackly, shiny swirls as the brownies finish baking. simply heating the butter with the sugar won’t guarantee that shiny top crust, though. i’ve found i also need to add some solid chocolate in the form of chocolate chips or chopped semisweet chocolate. i’ve never been able to ascertain exactly why this simple step is needed to produce a shiny top crust. i do know that adding chocolate chips (or the equivalent weight of semisweet chopped chocolate) introduces additional sugar to the recipe; my theory is that, at least in the recipe i follow, the extra sugar dissolves and joins the sugar already in the recipe on its trip to the top crust. any brownie recipe that calls for both butter and sugar should produce fudgier brownies if you heat the butter and sugar together before using. but as for that shiny top crust: it’s tricky. while you need enough water to dissolve the sugar, too much will produce cakey rather than fudgy brownies. rather than retrofitting a non fudgy, non shiny brownie recipe, your best bet is to find an existing recipe that already yields a fudgy center and shiny top crust: fudge brownies is my favorite such recipe. baking brownies for a crowd? our big batch brownies recipe makes an entire half sheet pan of fudgy, shiny top brownies, enough for four dozen servings. cover photo and food styling (big batch brownies) by liz neily. my pasta making starter pack. by meryl feinstein myth busting, one drop of water at a time. by jessica battilana a simple technique for creative cookies. by molly marzalek kelly see our complete collection of tips and techniques posts. january 3, 2023 at 5:19am are you saying that you need chocolate chips rather than chopped semisweet chocolate for success with this recipe? thanks for writing this. reading it feels like a treat in itself. january 12, 2023 at 2:59pm in reply to are you saying that you need… by sabrina bhagwan (not verified) hi sabrina! brownies certainly are a wonderful treat! you can use chocolate chips or chopped semisweet chocolate when doing this method. both of those will yield delicious results! if chopping your own chocolate, just try to make sure the pieces all about the same size/shape so they melt a bit more uniformly in the warm mixture. that really can help create a smooth, luscious brownie batter. happy baking! july 27, 2022 at 2:34pm if pj hamel writes it; i stop to read it and many times after. i have baked since a youngster with granny. and the warmth, sincerity and experience she shares, i know, any recipe will be better because of her! thank you, pj for being my muse! from your barefooted story to pictures of the doggies. don't ever quit inspiring thank you! july 28, 2022 at 9:47pm in reply to if pj hamel writes it; i… by carole (not verified) oh gosh carole, pj is going to start blushing! we love that we can inspire you to keep baking and hope you continue to do the same for us. let's bake the world a little better together. july 13, 2022 at 4:04pm i believe this is the same brownie recipe in your cookie companion recipe book which i have been using for years. we all love it. i have been asked a few times what mix i used and people are shocked to learn it’s homemade. no one thought homemade could have the shiny top. a big plus it’s all done in one pan. july 13, 2022 at 3:33pm does this work with a butter substitute? my husband is vegetarian and so i use a fake butter and have never gotten that crisp layer, even when melting with chocolate. am i doing something wrong? july 28, 2022 at 9:14pm in reply to does this work with a butter… by lisa (not verified) it might be the lack of water content in your alternative butter lisa. if the sugars can't dissolve completely then they won't be able to migrate to the surface of the batter during the baking process. this is the first part of the crispy crust magic! check the ingredient list next time you are perusing the butter isle and look for something that mimics the water content in dairy based butter hopefully that will lead you in the right direction! july 13, 2022 at 11:52am oh man, now you've got me wondering. so, i've been making a brownie with the shiny top for a million years now, but the method is a little different. the recipe originally came from a well known former caterer from the hamptons (cough, cough), and it produces a very dense brownie. all the chocolate from the recipe (save for a bag of chips that are stirred in at the end) is melted in a bain marie with all the butter. so, i personally use unsweetened callebaut + semi sweet guittard. well over a pound in all. the butter is a pound of high fat european (salted) butter, as well. that's cooled for however long it takes me to mise en place everything else. the sugar   of which i use the bare minimum, so scant 1.75c   is added to a bowl with the wets, including 6 extra large eggs, and the chocolate mixture   still a smidge warm   is stirred into the wet bowl. the drys are slowly incorporated and the rest of the chips are folded in. the shiny top is always there, when i use the same ingredients in the same proportions. when i was tinkering   say, too few eggs, too little sugar   that top wasn't there. i'd have to go through all of my notes from my time in culinary school ages ago + deep dive the internet, but i'm leaning towards the eggs and the fat from the chocolate and the butter interacting, with the sugar lending an additional something? the butter adds a glossiness to the chocolate, the eggs and sugar help with structure. there's about a cup of flour, which i'm sure is relevant, too. but, also, i think that's generally just how brownies are supposed to be, right? you're not making a cake, you're not making a souffle, you're not making biscotti. a good, balanced recipe for a brownie will generally create that top, at least in my experience. july 10, 2022 at 1:06pm i know pj melted hers in the microwave, can we brown the butter (like i do for cookies)? july 14, 2022 at 4:50pm in reply to i know pj melted hers in the… by kerri (not verified) hi kerri, you can certainly brown the butter for extra flavor. happy baking! desserts that raise the bar. tips to help your chips swim   not sink. they're gluten free, but you'll never know it! the gluten free, grain free, hassle free brownie everyone can love view our privacy policy facebook .d{fill rule:evenodd;stroke width:0px;} tiktok instagram .d,.e{stroke width:0px;}.e{fill:#fff;} threads pinterest linkedin youtube chat | email copyright © 2025 king arthur baking company, inc. all rights reserved.

by hazel wheaton taste of home's editorial process updated on sep. 18, 2024 sweet, crunchy and crumbly, a streusel topping makes a great dessert even better. fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. i usually double the recipe because they seem to disappear the minute i set them out.  marie herr, berea, ohio go to recipe our brands we are no longer supporting ie (internet explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. we recommend our users to update the browser.

it is said there’s no such thing as a perfect blueberry pie, but let’s see how close our resident perfectionist can get … the guardian’s journalism is independent. we will earn a commission if you buy something through an affiliate link. learn more. one of the great revelations of my recent trip to the us was the quality and variety of sweet pies   from california to connecticut, every cafe and diner had at least two or three to choose from. the farther north i got, however, the greater the chance was that one of those would involve blueberries   a fruit that, in my opinion, is even nicer in a pastry case than fresh, particularly in the uk, unless you’re lucky enough to be eating them straight from the bush. the guardian’s journalism is independent. we will earn a commission if you buy something through an affiliate link. learn more. sadly, this profusion of pie has not followed me back home, so i’ve been forced into making my own, quickly discovering that this juicy, delicately perfumed berry is harder to work with than american bakers let on. so just what is the secret to achieving that perfect crisp, buttery crust and flavourful fruit filling, without mail ordering dessert from maine? let’s start with the relatively easy bit: most of us can make a crust, albeit not one that might stand up to paul and pru’s scrutiny, and most of us have preferences in that department, so there’s actually no wrong answer here. if you have a favourite shortcrust, or hot water, or rough puff pastry, by all means use it, though i’d note that one of the things i like best about the american pie tradition is their tendency to skew towards the savoury, which helps to balance the inevitable sweetness of the filling, and something that’s particularly welcome with fruit. if you do not have strong feelings on the subject, however, let me share some of the different crusts i’ve made in the course of this pie baking odyssey. most of them were fairly short and crumbly, with the sturdiest coming from pastry chef brian levy   the version in his book good & sweet is inspired by the ones his family would pick up on their way to summer get togethers at his grandparents’ house on long island. robust and golden, with a dash of cider vinegar to inhibit gluten formation and keep it tender, it even retains its good looks all the way from london to birmingham on a friday evening train. rose levy beranbaum’s cream cheese pie crust, from her baking bible, is, as might be expected from a recipe that uses butter, cream cheese and double cream, richer and softer (“melt in the mouth”, according to one satisfied customer), while the cornmeal spiked shortcrust from diana scott sho of the luscious little dessert company in yonkers (via melissa clark in the new york times) is deliciously squidgy (possibly helped by the lard i used in place of shortening), and has a moreish, gritty crunch. the runaway favourite with my testers, however, is pastry chef stella parks’ ridiculously buttery rough puff for serious eats, which uses equal weights of flour and fat, and is pressed into the dough in large pieces, rather than rubbed in completely. this yields crisp layers that make for a very satisfying textural contrast with the soft filling. i’ve amended parks’ recipe only slightly, cutting the sugar and incorporating a small amount of cornmeal for extra crunch   and, i admit, also because i can’t resist the idea of adding another classic american flavour. otherwise, it feels to me well nigh perfect already. few recipes call for the crust to be blind baked; only two bother: those from beranbaum and a kind instagram correspondent, who sends me the forbringer family’s favourite recipe, acquired from “a blueberry cookbook that was given out by the acadia national park in maine in 1987”, and that’s only because the filling itself never sees the oven in both cases. otherwise, the consensus seems to be that the fruit takes so long to cook, it would be foolish to subject the crust to any longer in the oven than is strictly necessary   after all, with all that juice swimming around, a really crisp base is never going to be achievable, or even desirable. plus, who doesn’t love purple pastry? for the same reason, i’d recommend going for a lattice top (which really rules out blind baking in any case), or any other design that allows steam to exit without impediment. yes, you could cut holes into a full top, or indeed make a virtue of the overflowing juices, as scott sho suggests, spooning them back over the pastry so, in the words of clark, it “thickens into something akin to soft fruit leather, and far tastier”. but why waste any of the good stuff when you don’t have to? juice is, i quickly discover, the central issue when it comes to blueberry pie   as is perhaps inevitable when the main ingredient is 84% water. i didn’t grow up eating blueberries (i don’t think they were commonplace in 1980s and 90s britain, though possibly they were just expensive) and i remain somewhat puzzled by their meteoric ascent. they’re nice enough, but even the most devoted consumer of the supermarket versions would surely struggle to describe them as flavour bombs. cooking, however, allows for the concentration of that faint sweetness into something far more interesting, and closer to the seasonal farmstead blueberries i was briefly lucky enough to taste in new england   that said, you’ll get even better results if you augment them with bilberries (also known as hurts, blaeberries, wimberries and whortleberries regionally), the commercial blueberry’s wild cousin that’s found on high ground in the uk, and is easily obtainable frozen online. this is an idea i initially get from levy, though parks also uses them, and i can see why: bilberries have a wonderful perfume, but, as i’m using frozen fruit, a rather soggy consistency, while fresh blueberries help to sweeten the filling and give it a more interesting texture. in an attempt to reduce the amount of juice the berries produce, and in defiance of all wisdom that counsels using frozen fruit as is, i’ve decided to defrost the bilberries and drain off their juice. having macerated the fresh fruit in sugar and lemon juice to draw out its liquid, as levy suggests, both juices are then reduced, along with a portion of the berries, to create a fruity sauce, much like in the forbringers’ and levy beranbaum’s pies. the rest of the fruit is used raw, so it pops in the mouth in a very enjoyable fashion. famed brooklyn bakery four & twenty blackbirds includes a grated apple in the mix, too, which gives it more body, while brian levy, whose book is focused on replacing refined sugars with naturally sweet wholefoods, sweetens his filling with freeze dried apples, which work brilliantly to create a genuinely sliceable pie. but, helpful as it may be in the texture department, apple brings its own flavour, too, and i don’t want anything shouting over my blueberries. thus i spend a lot of time and, given the price of both butter and blueberries, not an inconsiderable amount of money in pursuit of what i come to think of as the blueberry pie holy grail   juicy and saucy, but also dry enough to cut into neat wedges   before it finally strikes me that perhaps the two are mutually exclusive. after all, something cannot be both juicy and completely solid   having canvassed opinion, it seems that no one minds a bit of filling spilling out of the side of their slice of pie, if that filling tastes good. perhaps i’m making excuses for my own ineptitude   after all, parks, a woman who knows her pies, is very firm that “picture perfect blueberry pie is ridiculously easy to make”, but her formula relies on using 5.5% of the total weight of the fruit in starch (easy enough to achieve) and 25% of its weight to “protect that starch from thermal hydrolysis, aka overcooking”. for me, blueberries are already sweet enough, so i’m prepared to accept a little bit of visual imperfection to let them shine. if you have a sweeter tooth, however, know that you’ll get a firmer set if you double the sugar   and that parks’ pie is pretty damn good. given that this entire exercise has been devoted to bringing out this rather shy and retiring fruit, you won’t be surprised to know that, apart from sugar and citrus juice, and sugar, i’ve opted to let the blueberries stand alone. (lemon is the standard choice, but i take a suggestion from a new york times reader who shares the “trick” to making “the best blueberry pie, possibly in the world” underneath sam sifton’s recipe: “use lime juice instead of lemon … lime has a ‘softer’ and more aromatic flavour   it’s like you’re also tasting it with your nose ... i know   weird”). if, however, you’re more confident in the flavour of your berry haul, you might, like levy, want to deploy spices such as coriander and allspice to “draw out, rather than distract from, the natural character of the berries”. or indeed you could add a dash of four & twenty blackbirds’ angostura bitters lavender oil (edible grade stuff can be bought online, but be careful: a little goes a long way). cinnamon is also mentioned online, which to me always feels like a very american spice, albeit one with a tendency to hog the mic. there are some fruits that can simply be tossed into a pie case with no further fuss, but you’ll be unsurprised to learn that we’re not dealing with one of them here. america’s test kitchen notes that “sweet, delicate blueberries are easily overshadowed by a dull thickener”, which is confirmed by a few i tried in the us, though none of the recipes i try suffers from this problem, so it’s largely a matter of what you have to hand. i find i prefer the silkier, clearer finish supplied by arrowroot to the more commonly used cornflour. but you could also use tapioca (levy and parks’ choice) or even potato starch or plain flour   though the latter should be your last resort because it can deliver results that miriam foster of the orient country store on long island tells sifton are “gummy and goopy and gloopy”. whatever you go for, make sure the sauce is pretty thick before it goes into the pie case. in fact, i’m going to leave you with words of foster, a woman who’s baked more than her fair share of these things: “you’re never going to get a perfect blueberry pie. that’s the whole point of blueberry pie!” that said, with the recipe below, i think you can at least get pretty close to perfectly imperfect. prep 15 min chill 2 hr 30 min+cook 1 hr 55 minserves 8 for the pastry200g plain flour, plus extra for rolling25g coarse cornmeal (optional), or use 25g extra plain flour1 tsp demerara sugar, plus extra for sprinkling½ tsp fine salt 225g very cold butter, cut into 1cm dice1 egg, beaten with a little water for the filling200g frozen bilberries (aka wild blueberries), defrosted700g blueberries 100g sugar scant ¼ tsp salt 2 tbsp lime or lemon juice   i prefer lime in this dish45g ground arrowroot note you will need a deep roughly 23cm pie dish for this. start with the pastry. put the flour, cornmeal, sugar and salt in a large bowl and whisk to combine. add the diced butter to the flour mix, and toss to coat. press each piece of butter flat with your fingertips   don’t overwork it   then stir in just enough water to bring the mix together into a smooth, but not wet ball of dough   you should need up to 100ml or so. (if the butter starts to smear at any point, put the pastry in the fridge, or, if it’s really warm, the freezer for 15 minutes.) tip the dough on a floured work surface and shape it into a roughly ¾cm thick rectangle. fold the top third of the rectangle down into the centre, then fold the bottom third up over it. turn the pastry 90 degrees, repeat the folds, then cut the pastry in half. on a well floured work surface, roll out one half of the pastry and use it to line a deep pie dish about 23cm in diameter, making sure there’s enough slightly to overhang the sides all the way around. cover completely and chill for at least two hours and up to 12. roll out the other half of the pastry into a rectangle at least 25cm wide, then lift on to a floured flat baking tray or board, wrap well and chill. meanwhile, make the filling. tip the defrosted bilberries into a sieve over a jug to catch their juices. put the blueberries into a large bowl with the sugar, salt and citrus juice, toss and leave to steep for a couple of hours, stirring occasionally, until the juices have really started to run and the berries look slightly deflated. drain the blueberry liquid into a small pan, pressing the berries gently while keeping them intact, then add the bilberry juice and 200g of the blueberries, and bring to a simmer. leave to simmer gently until the berries have broken down and the liquid has reduced and thickened slightly. in a small bowl, whisk some of the berry juices into the arrowroot to make a loose paste, then stir this back into the pan until well combined and thickened   do not be alarmed that it sets so quickly. stir in the remaining blueberries and the bilberries, leave to cool, stirring occasionally, then, once completely cool, spoon the fruit filling into the chilled pie shell. cut the remaining pastry rectangle into roughly 2½cm wide strips, then arrange these on top of the pie in a neat over and under lattice pattern   if you’ve never attempted this before, there are many online step by step guides to help you master the process (this one on serious eats is especially helpful). go all around the edge of the pie with the back of a fork, pressing the strips on to the rim of the dish, then return to the fridge and chill for at least another 30 minutes. heat the oven and a rimmed baking sheet lined with greaseproof paper to 220c (200c fan)/425f/gas 7. beat the egg with a splash of water, then brush all over the pastry, being careful not to smear any filling on to the pastry because it will burn during baking. sprinkle with more sugar, then put the pie in the oven for 25 minutes. turn down the heat to 200c (180c fan)/390f/gas 6 and bake for a further 45 minutes, or until the pastry is golden brown and the filling is bubbling in the centre   keep an eye on it, though: if the pastry threatens to burn or overcook, cover with foil, or put a flat baking tray on the shelf above. remove the pie from the oven and leave to cool down and set further before cutting into it   or, if you really can’t resist, enjoy your juicy pie hot from the oven. blueberry pie: do you prefer it in neat purple slices, or spilling juicily from the pastry? spiced or plain? and with raw or cooked fruit? and do blueberries really taste better in north america?

this is a classic white bread recipe, and so easy! the loaves bake up incredibly tall, soft and fluffy… the perfect white bread! are you a bread fanatic? isn’t there something fantastic about a great piece of bread? whether you’re making a peanut butter and jelly sandwich, grilled cheese, a big sandwich piled high with fixings, or simply slathering a piece with butter… i’ve always found it to be great comfort food. while i’ve made quite a bit of homemade bread in the past, we’ve really cut back on carbs significantly, and have pretty much nixed sandwiches from our diet, so i haven’t been buying or making any for the last six months or so. however, joseph would eat grilled cheese and some other things with bread (depending on the day   we’ve hit the picky toddler stage!), but once we found out about his allergies, anything store bought was pretty much out of the question (why does bread need soybean oil?!). luckily, he was cleared of his wheat allergy, but we’re avoiding soy, so homemade it was! i had a previous favorite white bread recipe, but had this recipe bookmarked for ages, so i decided to finally try it. i’m so glad that i did because… best. bread. ever. there are so many reasons you need to hurry up and make this bread immediately: i was honestly blown away when i made it, my husband was as equally thrilled, and much to my delight, joseph was a huge fan too! this makes phenomenal peanut butter and jelly sandwiches, awesome grilled cheese, and i have eaten way more than i should just slathered with butter. i should have known how good this would be since it came from someone’s grandma… those are always the best recipes! i’ve made this three times now, and i love that it makes two loaves… i immediately slice and freeze one and leave the other one out for us to eat throughout the week. the frozen slices reheat exceptionally well   just 20 seconds in the microwave is all they need. you only need one great white bread recipe and this is it! grab that yeast and get baking! three years ago: kentucky derby pie cupcakes four years ago: chile con queso leave a review below, then snap a picture and tag @thebrowneyedbaker on instagram so i can see it! your email address will not be published. required fields are marked * comment * name * email * δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); my mixer seemed to struggle with this recipe, it is quite large the dough was trying to escape the bowl! i actually being the winter i turned my stove on and when i turn the stove on, i actually put my bread to rise right next to my stove on the front burner just to rise when it’s covered and it doubles so far it’s huge and i just absolutely love it and it’s the best and easiest loaf of bread i’ve ever made the rise is my favorite part! that’s how you know it perfect! i have tried this recipe 2 times now and i cannot get it to turn out right. i have no clue what i’m doing wrong. the texture comes out perfect before letting it rise, and it doubles in size perfectly before separating it. i try to roll it tight and seal all the edges but it still comes apart while baking. the inside is soft ish but the outside is very hard. please help! i made this today. though i was short of flour by a lot (made 1/3rd the recipe amounts), it still turned out respectable in height. it was light, tasty and so good to eat. looking forward to trying it again with full amounts. this is about my 10th one. for the last few i’ve used strong flour because i prefer it but it works well with all purpose too. trying to upload a photo to your instagram but having problems i live by my slef all i want to do is make one lofe at a time but i cant get it to come out right it come out real heavy and doughy like what am i doing wrong are you only making half a recipe to make one loaf? you won’t get good a good result making the whol recipe into one loaf. are you only making half a recipe to make one loaf? you won’t get good a good result making the whole recipe into one loaf. i’m excited to make this recipe   it sounds amazing! the links don’t direct us to your preferred pan. what size pan should be used? hi michelle, apologies that the link is not working correctly… here it is, and i use the 1¼ lb loaf pans for this recipe: https://www.williams sonoma.com/products/ws goldtouchpro loaf pan/ this bread is great easy to make and taest great i tried this recipe this afternoon. i made a mistake with another recipe, and i was able to transform my mistake into this recipe easily, although i ended up with a double batch :). it was worth it! this recipe comes together quickly, and the rise is incredible! i overbaked my first set of loaves, but the second came out perfectly. thanks for sharing! wow   i had no idea that it is so easy to make super incredible white bread! i have made artisan bread, but never a loaf of white bread. definitely a recipe i will be using often! my only suggestion is to offer a video on how to work the bread after it rises. having never made a loaf of bread before, i had to google how to “work” the bread before baking it. i recommend this to everyone!! a word of advice for those selecting different options for printing. when selecting metric not all values are converted. also when changing from 20 serving to 10 although the measurement for flour is halved the yeast does not. best to make your own conversations. i have made this twice, using half the measurements for one loaf at a time. i´m very pleased with the result and the loaf kept fresh enough to toast for 4 days this is by far one of the easiest best breads i’ve ever made. it’s slices up exactly like you expected to. it looks exactly like it did except my crush got just a little golden brown or not burnt or anything dark darker brown so i just have to adjust it by about five minutes. it was absolutely wonderful thank you so much and i also made the two loaves +2 balls for pizza dough. i made this using bread flour and it came out amazing! made this bread yesterday, very easy and very good👍🏻 i ended up using 12 cups of flour instead of 5 not sure why 🤔 but it still worked and came out 👌 perfect whoops i don’t know why i said instead of 5 the recipe said 9 10 cups of flour i used 12 i have made this bread for 2 christmases. i don’t have a bread machine or mixer with a bread hook, so i make it by kneading it on a board. most of the family members who take a piece eat it without spreading butter or jelly on it. it is soft and has a great texture and flavor. amazing bread and it looks exactly as shown in the pictures. followed the exact recipe. once the bread cooled down the crust started to look like a road map why did it not stay beautifully smooth and crispy on top? would it be okay to use bread flour instead of all purpose flour? yes, your bread will just have a bit more chew to it. thank you, i did actually make it with 50 percent all purpose and 50 per cent bread flour. it turned out very well but not as “white” as i expected, so next time i will just use all purpose flour can this white bread be done by hand i don’t have a mixer yes, i’ve made it by hand many times! this is a keeper. turned out really well, yummy! i made this bread today and it is the best recipe ever. i made it in a very large loaf pan and it came so high! what a beautiful bread. this will be my bread recipe from now on! thank you😊 this bread recipe is amazing..my second time making it and it simply turns out wonderfully soft and fluffy but holds up well for sandwiches and toast. my new favorite bread recipe! probably made about fifty loaves of this double loaf recipe. always good, always a hit. grandkids love poached eggs with this bread. they call it ” peppere’ bread” lol french for ….this is the best bread ever!!! my search for a great sandwich bread recipe has ended…this is it! i’ve made this several times and my young sons and husband rave. hard to believe it takes such a short amount of time to produce such great results (plus a great, easy to follow recipe for new bread bakers to try)! thanks for sharing this with the world:) has anyone tried the first rise in the fridge overnight? i’ve read other recipes suggest this if you want the bread to ferment more which gives it more flavor and can help the bread be more digestible. still trying to find my go to sandwich bread recipe. thanks! this was my first time making this recipe, the bread tastes great ,and i made it by hand and it was my first time making bread ,i’ll be using this recipe again for sure i have been making bread for a couple of years now. i wanted a soft white bread that was good for sandwiches and toast, this bread ticks all the boxes. and great that it makes two loaves. my son in law suffers with croans so can’t have ultra processed food he loves a sandwich at lunch break so now i make bread for him and my daughter. thank you for this recipe it is lovely and easy to make. consistency and texture are very good. unfortunately it lacks the flavor i desire. may more salt and sugar is needed? we also found this bread a little bit bland. on my second try, i used salted butter, and substituted 1 cup of milk for one of the cups of water, and substitued honey (2 large tbsp) for the white sugar. this time it was much better recieved. this has become my go to recipe for a yeast white bread. i love how the directions are easy to follow. i did have to make some adjustments to the actual bake as my oven runs a little hotter. the bread is fine, no big air bubbles. but it is “heavy”. i would like my bread to be light in weight. i have been making this bread recipe for a while now. beautiful loaf every time and so good! i so hate the guess at the amount of flour recipes … its like the idea of bread unfortunately, it is impossible to define one specific quantity that works every time for everyone. yeast dough is a completely different mixture from, say cookies or cakes, for example. there are so many variables that can change the amount of flour you add at different times of year, if it’s humid or dry in your house, or how and where your flour was stored. flour easily absorbs a lot of moisture from ambient air. if you just bought it, the storage at your supermarket is likely to be different from your house. the idea is to use as little flour as possible in order to achieve a dough that is soft, but not sticky. when you have added the right amount, if you take a small ball of dough and compress it lightly in your fist, you open your hand over the bowl, and it should adhere to your hand at first, then release cleanly from your skin into the bowl, within 2 3 seconds. the range of the flour measurement given in any recipe is a merely guideline that puts you in the neighborhood, not necessarily at the right house. in the end, it is up to you to make the dough right, whether making the dough completely by hand, in a kitchen aid, or even in a bread machine. you can do this best by starting with the lower number of the given range, and add a couple more tablespoons of flour if it is still too wet (it will stick to the sides of your bowl, or to the kneading surface) and work it in. check again with the “squeeze test”. when it is getting close close, add the flour in 1 tablespoon increments, until it passes. even in your own house, dough made in summer will take a different amount of flour than a dough you make at christmas time, for example. if you follow this procedure, you can make bread like a pro each and every time, no matter what yeast dough you choose to make. i do not have access to a stand mixer. has anyone attempted this recipe the ol’ fashioned way? would love to hear tips on how to successfully do this by hand. hi kimmy, i’ve made this completely by hand many times! i just mix the dough with a wooden spoon in a bowl, and then knead by hand. enjoy! i always do it without a mixer. i enjoy kneading the dough. my family loves memas homemade bread! it’s all my husband and i eat. love this recipe! can you use 12 inch pans ? also for the 9 inch pans what weight pan are you using 1.25 lb ? made this bread yesterday, very easy and very good👍🏻 i ended up using 12 cups of flour instead of 5 🤔 but it still came out 👌 perfect it says to start with 5 and then add the remaining flour. 😁 fantastic recipe. i made it with bacon fat instead of butter and it was fantastic! how do i adjust the recipe for 12 inch loaf pans? excelente! me encantó i’ve made this recipe a number of times and have yet to be disappointed. my grand kids love it and so do i ! absolutely love this bread!!! just a quick question… could i use honey instead of sugar and if so, i’m making 1 loaf, so will 26g sugar be the equivalent of 26g honey? thankyou in advance. hi vanessa, i’m so glad! yes, you can substitute honey for the sugar with a 1:1 ratio, as you mentioned. enjoy! this bread is delicious! the dough rose so well and the finished loaves looked great. the inside texture of the bread is perfect. thank you for sharing😊 thanks for the recipe. i’ve done it twice now with good success. they came out great! my yeast bloom time is closer to 15 minutes cause my place is on the cooler side. i’ve always been taught to put a pinch of the sugar into the yeast bloom, and i don’t think it hurts. your thoughts? my rise times are at the hour, slightly longer, again as its cooler. all in all? great results. hopefully adding the pinch of sugar to the bloom isn’t cheating your recipe too much! thanks again, love it. would the recipe be okay to fit the whole lot into a jumbo loaf tin with the specifics: • 900g • dimensions: top inside 27x13cm / base outside 25x12cm / depth 12cm not sure if it would be too much? thanks in advance :) one of the best bread recipes i’ve made, so glad to have found this one. i used active dry yeast, mixed in a tsp of the sugar with the 3/4 cup warm water to proof the yeast. i always like to proof the yeast to make sure it’s truly active before putting together the recipe. followed the rest of the recipe to the letter, bread came out perfect. nothing beats homemade bread. i baked bread with this recipe a lot of times during quarantine and it was really great. now, i’d like to try it again but i don’t have any butter available, can i use vegetable oil as a substitute? i use it for pancakes and it turns out great. my dough didn’t rise…i’m wondering if my yeast is bad? i have been making bread from scratch for many years jumping from one recipe to the next to find the right texture, taste and consistency. but all the breads in my opinion have been dry or grainy and not the softness i was looking for or the rise in hight. it was always a disappointment . until i found the brown eyed bakers bread recipe. this wonderful recipe changed my whole opinion about all other breads recipes and i had finally found the perfect bread that’s soft yet firm and never grainy and 😱 omg the rise was wonderful and i am so glad i found your recipe. i’ll never make another bread recipe again. thank you brown eyed baker. michelle: i have no words…i have been testing various bread recipe and tested yours today. the result was astoundingly soft and delicious! my kids love it. i actually added 2 tablespoon of dry powdered milk to your recipe, but without eggs and with little butter made it soft and wonderful! than michelle: i have no words…i have been testing various bread recipe and tested yours today. the result was astoundingly soft and delicious! my kids love it. i actually added 2 tablespoon of dry powdered milk to you recipe, but without eggs and with little butter made it soft and wonderful! than i’m going to attempt to make this bread. i only have kerrygold pure irish butter. was wondering if i would use the same amount of butter that it calla for and would i leave out the salt since the kerrygold butter has salt in it. and would it hurt to defrost the kerrygold butter in the microwave or should i just wait and let it thaw on the counter?thank you. yes, kerrygold is wonderful, you can definitely use it. you will still need salt, though… it is estimated that there is about ¼ teaspoon of salt per stick (or ½ cup) of salted butter. this recipe only calls for 3 tablespoons of butter, so the amount of salt will be very minimal. i would keep the amount of salt the same, or you can remove a pinch or ⅛ teaspoon if you want to take some out. i would let it thaw on the counter; i’ve found when trying to use the microwave to soften butter that it ends up melting around the outside and remaining firm on the inside. this bread is very easy and good and its better then my moms best breadad i have tried many times to make bread closest to a baker shop sandwich bread and this is it. super soft crisp on the outside and just lovely to eat with lots of butter. this i think will be my mid week go to bake. try it you will be amazed. love the idea of this recipe. my only problem with this site are all of the pop ups. they are annoying and bog down your website. making it very slow and not user friendly. they pop up continuously. thank you i would like a recipe for 30 loaves i inherited a bake shop mixer need help making lots of loaves do you have a recipe using honey and olive oil multiply the measurements by 15. swap the sugar out for the honey. you can swap out the butter for olive oil but it won’t turn out the same. see her recipe for italian bread. i have been on the hunt for a good, white sandwich bread (think mrs. baird’s texture), and i believe i have found it!! we have been using a bread maker, but ugh that texture just isn’t for me; plus the commercial breads textures have ruined me! when i started making this bread today, i didn’t realize that i had/used active yeast, so my bread didn’t rise enough and i didn’t think “hey, leave it longer to rise”, but the end result was still what i was looking to achieve. the taste was so good, and when i sliced it, there was that baird’s texture. i also attributed the texture to me rolling dough tightly prior to placing in bread pan. i also halved the recipe, but still had enough to make a second loaf, but instead, i made cinnamon rolls   holy moly! the cinnamon roll was so soft, and my cinnamon/brown sugar mixture was on point! i am going to make this recipe again with the right yeast, so i can’t wait to see that tall gorgeous loaf! thank you michelle for sharing this! it is literally 🔥 have you tried this gluten free? the bread is very good! though my pans are smaller and it could have made 3 loaves of bread. i will make it my regular recipe but will make 3 loaves ìnstead of 2. most excellent texture and flavor. most gargantuan loaves too, next time i will do three or even four loaves instead of two. crust was black on bottom also, so will have to adjust oven time/temp ik ur bake it at 400 degrees f but but for how long easy, and made huge tasty loaves! i’ve been trying several bread recipes to find one that will be our go to bread recipe. i just found the one we will be using for the years to come. totally impressed! thank you for publishing your recipe. it is truly my favorite white bread recipe! you may use this review if you want. i love this recipe, amd i’m a pastry chef. this is ky go to sandwich bread recipe. i do sub brown sugar first the white. other than that, i’ve shaped it every way, made rolls and even adapted it for cin amon rolls. great recipe! great recipe but will me again with half the salt i make this recipe every 1   2 weeks, and i love it! i slice across the top and it comes out beautiful. i don’t add the butter on top though. then i give 1 loaf to my neighbor. does this recipe double or triple well? i cook for a camp in the mountains for about 20 people, so i try to do all my baking in bulk! tried this recipe before, but used it for cinnamon buns. they were amazing! it does scale incredibly well! i used olive oil and an egg instead of butter. the analogies are great. i liked this recipe and found it helpful! thank you very much :) awesome recipe. came out right the first try. first time baking white bread. we use this recipe all the time. we found the 2 loaves were way to big so we divided the dough into 3 loaves and they make the perfect size. first white bread recipe that i’ve done to get such a good rise. in the bulk rise, the dough more than doubled in just 40 minutes. definitely a recipe that i am saving! what ya use to slice the bread into even slices? i used to work in a bakery. i slice it freehanded with a bread knife. this is my second time with this fantastic bread!!!! thank you!!! my whole family loves it!! turned out perfect both times now it is becoming a staple 😋😋😋 you’re welcome, so glad you’ve enjoyed the bread! i love this recipe! i have this baked at least once a week, my family loves it. makes the best toast. i have not had a failure yet! i make bread every week and have my own favorite recipe. although look for new recipes. i’ll make your recipe tomorrow and let you know. i always use bread flour and whisk in 1/2 c whole milk powder which helps with a few days more of fresh taste. i gave your recipe 5 stars as i know it will be. how often do you need 9 cups of flour? one tip is once you add most of the flour and your dough starts slumping, stop your stand mixer and bring the bottom up to the top and press together and continue kneading vs adding more flour. you may have to do that a few times. i used to add a tbsp of flour til no longer slumping but ended up with closed cell dry crumb. mine raises high that i have to cut the slice in half to toast the bread!! can you use this recipe in a pullman loaf pan 13”? i have successfully made the recipe as is , but baked it in two 13” pullman pans. after making it several times in 9” pans, the sliceswere too big for my kids to make sandwiches. the pullman pans made the perfect size loaves with this dough! first time making this recipe and i absolutely love it yummy yummy. how would i bake this if i want to use a pullman loaf pan? large the recipe is fantastic and i’ve made it a few times before but with all the pop ups it was really difficult. i went to the print page and halved it but half way through, the page was glitching from all the pop ups and went back to the original. a screenshot is probably your best bet. even tying to leave this comment my new phone is overheating.. 100% this. i had to come to my computer to take a picture of the recipe. the pop up to join for updates, i could not close. the “x” did nothing. i mean, i guess i didn’t have to scroll past the authors family history about the history of the recipe, so that’s positive. the recipe is great, i’ve made it numerous time (this was my first time using it from my cellphone). it’s the spam and lag generated from said spam that brings the rating down. i generally will only rate a recipe based on the recipe it self, but my phone will have ptsd from the minefield of popups it went though today. i looked up your suggested bread pans from william sonnoa but are not available any more. are the pans 1 lbs. ,1.25 lbs. or 1.5 lb pans because, we need new pans. any suggestion? this bread is better than great !!!! 12 stars i love this recipe! the loaves turned out beautifully. i don’t have a mixer, so i had to kneed it by hand, but it still came out great! very soft. would suggest that anyone who has a hotter gas oven like i have should cut the bake time down by a couple of minutes. tastes great. can’t wait to show my husband. this is one of the most delicious and simple enriched breads i’ve ever made. i ended up using about 50 g extra flour, but it was divine! can this recipe be cut in half and do in a bread machine? yes, while i don’t use a bread machine, i certainly think that would work just fine. this is the best white bread ive ever made! i’ll stick with james beard’s classic recipe…. idk what happened but my bread had a super crisp crust. soft on the inside but not the outside. otherwise a good recipe lovely recipe, happy to have one without milk, as i don’t always have that on hand. i don’t usually bake with enriched dough, so it’s nice to have one i know works for when you have to have a soft loaf. reading through the comments, especially those with ‘stodgy’ bread, i would ensure you’re kneading for at least 7 minutes, and then letting the dough double by eye, rather than going by time. if the weather is cooler, i also let me second loaf (i just have one bread pan) do three rises, and its always my biggest and fluffiest loaf with the extra rise (only when the weather is cooler with low humidity) adjustments i made: i halved the sugar for my first bake, and had no issue with texture or rise, and i will double to salt next time as i prefer more flavour in the bread. thanks for a lovely recipe! self correction! i misread the salt amount, 1tbs (17gm) is perfect! if i were to make this into hamburger sized rolls approximately how many rolls would this produce ? made this tonight and it is now my favorite white bread. the recipe is a keeper! i’ve made our large family’s breads for decades. and it was good. i made your recipe today, and oh my stars, it’s the best. i have a 7 yo granddaughter who will not eat my other recipe bc she likes store bought soft white bread (she’s not wrong). thus, i started searching for a copycat wonder bread recipe. the 17 yo granddaughter was here after school, and she taste tested it. her comment was ” i need to learn how to make this.” i sent 2 loaves home with my son for the other 6 family members to try. it is a big win here. i’ve tried so many recipes and this is by far my favorite. both loaves had an unbelievable rise and they were so soft on the inside. the second rise took for ever to rise what was the temp like where you placed it to rise? if it was in a cooler area that could be a reason, or issues with your yeast. :) bread worked out great, wanted something simple as we are trying to avoid added phosphate on my husband diet. my dough was little sticker than what the recipe said but i felt like it was too much flour and didn’t want to continue adding more.this recipe easily makes 3 loafs as i had a lot of over flow in the pan. the pan on the lowest shelf at 400 degrees f is far too hot! i baked it like this for 20 minutes and the whole loaf was ruined. otherwise, a very nice recipe! could i just make buns with this? yes, you can! can use the dough to make cinnamon rolls! your recipe had an unbelievable rise and tasted wonderful. two huge loaves. thank you. i wanted to make bread today for the first time during a snowstorm. i find this recipe and the directions are so easy to follow! my two loaves came out so beautiful, i literally can’t believe i made them! thank you so much for sharing this amazing recipe! i’ll be repeating this one numerous times. this has become our staple bread. it’s easy and delicious!!! the best bread ever! thank you so much! the perfect bread! i divide this into 3 loaf pans as i prefer a smaller loaf. always turns out. my grandma and i made this bread and it was so fluffy and delicious. it’s the best bread i’ve ever had and we will definitely be making it again!❤️❤️❤️ would you please correct the recipe, as one baker commented regarding the measure of warm water? very confusing as some bakers use the exact measurement as you have them, and say that the bread turned out perfectly. i don’t know who to believe. recipe error   the first liquid measurement shows 3/4c or 820ml of water. 3/4c is 170ml of water. big difference. i weigh everything for consistency and this stood right out. i’ll enter a finished rating after baking. excellent loaf !! so flavorful, soft and a nice mouth feel/chew. i used 50/50 ap and bread flour. this is my new go to for a quick white bread loaf. i got 4 loaves out of the full recipe. thank you! recipe error   the first liquid measurement shows 3/4c or 820ml of water. 3/4c is 170ml of water. big difference. i weigh everything for consistency and this stood right out. i’ll enter a finished rating after baking. wow, this is a lot of yeast for just 2 short loaf pans! any reason why you do 2 packets of yeast when many other recipes only call for 1? does it make the rising time shorter, or increase the height of the rise in the cooked bread? i did only one loaf and halved the ingredients. it came out wonderful. my kids asked if i can make this all the time.. i will try, for sure. thanks or the recipe! i made this bread today. the bread came out dense and the crust was hard even after buttering right out of oven. taste was good however bread was very dense. i will use the rest of the bread for french toast. love this recipe it makes a great bread well loved by all who i serve it to! thanks for the great recipe. i would like to venture to a multigrain bread. anyone know where to get a multigrain flour? ideas? thanks in advance! did this twice and it came out dense and stodgy. not sure what part of the recipe doesn’t work. i’m going to use the bread for pb&j and nutella toast, but not making again. waste of ingredients. the main reasons why bread comes out dense are not enough water, not enough proving time, or not enough kneeding. there is nothing wrong with this recipe its a basic 60% hydration recipe. try it again with half the amounts, 600 grams flour, 400 grams water, 10 grams salt, 10 grams yeast. measure out everything on a scale. kneed on medium speed for 8 mins, let rise till double size, stretch and fold the dough, let rise again till double size, stretch and fold again and then shape. let rise again, then bake, put in a cold oven and turn on to 200 deg c. cold oven will give better spring. made this bread twice. exact with the recipe. came out so dense. the crust is extra crusty and came out doughy the first time. thought a second try would fix it but unfortunately not this is my go to bread recipe! my kids all try to steal it to eat by itself because they love it so much! i make this bread about every 2 weeks. my husband won’t eat anything else. i make 3 loaves instead of 2. they come out perfect every time. i love making homemade bread! it’s relaxing and stress free. i use rapid rise yeast and it cuts my timé in half. my favorite recipe. this is fantastic! i actually make fresh bread for a living, and this simplified recipe works perfectly. this loaf proofed up so well. i was i could post a picture. it’s just risen far above 🤣hehehe…what i expected. thank you i need a recipe of mixing of one bag of flour using 100kg of mixer ie. 50kg of flour 400 degree oven too hot for my oven. will try again at lower temperature. should have made 3 loaves instead of 2 as the center was doughy. really great bread. i made just 1 loaf, next time i will do the two loaves. tall, soft and tasty. hi michelle, thanks for the recipe. i can’t wait to try it. i would have given you 5 stars but haven’t tried it yet. since there are just two of us i thought i’d print out the 1 loaf feature but it doesn’t translate the ingredient measurements properly. math has never been my strong point yet i can figure out most of the measurements except for the water and sugar. it is showing the same amount of water in the ingredient list and the instructions for two loaves. so my questions are what does 0.38 of a cup of water translate to and how much is 0.13 cup of sugar? i’m sorry if i haven’t explained it clearly enough. in addition, if you go to the print page and change it to 10 servings you will also see where the amount of water does not change from 2 2/3 cups, in the ingredients list and in the instructions. as i said i’d like to start out making one loaf before tackling the whole recipe. any help you can give me would be most appreciated. use the metric measurements. much easier than the imperial measurements to halve. hi, i don’t know what you are using to measure your ingredientes,but if your using measuring cups converting to decimal unecessaraly complicates halfing the recipe. anyways, here are measurements for half of the water and suger: half of 3/4 c of water is 3/8 or three tablespoons. half of 2 2/3 c is 1 1/3c and for the sugar half of 1/4 c is 1/8 c or 2 table spoons i’ve tried so many “fluffy” bread recipes and they never turn out as light a fluffy as i’d like until this one! love that it’s easy and uses only a few ingredients that i tend of keep on hand too. i will say that it made huge loaves (maybe my bread pans are slightly smaller?) so i will probably split it into 3 next time. how long am i able to let it rise in the bowl for? best sandwich bread recipe, this stays together perfectly and has the best flavor! i ran out of flour while it was still very sticky, so i kneaded some coconut flour in because that’s what i had   it didn’t even matter, worked great. i did half kitchenaid mixing and half hand kneading because i don’t have a dough hook only the paddle. i used ceramic loaf pans and baked for 35. i did have to slide a knife around the edges of the pans and kind of pry the loaves out, so next time i might use more oil to prep pans and maybe dust with flour as well. but the recipe was perfect! i sliced both loaves and put one in the freezer in a ziplock with tiny squares of parchment paper separating the slices to make sure it doesn’t stick. every time i’ve made this recipe it’s perfect only issue i have is my crust comes out very crisp i’m wondering if moving the rack to the bottom is supposed to move it away or closer to the hot oven rods. because mines at the bottom and i’m wondering if that’s why i usually follow the recipe 100% the first time. the heating element on my oven is on the bottom (i thought that was how they all were) so i burned the bottoms of my loaves. i still had to try the inside to see if it was worth a retry. i will absolutely make this again at 350 or 375. 10/10 for taste and texture. i think i finally found my sandwich bread recipe! this bread is very simple and extremely delicious thank you very much for sharing your recipe. i followed it and end up with a dark crust my first time. so i reduced my baking time to 30mins and enjoyed the results. i also have replaced the sugar with honey and so far your recipe stands the test of time. forever thankful. i’ve never made bread in my life. i found this recipe. my whole family loved it so much!! i did try a different one the day before i found this one and it was a mess. i will never use another recipe. do bke in a pullman loaf  do you think you would put the whole thing in there.. a 14in pan? can this be made in a pullman loaf pan? yes, i don’t see why not. i’ve been a bread machine man, until recently. my machine broke down so i looked for an easy recipe online. lo and behold, this recipe comes up, and wow!! better than any bread machine. i made three perfect loaves my first shot and they were gone in three days! i had to slow us down, so i waited two weeks and i’m into bread making again. it’s quick, easy and absolutely delicious. the next batch is in the oven and smells amazing! thanks for the recipe! hi michelle! thank you for this amazing recipe. i’ve made it twice now. my family loves it and they enjoy watching how high it rises. the dough is so easy to work with which is always a plus with any kind of dough. putting the melted butter on top really takes to another level. i slice the breads and freeze them. when we want a sandwich we take it out of the freezer and toast before eating amazing!! hi, brian again, i mistakenly forgot to include a 5 star rating !! hi, thank you so much for sharing your talent with us ! i grew up watching my mother bake and cook on a daily basis and learned so much from her. mom is now 82 and this yr she made 25 loaves of panettone ( a special italian bread) and gave it as gifts ! she inspired me to start baking again so i looked and found your wonderful site !! im a little confused about how the last few loaves of white bread have turned out. the first 6 loaves i made couldnt have been nicer even if mom had made it haha. however, the last few split apart during the first rise and also during the second. the dough isn’t rising as well and the loaves are not full and fluffy upon completion. i asked mom and she smiled and said, “that happens now and then but it’ll still taste good.” i was wondering what “the brown eyed baker”would say about this. thank you so much for your time ! blessings, brian i made this bread today, it turned out great, rose very well i will make it again, often excellent recipes that are easy to follow. more importantly, you are rewarded by delicious food! thank you for your bread recipes. i made the italian bread and the white bread recipes which baked beautifully and were truly delicious. i am inspired by your recipes. regards , sarah. made the white bread last week, it was very good. substituted 2 cups whole wheat flour for part of the 9 cups, it is amazing. husband spoiled his dinner…. this is my go to bread, it is so good. my stand mixer died on me while making the last batch, it was 23 years old so i can’t be mad, but i will be getting a new one . i’m getting to old for kneading by hand 🤷🏻‍♀️ i made this bread yesterday and it was yummy and hubby approved i thought it was great! did 1/2 a batch because i am afraid the full batch won’t fit in my mixer. used 3 tablespoons of sugar and topped with grass fed salted butter per someone’s suggestion. my family loved it. making a second loaf today. i made one loaf by cutting the recipe in half. i let it fully rise both times, but it still came out quite dense. i forgot to put the rack low in the oven, and the crust came out very hard by the time it reached the proper internal temp. i’m a bit disappointed, but may try it again based on all the positive reviews. after a demanding workday, geometry dash lite is an excellent game to kill time if you’d like to come over and play with me. you have a pretty great website. it’s amazing how much detail you have on your website. the brown eyed baker never disappoints. i look to you for great recipes. today i made four laves of your white bread. it was an easy to follow recipe. the finished loaves are golden and chewy on outside and have abeautifully moist interior. the crumb is fine and the taste is so yummy! thank you from one baker to another! definitely a good crumb texture, but some how the bottom and sides are hard and crunchy even after cooling off for a few hours. what could be the issue? i prepared the pans lightly with butter and flour. makes huge loaves! tastes great! i’ve made this twice, following the recipe exactly as specified but i end up having to use way more flour than it calls for, at least an extra 2 cups, otherwise the dough is more like applesauce. even with the extra flour, it’s very sticky and i have to grease my hands to get it out of the mixer. the bread has turned out okay, but very dense and yeasty. i’m not sure what i’m doing wrong as i see a lot of comments that it comes out great. roxanne, this happens to me every time i make bread, i dont know if its where i live (florida) or what, but i also used an additional cup and a half, making it 10 and a half cups of flour! never ever used that much flour for bread, but we’ll see what happens! i was always very intimidated by bread making. this recipe gave me confidence! i even started my sourdough journey. so delicious. easy! makes plenty excellent bread….i make this over and over again…..thanks so much for this wonderful recipe!!!!! my husband thanks you as well…lol great bread. being scottish the only change i made was reducing the sugar by half. americans like their bread to sweet for me. sean, we also like english as a language. it is too not to. but good on you for trying to make a dig, but burying yourself homie. 🤫 best white bread ever  makes awesome french toast  crunchy crust and light inside. i love the reciep . making again as i type. super beginner friendly. light and fluffy, great for toast. my whole family loved it. this will be a to go to recipe, anytime and any day. thank you for sharing. first time making this recipe and this bread is so good! one came out bigger than the other, so i think we’ll eat that one and freeze the other. thank you! loved this recipe and the instructions! i made half (so one loaf) i wish there was a video here about how to fold/prepare it for the loaf pan but i watched another video about how to do that. it came out delicious and was enormous! it had some holes inside so i think i should have probably patted it down after the first rise. it looked just like store bought bread and in fact was more hearty and delicious than store bought bread! slicing it was a little tricky…. i made this bread for the first time yesterday and it is wonderful. it’s big and fluffy and tastes great! perfect bread and so easy! great for sandwiches, toast, or alone with jam. the instructions were easy to follow and resulted in delicious, dense, white bread that is nothing like store bought! this will be an every two days must for our two person household, but can’t wait to make it for visiting family too! my only suggestion is to use grass fed butter in and on top of the loaves when making   really adds a next level smell and taste (kerry gold or costco are two favorites). i’ve baked this recipe at least 5 times and the bread turns out amazing (in fact, i’m baking it again now)… best tasting sandwiches ever!!! thank you for publishing this online, browneyedbaker! was so excited to find this recipe again. for me, the full recipe is too much for my mixer, so i halve it and still get 2 loaves (my pans might be a bit small). we eat one immediately and freeze one. hubby wants me to put herbs and cheese on the outside next time. i love this bread recipe, have made it a few times. does it work to make dinner rolls with this recipe? i do not know these measurements, stating (3/4 cup is not 820 ml) i use cups not ml but i believe the 820ml is for all the water in that ingredient line not just the 3/4 cup. (3/4c+2 2/3c) the ml probably should have been listed as each cup measurement is for clarity. i make this for my husband and i. makes 2 huge loaves. one for freezing one for the week. turns out perfect everything! this year for thanksgiving i used the dough to make dinner rolls. my family loved them! if l dont have a dough hook can l mix by hand.and how long should l mix. great recipe. i used traditional yeast and adjusted ratio and time to rise. fantastic loaves! i cut sugar in half and used bread flour. bread rose wonderfully, slices well, tastes fantastic. my new sandwich bread recipe. no more overpriced, gummy, limp, store bread for my family. i simply love this bread. i have tried around 10 other sandwich bread recipes, including 2 sourdough, but this sandwich bread is by far the best and most delicious of them. store bought can not even compair. i have once made the mistake of not book marking the page, and have now finally managed to find it again.. never losing it out of sight. i find it best to use less flour (around 100 g) and a only 75%. of the sugar.. so yummy! i found this recipe and love it, but in the precise of moving twice i couldn’t find it. i kept checking on the internet but nothing came up. this morning i thought i will check one more time and as soon as i seen browneyedbaker i knew i found it. glad i found it again. do you have a sour dough recipe. my step son would love it if i could make him some. if so can you email me the recipe. thank you so much. this bread is perfection and will be my go to from now on! the recipe came together easily, it rose and baked wonderfully, and the taste was great. i made one as a sandwich loaf and then made a stuffed bread with the other, both were great. is the 400f in a fan forced oven? after trying a few bread recipes, i decided to try this one. i have made a lot of loaves with this recipe.my mixer will make 3 loaves at a time. but 2 is a lot easier.have 2 loaves expanding now.this is a great simple recipe.i bake it at 375. the crust turns out softer. was so excited to find this recipe again. for me, the full recipe is too much for my mixer, so i halve it and still get 2 loaves (my pans might be a bit small). we eat one immediately and freeze one. hubby wants me to put herbs and cheese on the outside next time. great recipie turns out perfect every time! i have been making this bread for many months now. it is the only white bread that i eat. i absolutely love the texture and taste. thank you so much for sharing this delicious and detailed recipe. i will never buy bread from the grocery store again! oh, my stars! i have made white loaf bread before but this is by far the greatest recipe that i have ever used. it is unbelievable; in fact, it is so delicious that i am going to run off with one hot loaf and some melted butter and, if anybody asks, i will say that the recipe just made one loaf of bread. 🥴 valerie my family loves this bread! so easy to make. easy directions. being able to bake homemade bread fresh out of the oven for toast and eggs at breakfast, grilled cheese for lunch ( or peanut butter and homemade jelly) to fresh hot bread and butter with dinner. this soft tasty bread recipe is my go to family favorite! excellent go to! i usually hand mix because my standard kitchenaid mixer can’t handle the volume   dough climbs right over the dough hook. i split into three loaves (medium pans, 8.5″x4.5″ by wilton) for more manageable sandwiches and freeze the extra until we need it. i have forgotten the room temperature butter (toddler distraction) before and it was still fine, but definitely superior with butter added in. i find the smaller loaves need a shorter bake closer to 20min, and if the tops are getting too dark i like to knock my oven down 25°f to finish the bake. thanks for the recipe! i made this recipe! it had good flavor ,but i halved the recipe in case i didn’t like it, and i let it raise too long. so i will try it again. i think if i would have checked it before it raised too much it would have been very good . i love the frozen bread dough as home made bread, and that is the consistency i’m looking for. however the price jumped from around 5.oo for 5 loafs to over 7.oo for 5 loafs. i was baking this instead of buying bread , but the cost is too high now. love these recipes this is the best, easiest bread recipe ever hello there, i have tried this a number of times and ending up with a batter more than a dough. the ¾ cup (820 ml) + 2⅔ cups warm water, divided is confusing me really bad. is the 820 + 158 added together is 978 of water in total? do you have a video of how you make this bread? or could you please explain this in dummy terms? i am in australia and a novice at this but would really love to be able to make this and these measurements are confusing me, please help me?. thank you hello, fellow bread maker! the ¾ cup is just to bloom the yeast. so your first step should have only the ¾ cup plus the 4.5 tsp of yeast. then you add the 2⅔ cups warm water with the sugar (i use honey instead) and then the first 5 cups flour, salt and butter. after it’s mixed a bit, v then you mix in the rest of the flour a bit as a time as it kneads with the dough hook. hope that helps! i have tried a few bread recipes and this one was very easy and taste wonderful thank you so much for sharing. i see the nutritional value…. and it says per serving but what is a serving is it one slice per serving? made this for the first time today. huge loaves but wondering if i did something wrong because it made 3 loaves not 2. very soft and light crumb and nice tight dough. my 5 quart mixer was able to get things started but i had to do a lot of the kneading by hand. 9×5 pans with high dome on all three. the only thing i did different was using fresh yeast instead of dry. followed the directions reguarding amount. the only thing i would recommend is more flavor. could mean more salt or possibly build a preferment/sponge. thanks michelle. make this bread all the time. never fails. everyone loves it. only recipe i use. trying this bread very soon. i just made this recipe and wow!!! absolutely the best bread recipe ever! thank you for sharing!!! so delicious! & makes great french toast. could this recipe be used to make buns? what about rolled buns, like a cheese pinwheel? great recipe! i’ve made many breads, but never sandwich bread. this recipe was easy and my bread turned out perfectly. with my favorite store bought bread running $5 a loaf, i can easily make this and cut it as thin or thick as i’d like! thank you for posting. have made this recipe 2 times now and about to make it again but doubling the recipe so i can give it to friends family love the bread even more then other breads i have made using other recipes i make this bread recipe for our family on a continual basis. i tried freezing it once and it dried out. do you have a preferred method on freezing homemade bread? thank you! hi andreya, when i freeze this, i wrap in a double layer of plastic wrap, then foil, and place in a ziploc freezer bag. i hope that helps! this has become my go to bread recipe. i make it every sunday afternoon. it’s the best recipe i have tried. i’ve made white bread before, but i have to say that this recipe is perfect. chewy, but not too chewy. airy, but not too airy. light, but not too light. like i said, perfect! i don’t know if it is the 3 tablespoons of room temperature butter in the dough, but the flavor is outstanding. this is now my “go to” recipe when i make white bread, and i have already added this recipe to my favorites. thank you. so i’m up in altitude and i’d have to say this recipe is amazing, the bread wasn’t too dence, the crumble was good and the instructions on how to cook it was perfect even with how hard it is to cook in a oven, the bread even had risen perfectly. at the end the slice was perfect with apple butter! aloha michelle, thank you so much for sharing your white bread recipe!! my loafs came out wonderful!! beautifully golden brown 🤗 thanks for all the tips too. i’m very excited about trying your other recipes. we are usually wheat folks but the white was very yummy. a very soft, tender bread. everybody loves it ! i use bread flour instead of ap. instead of sugar can you use honey? i haven’t tried it personally, but i think that would work okay! what kind of salt? 1 tbsp is very different between kosher vs table salt, and beginners who don’t understand percentages won’t know this i wound up doing 2% by flour weight (24g) which came out to more than a tablespoon of my kosher salt to add: the way it is written, it appears that 3/4 cup = 820ml. this is not true. i highly, highly suggest rewriting this recipe properly, in grams, to prevent confusion like this. experienced people can adapt, but beginners cannot. super delicious! found i had to add 1 2 tbl. flour to get the right consistency but that is normal with bread & flour brands imo. the second time around i added a mixture of ¾ cup light brown sugar packed,1 tablespoon ground cinnamon,4 tbs salted butter melted, and raisins to roll in one loaf, and butter with garlic slices in the second loaf. both were yum! baked up perfect in my 1.25 lb usa loaf pans. this recipe is a keeper! thank you for sharing! i have made so many white bread recipes and this is by far the best! i proof my yeast for 10 min w/ a small bit of sugar and 106 deg water and i recommend always doing so! this recipe has come out perfect every time i bake it and it’s my family’s and my absolute favorite!! thank you! can you use bread flour instead of all purpose flour? yes; the bread will be a little bit denser, but it will still work! are you suppose to put the butter in to making the bread? i have made this bread in the past turned out great this time i am struggling it is awful. has the recipe been changed in any wayin the last few years? hi robin, the recipe has not changed at all. yes, you should include the cubed room temperature butter. note that the melted butter at the end of the recipe is just for brushing on the loaves. sorry, but the loaves rose about half what i expected, and really dense. it was an 80 degree day and i used newly purchased pateliere yeast. i’m going to try rescipe can you explain where the 820 ml of water goes to this is my go to white bread recipe. perfect every time❤️❤️❤️❤️❤️ terrible description.. where’s the 820 ml going to? i have bad arthritis n my hands. can this be made in a bread machine? if so, how? thanks what makes a tough crust on bread sometimes i made this recipe today but i cut it in half as i only wanted one loaf, just for myself and a guest staying with me from time to time. the bread came out perfect. i have been making bread for almost 70 years and i have to say this is one of the best recipes i have come across. i had a favourite recipe but have mislaid my old time recipe book and couldn’t remember the recipe off by heart so am very glad to have found this one. will def be baking it again and although i am not fond of bread from the freezer i am going to try freezing one loaf and see if i like it. it was delicious! i was very proud of myself for my first try. my husband prefers things cooked at home so this was perfect for us. we loved it! i love this recipe. i use it for basic bread or as a base to add and make different flavored loaves. our fav is adding jalapeños and chedder. it’s also great for rolls. thank you for sharing i love this recipe. i use it for basic bread or as a base to add and make different flavored loaves. our fav is adding jalapeños and cheaper. it’s also great for rolls. thank you for sharing paul, i’m in the u.s., but i convert all of my baking measurements to metric because it is much more precise and produces a more consistent loaf of bread. the water doesn’t need to be halved, just divided   180 ml for proving the yeast, 630 more added later, although instant yeast shouldn’t not need to be proved (that’s why it’s called instant) so you can comfortably add the yeast to all the water and not bother dividing. if you are using dry activated yeast, then you will want to divide the water. here is the entire recipe converted for you (the conversions in the original recipe were a little bit off, so i corrected them to be more precise. 12 g instant yeast 180 ml + 630 ml water (180 ml for yeast, add the rest later, although instant yeast doesn’t need proofing so i don’t know why dividing the water is necessary. just add the yeast to all the water. 50 g granulated sugar 17 g salt 1080 g to 1200 g all purpose flour 42 g unsalted butter, plus more for brushing i have attempted to make this and it was just water. i am in australia and not good with measuments but according to what i am reading there is nearly as much water than there is flour. i usually work in grams can someone please help with halving the water amount? this is not a well written recipe, so i understand the struggle. anyway, that amount of water in the recipe is 810g, so 405g if you are cutting in half. loved this recipe. are there any modifications if using bread flour? or do you recommend sticking with ap flour? my absolute favorite bread recipe. like a lot of others i have tweaked it to match my families preferences but as the recipe is published it is wonderful. my changes are 6 cups of white ap flour, 2 cups of whole wheat, t tbs of vital wheat gluten. comes out perfect every time. i forgot to add the butter but i all worked out good i enjoyed making and eating this bread! what if you don’t have a stand mixer? you can mix it with a simple wooden spoon and knead by hand. i have done it many times! enjoy! hello from australia. i am really not good with measurements, i only know grams and mls. is there a way to totally dumb it down? i’m not getting the 2 2/3 bit either. thank you. very easy and loaves are delicious i’m trying this right now. there didn’t seem to be a link to your video but i found it on youtube! can’t wait….dough is rising now. this bread makes delious cinnamon rolls. can you use wholemeal for this? can i halve the recipe to make one loaf? i just did today, worked perfectly! been making this bread recipe for 2 3 yrs now. grandkids love it. great toast and butter with tea. recently tasted store bought white bread…well….that ship has sailed forever lol. i made this over the weekend and loved it! the bread had such nice rise and great flavor! i’ll definitely be making this again. thanks for sharing the recipe! question   i halved the recipe just to make one loaf. i have a regular sized kitchenaid mixer (i think it’s 5 quarts). i’m wondering if a full batch fits in this size mixer? i don’t know if i’ve ever done a recipe with 10 cups of flour in it before. it definitely will 😍 do you have a recipe for pullman white bread that comes out light and fluffy that your picture shows? hi! i’m not affiliated with the website in any way, but i have been experimenting with finding the perfect pullman sandwich loaf. i have a 7×4” pan de mie pan and i’ve found that any recipe that makes around 600 grams of dough is about right for that pan. if you could find a weight that tends to work for your pan, it might help you scale other recipes! maybe try looking around at other recipes written for a pan your size or other recipes you’ve tried, add up all the ingredients by weight, and scale this recipe to roughly match. good luck!! i just tried this. i put 1150 grams into a 4″ x 14″ pullman pan and it has turned out fine. i think next time i will try just splitting the regular recipe into two equal halves because it left the regular loaf a wee bit light. (975 gams). at 1150 the pullman loaf rose a bit too much in relation to the time needed for the regular loaf. one other item i noticed was the pullman loaf reached 203 degrees about 5 min faster than the regular loaf ( trapped steam?) it is not a big deal   it just means the top has to come off the pan at about 23 minutes to get a brown crust. i have to say after making a few different white breads, and making this one several times, this really is my favorite white bread! i’ve made it a few times in my kitchenaid stand mixer, but after a 20 minute knead for a different recipe, i broke my mixer and made this recipe by hand because i don’t buy bread anymore and it turned out just as good (although my arms were super sore from kneading for 10 minutes!). and here’s a little secret i learned from making other bread/rolls recipes… i put a half sheet pan of water in the oven while preheating and during baking and when it comes out of the oven, i spritz the loaves with a very fine mist of water before i cover the loaves with a damp kitchen towel until cool and i get the best crust from doing this…now we fight over who gets to eat the end slices. not enough water. calls too much flour this is the first bread recipe i’ve made where i can honestly say the results are better than store bought! i’ve made these into buns, cinnamon buns, cheesy scrolls and the results are amazingly soft and delicious! please post the recipe for one loaf. i am not the author, but the recipe clearly states it makes 2 loaves. you can simply divide the ingredients in half. surely you didn’t rate this recipe poorly simply because you didn’t want 2 loaves? trust me… make the two…. the last time i made it, i made four loaves and they barely lasted 4 days… what with toast and grilled cheese sandwiches… the little bit that was left, i cubed to make croutons… it’s worth it! hello! this is my second white bread recipe i have tried and i am excited to see the results. just wondering if i am the only one the dough goes all over the mixer (kitchenaide) for? i actually thought my motor was going to burn out. i followed the recipe exactly, am i doing something wrong? i used the dough hook. thanks! hi! laura, i start the recipe using the paddle attachment first and then as i add more flour, i switch to the dough hook. i used all the flour called for and kneaded and kneaded the dough, but it’s never pulled away from the sides of the bowl. i’m afraid i misread the amount of water that’s needed. is it 3/4 plus an additional 2 and 2/3 (which is what i used)? i’m wondering if the total i used should have been 2 2/3, with the 3/4 coming out of that amount? i found the water amount somewhat confusing. did you use 5 cups or 9 to 10 cups? i almost only used the 5 cups. i had the same confusion. i used the 3/4 plus 2 2/3 (although halved both amounts b/c i just made one loaf) & also used all the flour (5 cups) & it came out fine. just made this today…haven’t eaten it yet but i looks wonderful! question: one end of the loaf “overlapped” the pan   looked fine until it baked & then it sort of fell over the edge. over proofed? i tried this recipe and it is flawless, easy to make, and gives the results you said it would. i’m delighted with the results. i might leave it to prove even longer next time. can not wait to make this bread! it will have to be a special occasion, though, since i’m trying to cut my carbs, too!!! great easy bread recipe for one of my first times. made with quality organic bakers flour. family loved it : ) i am making it for the second time we left 2 cups flour out and it worked even better than the last time thanks for the recipe very easy to do. some proofing right now. i would like to make one loaf though and concerned dividing 3/4 plus 2 2/3. i am getting 1 1/2 cups of the water for one loaf. is that correct. not quite. i made this same error once. for one loaf, you’ll use about 3oz of water to activate the yeast, then an additional 1⅓ cups when you add the butter, sugar, etc. hope that helps! i make this bread regularly and have accidentally gone short on the water for this reason. that was some stiff dough, lol😅 i ended up having to add the missing water after the dough was partially mixed, which is a messy arm workout! lol i did that too the first time i made the bread! :d excellent. i split this into 3 loaves. used only 1 tsp salt as my husband is on a low salt diet and unsalted butter. made one loaf into cinnamon bread. my oven runs hot so 25 min at 395 degrees and it was perfect. thank you so much!! this recipe is perfection. i had no issues following along at all. didn’t do weight measurements and just did cups as written in recipe. best bread i’ve ever had. thank you! yum! can’t wait to try! also   we are in the same boat with you and food allergies and it’s hard. my understanding is that oils are so highly refined that they’re safe. for example   even my anaphylactic peanut reacting daughter can have peanut oil. you might consider looking into this and talking to your allergist… this is the the best bread ever. so easy to make and the dough is beautiful! thank you so much. i tried so many recipes and never succeeded, it always came out too dense. i followed the instructions exactly, with exact measurements using a kitchen scale and it came out flawlessly perfect. will be using this recipe from here on out. highly recommend! turned out great! i don’t know what i did wrong… the dough never pulled from the sides. i’m sure i added double the flour and nothing! was i just to impatient? needed to mix longer? i finally just greased my hands and took it out to proof. any help would be greatly appreciated jennifer, i’m no expert but i believe that part of problem could be that you added too much flour… try the recipe again and add any additional flour (start with about half and mix until a smooth “batter” forms) a cup or so at a time and mix until almost all incorporated then add a little more… i think i got to tacky but not sticky and that’s when i started counting my “kneading” time. i printed the recipe for one loaf in metric measurements. the amount of water exceeds 4 1/2 cups! (404ml which is about 1 3/4 c plus 2 2/3 c !!!) am i missing something? thanks. half of 3/4 cup water is equal to 6 tbsp, and half of 2 2/3 cup water is 1 1/3 cup! soi did the 6 tbsps with the yeast to activate, and then i added the 1 1/3 cup. good luck! i often gets victimized by this recipe. water calls for 800ml   and its way too much. please check your measurements just wanted to let you know that 3/4 cups are only around 177ml, so the above instructions are slightly confusing. i think you mean the total amount of water? best bread recipe i have ever made, and i have made quite a few. so soft and moist. not crumbly. rises beautifully. keeps 5 7 days on the table without getting stale, though usually gets eaten way before that. :) it is a flexible recipe as i have also used 50% whole wheat flour and it was still delicious! best white bread i’ve had. not a very good cook, but this recipe was easy to follow. and if i can make it anyone can i used the weight measurements. i loved it. it is our family favorite now. omg, i am amazed at how easy it was to make this recipe and how awesome it turned out and tastes! thank you!! does anyone know what a serving is? like how many grams? or the calories in one standard slice? these loaves turned out beautiful. they rose like no other recipe i’ve tried. for sure my favorite thus far i have made bread for many years. this bread is definitely my go to recipe , i make three bread loafs though because they bread pans aren’t as overflowing. freeze one keep one and give the other one away. it’s wonderful. omg i just tried this recipe today and it reminds me of my moms. it’s light, fluffy and is delicious. the only thing i would suggest is find big bread bags. it rises like crazy and i love that. my wife loves it when i bake bread and this was by far the best recipe i have used love it will definitely be making it again just as good as the store and surprisingly easy. i used fleischmanns bread booster as well and my loaves turned out fluffy and gorgeous and they lasted over a week without issue. i don’t usually leave reviews but this recipe deserved the 5 stars! i am making two more loaves today and can’t wait for how good my house is going to smell! very good can you make 4 sm loaves instead of 2 big loaves your bread recipe is awesome !!!!! it freezes well. tear off a piece to dip in spaghetti sauce and you will be thrilled or toast it or make sandwiches etc. thank you i took pictures and giving you the credit, sent it to friends😍 you are the best! 1 great recipe! with the cost of groceries nowadays it’s well worth the time it takes to make this recipe once a week and freeze one of the loaves. great bread, easy to make and does not disappoint. can i place it middle of oven at 350? because oven temps vary, yes you can. i bake at a 350 and it is done in about 20 min. my oven is hot. i used this recipe to make bread for the first time ever. i had it save for months before i finally tried it. i have always been so intimidated by trying to make bread. this recipe does not disappoint!! it was super easy to follow and the two loaves came out perfect!!! i am so glad i found this recipe and it will be my go to for future loaves!! can i add dried raisins and cranberries to this recipe after i go to pat it out to do the 2nd rise in the bread pans? or will the bread not rise again and become flat and dense? awful spammy website takes minutes to load, with no exit popups. recipe itself is poorly laid out. 3/4c water (plus 2 and 2/3c) as a little side note is just misleading. would be better as either two ingredients or the total sum. but like…. the bigger issue is the website. i get that this is an income source, but there’s no way all these reviews aren’t fake when the website is this unusable. you’re a douche! browneyed baker is the best. go find somewhere else to cry the water is separated into two measurements because it is added at two separate times. 3/4 cup to activate the yeast and 2 2/3 to melt the butter and dissolve the sugar. people! you just have to try this recipe! i make one loaf every 2 3 days. i don’t even need the recipe any more! the texture is perfect for sandwiches, toast, garlic bread, croutons, you name it! and our home smells heavenly every time i’ve got one in the oven! i did the exact math for cost to make one loaf using all organic ingredients. it costs $4.08 per loaf. we will never buy store bought bread again. ever! edit my previous comment to 5 stars!!!! great recipe! very similar recipe to the white bread (straight dough process) from my grandmother’s 1951 better homes and gardens cookbook. this beb recipe calls for less rise time, which works out fine! i just add flour until it feels right, as i live in an area where the humidity can change a lot from day to day. making homemade bierocks today with this white bread dough. i love all of your recipes and come back to your website every now and then! i just sliced a piece of this bread!!!! first off, easy easy easy…i don’t ( well didn’t until today) have a stand mixer so i did it old school but i kneaded it just until i got a smooth dough..second off i cut back on salt and sugar just by eye.. it had just the right balance and flavor for us. this is an amazing recipe.. i started to bake bread during the winter during my senior yr in high school but lost the recipe i used some years after taking a hiatus from it for some years..this must be it and if it wasn’t it is now! delicious! absolutely terrific! the bread rose as you describe and yet i was still stunned at how high it got! the recipe is easy to follow   the time commitment is very reasonable   not a 10 hour project like some recipes! and it bakes up perfectly! i haven’t tasted it yet but it smells delicious! i used this to make st bazil’s day bread   a family tradition that my mom started when i was a kid. we bake a coin wrapped in foil inside the loaf and slice it on new year’s eve or new year’s day naming each slice for a member in the family youngest to oldest or vice versa. whoever gets the coin in their slice will have a great year…or so the story goes. so tomorrow we will slice it together. this recipe is definitely going in my family cookbook collection of great recipes. thank you! can this recipe be used for rolls? worst recipe for bread i’ve ever tried, incredibly bland and way too sweet. just made a fresh loaf, mmm delish. nice and springy and tastes bland, like white bread should! perfect for a sandwich. i only used 7 cups of flour and changed all purpose flour to bread flour. i can’t imagine it would taste too good with all purpose, but to each is owned. baked perfectly at 400° f for 30 min, i used a propane oven so less is better for me. i made a grilled cheese as soon as it got done. yummy! hi! can this be made without salt? i’m on a very low sodium regimen. thx! yes! leaving out the salt should’nt mess with it too much. it might taste a little bland though why does this call for 10 cups of flour and then i use 5 of them??? you add five to begin with and then as you knead you sprinkle in the remaining 5 cups to keep it from being overly moist. it’s my go to recipe!! my family loves the bread, they always request it for all family dinners. i needed a bread recipe when the pandemic started. tried a few but this is by far the best i have made to the point i don’t need to look at the recipe to do it. i have changed a few of things in my last batch and wow! hands down the best i’ve made! the changes i made were: replace the 2 2/3 cups of water for whole milk (3.25%) at 107f temp add 5 teaspoons of liquid sunflower lecithin to the dry ingredents (yes dry and not liquid) when mixing. make a dent in the flour and place the liquid sunflower lecithin to the dent. it also extends the shelf life of the bread, not needed in this house but it also adds other benefits, i encourage you to look it up :) 1250grams of ap flour (i’m canadian so our flour supposedly has more gluten) i can make 3 loaves out of this recipe. last make was 2 loaves @ 800grams and 1 loaf at 650grams. i only mix for 7 minutes at 375f for 30 minutes. this makes a wonderfully soft bread that can rival those store bought. to brown eyed baker thank you for posting this recipe, i have never has much success in making bread and this recipe is gold to me <3 hi, lyne! can you tell me about subbing the milk for water (using 2 2/3 cup of whole milk instead of the water)? do you still use the 3/4 warm water to dissolve the yeast at the beginning? and i am super new to this…how do you warm the milk to 107 degrees and does it have to be whole milk? i love this recipe but i have no idea how to tweak a bread recipe! my first batch was a bit dense but i don’t think i let it ‘knead’ in my mixer long enough before i let it do it’s first rise…i turned it out of the bowl as soon as it quit sticking to the sides. it still tastes delicious, i am just aiming for a lighter airy bread! and does the 30 minutes at 375 make the crust any softer? misty, i thought that the longer the bread kneaded, the tougher it would be so i did what you did and turned my first batch out as soon as it pulled away from the sides too… but then did some research and found out there is a fine point of too much kneading but this recipe’s 7   10 minutes doesn’t even come close to that line. you’ll learn after a few times of making this successfully what the right amount of kneading time is… also, you don’t have to use all the flour in the mixing bowl and may not even need it when you turn it out to form the loaves. you may also want to check into “dough enhancers” (you can find them on amazon and the king arthur flour website. or if you buy your flour in bulk from a restaurant supply store like i do, the “pizza blend” has them in it already. (you’ll know it’s the right one because it has more than just wheat as an ingredient :d) or red star yeast makes a yeast called “platinum” that includes the enhancers but that’s a spendy way to get it unless you want to try it to see if you like the difference it makes.) this is without a doubt the best bread recipe i’ve ever tried and i had to make it all by hand last night because i somehow broke my old kitchenaid stand mixer and it still turned out amazing! by the way, i learned from an old historical recipe to add a pan of water to the oven during the preheat so that it’s totally steaming when you go to put the loaves in and then when it comes out, i spritz a very fine mist of water over the crust before i cover the bread with a slightly damp kitchen towel until they’re cooled. you will get the best crust and super light, airy bread that my hubby prefers to store bought. easy bread recipe, but a bit too sweet. reminds me of the old fashioned amish white bread recipes you find. i cut the sugar in half. way better and a bit more savory for sandwiches. this is the first white bread recipe i’ve tried. the recipe is easy to follow and the bread is delicious! ❤ best white bread recipe ever. so reliable and delicious! thank you! garbage recipe and the ads on this site gave me cancer. it’s like looking for porno in the 90’s on dial up. it’s like walking thru east van. it’s making my iphone 12 pro lag. i love this bread receipt. i have people if i make them this bread he will do some electrical job. thanks! this is my second time making this bread and definitely not my last. only problem is it doesn’t last in my home!! sounds like you’re a little dramatic over a bread recipe 😂 or another food blogger trying to lower her ratings. 😂 🤔 definitely a keeper! i’ve tried several different basic white bread recipes and none were to my liking until this one. the texture and flavor is perfect! i cut recipe in half for a test run, used my bread maker dough cycle, with 4 1/2 cups of flour, once it started mixing, i did have to add about a tablespoon more water. made one free formed loaf and 3 burger buns for supper tonight! i cooked on parchment paper 380 on the the convection cycle, buns for 15 minutes and loaf for 21 minutes. i’ve made this recipe countless times. i’d say the only flaw to this is it’s so wonderfully tall, that it doesn’t fit in my kids’ sandwich containers haha. i’ve been baking this bread for 5 years now. it’s my sons favourite, he prefers this bread over boughten stuff by a long shot. i try and bake it every weekend for school lunches and i slice and freeze it so it stays fresh all week 😊 this is now 3 to 4 years of testing. it’s perfect every time. kids do not like store bought bread anymore and complain if we trade, or substitute this recipe with something we bought from the store. i have never taken the time to review recipes but had to this time because its just that good. thank you so much for this recipe! tip: i’ve made this with measuring cups and by weight and definitely recommend the latter. comes out perfect every time.❤️ hands down best bread i have ever made! using mobile was easy to use and super clear instructions to make! i will forever be making this bread instead of buying shop bread! yumm thank you!! this bread came out excellent   just has described! i wonder if you have experience in baking with white spelt flour and if this recipe can be adapted to use spelt? 5 cups of flour ? it was not enough as it looks like batter you may have missed the instruction to add the remaining flour later on in the recipe…. you need to read the recipe again. there is additional flour in the recipe do both quantities of water have to be warm ? 4 stars for the recipe. i made a few tweaks. 0 stars for the inability to look at it on mobile without intrusive ads redirecting you everywhere. will likely make again, but not hitting this page ever again until the ads are navigable. i’m not against bloggers making money, but this is unusable as is i have been baking bread for years now and this is by far the best recipe out there! the rise is amazing and the taste is chef’s kiss! “note #1: this recipe can be halved to make only one loaf.” dont ever follow note 1 because you will want to kick yourself for not having a second loaf to eat. haha :) this is the best bread recipe… i make 1 a regular loaf and the other i add pepperoni and cheese to make a pepperoni bread. yum! i make this all the time for my family, it never disappoints! easy to make, tastes delicious the link to the bread pans just lead us to the ws website   not to the bread pans. would you consider measuring them so we can use the correct size pan or perhaps a link to amazon. i’m looking for length and width and height please. can’t wait to try it. thanks so much i have been baking bread for a long time. tried your recipe today and the height of this bread is amazing. it’s almost done baking. can’t wait to eat it! i roll it out thin and put some lumps of butter on it, smush around and add brown sugar and cinnamon, roll up and slice just had a piece of this wonderful bread. it was fresh and hot out of the oven. yes i know your supposed to let it cool, but that first hot piece takes me back to when i was a kid and mom made bread. i don’t have any instant yeast so i used regular bread yeast. it worked perfectly. both loaves are tall fluffy and soft inside with a crunchy crust. i’ve been looking for my white bread recipe, but no longer. this is it. by far the best bread recipe i have used yet. question  mine did not rise as high when baking  what did i do wrong? it was still really good but a bit more dense…. sometimes you can do everything perfectly and your bread doesn’t turn out right. it can be due to your house being too cold or your water not being warm enough. i’ve made bread loads of times and these are the tricks that i use everytime. • make sure my water is actually warm. if you have a thermometer the ideal temp is around 115f° • the amount of flour you need vary based on factors like humidity. you really want to put just enough flour so that your dough is soft, but there’s no visible flour on it. if you can poke it with no flour sticking to your finger than you’re good. • if you stir your dough too much it develops gluten and makes your dough too tough, if you use a mixer turn it off at least once to scrape the bowl and fold the dough, makes the process faster so less stirring. • lastly, after it rises you really want to be gentle. dividing it and shaping the dough will take care of most of the air bubbles. leave the rest. * my house is usually cold so i turn my oven on to 170° for 30 ish seconds and then put my dough in. your grill should still be cold to the touch. i’m going to try this soon. has anyone made it in a pullman pan to make square sandwich loaves? couldn’t find bread in the stores for hurricane ian prep supplies, grabbed some yeast and flour & my go to site for baking. the whole family loved it❣️so glad i couldn’t find store bread and that my power didn’t cut out before i could bake it! 😉 we even changed our dinner menu in order to have a slice of buttered bread with dinner! i have made this probably at least 5 times now and it’s a really incredible white bread recipe. i am always surprised by how fluffy and light it turns out. probably the best white balloon bread recipe i have tried to use with peanut butter and jelly sandwiches and grilled cheese. highly recommended. to anyone using the automatic tool to change the quantities  it does not change the larger amount of water that is added to the dough. if i add the right spices can i turn this into like a spice/cinnamon bread? i roll it out thin and put some lumps of butter on it, smush around and add brown sugar and cinnamon, roll up and slice i’ve been making homemade bread for years, this is by far the best eave. thank you my new favorite bread recipe. great crumb, fabulous rise. it’s replaced my old fave bread recipe. thank you so much! spam spam spam no thank you i make this bread every friday. my husband and i absolutely love it. my husband said it’s the best bread he’s ever had. 10/10 i make this all the time. it is my goto white bread recipe. i am curious if there is a way i could add in 10 grain cereal to make whole grain bread with this? i have a whole grain recipe that i have tried several times and it never seems to turn out good. would love to know a way to convert this one. this simple recipe produces soft, delicious bread with a nice chewy crust. be gentle, just barely pressing out the air and top it w/ butter when it comes out of the oven. . it’s super versatile, just modify baking times for smaller sizes. i just made it for the 4th time. 1 recipe produced a large loaf, 1 mini loaf, a medium size braided wreath, a small butter top pull apart loaf and 6 rolled garlic parmesan buns. this recipe is a keeper! thanks! this is my absolute favourite sandwich bread recipe. it is requested and made often for my family. it is soft, flavourful, a tender crumb that holds together with a thin and slightly chewy crust that browns so nicely. i replace the lesser amount of water with scalded milk and use honey instead of sugar. i have used up to 65% whole wheat flour and it still turns out soft and fluffy. this recipe makes closer to 3 loaves. it keeps very well also. thanks for a fabulous recipe! i am so thankful i stumbled across this recipe. my husband and i love this bread so much! i make it every few weeks, and portion slices in freezer bags for fresh bread all month long. we use it for sandwiches, toast, garlic bread, french toast, you name it! i love having an easy, delicious, and foolproof bread recipe i can count on(especially without all the preservatives you find in store bought bread)! theeeeeeeeeeeeeee most perfect flop proof bread recipe! a winner! love this recipe for white bread, have made it four times now and it always turns out great. i get so happy when i see how it rises. wow this is the best homemade bread ever! i kneaded for longer added bread improver. it was still fresh enough for sandwiches three days later. froze and defrosted beautifully too. won’t be buying bread anymore! thanks very much. my go to white bread recipe. kitchenaid mixer makes the job easy. i usually use a little leveling boaster. any body trying to bake this recipe or make any bread, you really need to use high protein bread flour you will just not get the correct crumb texture or desired result from all purpose flour. thank you for the recipe, will do this at my kitchen! hi. your recipe calls for salt. what type of salt? table salt, morton kosher, diamond crystal? the size of the salt crystals makes a difference. thanks for your help! you want it to integrate fully intothe dough. i normally use table salt but fine sea salt works as well. i use diamond crystal and measure with slightly heaping measuring spoons full since it is coarser than table salt. . thank u so much for sharing this great bread recipe, its awesome!!!!! you are the best! this is amazing. i use it all the time. my kids have eaten this bread for over a year. i’ve tried many recipes. i love this one. thank you for sharing! i’m in my 60’s and have baked bread my whole life. this is the simplest and best white bread ever. follow her directions to the letter. let the bread cool completely. i cut my bread with an electric knife. yep, you heard it. the same electric knife people carve a turkey with. makes perfect slices. such a breeze to cut. just make sure your bread is cooled completely. i’ve been making this recipe for a couple years now. always perfect. i’ve baked a lot of bread over the past 50+ years. i think this recipe could use an additional 1tsp salt. all of my guests at lunch agreed. p.s. i use as little salt as possible in my cooking with the exception of pasta water. excellent, no need to look any further for soft white bread. i am always changing recipes then can’t find the one i like so am rating it so i can remember, plus it is great best white bread recipe i have ever made. can it be made into cinnamon bread also? i made two loves and they turned out perfect! better than store bought! looks beautiful and golden but, the taste is horrible, bland and the bread is heavy/dense. i haven’t tried it yet, it’s baking now. so far it seems like an amazing recipe and it smells delightful. i didn’t realize how tall it would get in the oven though haha a few things. one: ap flour doesn’t give you the right springiness and texture to the dough   bread flour has more protein which is what forms the gluten and you really want that. two: really kneed the dough to get the gluten to form, if you don’t kneed it enough you get a crumbly heavy bread. three: make sure you let it proof adequately. it needs to double in size. if you like a more yeasty taste to your bread, you can accomplish that by letting it overproof in the first round. the yeast is reproducing during proofing so letting it rise more will give you a stronger yeast flavor. you will need to really press out the air bubbles more if you do this. do not over proof on the second rise in the pan or you will get a bunch of air pockets. i have looked and looked but i still don’t have a recipe for a loaf of 3lb. white loaf of bread for my three lb. loaf bread maker. can you help me please?. your recipe is for two loafs of bread so it is the nearest thing that i have found. i don’t think i would use quite that much flour.wha do you recommend? i’m going to make this! i’ll let ya know how it turns out. i can taste it already! the link to your recommended bread pan links to bread pans other than the one in the recipe. what are the measurements of your 9 inch bread pans in this recipe? 9 x ? x ? thank you for a reply. mike tried this bread, loved it, but it fell apart when i sliced it. next time i won’t spread and roll it maybe that will work. i have not repeated this comment. tried this bread, loved it, but it fell apart when i sliced it. next time i won’t spread and roll it maybe that will work. came out amazing!!! thank you! i found your recipe years ago and it’s the only sandwich bread recipe i use. my family loves it! thank you! ❤️ awesome bread!! i have a 700gm bread tin and i halved the recipe and it made a great, large soft bread to go with our vegetable soup. will use this recipe every time we have soup. thanks 🙏🏼 recipe worked out very well… thank you! made nice large, crusty loaves. i love breads and this recipe is fantastic. my family loves this recipe! we typically do two batches of these loaves every week, since we don’t buy grocery store bread. we even started gifting my father in law 2 loaves every sunday during family dinner. our big family can hardly wait for this to cool before wanting to dive in and devour this bread. thank you for posting this recipe! after experimenting, have decided that this was my go to white bread recipe. love the fact it produces two “large” loaves. have baked these approx. ten times now with zero complaints. grandkids love them. sooooo, am going to try and mist the loaves with water as being inserted into oven. i like a thick crust and apparently…this will do the trick with white bread. artisan bread is awesome and also easy to bake, would like to figure out how to “crust” up white bread. stay safe people and keep ” rollin in the dough” very yummy and easy to make!!! a big hit for breakfast on the weekend!! can i turn this into a raisin bread? absolutely! before you roll up the dough do this: let one stick of unsalted butter come to room temperature. using a hand mixer or wire whisk cream the butter. then combine 1/2 cup whiteor brown sugar with 2 3 sp cinnamon and 1 cup of raisins. gently spread the mixture onto the pre rolled dough and roll up. this will allow the cinnamon and raisin mix to be marbled through the bread. and raise/bake per instructions. we make this weekly for our kids for breakfast. i tried this recipe because it had good reviews for taste. followed the recipe to a t because it was the first time i had tried the recipe. it was an easy to work with dough that baked up 2loves beautifully… however, the taste and texture left a lot to be desired… in fact, the taste left everything to be desired. there was no taste, just a bland flour flavor even with all the butter brushed on… the crumb/texture felt heavy, but would not stay together for blt sandwiches. granted, i am normally baking sourdough perfection, but this bread, though pretty, is just bleh… quiet upsetting that so much resource was wasted. i’m trying to figure out the metric, and not coming up with 808, way out, think it was 146. and the rest of the water works out at 497ml. is this correct? 808ml is the total amount of water 0.75 cups to start the yeast and 2.67 cups added with the other ingredients. this is the best white bread recipe. i’ve done in many times and it’s my family’s favorite. turned out awesome made it turned out great only thing is i think i need to use bigger loaf pans lol so light and fluffy love it ,had some trouble fitting in my slicer i halved this recipe the first time and it came out perfectly! perfect toast for breakfast or for sandwiches awesome recipe happy easter michelle : ) i don’t have a kneading machine, and this is my first time making my own bread. could you please share with me your experienced tips on how to knead it to get the most successful results please? thanks! my father was a professional baker. i have made over 1,000,000 loaves of bread. when my niece started baking in college, she did not have a mixer. i gave her the following cannot fail, easy to remember recipe. my niece named it “yucky old white bread”.   2 lb. flour   1 tablespoon each of yeast, suger, shortening, and salt.   20 oz. water professional bakers weigh their flour and that is the name of the loaf. 2 lb. of flour gives you 2 x 1 lb. loaves of bread or 1 x 2lb loaf of bread. combine ingredients in a bowl and turn out on your kneading surface. knead 100 strokes. do not worry when the dough sticks to your hands and kneading surface at first. flour your hands repeatedly and rub the dough off them. a stroke is pushing with the heel of your hands away from you to gently stretch the dough. use your body weight to push the dough away from you. the dough sticking to the kneading surface stretches the dough and activates the gluten. if it is really sticking to the mixing board, use a dough scraper or chef’s knife to scrape it off the surface. at around 80 strokes the dough will stop sticking to your hands so much and will start to feel stretchy, silky and springy. you will know you are done when you do a stroke and the dough bounces back. i use a mixer now, but i think hand kneading gives you a better result because it gives the dough a chance to autolyze. the following is from https://thebakersguide.com/resting the dough or autolyze resting the dough or autolyze this resting of the dough occurs just after you have mixed your ingredients together. in france the term for this is called an autolyze period. all recipes can take advantage of a resting period, but some recipes will specifically say to let your dough rest after mixing for ten to thirty minutes. this rest allows the starches and the gluten to expand and fully absorb the water, which makes the dough easier to handle and can shorten the time needed to fully knead the dough. this is especially helpful in dough that is very sticky, like ciabatta. the longer you allow your dough to rest, the more water the flour is able to absorb without being mixed by machine. by allowing this to happen your dough will reach full absorption and the results will be stretchy dough that will have a high rise. hand kneading gives you a feel for what the dough should feel like when using a mixer. now, i mix the ingredients for a couple of minutes to combine them, and then allow the dough to autolyze for 20 minutes. then i mix for 6 minutes on the lowest speed, and then hand knead 10 strokes. the dough is ready when you poke it and it bounces back. i’d love to try this recipe! what are the bake temps/times? thank you for the recipe. we are planning to make all bread in the house moving forward and my boyfriend likes a nice fluffy white bread. i am curious if there would be any changes at 3600′ elevation. i made this bread yesterday and it turned out more dense than i imagined. not bad, but not fluffy. or is it a kneading thing? did i need it too much or too little? thank you! if i made my bread but i won’t be able to bake it today can i let it rise in the fridge until i’m ready to bake it i would take it out if the fridge few hours before hi michelle, this bread looks great, i’m in australia and just wanted to check that the all purpose flour you mention is the same as ours here, our all purpose flour (we call it plain flour) we use in cakes, biscuits etc, normally we use “bread flour” higher protein for bread. we also have self raising flour (flour, baking powder & salt). i would like to make your gorgeous bread but don’t want to use the wrong flour, many thanks, love your website ally plain flour is the same as all purpose flour. our self rising is the same as self raising and we also have bread flour here in the us. this is my boys’ favourite bread recipe. my oldest son is so put out when i run out of time and have to buy bread so i do my best to make 2 loaves every weekend for school lunches! i slice and freeze them and they make perfect sandwhiches. the only issue i have is they’re so wonderfully tall that i struggle to squeeze them into their sandwhich containers. as far as problems go, that’s not too shabby lol i’ve made this a few times now, but had to finally leave a comment which i don’t normally do. this recipe is so good, and so simple. i made it the first time by hand and it was easy. even easier now that i have a mixer with a bread hook! i just made 2 loaves   1 regular and 1 sausage bread for my husband. i use an electric knife to slice it, which makes me feel better about actually using that thing for more than just the thanksgiving turkey once a year. lol! i will be using this recipe for years to come. thank you so much for sharing! :) i am curious, what is sausage bread ? is that like a sausage roll ? first of all i love this recipe! everything came together well and so easy to make! i think i made the mistake of retarding the dough in the fridge overnight and not letting it get to room temperature properly. it didn’t rise as well :( i just loved the look of the recipe so much i started it late at night and then decided to proof it in the fridge. next time ill make it at a suitable time so it can go straight in! 😂 my family and i love this recipe. i’ve made it several times now. my only complaint is that my loaf pans aren’t the best size for the gigantic loaves this makes. i’m going to invest in a longer than normal loaf pan and try it out! what a wonderful recipe, this is a keeper and so simple too! i don’t have electric bread mixer, so i kneaded by hand, very therapeutic. i did need all the flour. thank you very much for this recipe! delicious and oh so easy to make. i just need some better loaf pans! they overflowed my glass pans. looks gorgeous, tastes even better. the best! thank you! the best i ever made ! great and clear cut recipe! followed it exactly weighing out the ingredients. makes two tasty and beautiful loaves of bread ! i’ve been baking bread for eons, and always thought i had a great recipe, then i tried this recipe!! omg!! it’s the best!! thank you for sharing. i have not made this yet. question is can you make it in a bread maker? this is my go to recipe for sandwich bread. my brother in law connected me up with this and i’m glad he did. i just started baking and both loaf’s came out perfect. my go to white bread recipe. kitchenaid mixer makes the job easy. i usually use a little leveling boaster. best bread ever could i make this recipe without a machine i.e. just kneading by hand? turned out great as stated great taste and easy to make hi, love this recipe! just fyi 3/4 cup is not 808ml though is it possible to make this in a bread maker? can the recipe be halved with no problem? thanks   ns amazing!!! i have tried and tried so many bread recipes perfect for toast and sandwiches and failed! but this one is finally it!! absolutely love it!! easy and great bread. made 2 loaves yesterday for church soup supper and had time so made it again. beautiful loaves. excellent bread recipe! when using 2 pans, the loaves are huge soi divide dough into three a loaves . this recipe does not disappoint! it’s big, that’s for sure!! soft and chewy crust makes for a delicious sandwich. another 5 star recipe! it’s super easy, we love the texture and it’s delicious! this is my favorite bread recipe! it’s super soft and delicious! i made this recipe. i used bread flour instead of all purpose. i put the loaves on the lowest rack in the oven. preheated it 400 rotated after 15 minutes. it wasn’t in for 30 minutes and the bottom was slightly burned and the crust was hard. what happened? i’m not the best bread maker, but had some bread flour on hand so used it, too. i did 9 cups of flour, rather than 10 and it was probably too wet still (the tops kind of collapsed over the sides instead of arching beautifully like in the picture…though i also had problems with the dough sticking to the plastic wrap i used during the second rise!). looking at some comments, i put the bread in at the second to lowest shelf (i would have put it higher, but the loaves looked too big!), and the bottoms turned out perfectly. i also always do oil and a dusting of flour, not just oil, in the bottom of the pans (something my mom taught me), which helps release the bread from the pans. (and i forgot to rotate the pans) my bread turned out great, aside from the weird sinking centers. the crust was thin and crisp but not hard. so my guess is that the rack position is dependent on the oven. if you use this recipe again, i’d put it up a level. while i bake sourdough for my day to day bread sometimes my family just wants a good old fashioned white bread and this has been my go to simple white bread recipe for a few years. i always use the full 10 cups of flour but usually substitute 2 cups with wholewheat and i’ve had no problems making it with my kitchen aid mixer. after many bakes of feeling like the loaves were just too big for a 9″ pan i now divide the dough to make 2 loaves and an 8″ round cake pan of 8 dinner rolls (which are great!). i don’t measure how i divide but i’d say i take out about 1/4 of the dough for the rolls and divide the rest in two for the loaves (which still come out quite big!). all in all i think this is a great simple white bread recipe. :) used this to show my grandsons how to bake bread. it is really good. glad it made 2 loaves because one was eaten right away! i’m trying this recipe as i type. one little thing though the matric conversion for 9 10 cups of flour is wayyyyy (or weighhhh) more than 1200g, it’s more like 2300g. i couldn’t figure out why it was so wet and then i realised. the recipe’s cup to metric weight conversation is correct. 1 cup of flour (american) = 120 grams; 10 cups of flour = 1200 grams. even using the larger uk/australian cup   1 cup of flour (uk/australian) = 150 grams; 10 cups of flour = 1500 grams. just made this recipe, have to say its the best i have found. i made this bread, the results outstanding. my bread received raving positive reviews and is as amazing from start to finish. my bread was the largest rise i have ever have and i love to bake. this might be a silly question but the nutritional values given, by serving does it mean 1 slice? new to counting macros and trying to determine how to implement this into my meals since my kids and i really like this recipe. thanks in advanced for the help! sorry i forgot to rate it & is 5 stars all the way made this bread today and it was the easiest recipe to follow and it tastes delicious & is now my go to bread recipe… thanks so much for posting it !! father of 3 and this was the first time i have ever baked anything . my wife sis normally the baker and i am the consumer but she and the kids were out so i gave it a go, followed recipe step by step and wow 2 perfect loaves of bread at the end. thanks now i have the baking duties for fam bread each week awesome recipe! i made buns and they came out super soft with a great flavour. thanks for sharing <3 i decided a few years ago i wanted to learn to make bread. i found your recipe and made bread every week for months. i would give a loaf away to a friend every week so i wouldn’t eat all of it. two years later i’m still making your favorite white bread although not as frequently. i love how easy it is to make bread! and i love your recipe the best! this recipe is incredible!. i could not believe how much the bread fluffed up. better than store bought. thank you for this recipe. could this recipe be used to make rolls? yes, definitely. i made rolls with it i follow step by step recipe and got my bread very fantastic result. thank you. perfect !! first time making bread ever! delicious i have made this bread sooo many times now. delicious, easy and has kept me sane during these challenging times. my family absolutely loves, loves it and requests it often! thanks!! my largest bowl was almost not big enough for the dough!! the recipe is spot on!! beautiful golden brown loaves!!! my definite white bread recipe from now on. this is my 2nd time baking these loaves and i am super satisfied!! thanks 🤪 so easy and incredibly good! the flaky crust reminds me of a buttery croissant. 😍 can you use bread flour instead of all purpose flour? can i use this bread recipe on a low iodine diet. in your recipe for the best white bread you said “(p.s. these are my very favorite loaf pans!).” however, your link only redirects to the williams sonoma home page, so you may not be paid for the link. also your favorite pans come in three different sizes. so my question is, which pan is required for your recipe? i love your recipes just need some clarification. thank you. been baking bread for most of my life. this recipe is a game changer. comes together quickly and loaves are huge. i’ve updated my recipe book, this is now my go to white bread recipe. we all have those few recipes that amaze us…this is that white bread recipe. try it! you will see excellent recipe first bread i have ever made. success! delicious and easy. instructions were perfect. i tried so many different white bread recipes. the “buck” stops here. this is the real deal and you can play around with it; should you feel the need to be creative. i love it!!!! kept forgetting to check on how well it was rising so it over proofed but tastes so delicious not sure what happened. i put them in the labs to ride but 50 min and they rose so much it was exploding over the pans. what happened i’ve tried many bread recipes over the years with mixed results. this one is a keeper! the only issue i had was when i put the loaves on the lowest rack in the oven, the bottom would have burnt if i hadn’t seen it quick enough. really nice, soft texture with a chewy crust with a bit of crunch. down side? now my family wants me to make it all the time. this dough works great for making knot rolls. after first rise divide into 8 balls, roll into long sausages and tie into simple knots. do everything else as per the recipe. it came out very.good. am happy this is way too much flour! agreed. american cup sizes are strange. i added the flour just a bit at a time until the dough looked right, i used way less flour than the recipe said. this recipe yields more than 2 loaves! after the second rise, there’s so much puff. i understand it’s supposed to be tall loaves, but how do you make them tall and not overflow y? anyway, despite this, the bread turned out splendid. good recipe. there’s nothing “strange” about american measurements. you need to adapt is all. sheez. have you tried freezing this unbaked after its been shaped but has not gone through the second rise? i froze my second loaf immediately after shaping it. i froze it right in the pan and slipped it inside of a 2 gallon freezer bag. when i was ready to bake the second loaf a few days later, i set it on the counter to defrost and finish rising. once it was just above the top of the rim, i pre heated the oven and baked for about 30 minutes. it was perfect. i don’t recall the exact time of the second rise, but it was just over an hour. my kitchen was warm because we were making dinner. hope this helps! first time making this recipe ( i’ve been making peasant bread for years) total success. light and fluffy. great taste. thank you for sharing this recipe absolutely top recipe! followed step by step with the help of magic kitchenaid mixer and the result was fabulous. i am writing past tense because the freshly baked loaf disappeared in no time! it is time to bake some more! thanks i would like this recipe in a way that it can be done in my breadmachine not sure how to do it myself. that is changing it to work in my breadmaker thanks can i freeze half of the dough before baking for use later? easy and my family is obsessed. i was completely intimidated by making bread but this recipe is so simple and easy. i’ve made it every week for the past couple weeks and it has come out perfectly every time. thank you michelle for helping me conquer my fear! hi! how many times do i knead this dough, and for how long? should i be gentle, or aggressive? have always been told to mix just enough to combine ingredients, and gently, or baked goods will be tough. but i watch bread makers get aggressive when kneading bread dough. i just decided to take up baking a year ago as an amature, although i have been a professional cook many years. baking is more precision in measurements, or so i’ve been told. so far i am a natural, but have not tried baking white bread yet. i always knead for a full 10 min…lol yes i watch the clock. i use this recipe all the time and it makes awesome bread. not overly aggressive but a fold and push sort of movement. i have made numerous times. i make 2 smaller loaves and the rest in buns . off to making it again. what role does the sugar play in the bread? is it possible to omit some, or all, of it and still maintain the quality of the final outcome? yeast feeds on sugar. when yeast has something to eat, it then burps and gives off gas, and that’s how bread rises. hi there. actually yeast doesn’t actually need sugar to grow   it makes its own food supply by converting the starch on flour into sugar. sugar just jump starts yeast at the beginning but dough will rise albeit slower with adding sugar   that is why you won’t find sugar in any sourdough recipes! sugar gives flavour and helps keep moisture in bread   bread without sugar will be a little dryer as sugar is hygroscopic  it holds moisture. that said it isn’t too noticeable if it is omitted   bread with sugar tends to feel somewhat softer. it’s is really about the flavour! hope that helps! love this recipe! the bread turned out perfect! this will be my weekly go to!julie worked out great, easy to do too. thanks! friom south africa. love this recipe. cup size makes a huge difference. i halved the recipe and used four and half us cups (8 oz per cup) or 236ml for metric cups of cake flour(mixture of stone ground and normal)in my mixer and then as it looked a bit dry added a touch more water and it was perfect. i used a 10,5 x 4,5 inch loaf pan and it made a huge loaf. tip. to avoid over proofing make sure to switch on your oven when dough goes into the pan as it rises very quickly. first time making bread and it was simple and turned out great❤❤ michelle, thank you or sharing this wonderful recipe. i have made this recipe multiple times in two 8 inch loaf pans (because that’s what i have) baked for about 30 32 minutes. have used the bread for grilled tuna sandwiches, thick sliced french toast, and also cinnamon or jelly toast. do you have recommendations for using this recipe for a 4x4x13 inch pullman loaf pan? i see other recipes with different ingredients, but i would prefer to use yours. simple. the recipe also works in a bread machine. as a new bread maker , all the recipes i have tried have given a heavy yeasty result with a bread that is not nice after day 1. this recipe gave a light soft result that tasted great so will be adding to my recipe diary and cooking once a week. we only use 1 loaf a week so halving the recipe worked out great. great recipe! come out nice and golden onto and super fluffy and soft in the middle. me and my husband just ate half a loaf for supper!! i gave 4 stars because once its frozen and thawed again it gets a bit tough but other wise it’s a great recipe :) my favorite bread recipe, it is simple, easy to make, love the taste and texture. my friends and family really love this bread too. love this recipe! best white bread recipe ever. easy to make and tastes incredible pretty good bread. i ran into a few issues, however. 1) the metric water amount is strange. the total water needed is around 808 ml, but what’s written seems to say the 3/4 cup is 808 ml. it should be 3/4 cup (177ml) + 2 2/3 cups (631 ml). 2) the option to print it in metric only changes the ingredient list, not the amounts listed in the instructions. 3) i had to add a _ton_ more than 1200g of flour to get a non sticky mess and it never ‘cleaned the sides of the bowl’. the bread turned out ok nevertheless. the resulting loaves were tall, tasty, and beautiful, just as advertised. not bad. suited for a beginner baker. i’m always trying new recipes although i’m an advanced baker for years. after eyeballing this recipe i saw that the amount of yeast was a little over what i’d use. the flour used in this recipe must have been bleached ap, as unbleached doesn’t bake that white as in photo. mine didn’t. the texture was nice but not tender or soft like store bought.. the industry adds many things to get it that fluffy.. the bread had a sourdough tang which is nice. for longer lasting bread i usually use oil or for lean bread, no oil or fat, which shortens lifespan. the recipe didn’t bring the wow factor for me, just ok…. s n o b imagine… a bread snob 🤣 would love to know what recipe you’d recommend i’m looking for soft white sandwich bread not dense bread please. thanks xx well maggie! since your an experienced baker that seems like you must know a little bit about bread, maybe you can help me. i’m looking for a home made bread recipe that tastes like the frozen bread dough you buy at the store. like dakota hearth or rhodes bread. i love the taste of that and i use to buy it instead of a regular loaf of bread which didn’t go as far as a regular loaf but tasted great. sometimes i used it for cinnamon rolls which tasted good also. i would appreciate if if you could help me out with this type of recipe. thank you! tony followed the recipe but added everything but the bagel on top at the end with the butter… it turned out fabulous! i made it vegan by substituting refined coconut oil for butter (both in dough and for brushing). they turned out beautiful and looks just like the pictures in this post! i’ve never made a softer loaf of bread that slices so easily and tastes so yummy. thanks so much for sharing this recipe with the world! great bread recipe. perfect every time. kids love the bread too. makes good bread rolls as well. tried it and this is the best recipe i found, so fluffy like frozen bread dough bread only better. thanks. definitely used all the flour and maybe a little more. 5 stars literally the best, go to bread recipe in my house. i make it once a week and sometimes rolls (with the same recipe) in addition. this turned out great. used bread flour and it was so easy to slice, great sandwich bread. made great toast. https://photos.app.goo.gl/e8dxvf2znxzivpq76 i’ve made this recipe many times. i even separate it into little rolls and make the most glorious buns!! my family and friends love it. so simply and easy, just as the demonstration shows. i don’t even use a mixer, just my two hands. beautiful bread, moist and stays fresh a lot longer than some of my other recipes. lovely taste too. husband loves it. try it and see. you won’t be disappointed. found this recipe this morning and just had to try it. the best i have ever made. light not dense like my others. definitely will make this my go to bread recipe. i’ve attempted this recipe three times and it has yet to work for me. it absolutely will not rise, i’ve tried different yeasts, flours, letting it rise for longer, and it comes out unleavened every time. i don’t know what i’m doing wrong but it’s quite frustrating have you tried placing it on a stovetop with your oven on low keeping it warm? it helps the process along for me. hi jo, how’s the temperature of your water? i have to be careful with mine. i have to run the tap until my warmest water comes out and then if my kitchen is cool toss the bowl in the oven with the oven turned off and light turned on to keep the rise going strong. although, i guess you’d have to be careful about the water being too warm also! something like 37 40 c (100 105 f). check your water temperature.too hot will kill the yeast this is my go to bread recipe. never fails but the first time i made it, the loaves were too big! i now make 3 loaves substititing ww flour and ground flax seed for 2 4 cups of the ap flour. because it was too much for my stand mixer, i do it by hand and have started doubling the recipe. if you have to knead for 7  10 minutes, you might as well make lots! i’ve been in search of a white bread recipe. of the 3 incliding this one i’ve tried so far this has been the closest to most store bought white bread of the ones i’ve tried. others were pretty dense and heavy. this recipe is light and fluffy like i’ve been looking for. i make dough to make pizza and stromboli or calzone’s often. from my experience making dough breads a few things had me a little concerned: 1. the suggested rack position and temperature. 2. the amount of flour. i make 2 large sicilian pizza’s with 6 cups of flour. 10 cups seemed excessive for 2 loaves of bread. i made 3 loaves in two 8×4 and one 9×5 breadpans because those are the breadpans i have. i don’t own two 9×5’s. 3. the 400°f oven temperature, especially with the rack all the way down. 4. no oil or honey in the recipe. i’m too used to making pizza like purpose dough. this old dog learned a new trick (bread can be made without oil). despite my concerns i followed the recipie and instructions and the 3 loaves i made came out great! the one in the 9×5 is big for my preferences but it will surely get eaten. the texture this dough recipe makes is what i was looking for. i made your bread recipe today and i have to say its the best recipe ever! the recipe is simple and instead of 10 cups of flour i only used 9 cups. it was everything you said it would be. this is definitely my go to recipe for white bread. absolutely delicious!!!!! this has become my go to recipe for basic white sandwich bread! easy and delicious, thanks for a great recipe! been baking julua childs bread recipe for years. this is far easier, yummiest. a winner. could you use this recipe and make one of the loaves into cinnamon bread? i’m fairly new to bread making and this recipe is so easy and turns out perfect for me every time! yes you definitely can make cinnamon bread or rolls with this recipe! just roll it out to about 12 x 18 and brush with butter. sprinkle with cinnamon sugar and roll it up. if you want rolls, slice to about 1 1/2″ thick rolls and lay flat on baking sheet. let rise until double and bake until golden brown. this has before our favorite white bread. slices and toast perfect bravo do you ever have the the same recipes that you can make in the bread machine ? hi carol, this can be made in a bread machine. just adjust the inregredient measurements. if your machine recipies usually take 2.5 to 3 cups of flour divide the measurements posted by 3.5 or 4 and it should work out pretty well. note i said “should”, please. baking is experimenting. single dad 6 kids full time job killer recipie no complaints , from my 27 year old and two grand daughters threw al the way doun to my 6 year old all home runs and thumbs up 👍🏼 thank you verry much keep up the good work we appreciate you 🤙🏼🤙🏼 as expected the first time i made this recipe, my loafs look just like the pictures posted! the texture is perfect for sandwitches, toast or with a little butter. super easy to make between my weekly meal prep. my family can’t leave this bread alone, they gobble up the first loaf up right out of the oven. thank you. my go to recipe for white bread. simple, and almost fool proof. with a kitchen aid mixer, it’s very little work. kneading by hand, not so easy. confused (tho’ doesn’t take much)!! i’m in the uk and our cup sizes are different from the us so am looking at using the metric measurements. is 808ml of water the total of all water? by my calculation (and online) one us cup = 250ml approx. so 3/4 cup = 177ml. our cups aren’t different sizes. you need to get baking measurement cups not like a drinking cup haha. i bought mine from poundworld and they’ve lasted me over 2 years so far. bina, it’s not written clearly but there is another 2 2/3 cups of water. ” ¾ cup (808 ml) + 2⅔ cups warm water, divided. ” a cup is 236 grams so with the extra water, the math works out. i don’t normally (ever) post on these things but the last answer you got was so condescending and rude, i felt i needed to chime in. good luck! i made a half recipe of this last week. i never even got a taste until the last piece today! i am making the full recipe now, by hand, because our mixer will not handle 9 cups of flour! i think of it as physical therapy!? it works arms, upper body, core, and even legs, all of which i need!!! my family loves it. good thing we got a 25 lb bag of ap flour!!! loved it with cream cheese and homemade green tomato chutney!!! this is/was my first time making bread. it came out amazing!! i think the world has forgotten what real bread tastes like. thank you for this recipe. i agree. fresh homemade bread is wonderful! i stopped at 8 cups of flour and it still seemed to be too much. nonetheless, a very good white bread! i bought a 13″ pullman loaf pan and put some of this dough in it. my husband was delighted! it made a very nice sandwich loaf. i was just thinking of trying this in my 13 inch pullman pan did you split the recipe or use all the dough? hey, my bad. i think i used the whole recipe. i’m gettingready to make one, so i’ll see and post back on here. going back through my texts, i see the recipe makes enough for two loaves, whether using the pullman or theregular pan. hi arlene, how much dough did you use to make your 13″ pullman loaf? i’m interested in trying this recipe in the 13″ pullman loaf pan. too much yeast. the bread, while it tastes ok, had an odd odor when baking and has an overly yeasty flavor now that it’s cooled. it rises so quickly, i dont think this much yeast is needed. wow. so happy i came across this recipe. i hadn’t found one that i was happy with and came upon this one. it tastes just like my mother’s and grandmother’s bread. easy to make, easy directions to follow, and the result is phenomenal. my husband loves it too. thanks a bunch for sharing i made this bread twice and they both turned on perfect! yummy 🍞😋 an easy and quick recipe with an awesome, delicious result 👍🏼 thanks for sharing it with us browneyedbaker 🙏🏼🧡 one question: if i want to use whole wheat flour, how much can i replace or what do i have to change about the amount of yeast or water or..? i just used a rye flour and it turned out brilliantly  i just kept adding flour until the consistency was good but all up probably an additional cup of flour. i made it today. amazing, thanks for the recipe! my loaf turned out 970 grams. is this normal? this recipe always turned out well. i’ve made a lot of loaves from this recipe and i’ve never had one that wasn’t excellent bread. it’s fun to bake bread again when they always turn out great! i had given up baking bread after so many failures. i saw this recipe and with no milk or eggs, i decided to try it. i figured fewer ingredients in this one, it had to rise well and be good. i’m so glad that i tried one more time for a good white bread recipe. my granddaughter has been making this recipe with me and she’s a very good bread baker, having excellent results with this recipe as well. i bake and then slice the bread and freeze the slices in my freezer. if you haven’t tried this recipe, you should. it truly is the best. wow! just wow! i made this bread so quick! my old go to recipe never produced such huge loaves! i was shocked when i opened my oven. i don’t even have a stand mixer, just a wooden spoon and this turned put perfect. didn’t have loaf pans. i used a cake pan and they still turned out in huge loaves. i’m keeping this recipe! thanks for sharing it! to the brown eyed baker…. thank you for this wonderful recipe. your instructions we’re perfect. i just took mine out of the oven took a big hunk off the end and lathered it with butter, couldn’t of asked for anything better! thank you! bit confused…. recipe says 9 to 10 cups of flour but directions say to combine into mixture 5 cups of flour??? what about the other 4 to 5 cups. that’s way beyond what’s needed just for kneading the dough. can you please clarify this recipe please. thank you the 5 cups of flour are to combine all the ingredients. you will need to add the rest in step 2 to make it the optimal consistency, “soft and tacky but not sticky”. i don’t i been trying many different bread recipe to achieve soft bread that rises. i’d say one out of two ain’t bad. but i won’t. i finally found away to get my bread to rise by going to different sites about proofing bread dough. but i have not achieved the texture an nice soft bread. i just don’t know what i’d doing wrong. i follow the recipe to the letter and i still can’t achieve the bread i want. i didn’t bother to take a picture because i wasn’t satisfied with it. and i thought bad in the day you made homemade bread with milk and eggs. am i mistaken or what? bread was always hard for me to make but this recipe always works for me. i make sure to buy fresh yeast a d use arthur king flour and i put my bread by a sun lit window to rise this has worked great for me this is am incredible recipe! it overflowed out of the pans! mile high is right. thank you so much for sharing it. i didn’t make any changes and it was perfect! the family is over the moon! thanks for posting !! i’ve tried making bread a handful of times, only to have huge football rocks lol!! this was super easy to follow. turned out amazing 👏 ✨ so easy and amazing!! love this bread, easy recipe to follow for a novice like me. my only issue is that my bread turns out really dense and the loaf looks a bit too squat   not tie tall and fluffy bread in the picture. any suggestions for where i am going wrong? thank you! did some experiments last week and learned when my bread was too dense it was because i didn’t add enough flour and didn’t knead the dough long enough. once i got the texture right this bread is amazing. so soft and airy. if you are not sure what consistency is correct i suggest thawing some frozen bread dough and reshaping it with your hands. this will give you a good feel for the right consistency, not too dry, not too sticky and the windowpane test actually works. hope this helps good luck. i cannot believe hoe good this is. i tried everything with my bread, rolls, toasted, sandwiche toasted, round bread, long bread, creadcrumb, even bread pudding, it just works n taste the best i even used whole meal flour n still perfect. thanks i’m keeping this forever now terrible recipe. it just doesn’t work. don’t even bother! omg this bread turned out so gooooooood! i’m making homemade tomato basil soup and grilled cheese (with the fresh loaf) tonight!!! i think itll be sublime! made this several times now. it’s my go to bread recipe 😊 well, i’m guessing my epic fail is my fault. maybe the yeast was old or something. ended up with rocks, no resemblance to bread whatsoever. wah! sounds great now i’ll have to try it, thank you i thought it really was the perfect white bread recipe. huge fine grained loaves, delicious flavor, it sliced beautifully and was the perfect texture for either sandwiches and toast. we also enjoyed delicious thick sliced baked french toast. outstanding. all your recipes are so innovative and fun to make. your informative explanations, instructive videos, and very workable recipes make this web site a winner! thank you so much! sincerely, margaret pearson i cannot count how many times i have made this recipe, and it comes out perfectly every time. it freezes and reheats beautifully, too! when my hubby was sick and wanted toast, i made him some using bread from this recipe that i quickly popped out of the freezer. when i handed it to him and he took a bite, he said, “oooo, the good bread.” and that started his road to recovery! thanks for this yummy recipe!! 💜 i have to say, this is probably my favorite and easiest way to make white bread. my family love it as well! 😍 made it for the first time today. used a mixer with a dough hook. i always follow the directions exactly the first time, but this worked so well i will just always do that. thank you for giving my bread skills a new recipe! i don’t understand comments from people that want to change everything. they should get their own blog if they think their recipes are so fabulous! i leave comments to encourage the blogger to make more posts! melbourne australia, still in very severe lockdown and experiencing thousands of cases each day and rising , so really want to stay out of supermarkets, i made your fabulous bread today and it’s a real hi top …it made one loaf in a 9” tin and two baguettes, no need to look anywhere else for a recipe ……i even swapped out the butter for olive oil due ti high cholesterol. wish there was a way of leaving a photo. so impressed delicious and easy to make. i’ve done this recipe three times this week all with outstanding results. this is a keeper! my favourite bread recipe! i use it for loaves, for scrolls, and for pullapart bread. kneads up well even using the dough hooks on my hand beater. however i only use 6.5 7c flour   the full amount does not work for me at all! perfect on the first try, i cut the recipe in half for 1 loaf and it worked great. fluffy and delicious. this is the best white bread recipe! has the texture of store bought white bread but much better! i don’t even buy bread anymore! i just keep this on hand! and it has turned out perfect every time! no tweaking to this recipe is needed! hi and good afternoon noon i’m happy to say that making your bread has been great i’ve repeatedly make this bread recipe and will continue to do so they have turned out beautifully every single time i am unable to bake with butter or milk. how does this recipe work with dairy free margarine? i’m sorry but the original recipe did not work out for me. i kept tweaking it until i came up with, what i believe, is the perfect white bread. mine is closer in taste and texture to store bought wonder bread. it is a little less sweet than the posted recipe. everything remains the same except the ingredient quantities. makes 1 loaf: 1/3 cup water mixed with 2.5 tsp yeast 1 1/3 cup water 0.5 oz white sugar 1 tsp salt 1/2 tbsp unsalted butter 3.5 cups all purpose flour bake 30 min at 400. my one star if for your bad attitude. your “changes” make yours a completely different bread recipe you should get your own blog if you are sooooo good at this. i don’t understand why you even bothered to post except to get your recipe in here. say that a little louder for all the folks in the back to hear. if they know what to do, then why are they looking up recipes anyway? so annoying. hey maybe she has an bad attitude because the recipe didn’t work out for her. i plan on using her recipe and maybe i’ll have better luck. because i’m tired of getting bread recipes and they don’t work out for me. but i try to keep an positive attitude i’ll achieve my goal of going the softest bread. i conquered one part of my failed bread not rising enough. one down one to go. and you don’t seem like you have an very good attitude yourself. sorry if i defend you. but that how i see it. god bless!!! totally agree wonderful tasting bread check you are not using too hot water to activate yeast. above 125° dies yeast off i make this frequently!! it’s my very picky eater’s absolute favorite. she likes it best with homemade chicken salad, but she’s been known to eat a whole mini loaf by herself. i have found there is less chance of burning with the mini loaves, and it’s a little easier for me to store that way. thanks for this amazing recipe!! why all the nasty comments about the amount of flour used to make this bread! if you think this recipe uses too much flour then make your own recipe and keep the nasty comments to yourself. ever since i made this bread for friends they are knocking down my door for more bread. this is one of the best bread recipes i’ve ever made. thanks michelle for a great loaf. thank you for your nice post, the bread is delicious! hey. i have 2 questions. how many pounds/kg this bread will be and can i make this recipe in my bread maker? i love this recipe..i’ve made it about a dozen times now and it always comes out perfect…my three big men, husband, son and grandson beg me to make it..they can power through two loaves in a couple of days..no need to freeze here… i have tried the recipe twice but still not winning, the top part come out burnt and the bread is very dense and not crisp outside. i would appreciate to know what am i doing wrong. thanks made this recipe one sunday and was totally blown away! the bread was perfect and it made two loaves: one to eat, and one to give away. my son had some kids over at the time and all of them absolutely loved it! mine seemed to be done after about 15 mins at 400f. why didn’t it take as long as the recipe said? i didn’t use covect. so your bread pan is from williams sonoma but the ones you use are 1 lb. loaf pan: 8 1/2″ x 4 1/2″ x 2 3/4″ high; 1 lb. cap.; or 1 lb. 1 1/2 lb. loaf pan: 10″ x 5″ x 3″ high; 1 1/2 lb. cap.; 1 lb. 3 oz. which one do you use? i was wondering the same thing. turn the dough out onto a clean, lightly floured surface. gently press it all over to remove any air pockets. divide the dough in two and, working with one piece at a time, gently pat it into a 9×12 inch rectangle. roll up the rectangle, starting on the short end, into a very tight cylinder. pinch to seal the seams and the ends, {tuck the ends of the roll until the bread, and place into greased 9 inch loaf pans.} (what is this supposed to say?) cover the loaves loosely and place in a draft free area until doubled in size, 30 to 45 minutes. under, not until. this was my first time making bread and this recipe was amazing!! so easy to follow and the bread is so soft. yummy! love love this receipe! so easy, comes out perfect and tastes wonderful! receipe rebel has a another big winner reciepe ❤️ this bread is absolutely incredible. i made a half batch for one loaf and we are demolishing it with butter. worked perfect. i used salted butter and cut the salt in half. love it awesome bread! for anyone like me who can’t knead bread dough anymore, just wanted to say i put all ingredients at the same time in my breadmaker and then let it do the mixing and kneading for me. then did a traditional proof and rise. came out just perfect and will be my goto from now on. thanks for posting this recipe!!! opps….i made several typing errors in my post of this bread recipe. my granddaughter used the 3/4 cup measure instead of the 1 cup. because she’s becoming familiar with bread making and this wonderful recipe, she was able to get the feel correct. she didn’t know, at the time, that she had the wrong measuring cup. we both are so grateful for having a d trying this recipe. it truly is my favorite bread recipe! i have made so many bread recipes and i’ve not had good luck. i saw this recipe a d thought with so few ingredients and rapid rise yeast,i’d give it a try. i’ve not used rapid rise yeast, in fact i’ve stayed away from it for some reason . i decided to try one more recipe and this is it. it is, without a doubt, the best and easiest recipe ever! it turns out so nice and big, but the texture is perfect. it looks better and tastes way better than any store bought bread. it’s fun to make. read when it turns out great. my granddaughter has been making this bread too and every time, it turns out consistently good. we both are getting a lot of practice as to how the bread should’ feel’ and we are learning when there is enough flour or not enough. in fact, one day my granddaughter thought she used the 1 cup measure and was wondering why it took more flour than usual to get the feel right. after she baked hers, we cut into it to see if the texture was compromised, it was not. later i saw she picked up the wrong cup measure, she was using the cup instead of the 1 cup. love this recipe! i made this recipe and the bread turned out perfectly. no substitutions perfect white bread. this bread recipe is perfect! soft fluffy white bread every time! my bread turned out more dense than i anticipated and the top was very hard and took about 40mins at 400 to bake. not sure what happened any suggestions on what i did wrong or some things to look for? it was still delicious just didn’t seem like it was the result i should have been looking for. hi   thanks for sharing this lovely recipe! i am wondering on the nutrition info provided.. how many slices do you consider per loaf, so i can calculate per serving. thanks! the top got too burnt and the inside didn’t finish cooking. what did i do wrong? i don’t know why that happened. it was set at 400 degrees perhaps your oven temp is wrong. check it with an inside thermometer. it tasted good but very very dense and heavy. what could have gone wrong? the top crust was like cap on the bread as it started separating from the rest of the bread the link to get the loaf pan is not working (i am going with the fact they no longer make it since it just takes me to where you purchased them from). would you have another link or what type they are? by the way this is a fun and easy recipe! delish! i don’t have a dough hook, do have a mixer but dont think we have a dough hook i’ve lost my stand mixer’s dough hook too 🙈, so i used the paddle attachment and it worked perfectly fine. give it a try or knead with your hands!it’s a bit difficult, but works as well. when i print the recipe and adjust the serving to 10 instead of 20, the 2 2/3 cup warm water in the list of ingredients does not adjust when all the other ingredients are halved. is that correct? shouldn’t that be half as well? beautiful bread. it smells amazing, soft and tastes awesome! made more for the in laws can i use bread flour instead of ap flour? i have lots of bread flour and would like to use it here if possible. otherwise do you have bread recipes using bread flour? this white bread recipe is simple to make and the and the results taste great. nice high rise and wonderful texture. we like it best toasted. can you add extra butter? my loaves usually turns out a bit crumbly…. this was my first time baking bread. i thought it’d be impossible without a bread maker. this bread is better than store bought bread! it turned out perfect. i used less salt, and also took it out after 35 minutes. i didn’t have a thermometer and took it out when it was golden brown! i am making more tonight! this bread turned out amazing!!!! it was so easy and now i’m sad i halved the recipe because i know my husband is going to want more! this is a lovely easy recipe. i have just finished making two loaves which came out extremely well. however, i ran out of all purpose flour and managed to find some self raising flour and had to add about three cups. that dough exceeded raising,!! fabulous! excellent sandwich bread! it is light and fluffy, but has just enough chew to it to hold up well in a sandwich. this will be my go to white bread from now on. can this be made into rolls yes, absolutely! hi is that really a tablespoon of salt or should it be a teaspoon hi gina, it is a tablespoon. i could not see the link to the video… is it working? hi rich, it should automatically pop up and start playing. awesome recipe! when i want flavored bread (cheddar jalapeño, italian herbs and cheese, etc) i just sprinkle the flavors on the dough after rolling it out before rolling it up. it makes a beautiful swirl. what amount of active dry yeast would i use in the receipe? never worked with active dry yeast before hi pat, you would use the same amount. enjoy! i’m making the bread right now and noticed that there is smoke in my oven from what i believe is the butter that i’ve brushed onto the loafs! i’m quickly reading the comments to see if anyone else has had this issue and doesn’t seem to be a common one at all so not sure what i did wrong because everything else up to this point has been perfect! i hope that i didn’t ruin them because i was excited to eat this. help!! your oven probably needs to be cleaned i butter he tops after they come out of the oven. i always bake with an empty sheet pan underneath in case the butter on top drips out tried this recipe yesterday and the bread came out really good! both my husband and i were very happy especially because of locked downs due to pandemic, we can already make our own bread. bless you for sharing this recipe ❤️ absolutely delicious! i halved the recipe and it worked perfectly to give me one ginormous loaf! thank you 😊 yup! mine turned out huge   but fluffy and delicious   as well! i call it the gigantobread! just made this recipe and man was it amazing! no more store bought bread for us. bread came out a little sweet for us so next batch i may reduce the sugar. i’m saving this recipe as best bread ever! thank you so much for sharing holy giant loaves batman!! laughed so hard when i saw how huge these things were after the final proof!! turned out amazing!!! best bread i have found. have made this bread three times now and turns out incredible! everyone loves it including hubby who grew up on white wonder bread (as did i) and because of that would never allow me to buy white bread (30 years married) was given someone’s old bosch dough mixer recently and found this recipe and am hooked. i’ve been using bread flour but all else is the same. recipe with 9 cups flour makes 2 monster loaves or now i’m making 3 smaller loaves. lasts my fam 2 weeks typically freezing a loaf for the following week. every single person has loved this bread. right outta the oven, parmesian toast, thick luscious grilled cheese sandwhiches…whatever we make is amazing. thanks for the recipe. i tried years ago to make bread with not much success so gave up. now i haven’t bought bread and don’t plan too. it’s fun and easy to make and tastes devine. i will take one of the loaves and on the top, brush butter, sprinkle italian herbs, some seeds, garlic and onion powder and onion flakes the last 10 mins of baking. soooooo scrumpdillyump!!! hi there, i am going to try this with fresh yeast, so will double the amount needed. how do i activate the fresh yeast please? is it the same way as the dry yeast? with water? sorry, this will be the first time using fresh yeast and i don’t want to mess it up! thank you so much : ) hi rachel, are there instructions on the yeast on how to activate it? if not, this is a super comprehensive page on using fresh yeast: https://redstaryeast.com/yeast baking lessons/yeast types usage/cake fresh yeast/ i made this bread today. it rose very well. i am not sure what i did wrong as the bread is brittle when i cut the slices. i’ve heard to wrap fresh baked goods in a clean tea towel after the 10 minutes stand i find it helpful ❤️ hi. if i want to bake matcha bread or chocolate bread i’ll just need to add in matcha powder/ cocoa powder? hi josephine, i’ve never done either, so i couldn’t say for sure. if you try it, let me know how it turns out! turned out great and easy to make. will surely make again. my whole family is obsessed with this bread! comes out perfectly every time! just wondering has anyone made this with bread flour? im new to baking bread and still dont understand when to use what type of flour… i made this exactly per the recipe instructions. it was perfect thank you for the great recipe. if i wanted to make half the dough as rolls and only one loaf, would the rolls bake at the same temperature? i’m guessing the cooking time would be maybe 20 minutes   your thoughts? hi pat, yes that’s how i would do it! hey! do you have a video making this? i don’t quite understand the instructions and would like to watch a video for it so im prepared for my gcse exam. thanks~ hi natalie, i do! and it should automatically play for you as you scroll down the page (i see it right now). i have a question, i made this in one batch then separated the dough in half to make two loaves. one rose beautifully, but the other loaf didn’t rise as well. why would that happen, and what should i watch for in the future? thanks! hi karen, hmmm, was one much larger than the other? was one closer to a source of warmth? was one closer to a draft? that’s so strange! hi! i’d like to ask if anyone has measurements in grams and ml as cup sizes may differ in uk and the us. i would love to try the recipe but was worried that it turned out to be a dough that’s too wet to knead! (i’m a beginner bread baker and won’t be able to handle very shaggy doughs) also, i tend to like to store my dough in the fridge for a few days before baking as i find that it enhances the flavour. does this recipe work well with storing in the fridge? hi bel, if you click the link that says “metric” under the ingredients, it will toggle to metric measurements. i do not recommend storing this particular dough in the fridge for days before baking. followed directions to the letter and the bread did not rise in the oven came out very very heavy not at all fluffy i went with 4 smaller loaves and they had the consistency of a very heavy rye bread. i put them back in the oven to cook longer was your yeast active? if your water was too hot, you could have killed it. or it could have been bad yeast. i have run into that a couple of times. i let the yeast proof un the water for 10 minutes to make sure that it foams up. i am into the second rise with mine and it seems to be going good so far how long before it gets slightly dry? (like you would still 100% eat it, but it just doesnt have that freshly baked soft feel anymore) hi malene, probably about 3 days. this is such a great, simple recipe. i did a half batch just to test it out. it turned out perfect. my wife commented on how easy it seemed (watching me make it). looks like my loaf pan is about to get a lot more use. hi! i’d like to ask if anyone has measurements in grams and ml for this recipe as uk cup and us cup sizes are different and sometimes conversions are not accurate. do let me know, i’m looking for a really good white bread recipe and this seems to be a jackpot from the comments and i can wait to try it!! i have just made this and tasted some after it had cooled and it tasted great! i can’t wait to try some as toast for breakfast tomorrow. one thing is i have a 9 inch loaf tin and the tops of my loaves do not look as inflated as yours. i wonder whether it is the tin as your tin looks wider and shorter than mine (i proofed my loaves for the time stated). thank you for recipe! my first experience at making bread was this recipe. it is delicious. not as white as your picture but taste is wonderful. thanks! i make this bread exactly as instructed and it is wonderful. my kids love it! i wanted to write to express our thanks for this recipe. i have tried many recipes for white bread and none have been approved by my family! but this recipe has changed that, it never fails to make the best bread ever!! thank you so much for sharing it and please know that we are thankful for it every time we make it. dana and family x aww you are so welcome, dana! this makes me so happy! i’m thrilled that you and your family have enjoyed this recipe. ho, could you do this in a bread maker? if so what yeast would you recommend, dry or instant? thank you hi carissa, i have not used a bread maker before, so i couldn’t say for sure. however, instant yeast is a dry yeast. let me know how it turns out! thank you so much for a fabulous recipe. i’ll be making this tomorrow. i’ll post pictures then. with stores sold out of most all breads, i made it my plan to begin baking our own. thanks and god bless. omg!!!! best loaf of white bread ever!!!! no joke!!! i’ve made, literally, 18 loaves of white bread this week…this by far the best ever!!! i am 85 years old and have made bread for about 65 years. i have never made bread as good as this recipe. i have passed this recipe on to many others. thank you best white bread recipe i have found. i have made this several times and it always is great. the past two times i have used half all purpose and half bread flour. makes the bread a bit softer with less crumbs. either way it is wonderful. great taste.. but a little tough.. the next day, even after wrapping tightly, it’s a little dry… makes great grilled sandwiches.. i only used 9 cups of bread flour.. maybe try 71/2 8 cups next time, plus extra butter?? i agree. i used 9 c and thought it too much. made this recipe yesterday. it was delicious with a lovely crisp crust and soft, light inside. i look forward to trying more of your recipes. i made this bread today, and it was the best i’ve made yet! sorry to brag…just had to share! for the salt, i used partly white salt and partly onion salt. just finished making this recipe and it was easy, relatively quick, and extremely tasty!!! i really don’t know if i can go back to store bought bread now. prepare yourself, because it’s so yummy, you could easily eat a whole loaf in less time than it took to make like i almost did! the bread turned out great! i did a half recipe because here in korea our ovens are tiny. i will be making this over and over again! *goes to see what other recipes you’ve posted* we love this bread! instead of two huge loaves, we make two large and one smaller, but very adequate. sometimes i put in a cup or more of whole wheat flour, for variety, with no negative effects. i grew weary of never finding a loaf of bread we truly liked at the market. i found this on facebook several months ago and have not bought a loaf of store bread since. can you freeze the dough? i know you say it keeps well once baked in the freezer but i want to make a bunch of dough and freeze it so i can just thaw it, proof it and pop it in the oven next time. hi amanda, yes you can! i would like to do this too. do i let it rise at all before freezing? i’m unsure of how to do it and don’t want to mess it up. thanks. found this recipe on a google search, needed to bake bread as we are snowed in, and it came out even better than expected! will be making this instead of buying store bread in the future. thank you for sharing this recipe! very helpful refreshing my bread making skills. can’t wait to rest it. use half white flour and half whole wheat best bread ever! can you score the top of the bread or will that affect the height of the bread? hi rose, i’m so glad you enjoy it! i’ve actually never scored the loaves. give it a try and let me know how it goes! hi rose i have scored the top  it does not hinder the height!!! love love love this bread  making some right now. it has changed our lives!!!! my first attempt i used half recipe and it turned out beautifully. have not tasted it yet but my wife was quite impressed by what she saw come out of the oven. makes 3 4 loaves of big, soft, bread. great recipe and perfect for sammies! just as good as the bread at the store and it comes without plastic! this bread is so delish!!!! it’s my third attempts making it. i had trouble with it falling flat on the second rise. a little plastic wrap with spray oil solved that problem and bam i have two wonderful loaves. thanks for the recipe!!! can anyone answer this: i’ve made the recipe, cut in half for one loaf, three times now but i never get as tall of a loaf as pictured in the recipe. what am i doing wrong? over kneading? under kneading? it rises during both proof and seems to double. after the second proof it reaches just over top of the loaf pan, similar to those pictures, but once it’s in the oven it doesn’t rise anymore (or not nearly as much as the beautiful loaves pictured). i’ve tried adjusting the amount of flour i use, because “tacky” isn’t very descriptive to me as i’m a beginner at bread baking. my loaves always turn out a bit more dense than what i think this recipe is supposed to be, based off other reviews it should be fluffy bread. i imagine it is supposed to be similar to store bought sandwich loaves with slightly more body. i want beautiful, tall, fluffy bread. :( you may have added too much flour. i just made the recipe and cut it in half (since i’m alone and didn’t want to eat two loaves of bread :) ) it smells delicious, just got it out of the oven. haven’t tasted it yet, but am very pleased with how high it rose. i mixed by hand, as i didn’t have a mixer, for about 3 minutes. it was still pretty wet, but i pulled it out of the bowl and kneaded it by hand for a few minutes, gradually adding flour, just a little. the last bread i made was very tough and hard to knead because i used some oats in it. it was really hard and ended up being very dense. so this time i stuck with the white flour, kept it sort of wet (not nearly as dry as the video) and it looks great. so i think one secret is to be very careful not to overdo the amount of flour you use. you can knead it on a board that has been oiled too, instead of adding too much flour that way. i saw that trick on the great british baking show. can’t wait to taste the bread. hello! can you leave out the sugar? will it affect the final product? came out like irish brennan’s loaf. omg amazing. please someone give me the half of this recipe. 2 1/4 tsp instant yeast 6 tbs and 1 1/3 cup warm water 2 tbs sugar 1/2 tbs salt 1 1/2 tbs cubed butter 4 1/2  5 cups flour 1 1/2 tbs melted butter love this recipe! such beautiful loaves every time! i’m wanting to try and make them into rolls to see if there’s the same success! what method would you recommend? was thinking of just cutting it into strips and rolling it like you would for the loafs and cooking them in muffin tins? do you have a better method? hi danielle, for rolls, i would roll the dough up like you would for the loaf, then divide into rolls and form into balls. this is a good video of the method i use for shaping rolls: . as for baking, you could use muffins tins, a 9×13 inch baking pan, sheet pan, pie plates, etc. any of those will work! absolutely perfect! easy and simple two make but tastes way better than any store bought bread! i just recently moved to tx from co so have had to completely re learn how to bake now that i’m not a mile above sea level :) i’ve been searching for a simple white bread recipe that rises high and is soft and fluffy. i printed and laminated your recipe because it is the only one i’m using from now on! what is the best way to store this bread so it stays fresh? hi maureen, i usually keep one loaf wrapped in plastic wrap and then in a ziploc bag. the other i slice and freeze (wrap in plastic wrap, wrap in aluminim foil, then put in a ziploc freezer bag). hope that helps! i have made bread using this recipe many times and it has never disappointed. it is soft but not fragile and it is suitable for even my pickiest eater’s peanut butter sandwiches. it also makes delicious toast! i have used the dough to make cinnamon buns as well  really rather remarkably perfect and versatile dough. thank you for sharing with me! looks great, thank you for sharing can you give me the measurements to cut recipe in half please i’ve always made ina garten’s honey white bread, but lately it’s been leaving an odd taste in my mouth. so i did a random search and this came up. not only is it cheaper because it doesn’t require honey, but i think it tastes better. i made one loaf and then made 8 buns out of the other half of the dough. it rises triumphantly. this is my new go to white bread recipe. i haven’t made bread in years. decided to jump back in to it and found this recipe. not only is it easy peasy it is delicious. makes fantastic loaves, rolls, and buns. getting ready to make another batch today!! this bread is really good! i made this and it came out perfect. this is the second baking recipe i have tried. i have made it twice now. it is perfect! we probably won’t buy sandwich bread any more and just make this once or twice a week instead. i wonder, since i know i will be making it on schedule and thus don’t care about the rise time, could this be adapted to work with a yeast starter? hi colin, i’ve never tried a yeast starter with this recipe, but if you do, i’d love to hear how it works out! yay. i just started making bread. this is the best recipe i found so far. delicious!!!!!!!!!!!!!!!!!! good enough bread but beware if using calculator to reduce number of loaves, it will change the first amount of warm water but leaves larger amount of 2 2/3 cups warm water as is. you must remember to cut this in half. thankfully i reduced recipe myself before looking at calculator. you could end up with very wet bread! could you tell me where you found calculator, web address? if you click print then the calculate servings is there fantastic! i’ve tried other bread recipes but this one takes the cake. i was a little worried because it hadn’t really risen a lot and figured it was the yeast but holy cow! it as high and gorgeous when i pulled it out of the oven! it also had a really nice density to it. excellent recipe and thank you for sharing it! just tried. very delicious. didn’t see that i could cut the recipe in half till after i was done, so taking a loaf to my parents. i call this monster bread. if poofed up so much. love the video in the corner as well. thanks lori & the beagle squad not often does it look like the picture, but it came out great. any excuse i can use for baking in my new cast iron bread pan i will take. i thank my son for that. great recipe and easy to follow. i did halve it because i only want one loaf. thanks, chuck could i used rye flour in this recipe? hi phoebe, i haven’t tried it, but i would start at replacing 25% of the flour with rye and see how it goes! guys!! this is the best white bread everrr!! i split the recipe and it worked perfectly. it puffs up like the most beautiful balloon you have ever seen in the oven! thank you so much michelle for sharing! bread baked up perfectly, recipe well thought out and easy to follow this recipe left me absurdly discombombulated, it is unessicaryliy bad and too detailed in unessesary sections. be a poet next time why must you be so rude? if you didn’t like it or possibly too complicated…why not just let it go. out of all the reviews, you are the only one so negative! next time think & remind yourself that if you can’t say anything nice…just don’t say anything at all! have a wonderful day & happy baking! 😊 tried this a few days ago, and so pleased with how it came out! i used regular yeast since i don’t have the fast acting kind, just let it rise a bit longer, and kneaded by hand since i don’t (yet!) have a stand mixer. got great results with this recipe, and it froze really well too (and made great french toast.) it’s replacing the sandwich bread recipe i’ve used for years that was a little inconsistent and not as high rising as this buttery one. thanks for the great baking staple! hi katie, i have the regular yeast and don’t know the ratio of yeast to water or the amount of sugar. could you help with that please? thank you so much for this easy, perfect recipe! i’m 65 and have been baking for 50 years but have never had sucess with white bread before! believe me i have tried sooo many times. i love all your recipes and finally had the nerve to try this recipe. thank you again! i have made a lot of bread and rolls over the years but this recipe is seriously the best ever. it will be my go to from now on. thank you for sharing. this recipe definitely made a fluffy bread, but i found they browned too fast. i lowered the temperature to 350 f and extended the time to 40 min and it worked great! this was the best bread recipe i have ever tested 10/10 would recommend i am making this bread right now and it is baking away in the oven. i only have 5.75×3.25 pans, 4 of them. they are rising hilariously in the oven  cant wait to try. living for this while i bite my nails watching cnn. this bread is so tasty, warm and buttery! this is a great sandwich bread recipe. i use my kitcheaid for the kneading, and love the results. have insomnia in lock down so decided to test out this recipe. was worried, as i’d halved the ingredients , that i might not have been careful enough. oh by goodness! it is fantastic and rose like a crazy balloon, just as you said it would. it tastes divine and you are to blame for all the calories i’ve consumed as i can’t stop adding butter and eating it! i can’t even get to the filling stage :)) it was so kind of you to share this recipe. it is now the firm favourite for white bread. you are a star! this has become the go to recipe in my family! thank you so much for sharing :d i would consider myself an experienced at home baker. i’ve tried a bunch of recipes for white bread at home (kaf, using sourdough, milk bread, other fun bloggers, etc) and none compare to how soft, fluffy, and great this bread is. most of the other recipes i have tried are denser than what i want. this recipe is soft and fluffy, perfect for sandwiches, and perfect for roasting and freezing! use this recipe if you want a fluffy, soft white sandwich bread. i have started doing 3/4 a recipe for 2 loaves, as mine always rose too tall. thank you! hello. i am going to make this for the first time so just want to know if it’s going to taste like a sweet bread or the regular bread that we buy from any supermarket? hi rose, this is not a sweet bread. tastes like regular white bread. hi rose, this is not a sweet bread; it’s like regular white bread from the supermarket (but much better! 😉) hi michelle. made this recipe today. wow!! best white bread i’ve made and tasted in a long time. two big beautiful loaves and very easy to follow instructions. thank you michelle for sharing your recipe. definately a keeper. made beautiful loaves. made the full recipe but split it in to two bowls from the get go. didn’t have a large enough bowl to make together. divided everything and it came out peachy. made this with bread flour. mixed by hand. eating a slice now and it is spectacular! buttered the bread pan before place the dough in each pan   sprinkled corn meal in the pan after buttering   gave the loaf that nice gritty corn meal crunch to it. crust is very nice. this recipe is a keeper. ps   the division into two loaves was simplified by splitting this recipe into two mixing bowls and slitting ingredients. eliminated have to split the dough in two later on. can you do this bread successfully without a dough hook? would i use a hand mixer or just kneed with my hands? hi deborah, i’ve made this bread tons of times mixing and kneading by hand. enjoy! can anyone answer this: i’ve made this recipe (cut in half) three times now, and my loaves have never risen quite as much as pictured. they rise during both proofs but never get super tall like the picture shows, they stay mostly contained within the pan with a slight hump. the bread tastes great but it seems dense when every other review has been saying it is fluffy. what am i doing wrong? over kneading? under kneading? i’ve adjusted flour amount each time since “tacky” isn’t very descriptive to me. i want to get the bread fluffy. :( bread baked up perfectly, recipe well thought out and easy to follow i made this today, i doubled the recipe and got 24 2oz rolls, 3 good sized loaves, and 7 4oz cheese sticks out of it. every variation was amazing. this is a great recipe. this is the 4th time i am making this recipe and i do love it. twice now i am at the last step of brushing butter on the top before putting in a preheat oven. within minutes it starts to deflate. why does this happen. is it the butter, i cool it after melting. thank you. hi irene, that usually happens when the dough has risen too much (it’s happened to me before!). i hope that helps! wow, omg, wow. i’ve made a lot of bread, i was skeptical about ‘all purpose flour’ but , i decided to trust brown eyed baker because the italian bread recipe was phenomenal. in step 4 of the print version of white bread it says “tuck the ends of the roll until the bread”. i think it’s supposed to be “under the bread”. i love making this white bread for my family . my fiance request it anytime i make bread! i was gifted a stand mixer for christmas this recipe was the used for the first time use ! at the moment i am waiting to put the loafs into the oven and am excited to see how it turns out ! hi! so many rave reviews!! can i make this in a bread maker?? hi lisa, yes, i think that should work fine. what temp should i bake if making the dough into rolls? i made this today, loaves and rolls (2oz balls 12 in a pan) and baked them at the same time. i temped the loaves but just kept an eye on the rolls til they were deep golden in colour. i also made some of the dough into cheese sticks and they were amazing. really good recipe. hi kaitlyn, same temperature! this recipe was a god send. baked it up last night so we’d have bread for christmas morning breakfast and honey! i dont regret it. the loaves came out super tall and soft and fluffy. perfection. i ran out of yeast (last min. christmas eve baking) so i only used 3tsp of yeast and subbed the rest for 1tbsp of baking powder and it came out gorgeously. i also didnt have a stand mixer so i just kneaded it by hand for about 10mins. this is my new go to bread recipe! i made the recipe exactly as instructed. the bread came out beyond what i could imagine! great crust, perfect crumb, slices like a dream and super easy to make. this really is the ultimate bread recipe! thank you!! can you swap butter for vegetable oil? i’ve had to go dairy and soy free for the baby… yes   i used soft coconut oil and it came out perfectly! brilliant recipe! yes, definitely! absolutely love this recipe! nice big loaves. nice crumb. quick easy and foolproof. the only adjustment i made was reduced salt to 1 tsp. i make this once a week. making several batches for christmas gifts and one batch i’m going to use half for dinner rolls! the full recipe was way too much dough for my kitchen aid mixer, but the kids liked this recipe so much i’ll cut it in half and make it again. can you make this bread dough, refrigerate it and bake it the next day? yes but make that your second proof. then just warm it to room temp and bake. was easy. it’s a keeper. wonderfully easy bread to make and absolutely delish! will be making again for sure. dear browneyedbaker i will never mess with your bread recipe again. green eyedbaker this is an incredible bread recipe. the loaves are huge, with a beautiful texture and flavour. they were overflowing in my two bread pans, so i divided them into fourths. alas, it made them too small. i will try this again, but use three pans instead. i’m going to substitute the water for sour milk, because i don’t want to throw it out. i’ll post later to share my results! aaaaaand browneyedbaker has the ultimate, best, wonderful, cinnamon bun recipe i have ever tried. we love this recipe. lately, there has been no satisfactory white bread at the supermarket. this recipe is easy, and spectacularly successful every time. i am fortunate to be retired and have the time to make this delicious bread. there is not a lot of active time involved, just the need to be around while the dough is rising. the bread stays fresh for several days. we always freeze the second loaf. it is my husband’s favorite bread. he’d be happy with this bread toasted and nothing else for supper! today is the 2nd time i’ve made this bread and it is the perfect bread recripe hi! i came across your recipe on a google search. i’m very excited to make this but i saw you got the recipe from someone’s grandmother. we’re you given permission to post this as your own? were* she stated in the article that she had this recipe bookmarked for awhile, which implies it is either published in a cookbook or posted online already (: i made it and its absolutely perfect, and incrwdibly affordable as it is just flour and yeast. great! thank you for sharing this recipe with us! just one question. how do you calculate the nutrition elements? hi eleni, the calculation is included in the software used to write the recipes on the backend of the website. made this recipe   with one minor change, i cut the sugar to 1 tbs. it’s turned out perfectly in central america and 2 provinces in canada! this recipe has become my go to for when i bake bread, super easy for beginners and delicious. my family loves it. may i know the cups measurement …. is it 200ml 0r 240ml… or if u can convert the breadflour in grams oh my gosh!!!!! absolutely the hands down best bread ever! just got finished eating 2 slices of this fresh bread with butter! yumm!!! this will be my only bread recipe from now on. perfect and fluffy!! thank you for sharing this recipe. you should know that changing the number of servings to halve the recipe on the site before printing does not change the 2 ⅔ cups of water for the recipe. i didn’t notice the difference as an inexperienced baker and ended up with pancake batter instead of bread dough. hopefully you can fix this. once corrected the recipe does make a tasty loaf of bread. i just put 2 loaves in and i’m so excited!! i think everything came out perfectly   as long as i don’t burn the bread haha. i have never made bread dough before and i would recommend looking up a video on how to knead dough just because that’s the part i was most unsure of. also, expect your hand to be tired if mixing the dough by hand and then kneading by hand. i kneaded for about 12 minutes. my house smells amazing right now!!!! i’ll be eating some bread soon!!🍞 this recipe calls for instant yeast, but it’s dissolved in water. i thought that instant yeast was supposed to be mixed in with the dry ingredients? please help… yes, that threw me off, too. but i was committed at that point, so i skipped that step and just added the water i would have used for dissolving the yeast to the other liquid. turned out great! i used this recipe to make a christmas bread wreath. dividing the dough (prior to 7 10 minute knead) into 3 loaves kneading each separately adding red to one and green to another (cleaning the bowl between). i let them rise, rolled them out into even ropes and braided. wrapping the dough around an oiled cake pan on a lined sheet pan, i pinched the ends to seal. i let it rise, brushed with a beaten egg and baked. i’ll hang it on the front door and maybe add lights. this recipe is phenomenal! i used it to make our thanksgiving stuffing and it was amazing. my husband loves this bread so much that he wants this for sandwich bread instead of his beloved italian store sliced bread! i make the dough in the bread machine and then make it in the oven. simply divine! thank you!! wow! my 3rd time attempting to master fluffy bread   like nanny in newfoundland… guess what! yes! the 2 loaves turned out beautiful… thank you for great recipe! and all the comments really helpful too   thank you everyone else too! this recipe makes giant loaves at least when i make it, but it’s incredible! very soft and yummy. i have fouled up so many bread attempts before, i don’t know why i was brave enough to try again. this was easy and everything went the way it was supposed to. i used 1/8 cup of sugar instead of 1/4 cup but otherwise followed the directions exactly and the results were beautiful and delicious. definitely saving this one and highly recommend it. ps i used instant yeast so did not have to the do the initial step involving combining yeast and water. sorry, that was supposed to be a five star rating! i’d give it ten if i could : ) can you make this in a bread machine? my loaves came out wonderful!!! great recipie. i’ve been making this bread for about 3 years now and my family loves it. two years ago i started making 6 loaves the week before thanksgiving and freezing them, then the day before i would thaw them out and rip them up to toast them in the oven for our dressing. i’ve made myself extra work at the holidays but it’s worth it for the praises i get from my family. thank you so much. happy thanksgiving. i love the bread. great taste and easy . i couldn’t wait to taste it. i made this recipe yesterday, its so yummy! thank you, jane love this recipe! i’ve made it a couple times now and it’s turned out great every time. i tried substituting half the all purpose flour for whole wheat flour and it turned out amazing!! will definitely be saving this recipe to make more in the future. :) i made it and omg it came out just like the picture so tasty. thank you very much i would like to make more from your recipes this was the third recipe i tried for white bread and this is the winner by far!!! amazing bread!! this is my favorite of all the bread recipes i’ve tried since the coronavirus hit and i’ve not bought a single loaf of bread since march. the flavor and texture are perfect. though i loved making two loaves at once, as several other commenters noted, that amount of dough made a mess of my stand mixer. i’ll keep it to one loaf at a time from now on, but that just means i’ll be making it twice as often! i’ve now made this recipe about 8 10 times. i’ve shared loaves with family, friends and neighbors and they’ve loved them too. this is my go to and i’m so glad you shared. today i’m making it because my friend loves it and she’s been wanting some. thank you, thank you, thank you! amazing recipe! i have 1 lb loaf pans (8.5″ x 4.5″ x 2.75″), and found that they were a tad small for this recipe. i just scaled the recipe down to 2/3 of the original amounts, and reduced the baking time by a few minutes and they turned out perfect. scaled recipe (rounded to nearest measurements): 1 tbsp instant yeast 1/2 cup + 1 3/4 cup warm water 3 tbsp sugar 2 tsp salt 2 tbsp butter, cubed 6 7 cups all purpose flour (start with 4 cups, and gradually add more until tacky but not sticky) 2 tbsp melted butter for brushing thank you so much for this, i have a kitchenaid tilt head so knew the full recipe would be too much, 10 minutes to go before they come out the oven and they are looking wonderful. tq for helping with the half recipes. it’s too overwhelming to make so much bread. will try making it today i also love this recipe  it is our favorite bread recipe. i also found that the two thirds amount is just perfect to mix in my kitchenaid and makes an excellent size for toast too. these are the measurements i use. thank you both! i am a novice bread maker and have ran into the same problem when i get to the “brush with butter” part of instructions. every time i brush it with butter, the loaf deflates. i don’t know why this is happening to me. i am going to try this recipe but i am afraid of that step. any thoughts on why this happens or how i can prevent it from happening? i found i actually got a softer and more structurally sound crumb when i let it rise for 45 min instead of 1 hour. it’s a little counter intuitive   you think more air = fluffier bread, but it is possible to over proof the dough. you also don’t need to be that delicate with the dough when you’re punching it down to the rectangles   you really want to get rid of any big bubbles since they can cause big pockets of hot air that deflate when you take it out of the oven. hope this helps! can you use salted butter and have it turn out just as good? this looks like a great recipe but i have a lot of salted butter to use. hey karen. i made this to with salted butter and it was just fine. :) i was looking for a recipe without sugar. this is not it. the sugar feeds the yeast. it won’t be sweet. word of warning   if you have a kitchen aid tilt head mixer, the volume is too much for the machine. either knead in two batches, or halve recipe. the 9 10 cups of four is obviously a clue (!), but for some reason, i decided to go for it anyway and ended up having reclaim dough that crawled up the dough hook. yuck! i also am a homemade bread lover, the recipe looks great and i would make it but, i can’t print it out and it is too long to write it out by hand. just snap a picture of this recipe with a cell phone. i really really love this recipe. it’s so easy and produces such great results. has anyone tried adding any grains or seeds? i don’t usually leave reviews but i have to this time! i have made probably close to 50 loaves of bread with this recipe and it’s amazing. easily my “go to” recipe. it’s also great as a starting point to play around with! i usually add a bit of honey to this recipe and it really ups the flavour (even better if you brush with honey butter too!) i’ve tried this recipe twice. first attempt is not worth mentioning. the second was flawed but still turned out pretty good. the short of it is, not enough white flour (only 4 cups) so had to use whole wheat (4.5 cups) and rye (.5 cup). didn’t care for the spiral. when i tried to tare a bite off a slice it came apart at the spiral but i chalk that up to the dough being to dry due to the whole wheat and rye. overall my wife and i love it. can’t wait to try it with all white flour. we fully expect to give it five stars the next time. i would like to share pictures but don’t see an attachment link. you may want to re read the recipe, it calls for 9 10 cups. this bread is amazing!!!! i make two loaves, we eat one and freeze one. slice prior to freezing so you can take it out as you need it!!! we will only eat fresh bread now! so delicious! i made your white bread today. i enjoyed making it and am now having a piece. it is delicious. thanks for the recipe. i would love to make this recipe but when i pull it up on my phone there’s a stupid ad by ad choices there that will not go away even if you press the x so i cannot see the amounts of ingredients needed. lovely bread the best recipe thank you! i am a seasoned baker. this is one of the best bread recipes out there! wow! if you’re debating, try it! o. m. g. best sandwich and toast bread recipe i’ve ever tried! i can’t stop eating it! would make amazing garlic toast. has the perfect soft crumb! i sprayed my pans with baker’s joy and coated the inside with sesame seeds and sprinkled them on the top before final rise also. this is a very easy recipe and a winner in every way! could you possibly give me the amounts in weight & mls ,rather than cups , as i’m not sure what size cup can i substitute measure for measure gluten free flour without adding a host of other ingredients? if you are using a gluten free flour blend, i would say yes. however, i do want to caution you to not do the double rise method with gluten free flour. gluten is what allows bread dough to stretch without breaking, and works with the yeast to create a good rise and sturdy structure. i have found when i am replacing a regular bread dough recipe with a gluten free flour blend it is best to only let it rise once, then bake it. this may cause the bread to have a different amount of tenderness, but shouldn’t affect the overall flavor. if you want to let your bread do the classic double rise method, you will need to add xanthan gum to your gluten free flour as that acts as a substitute for the missing gluten. i forgot to mention that if you don’t use the double rise method, when you finish kneading your dough, you will skip straight to the shaping the loaves section, then continue on as you normally would to bake. i never liked homemade bread much. i liked it right out of the oven but after that first day i really didn’t care for it. i liked it from bakeries. but when i found this one wow i love it. it stays soft for days. so easy to make. it’s just like if you got it from a bakery. thank you for sharing you recipe. you also made my husband happy because he loves homemade bread and now i make it all the time and will make extra put it in freezer and its just as good as the day i made it when i take it out. i made this bread on saturday. instead of making 2 loaves, i made 5 smaller loaves. it came out great. i delivered them to my neighbors along with home made soup and apple crisp. they all loved your bread. really fancy making this recipe. struggling with the conversions though, what’s this in metric? there is a small button at the bottom of the ingredients list that allows you to choose metric.. i made this, but used half wheat flour and half all purpose and it made two perfect loaves! this recipe is great! thanks,! lynne this is the best homemade bread, it’s delicious and very easy to make. thank you for sharing. i made this initial as a 1/2 recipe and then stuffed it into my cake pan as i didn’t have a dedicated bread one. left for a meeting and it was all over the place. i should have punched it down and let it rise again but to a moderate level but even overproofed, it was a huge mushroom fluffy loaf. my son ate several pieces and wife who is carb adverse even had 2. i scaled back to 1/3 and then 1/4 portion which fits my cake pan nicely but still spits out a 650g loaf. it is a pretty forgiving recipe and i have haphazardly made the dough wetter or drier, baked it 5 min to long etc and it all comes out fine. this last one i just made i didn’t even mix it a lot. just took a no knead approach and got all the dry ingredients and yeast together, poured in the combined portion of water instead of doing it separate and stirred and folded it a few times until incorporated all the flour. the only difference i noticed was the initial rise was slower so i left it for 2.5 hours, rolled and folded it, put in the pan for second proofing for another hour and it came out just the same. might do another run where i let it proof for 12 hours and see if the flavour differs much. this approach is just fine for working at home with some minimal maintenance steps. all yeast doughs seem pretty generic, just yeast, flour, water, some sugar, salt. i can see this being okay for homemade hotdog or hamburger buns. this dough is fluffy and not gummy like those cheaper storeboughts and doesn’t taste like a ton of sugar. i was wondering if i can make soft bread sticks or rolls with this dough instead of the loaves of bread? also can the dough be made and frozen and if so how do i go about it? i was thinking of making a few batches in advance as i will be starting a new job that requires me to be on the road during the day so by taking the dough out the night before and putting it in the refrigerator then taking it out in the morning i will be able to come home and finish whatever needs to be done and pop it in the oven. what do you think? i am an experienced baker, love to cook but never really made bread. this bread was heavenly tasting, but when i took it out of the oven, it looked great, but after about 15 minutes the top got really bumpy, which i don’t understand. i baked it again and the same thing happened. i only used 8 cups of flour with the first batch because it didn’t need anymore and the recipe said you may not need to use all the flour, which is 9 10 cups, so i’m at a loss to understand why the top is really bumpy. any suggestions would be appreciated. i haven’t tried this recipe yet but am going to as my kids did not like the grilled cheese made with the homemade brioche bread i made. but while searching for white bread recipes i came across this tip: “when the bread is done, i turn off the oven and let it cool down inside, with the oven door half open. or if i have to do more baking, i let the bread cool down in a draft free, warm place. if the bread cools down too fast, it can cause some wrinkles to form on the crust. it doesn’t affect the taste however, just the appearance. however, this may sometimes be unavoidable in the winter.” not sure if that helps! i believe you should go ahead and use that extra cup of flour. that is my main suggestion here and probably the reason you get the lumps. also gently press any larger air bubbles out before forming the dough into your loaf. you might need to prick them with a toothpick, although i left a few and it still came out with a very uniform crumb. and be sure to insert a thermometer at the end to be sure your inner bread temp is 195. it may be slightly under baked inside. but really i don’t believe 8 cups is not enough. dough will be soft and sticky but won’t really stick to your fingers or bowl at all. this was delicious. you linked pans from williams sonoma neither is a true 9x5. do you use the bigger version (the 1.5 lb loaf) or the smaller (the 1lb loaf). interested in your go to pans! i don’t have a stand mixer. wondering if this could be made in a bread machine? this recipe is pretty forgiving and made 4 loaves so far by just mixing in the bowl and do a couple of minutes of folding with hands. eyeballed all the measures, water, even did a no knead just now where i threw all the dry stuff, yeast together, water after and mixed by hand until incorporated. proofed for a couple of hours and then did rollout and second proof. use your bread machine for steps 1 3 on your dough setting. i did this, and it came out amazing! this really is one of the best tasting white bread recipes i’ve made. very easy to make, uses ap flour and while it does make two large loaves i make three smaller loaves from the recipe. i can see why it’s the most popular post and would very much recommend this to any one, seasoned or novice. thank you for sharing. this is my go to bread! it does make two large loaves but everyone always raves about it. sometimes i’ll cut off enough dough to make a few rolls. i only need 8 cups of flour when i make it. i find it best when the dough isn’t too dry so don’t be afraid to add a tiny bit of water to make it slightly sticky. best white bread recipe! will be the only one i use now. used active dry yeast and did nothing different with it. made 2 loaves in 9 5/8 x 5 1/2 x 2 1/4 pans. love it! this is, without a doubt, the best bread i have ever made. thank you so much! i haven’t tried this recipe yet, but i’m wondering what you mean rotate half way through. with just 2 pans in the oven, why would you have to rotate. ovens can cook unevenly, so rotating the pan halfway ensures that the bread cooks evenly! i rotate so that the side that was at the back of the oven goes to the front. i have been experimenting with bread recipes and this is the one! i cooked mine till the internal thermometer hit 190 and i thought it was perfect. the only thing that was challenging was this recipe was quite large for my kitchen aid stand mixer and the dough got caught up where the attachment is. i’ve been baking bread with my granny since i was a kid. i haven’t done it in a long time so i needed to find myself a recipe. i love this recipe! my only problem has been on my end. i was impatient with the rising times. it caused my bread to be dense and not cook evenly in the oven. i let my dough rise and everything turned out better. i want to add to anyone reading; the amount of flour you use always varies. today i only needed 7 cups of flour. most days i use around 8 9 cups. i’ve used 10 cups only once. the best part of this recipe is it is eggless!! i am subscribing to your blog rightaway. amazing amazing amazing!!!!!!! i’ve been making bread all summer, some great, some more eh experimental, but this is the easiest and most delicious one i’ve made so far. and i made it all by hand cuz i’m back in my dorms! took a while to knead though but it was worth it!! i also added some sunflower seeds, was a little worried about them tearing the dough but it was perfect! had a little left over dough so i made some mozzarella stuffed dinner rolls! i cannot see all the ingredients. adverts keep coming up and blocking the top of the list. please help as i woul love to use your recipe best white bread recipe i have seen. two beautiful loaves 4 and 1/2 inches high in the middle. but i have a question       i am in canada and our flour is different from yours and i used only eight cups of flour and had a beautiful dough that i did not feel i should add any more to it. would this be normal? we have spent 25 winters in florida and i always had to take my canadian flour with me in order to make any bread from my recipes. my mother in law taught me this. amazing! my wife had surgery this week. our youngest son has autism and loves to create things. he wanted to make something for his momma, and i needed something to be productive and keep us busy together. so we looked and found this bread recipe! i’ve never made bread before but we were both excited when it all came together and out of the oven!!! easy, fun delicious and something proud to be proud of and help is momma feel better!!! can i use shortening instead of butter ? hi. i want to purchase your favorite bread pans from williams sonoma. do you use the 1 lb. or 1 1/2 lb. pans? can’t wait to make the bread! thanks, jennifer easy. thumps right. lightweight. really easy. love it. smells songood and bread is fluffy. i just made half of the recipe. thank you. isn’t this an awful lot of flour for two loaves? this recipe was great and my whole family loved this you should definetly try it out 👌👍❤😍 love this bread! i’m a regular baker and occasional bread maker, and love the fluffy crumb and thin crust of this recipe. maybe i can get my kids to actually eat sandwiches! a couple issues: it is definitely too much dough for my kitchenaid mixer; i ended up finishing the flour adding and kneading by hand (which isn’t ideal for neck/back issues). also, my bottoms were burnt after 30 minutes  maybe due to my use of glass loaf pans, maybe because of the rack being at the lowest setting, or a combo of the two. i’ll use the middle of the oven next time and watch more closely. i love this recipe, but take note   if you make the full recipe in a regular sized stand mixer (mine is a kitchen aid w/ 5 quart bowl), it is slightly too big for the bowl. the dough got caught in my mixer’s moving parts, making it a crazy clean up. lesson learned! this came out perfectly. the recipe also makes wonderful hamburger buns. i can’t believe i’ve never made this before. thank you brown eyed baker! this is a great, easy recipe for homemade white bread! i’m not a pro at bread making but my bread still turned out super delicious. i might have added too much flour but i balanced it out with more oil. the bread was soft and rose well. i even used half of the batch to make bread rolls and topped them with honey butter. will definitely try this recipe again and make it perfect :) i’ve baked bread for many years and this really is a humdinger!just one problem and that’s working out the quantities we like grams and mls or ounces and fluid ounces!have you got a recipe for baguette that’s as good jf you have i’ll love you for ever! first time bread baker here. turned out perfect and super easy i have made this twice and the bread is amazing! i have one one and a half pound loaf pan, and then i just have a regular loaf pan. i prefer the look of the larger loaf. but i just wanted to clarify what size you use. your link shows two size choices. just wanted to clarify which you use. and please forgive me if it’s in the text and i missed it. thanks so much. taught my g daughter this recipe to teach her how to read a recipe and cook it. came out delicious. made 4 loaves with a friend, easy to follow recipe with delicious results. xoxo i have made this bread at least four times over the past couple of months. it has become one of my family’s favorite breads. so why the 3 star review? the dough is always soft and very sticky, making it very difficult to work with until i finally get it in the pans. your recipe says the dough should be “soft and tacky but not sticky.” i’ve made this bread on warm days and on cool days, and i follow the recipe measurements exactly (by the way, there are no measurements in grams for this bread). cleaning up my stand mixer’s bowl and dough hook is a chore because of the dough’s stickiness. what could be going on here? one thing i’ve learned in all my bread baking years is that bread is best made by how the dough looks, not necessarily by measurements. because you might live in a more humid climate, or dry, your particular measurements might differ slightly than others. have you tried adding a touch more flour so that the dough does come away from the bowl? yes, i do add more flour. the ten cups isn’t enough. i’ve probably added as much as another cup more, but i’ve hesitated to add more than that for fear of ruining the bread. once i get the dough on the floured surface to make the two loaves, i’ve added even more flour to make it manageable. my dough was very wet as well even after the 10 full cups of flour. i made a similar white bread recipe and the consistency was the same. not having a stand mixer makes it particularly challenging as the dough spreads like and amoeba on my board. one thing to remember, however, is this is a white loaf bread, meant to replace the store bought loaf. gluten development is not as important as it would be in a pizza dough or artisan bread. if you added flour until you were able to knead and get a window pane (dough could stretch enough to see light through) then you would have a completely different bread than intended. you mentioned in your review that it is one of your family’s favorite bread. i’d suggest adjusting your expectations of how this dough works and roll with it. that’s what i am learning anyway;) best baking! david hi! i love making soft fluffy bread and sticky dough and large water to flour ratio is key. do not add more flour  try increasing the kneading time, this allows more gluten to form which will make dough less sticky but still moist. some recipes i will double kneading time. my rule of thumb  it is sticky but doesn’t stick to bowl when you pull it out, it sticks to self, pulling away from bowl. if the dough refuses to leave the bowl, it needs more kneading. i love love the white bread recipe. i just wish i had tried before i purchased a bread maker, cause i always use your receipt. my friends will ask me to pay them in bread white bread recipe. he said i will install your overhead light i said how much he reply’s just make me the bread. i love the results, but please give us a button to halve the recipe without going back to school to re learn fractions. i wasn’t good at it in grade school, and i’m no better now. i tried that conversion site, and it gave me 2/5 th’s cup in place of 3/4 ths cup. my cup doesn’t measure in 5ths. try going by weight rather than cup measurements. you can google conversions of cup measurements to grams and halve from there. working with weight rather than cups is also a good way to keep things consistent. try this website, i use it all the time. it has conversions for most common baking ingredients. https://www.errenskitchen.com/cooking conversions/cups to grams and oz/ it’s not that hard and i’m terrible at math. 3/4 cup is 1/2 cup and 1/4 cup, halve those. 1/4 cup and 1/8 cup. there’s 16 tablespoons in a cup, so 1/8 cup is 2 tbs. not that hard. if you just remember the 16 tbs per cup, you can go anywhere with it. i’ve made this bread several times now and it really is so delicious and easy! definitely my go to recipe. ive even made it using bread flour for a chewier texture and it turned out great. as i was waiting for my daughter to get to the cottage late this evening, i was looking at bread recipes and thought i would make some fresh bread for the gang in the am. we were out and the store is a 15 minute drive. soooo… found this recipe and saw the raving reviews and thought oh wow this is the one! a picture is worth a thousand words but can find a place to insert one but take my word for it these are monster bread and the most delicious things i have tasted in a long time. thank you thank you. can’t wait to see the faces of the gang in the am. unbelievable that the incredible smell hasn’t woken them up!!! i used this recipe for my first time ever making homemade bread. it turned out great! i used all 10 cups of flour, but i had to knead the dough much longer to get the right consistency and i did not use loaf pans. really delicious i shared the other loaf with my in laws and they also loved it. i use this recipe to make bread every other week! i’ve been baking homemade bread for about a year now (using this recipe), and my family loves it! it makes for a great grilled cheese and french toast! i usually split the recipe into three loaf pans to make smaller loaves, otherwise the slices end up being quite large. i’m new for cooking. i hardly do the kneading because l can’t. (i’m in thailand) .this is the first time on kneading bread. in fact, i just bought a bread making pan and want to try it, so looking in internet and found yours… how long do you bake them for when splitting into 3 pans? i want to try that myself as the 2 loaves give me bread too big for my toaster. i used only one packet of yeast as i don’t like too much of a yeasty flavor. it turned out perfectly. it rose fully and was delicious home made bread. fluffy inside and chewy crust. !! yum. wow! i love this recipe. halved it and made it yesterday. fantastic. just the bread recipe i was looking for. pillowly soff inside and chewy thin crust on the top. thank you for sharing this. you don’t put the measurements can i make this by hand, as i do not have a strong mixer? yes you can i make this recipe very frequently and i don’t have a mixer so i use my hands all the time could the butter be substituted for olive oil to make this a vegan bread??? yes, or a vegan butter alternative. i have tried many different recipes (i lost my mothers before she passed away) and none of them rise this high!!!! i am making it now as we speak and i am on the second rise before i cook them and i cant wait for the childhood to flow back to me once i smell it baking in the oven i zoned out and accidentally used 3 1/2 tsp yeast (actually it might have even been 2) and it turned out just great, no particular difference that i noticed :) great recipe, i used to use the purity cook book recipe for like 8 years but i never have milk on hand. 8 years of planning too far ahead haha. this is perfect, i love to make it for my guy ❤️ we started making this bread during the pandemic. my mom has always baked bread and i could never quite get it right. now i feel like i can’t get it wrong with this recipe! we love it. too much! a whole loaf eaten right out of the oven with butter! (we make 5 mini loaves with this recipe) i have a pic but don’t have instagram so i can’t send it to you. if you have another way, please let me know. i love this recipe. it’s my go to for white bread and defiant favorite. i’ve shared the loaves with family, friends and neighbors who have asked for more. so, thank you! i’m glad you have this site and share your recipes. side note: i mix it all by spoon and then with my hands and it still turns out well. i’m sure a mixer would be nice but i rather like the traditional method. (i confess that rolling up the dough has provided a few interestingly lopsided loaves but they’ve still tasted great. after watching your video a few times, i think i’ve learned and will hopefully improve the more often i make the bread.) thank you! it is my first time to maoe this and your instructions were clear and straight to the point! can i use a handmixer for this? if your hand mixer has a dough hook attachment, yes. otherwise, i would just make it by hand (i’ve done it many times). i have never made bread before. i got all the ingredients to make this recipe cause my kids love bread, and overall it will be cheaper to make bread instead of buying it. but i don’t have a hand mixer or a stand mixer, how do i make it by hand? what should i use? by hand, just combine all the liquids and dry stuff in a bowl, mix it with spatula or wooden spoon until mostly incorporated. i then dump it onto a lightly floured board and just fold over a few times and scrape down the bowl into the pile until it is all one mass. will you comment on adjustments when baking bread at high altitudes above 4000 feet. thank you. i am above 4000 feet and use the same recipe. i hand knead my dough and use the leftover to sprinkle on the counter. never had an issue and have made this several times! easy, foolproof, and a great crumb and texture! this always turns out well. in the summer my kitchen is pretty warm, so my dough absolutely explodes my rise time is as little as 20 minutes for the first rise and 20 for the second, and it’s really hard not to overproof it. (and the flavor isn’t as well rounded.) so this time i dialed back the yeast by about half, and it’s tracking with the times cited in the original recipe. just in case anyone else has a very warm kitchen and/or you don’t have much yeast and you’re trying to make it last, you can successfully dial the yeast back to slow down the rise! can i substitute vegan butter in this recipe i’ve made it a bunch of times and i only use plant based butter and it’s so delicious! works exactly the same yes, that would work! my .” go to” white bread recipe. easy and delicious. hi i made this bread it turn out good but i’m getting confuse about the water can you please tell me exactly how much water to use where it says 3/4 of a cup + 2 2/3 of a cup and then divided that’s where i am getting confuse can you please tell me exactly how much water to use in ml together please thank you it explains it in step one! you use the 3/4 cups water in one step, then the 2 & 3/4 cup in another step: in the bowl of a mixer, stir to dissolve the yeast in ¾ cup of the warm water, and let sit for 5 minutes. add the remaining 2⅔ cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine. wonderful recipe! very fluffy, flavorful bread. one note   the printable recipe does not match the one on the website. can you use bread flour with this recipe? yes, you can! i love it! its really soft and fluffy, in short a fabulous texture of the bread. its my first time to try it to bake this bread this pandemic and it was successful. thank you for sharing this recipe. god bless! if you have a recipe book about all the recipes you have, i’m hoping you will give a free recipe book and your autograph too. thank you! love this recipe it is absolutely the best i’ve made and i have made a lot of yeast breads over the years. even my husband says this it the best that i’ve made. so this recipe will be my favorite loaf bread. i’ve even made rolls with this recipe and they are wonderful also. thanks for sharing your recipe. i’ve made this bread at least four times during the covid stay at home orders. my family absolutely loves it! they never want to go back to store bought bread. thank you for a recipe that is easy to follow and very yummy! this is my second time ever making bread. 1st was your itialian bread recipe, both recipes were easy to follow and informative. the white bread only reason not 4 stars and probably my fault i do not like my crust that brown. i think maybe no butter wash before cooking may have helped, again, not a baker so may be way. both breads were delicious even my wife ate them lol. i love it. it’s by far my favorite bread recipe and i’ve made a lot of bread post covid. the only thing i do differently is the sequence of putting the dough together. it makes fantastic sandwiches and toast. i get 3 glass loaf pans of bread with each recipe, i make it every few days. bread can be a finicky thing to make when you’re not an expert at it and when you don’t have a stand mixer, which i don’t. this recipe is fool proof!!! i mixed everything in a bowl with a spatula then kneaded by hand with little effort. what i ended up with were two perfect loaves of fluffy greatness and me feeling like a bread baking expert. been through four different bread recipes in the last month and i’ve stopped at this one as i need to look no further. thank you for sharing this wonderful recipe!! very easy to make fantastic recipe, will be my go too for a white bread recipe. it turned out fantastic! i only used the 9 cups of flour. easy recipe. a no fail step by step recipe. no picture family ate it quickly. my bread came out very heavy and dense, it has nice flavour but very heavy not light and fluffy. where did i go wrong. mine has done the same, twice! can anyone help? : ( does your oven get hotter than the setting? also, does it have a lower or upper heating element if electric? our oven runs slightly hotter than the setting on the knob and also had a lower heating element. i found that by placing the rack that i’m baking on in the middle of the oven and then placing a heavy baking sheet on the lower rack at the lowest point helps shield some of the heat for a better bake with soft results. still golden brown or a bit darker but always soft crust and tender crumb. sounds like you didn’t let it rise enough or your yeast is dying. try fresh yeast and increase tbe rise time. turn oven down by 15 degrees. amazing bread recipe!! so useful because it makes two loaves, and also really easy to make. this was my first time making bread, and it came out amazing! my family of 4 devoured it in a week! i’m about to make some more, i’m so excited. also, this recipe is very forgiving with the flour, i kind of lost track of how many cups i was putting in, but the bread still came out great! can you increase the sugar in this recipe? perfect white bread recipe! i haven’t bought any bread at the store since i started making this over a month ago! my family absolutely loves it. i’m grateful it’s a double batch because one gets devoured immediately while the other gets sliced and frozen. so yummy! i must have much smaller bread loaf pans as half of this recipe still yields two delicious loaves. i absolutely love this recipe and so does my partner and anyone i give the spare loaf to. can the dough be frozen if i do not wish to bake it right away and are there any tips/tricks with this? going to attempt to make a “quarter” batch for just one loaf here in a minute. as much as i hate math and fractions, we’ll see how this turns out. absolutely delicious! thank you for this great recipe. wonderful flavour and texture! i only had multigrain bread flour in the house so i chose to use that. it turned out perfect. i used 9 1/2 cups of flour and followed the rest of the recipe verbatim. i can hardly wait to make it again with white bread flour! i made this for the second time today   i am a one person household so its way more than i can handle. last time i took someone’s advice and made one a cinnamon swirl bread and gave half to my daughter and apparently my granddaughter loved it so today both loaves are cinnamon swirl and one is stying here and one is going there. i used 1/2 c sugar and 2 tablespoons of ground cinnamon and spread half on each loaf before i rolled them up. this is a very easy and versatile dough to make. i make the full kilo and dived it into 1 large loaf, 1 small loaf and 9 bread rolls. thank you 😷 stay safe and wear a mask. best white bread i’ve ever made!! i have to adjust the flour depending on the weather…weird right? and i always sift the dry ingredients. wicked bread!!! very fragrant and fluffy. thank you so much for such wonderful recipe. finally! i have been making bread weekly for the past couple of months but could never seem to find exactly what i wanted in a sandwich bread, that is until today. great texture, not to heavy, fluffy yet firm enough to hold up to sandwich fixings. i divided it in half and it was perfect for my 12″ bread pan. i would have made it as written but wasn’t sure that my ka classic could handle that much flour. thank you for this great recipe. i really appreciate your recipe! the white bread turns out fluffy and very pleasing texture. lately i have been substituting approx 2 1/2 cups of whole wheat flour and a couple of tablespoons of “bobs vital wheat gluten” to make a version of whole wheat bread. not to sound like i am blowing my own horn but it is turning out really well . it took me a while to learn but if the yeast gets a chance to come to room temperature before blooming and if the water is carefully heated in a microwave the recipe is pretty much fool proof! thank you again for your web page! this is the best sandwich bread i’ve ever made. my family loves it and is already requesting that i make this on a regular basis. i found this bread easy to make and the finished product is very tasty. my only problem is the full recipe is too big for my 5qt kitchenaid stand mixer. next time i will have to half the recipe. it would be helpful to have the half recipe ingredients also listed i found a lovely website that divides and multiplies recipes, and can adjust for different size pans. i’ve used it for several years now, and swear by it! http://kinja labs.com/ingredient cutter/ my first attempt making bread is like the layout of this messy website…. a complete disaster. hard to follow and find the recipe when you have a website layout that is impossible to follow. clean up your website while i clean up my mess this is now my favorite recipe for bread. so light and delicious! thank you! made this today for the first time. i will definitely make it again. turned out beautifully. i’ve been baking bread for years. this has become my favourite basic white loaf. i love this recipe as is! turned out the 1st time trying it and still awesome for the up teenth time. easy to make, quick; especially with a mixer with a dough hook. bread is a nice dense but soft and flavorful sandwich bread. i usually keep a loaf, and share a loaf; or it freezes very nicely, so we have one fresh and the other when we need it. makes great toast too. i have tried making home made bread so many times unsuccessfully, but this recipe makes me an expert bread baker in the eyes of those lucky enough to get a loaf from me. thank you for an awesome recipe. was such a treat to eat… & so easy to make made this today and it turned out fantastic! i’ve been baking a lot of bread the last few months and am always in search of the perfect white sandwhich loaf  this could be it! based on comments, i split the dough into two loaves and baked them in my long 12 x 4.5 inch loaf pans (commercial sandwich loaf size) and the amount was perfect for this size! i also used bread flour and added about 1.5 tbsp milk powder to the recipe for extra flavor, and it’s soft, fluffy, and delicious! i’ve been searching for the perfect bread and this is it! thank you! the bread is delicious! the only thing i will do different, next time, is to divide it into three loaves. the two loaves that this made were huge! lol my saf instant yeast does not require proofing. you just mix it in the flour. do i just add the water in with the rest of the water? i proof the yeast with 125 to 130 degree water. turns out perfect. excellent! this has been my go to bread recipe since the lock down. we use it for sandwiches and toast snacks. i also make three loves from this recipe. otherwise the loaf is just too darn tall. hi there. this recipe is amazing, like everyone has said. quick question though: any advice as to how to rise, then proof it, without using the plastic wrap either time? i’m trying to avoid plastics if i can. thanks! use a slightly damp towel. the first rise is always best in plastic, you can reuse it for both stages. use a damp linen dish towel. free from fabric softener.jo i used aluminum foi for proofing at both stages. worked great i made this recipe yesterday using 10″ bread pans. and i think that smaller ones would have been too small to hold the bread well. the dough rose beautifully and the finished product is dense and very filling. it is excellent bread for sandwiches and we had it warm with just plain butter as soon as we could slice it. it is probably the most successful bread recipe i’ve found. next time i make this recipe (probably next week), i will leave the bread in for a full thirty five minutes as thirty minutes was a fraction too short. thank you for sharing this   it’s a keeper. good recipe but this web page is a goddamn nightmare to try to use, especially mobile. popups, multiple modals trying to get me to sign up for a newsletter i don’t want, video i don’t want that i have to close. i printed it instead so i never have to come here again. i have begun making bread for myself and my wife over the past year or so and have been looking for a recipe that would be able to duplicate my favorite “french bread”. funny thing is that every one of the recipes i tried just missed the mark in crust and flavor. so my search began to find something i would enjoy. i ran across this recipe last week and it said it would make 2 loaves of traditional sandwich bread so i said why not check it out voila i got the largest 2 loaves of bread i have ever seen but that was ok because i loved the texture and the crust this is terrific bread. because the crust was so nice and lightly crunchy i thought perhaps i might be able to shape it to my french bread, i tried it today, made 3 loaves and wow it worked just like i hopes, thanks for this recipe, i am sure i will be playing with it to make other versions too. again, thanks so much for the recipe. hi. when you say cup/cups, what is the cup size. could you please let me know one cup what you mentioned is equal to how many grams. thanks a lot. ed a cup of flour in american recipes is 120 grams. a cup of water is 225 ml. hope that helps! it is just a teacup.as every ingredient is measured in cups it does not matter. i have been using this recipe for the last year always turns out perfect. i have used both active dry yeast and instant with fantastic results. this recipe looks pretty good, i’m planning to try it out, but i only have small loaf pans. does anyone know what temperature it would be if i split it into 4 small loaves? i make this recipe every week now for our regular staple of bread. its fast and easy and family and friends love it, they think i am amazing that i make bread every week but they don’t realize how easy this recipe is! freezes well. the recipe makes 2 huge loaves so i now use three loaf pans so we can fit a slice in the toaster haha! this looks delicious!! i really want to make it but i’m unsure which kitchen aid to buy, which one do you use? best bread ever. good recipe. i’ve made it many times. making my second batch of this bread! my husband doesn’t want to buy bread anymore, he loves this one so much! so easy and it comes out looking like i bought it at a bakery! thank you! looks great. fyi, the recipe adjustment is incorrect. if you set it to half (10 servings) the water does not adjust properly. in fact, it ends up being more water than flour. thank you for posting this i thought i was actually going crazy with how wet my halved dough was, i had to add so much flour for it to balance out, it’s proofing right now and i have no idea how it’s going to taste. =/ it turned out perfect! so tasty!!!! it’s a keeper. one of my friends already wants to buy a loaf from me next time. this is an absolute favourite in our house! we don’t purchase bread anymore. one question… would it be possible to substitute whole wheat flour instead of all purpose? can i triple this recipe to make 6 loaves at a time? this was a very good recipe maybe today was a day to bake! anyways it tastes good, but the real deal is that i can slice it without mushing the whole loaf! always seems to be a problem. this bread stood up to the knife and was moist and just terrific! turn the loaf on its side to slice ..less likely to smush. great recipe but it would more effective if everything was in weight rather than cups and spoons. wow, michelle  brown eyed baker, this is a magnificent recipe!🍞 i did use 6 cups of flour in step 1. and a little bit more in step 4. was worried that this extra cup of flour would mess the recipe up. my bread wouldn’t rise or end up looking like yours. wrong! all turned picture perfect. will definitely make this recipe again and again! thank you so much. will be throwing away all my other bread recipes. 😊 tastes great and easy to slice! love this everyday bread! best white bread i have ever made. turned out perfectly! 2nd review, this is just about the most fool proof perfect recipe. every single time, the wow factor when the beautiful loaf comes out of the oven. i have made it 3 times now, and a part of me wants to try and experiment with different recipes, but i love this so much that i end up making this instead. delicious soft bread, that easily lasts a week if kept covered, without any change in texture. thank you so much! lisa made this yesterday. “for the love of cheese and crackers” this was so good! i’ve never made bread before and it was easy and so so good. since it very cheep to make, this will be are sandwich bread from now on. no more store bought bread for my family. thank you for the recipe. this has become our go to recipe! i replaced the 1/4 c granulated sugar with 1/3 c honey. it gives it a bit more flavor. and i put a pan of hot water in the oven with the bread. i find the steam makes it a bit fluffier and softer. my only gripe is that i can never seem to get the bottom to brown all the way. and that’s less likely to be a problem with the recipe than it is with my pans. i tried baking it a bit longer but it didn’t really help much. i’ll have to fiddle with it, i guess. but other than that, it’s perfect. better than storebought! :) if you have a pizza stone, preheat the pizza stone in the oven while your bread is rising. this method will give a crisp bottom crust as well as shorten the baking time (slightly). also during the rising process i use a shower cap over the pan “poofing” the top above the dough (also reusable) and place in my microwave with only the lights turned on (not microwaving the dough but proofing it by the heat produced in the oven by the exterior lights). works perfectly for proofing. if your microwave doesn’t have outside lights you can use a heating pad turned on low to accomplish the same thing. hope i’ve hellped. this bread is absolutely delicious. a few notes: i halved the recipe as i only have one loaf pan, and the loaf was enormous. if you’re making one loaf, i’d recommend thirding the recipe instead of halving it because it ends up pretty huge for sandwich making! i was really grateful michelle provided the temperature to bake the bread to, because it took over 50 minutes for this beast to cook all the way through. i made sure i took the temperature at a few different depths to make sure it was fully cooked. next time i make this bread, i’m going to try to third the recipe and use the metric instructions aaron provided in the comments. but i will make it again, because it really is tasty!! super moist, nice crust, great crumb (be sure to let it cool completely before cutting in if you can resist!!). amazing!!! if anyone gives this less than 5 stars it’s clearly on their end. thanks for the recipe i baked 2 breads today and it came out fantastic just like you described it this will be my no 1 bread as from today i have made this bread every week since covid outbreak. what i like is to use leftover potato water from boiled potatoes as the water. it seems to make the bread even more moist! also, because the loaves are so tall, i cut them in half, and freeze them and we take out half a loaf at a time for the two of us. i have learned that it is hard to cut a straight slice with the bread being so high so i take half the loaf, cut it down the middle, and then slice them into half slices. this works really well. i usually only use about 8 81/2 cups of flour, and find that is plenty. i am going to try adding some whole wheat flour to my next batch and see how that goes. love this recipe, and all my friends do too. i love this bread. it’s so easy to make and turns out perfect every time. i don’t use a mixer, just do by hand. have made rolls from it as well.they look and taste as if i bought from bakery. great recipe! super easy also! thank you for the recipe, i made half the recipe to make just 1 loaf., it came out beautifully, but i see that it is not as soft on the next day as it was on the day i baked it. any reason why that is. also if i had to knead this by hand, how long should i knead it for. thanks usually takes about 25 to 30 minutes to hand knead bread. after i put these on my cooling rack, i went to the living room to relax. i then heard my adult) daughter in the kitchen. “ow! it’s hot! ow! ow! ow! hot!” then i heard my son (also an adult) say, “well it did just come out of a 400 degree oven. do you remember what a hot pad is for?” i giggled. thank goodness natural selection skipped over my family! sooooo good it worth burning your hands for! hahaha!😂 awesome recipe. i am new to baking bread at home. what i noticed is that the bread became very dry after a couple of days. is there a way to keep it soft. i t was soft the day i baked and a couple of days after that. my bread (i did a half recipe) came out with a hard crust and i’m not sure what to do about that. the inside was nice and soft but it separated where it was rolled. in other words, my slices have a spiral cut through them. i ended up using a little less than 4.5 cups of flour and i wonder if that was too much? if the dough had been a little bit stickier maybe it would have baked through with the layers adhering. or maybe there was too much flour on my countertop when i rolled it up? i really wanted to get this right! you don’t need to use flour on your counter. your dough should be tacky, but not wet. oll your dough tight and seal the seam. put seam side down. hi there, i would love to make this bread. it looks amazing! i was just wondering though if you knew how big these 9 inch bread tins are in lbs? describing them as 9 inches doesn’t really give me enough information to go on. i’m from the uk, so not sure if there’s a difference in what measurements are used? also, the link for the bread tins doesn’t work for my country. if you’re unable to let me know what lbs the bread tins are, would you be able to give me all dimensions of the bread tins used so there’s some context…..length, width and depth. thank you for your time, from laura. i believe they are 1 1/2 lbs my bread pans are 23cm x 12.5cm x 6cm. qs a note of interest on the second rise i only let my bread rise 22 minutes in the pan then the loaves do not get “too big”. can i use regular yeast, not instant yeast? i have attempted to make bread for years and failed for one reason or another. i have tried many recipes, but this one tops them all. it is the best bread i’ve ever made and i swear it gets better every time i make it. my family loves it. thanks for giving us this recipe. i made this bread it turned out so good but the crust was so hard why is thst???? i’d like to make a few unbaked loaves to freeze. any recommendations?? hi , i freeze bread a lot. just do not let it rise the second time. freeze at that point. then when thawing it can rise at that time. these loaves are ginormous ! i had to take the dough out of my kitchenaid because it’s too small as the dough was creeping above the dough hook and into the motor. so i kneaded it by hand for 10 minutes and then followed the recipe as is the rest of the way. i pressed the loaves and put them in the pans and when they rose so quickly i knew they were going to rise even more in the oven. some bread recipes only use one packet of yeast ( for 2 loaves) and i think if i were to try this again, i would use only one packet of instant yeast. i have not read any other reviews but before i try this recipe again i will be sure to do that in case there are some troubleshooting tips. the only good thing i did do on my own was i scored the tops of the bread so that they would not fall to one side or another. it’s still in the oven so i’m looking forward to trying it later. can i use milk instead of water? okay, i’m pretty sure that’s the ultimate way to make bread at home! my kids, who like to pretend they’re carb free, could not resist. this recipe is fabulous, easy to follow, and produces great results. i tried my best but these nonsense volume metrics produced a very ugly result. this not reproducible at all. david, i weighed the flour for half the recipe. my measurements were 1.1.9 lbs of flour. 2 1/4 tsp yeast 1 1/2 tsp salt. (don’t let the salt go anywhere near your yeast, add it after the yeast or before and mix it into the flour) 1/8 c sugar ( yeast likes sugar and you can mix it in with your yeast as you proof it as that’s what it eats) 6t warm water for proofing your yeast. add 1 c +3 t +1 1/2 t water made this today, it was perfect and easy. my loafs came out just like yours are pictures. my pops and boyfriend were so stoked when they saw them rise, and again impressed when we pulled them out of the oven. and again when we had a slice. some serious homemade goodness. my dad’s response was ” this is the kind of bread that will make you fat”. thank you for sharing this gem. i made this recipe using whole wheat bread. i haven’t tried it yet but it sure looks good. the recipe was easy to follow and was easy to make. i really love this recipe. however my loaves are massive. two slices would be far to big for a sandwich. is there anyway to reduce the size? has anyone tried making 3 loaves with it or take some out to make rolls. hi amanda, you could definitely turn this into 3 medium sized loaves if you prefer. you can also make rolls, as well! wonderful could u use some wheat flour if i wanted to make e6 loaves do i just double everything thanks hi lucille, i would start substituting 25% wheat flour and see how that works for you and then increase from there. keep in mind you may need a bit more water to get the right consistency if you use wheat flour. and yes, you can double the recipe, but it will likely be too big for a normal stand mixer. i‘ve never been much of a baker, but lately i have been broadening my horizons to avoid extra trips to the store. this recipe gives consistently good results. the first time i made it, i made a single loaf, so if i messed it up, i wouldn’t have wasted as much flour. it was so good it disappeared in about a day. this time, i made a double batch and they look and smell just as fabulous. thanks for the recipe! it turned out exactly like your pic and like you said, this is the best white bread recipe, and i have tried many. perfect go to recipe. i had a little extra, spread some butter and sprinkled some sugar and cinnamon. rolled and folded it in several layers  it also turned out so yummy. thank you, michelle! people give it a try, you will never buy store bought. i love this recipes! i make it every weekend now! i love this recipe!!😍😍😍 excelente essa receita nunca vi algo assim quando se refere a receita de pão a possibilidade das informação de medidas ser em gr obrigada pela receita thank you aaron!!!!!!!! why are all these recipes in cups? aaron thank you for doing the math, and breaking the recipe down in metric measurements! question on the full recipe the water measurements are in ml. however on the half recipe the measurements for the water are in grams. is that correct? obviously i’m not a mathematician. i made this recipe yesterday and it was a huge hit with my family. we wanted a sandwich night, but i was out of sandwich bread and couldn’t justify a trip to the store or instacarting to satisfy the need for a loaf of bread. to be honest, since the quarantines, i have noticed that when we can find bread and rolls, they go moldy much quicker now. i have twice now had a brand new and unopened package of two different brands of hamburger buns from sam’s that were moldy when i went to use them like literally one two days after purchase and they did not have their expiration dates nearing. i don’t know what is going on with that. perhaps breads are sitting in refrigerated trucks too long and getting condensation? at any rate, this recipe is a lifesaver. i’ve shared it (and your blog) on a number of my cooking groups and on emenator.com. the loaves are beautiful, the bread is delicious with a soft crumb that held up wonderfully to my homemade chicken salad. i’ll be making these every few weeks from now on. thank you for sharing this excellent recipe! i rarely comment on recipes but had to with this one! its really really great, best i have tried in 3 months of baking bread 4 times a week while in quaratine in ireland. i found i did need to add more flour as it was quite sticky at first but it could be because i added too much water in the beginning. the recipe made one large loaf, the tip of keeping it in the tin was great as my son loves soft white bread, and also managed a tray of cinnamon rolls too, perfect dough as it stays soft and not dry and crumbly like other cinnamon roll doughs i have used in the past. i have finally found my go too sandwich bread recipe which i am very happy about. i have made this recipe multiple times now and it is still my favorite one to make. i tried doing a half batch once and it did not come out as well. i was wondering if you have ever turned the second loaf into another kind. like a cinnamon swirl or cheese swirl bread before? if you have any pointers and what ones have to successfully made with the second? hi laura, i’ve used this for dinner rolls, as well as pepperoni bread. many others have commented that they’ve done things like cinnamon bread, cheese bread, cinnamon rolls, etc. it’s a super versatile dough; you could do almost anything with it! hi laura, yes definitely! i’ve done dinner rolls and pepperoni bread and many others have mentioned using it for cheese bread, cinnamon rolls, cinnamon swirl bread, etc. it’s super versatile and you can truly do almost anything with it! maybe tell people when they use the portion calculator to half the recipe, it doesn’t half the water 😡 what a waste of ingredients ☹️ hey i just have a question, i love the bread recipe but was just wondering if i can make double the recipe and store it in the fridge to make a loaf every day or two? i assume you mean keeping the dough? i’ve never tried to ferment it in the fridge and bake it off over days, so i couldn’t say how it might turn out. great recipe! this is the second time i’m trying it because the first time came out so well! i specifically timed out each step to make sure i didn’t over knead the dough this time. the first batch came out super tall and fluffy but it was hard to slice evenly because it was pretty crumby (texture wise, flavor wise it was amazing). i froze the second loaf (after it was baked) and the texture improved a bit and was much easier to slice. perfect for sandwiches. i had one problem the first time i made this recipe: the dough kept climbing the hook. i kept adding flour until it wouldn’t stick so badly but i think i ended up either over flouring the dough or over kneading it. it was a little dry but not too bad. this time i just hand mixed it until i achieved the desired stickiness and then used the mixer until the sides of the bowl were semi clean and the dough formed a ball. this batch i halved the recipe because i am running out of flour, but i had some bread flour on hand so i’m excited to see how that affects the bread. the rise was not as dramatic as the first batch but hopefully, it doesn’t affect the outcome too terribly. can’t wait to bake this batch and see the finished product! i made this bread today after my sourdough starter stopped. it came together very quickly. i set it in a greased bowl to rise, and it rose so much that it took me by surprise! i divided it into two loaves as directed and was again surprised at how much it rose when set aside to proof. baking it caused it to rise even more. it definitely doubled and looked almost like two loaves of bread; one on top of another. i probably could have made it into 4 loaves. i will be making it again, as this bread is so delicious! i plan on dividing it into 3 loaf pans, rather than 2. thanks for an incredible and simple recipe! hi! i’ve used your recipe 4 times now. it’s the most perfect recipe for sandwich bread :d it slices like a dream and the taste is phenomenal! i have 2 long loaf pans that will make 24 slices the same size that you buy in the store. i’ve never been able to get that many slices out of a loaf because the bread is always too fluffy. but yours is perfection! my son is disappointed when we run out in between and i have to pull a store loaf from the freezer, lol! because we’re a wheat family, i tried a 5th time with a half recipe and subbed wheat for 1/3rd of the flour. it turned out really well. but, now i’m looking to see if you’ve got an actual recipe for wheat. if not, i’ll be sticking with this :d so, thank you! hi wendy, i’m so thrilled you and your family are enjoying the bread! and i do have a whole wheat sandwich bread recipe :)  > https://www.browneyedbaker.com/whole wheat sandwich bread recipe/ hi there! i’ve never made bread before, but this recipe looks like one i can handle (fingers crossed). however, i have a couple of questions before getting started. the only loaf pan i have is the wilton long aluminum 16″x4″. according to the wilton website, this pan holds a double loaf recipe of any standard bread. since your recipe is for two loaves, i thought it would work well in my case. since i will be baking the entire recipe in one pan, are there any tips you can give me for using this pan with your recipe? is there anything i should know about bake times since the pan is aluminum? thanks! l. hi lori, it sounds like it should work if the website states it fits two loaves (keep in mind these are large loaves). i don’t think any modifications need to be made due to an aluminum pan. enjoy the bread! this is the best recipe the bread is delicious light and it is fluffy. delicious flavor will be making this recipe often. highly recommend this recipe for white loaves of bread. can this recipe be easily doubled for a larger batch? would it require any modifications to the quantity of the ingredients? hi sylvie, this makes two very large loaves (or three medium loaves) as is. you can certainly increase it, but i don’t think you’d be able to use a stand mixer for that much dough   you’d need to mix and knead by hand. you are absolutely right, michelle, this is the best bread recipe ever! i’ve baked it twice and both were successful, even the first time when i overproofed it, it was still delicious even very fluffy. thank you for this wonderful recipe. i’ve been looking for one like this for a long time. my efforts failed. 80% of the loaf was raw. what did i do wrong? have i told you how much i love this bread? dough is lovely and silky…easy to work with. i’ve made it several times and find that on damp rainy days, i need a little more flour and less on sunny days. today, i froze one loaf and made 12 sandwich rolls, which i baked this morning. they are perfect for hamburgers too! hi. i never usually leave reviews but felt i had to. this is the tastiest, lightest fluffiest loaf i have ever baked! i live in england and had to to translate the recipe into pounds and ounces (i still haven’t got used to grams) but the ingredients were spot on and i followed the instructions word for word. thank you so much xx followed the recipe with the exception of substituting 1 cup of white flour for whole wheat and added some whole flax seed and sunflower seeds. i have a kitchen aide stand mixer and the dough was too much for it so had to knead by hand. used the 9 inch bread pans but the bread baked up too high with one loaf quite ill formed. the loaves are cooling so still too warm to slice and try. disappointed in the appearance however taste will tell. if i make this again i would 1/2 the recipe but still bake 2 loaves. rhe exact same thing just happened to me and i didn’t make any subs. any pointers? wow. i saw this recipe today and i made it this morning, just about taking it out of the oven😍😍😍😍 this is my first tryout and i for it so on point. i am a nigerian and i love it hi michelle! well, i’ve save and made both this bread recipe, halved and also your american loaf recipe. i did a comparison of the two, noting the differences. i was just curious if, over time, if you have a preference for one over the other? my guess is that the american loaf, because of the milk, has a more tender crumb and lasts longer? (note: i’ve discovered that i can bring bread back by using one of those steamer inserts and steaming the bread for a few seconds…i started doing this because here in houston we have a lot of asian style bakeries…tangzhou…and steaming brings back the breads and pastries the next day or so) .best regards and thanks. can i use strong bread flour ? hi emma, yes you can use bread flour for this recipe. found this recipe today and gave it a try! it was super delicious and will be my go to bread recipe going forward! can i use milk instead of water? yes, i think that would be fine. i have been looking at this recipe for a while and since i had time i decided to make it. i am really glad i did! the loaf looks beautiful and the crumb is great. you can even see the spiral on the ends where the loaf is tightly rolled. we had some for breakfast this morning and it was truly delicious. thanks for another great recipe. my mother loved wheat bread, so that was the recipe she made when i grew up and didn’t like bread. thus, i have been on a search for the bread recipe of my dreams for most of my adult life. this is it. i have been making this throughout the pandemic and giving away loaves of bread to neighbors, because, for me, this recipe makes three big loaves with nine cups of flour. it’s been good to be of some service to people while we can’t get near anyone, and i’m so grateful for this recipe! thank you, brown eyes!! i was looking for a lighter bread ,came upon this recipe. first time i made it it came out beautifully. so yummy. with four adults in the house this won’ t last long. i just started makin g bread. this will be a keeper for sure!, awesome bread recipe. the loaves are fluffy and high. best bread recipe i know, except for my mother’s. soybean oil is added to bread recipes as both a preservative and as a bread emulsifier. essentially, that soybean oil is what makes your bread light and fluffy. without some form of preservative and emulsifier, be it lecithin (in this case soybean oil) but also comes from sunflower as well, asorbic acid (vitamin c), added vital wheat gluten, or vinegar your bread is going to be dense and have a short shelf life. it will be wonderful when it first comes out of the oven but quickly become dense, dry, and crumbly. i recommend looking into some of these other preservative/emulsifiers to add to your recipe. a great recipe can turn into an amazing one. i just made this, and it’s one of the best loaves of bread i’ve ever made. wonderful recipe, video, and instructions. this is why i turn to your website for recipes more than pretty much any other online! thanks for sharing. i will be making this regularly to stash in the freezer. best bread receipe ever…very impressed. used smaller bread pans i.e. 8 x 4 size and cut back on amount of dough per bread pan. used extra dough for 6 beautiful cinammon buns. next time will make 3rd loaf a cheese bread! like the crispy crust. found though that my oven smoked a bit due to butter on the crust. this is the easiest to make, best tasting white bread in the world. i’ve made it twice in the last three weeks. the second time i halved the recipe and used smaller bread pans. it’s fool proof. i’ve made chocolate babka, hamburger buns, crumpets, tortillas, pizza dough and this is by far the easiest of them all. i’m giving this as a christmas present this year instead of the normal spiced zucchini or ginger bread loaf. nothing is more comforting than a piece of jammy toast. oh my gosh. this is thee best bread recipe ever. no joking!! your ingredients are wrong. 10 cups of flour is wrong i thought 10 cups sounded like a lot of flour. i made a loaf of bread today….similar recipe except less water, and used oil instead of butter. and i only used 3 1/4 c flour. they are not wrong, it says 9 to 10 cups and it does note that you may not need all of it. in the summer i use more flour than in the winter. i’ve tried to make bread many times and i always produced bricks. with this recipe i got deliciously light and beautiful loaves. my wife could not stop eating it! i did make one substitute by using 12oz of beer to try to ensure a good rise. no more store bought bread for me😋 because i live in humid florida i use 50 g less water in bread recipes. this adjustment worked perfectly so i only needed less than 9 cups of flour. the dough rose beautifully. i almost thought it would explode from my loaf pan. thank you for this recipe. would you consider adding gram measurements next to the cup measurements in parenthesis? this would make it so much easier for those who like to weigh their ingredients. hi val, i am working on getting the weights inline in one place, but if you click the link below the ingredients that says “metric” you will find the gram measurements there. hope that helps! third time i’ve made this bread. i half the recipe as there are only two of us . for those tempted to add more flour, don’t. sticky dough get so much taller! sandwiches, toast, french toast, grilled cheese. this week we’re going to try a thick slice of garlic toast next to our st louis style salad! this is our favorite quarantine guilty pleasure. i am so happy i found this recipe! i make this all the time   so easy and my family loves it! i usually half the recipe and i often make rolls instead! thanks!! like others, i ended up having to add significantly more flour than the recipe called for. the loaves are currently in their second proof/rest and are doing fine, so i’m not worried about them being properly. however, i am not happy about using 14 ish cups of flour for two loaves of bread. yes, this recipe works and i’m sure it tastes fine, but i may use a different recipe next time because may 2020 is not the time to be using nearly a whole 5 lb bag of flour in two loaves of bread. wow! i only had to use 9 cups. i wonder why you had to use so much?? it may be because i live in the south, so it’s super humid here all the time. the bread was fine overall, but it was too sour for my taste and super heavy (likely due to the amount of flour). they looked beautiful, and my husband liked them, but i’ll go with a different recipe next time. just add less water. it’s an altitude issue. i live in the mountains in tennessee. i used 9 cups of flour and all the water called for in the recipe, but i also “felt” my dough as i went. remember, the recipe calls for the dough to be tacky but not sticky. add only as much water as needed to provide you with the tacky dough using the flour amounts that you prefer (i imagine in florida you could get away with 8 9 cups of flour). i lived in south florida for 17+ years, so i have experience baking in the different altitudes. you are basically at sea level in florida, so just adjust the liquid in your recipes to allow for that adjustment :) instructions and ingredients don’t mention oil; but it is in video and article …guess i should have read and viewed that first but you might want to update recipe and instructions to include the video does not mention oil. it does show butter being added, which is also mentioned in the recipe. there’s no oil in the recipe or the video. only 3 tablespoons of room temperature butter. ??? hi michael, there is not any oil in the recipe or in the video? there is no oil in the video, there is melted butter. you must be talking about some other video. excellent bread, thank you for the recipe, the video has oil but neither the ingredients nor instructions mentioned oil? excellent recipe!! i am new to making bread from scratch. since i tried the basic recipe and it turned out so well, i decided to make cinnamon raisin and five seed bread loaves. as my kitchen aid mixer is not large enough to handle the full recipe, i simply halve it. so far, everything has turned out great! thank you for making it so easy! awesome i’ve been making this same recipe for decades since i first found it as a new bride back in the 70s in the betty crocker cookbook i had received as a shower gift (only difference is that one uses shortening where yours uses butter in the loaves.) it really is the best! but you did it one better… the original recipe calls for removing the loaves from the pan as soon as they come out of the oven. i left it in the pans for the 10 minutes that you do. what a world of difference! gone was the crispy crust, replaced with a soft, chewy one. that, to me, made a completely different bread! my husband can’t get enough. a trick i learned over the years to have it freshly baked whenever you want it: you can par bake the loaves for 22 minutes. cool completely, then wrap and freeze. when you want the bread, remove from the freezer, brush with butter, and finish baking in a preheated oven for 14 15 minutes, until golden. follow the directions as written at this point. should have added that when you remove the loaf from the freezer, put it back into a loaf pan to finish baking. when done, leave it in the pan for 10 minutes before turning the loaf out of the pan to cool. thank you for this extra tip on par baking! i tried a recipe very similar to this one yesterday and my loaves came out very good. my recipe is the good old fashioned jamaican hard dough bread. one would say it’s the straight dough method using butter and not milk. my family loves the bread because it’s soft and nice. however, i didn’t use as much flour and i got 2 loaves of bread per double batch. for a double batch (2 loaves)i used 7cups flour to 8 tbsp or 1 stick butter, 3 tsp yeast, 2 cups plus water, 4 tbsp sugar, 3 tsp salt. i used my hand 1st to bring the dough together before tossing it in the mixer. i used my hands for the finishing touch. i let it sit in the bowl for 1 hr to rise and after rolling the dough into 2 loaves and placing it in the pans i let them sit for another hour. i baked the bread at 350 degrees for 30 mins or so. trust me, the best bread ever. oh my! i’m a pretty experienced bread baker and i have to say this may be the best white bread i’ve ever made! i didnt change or modify a thing and it came out perfect albeit very tall! great flavor, perfect soft texture! i suspect the dough might also work very well for cinnamon rolls. next time i may make cinnamon raisin bread or some other flavor variation. but fyi it is truly amazing as is! i tried this recipe with some modifications. i used 5 cups of all purpose flour with 4 cups of whole wheat flour. the bread came out very well. it was a little dense but the air bubbles were all uniform without any large pockets. excellent recipe. thank you for sharing this recipe. sugar feeds the yeast, helps in browning, and flavor as well as tenderizing…i would not cut it back…. i make all our bread and i’ve never seen a recipe for only two loaves use that much flour. 5 6 cups flour is the norm for 2 loaves of bread. so why so much flour? it seems extremely excessive and with your amount of flour one could easily get at least 4 loaves out of this recipe. i just don’t get it. hi janis, this recipes makes two very large loaves of bread. some folks split it into three loaves! do u need to put so much sugar? thanks for this… i baked it with the tang zhong method, which usually means increasing the liquid somewhat. i found i didn’t have to, though, which makes me suspect that for some types of flour and in humid conditions, this could, indeed be too much moisture. some recipes require a high moisture dough, though. some wheat flours retain more moisture naturally, and others are very much affected by environment and storage. nobody has done anything wrong, you just need to go cautiously and adapt to your local conditions. i liked that it was a very frugal loaf with minimum ingredients. turned out well. wow. .. best recipe….love it!!!! make often… always turns out great and yummy……thanks for sharing this is a great recipe! i encourage you, if it didn’t work out the first time   try again! this recipe has its rating for a reason, so persevere and you will be grateful for the results. i certainly was! i would recommend using the advised instant yeast, having tried it also with active dry, and this also works perfectly kneading by hand, adding a couple of minutes to the stand mixer kneading time. thanks so much! i can only find active dry yeast. how exactly do you activate it? i am a good baker, but yeast really scares me and i would like to overcome that fear. thank you it’s easy to do. take 1/2 cup boiling water pour in a bowl add 1 cup cold water to the boiled water. check temp . it should be between 100 and 110 degrees . put in 2 teaspoons of yeast stir to dissolve add 1 teaspoon of sugar stir to dissolve sugar. set aside for 30 minutes to an hour. if liquid foams and bubbles form your yeast is good! i usually stick a finger in my warm water to make sure it’s warm but not too hot. i added the yeast evenly over the water, stirred then added a tsp of sugar and had frothy yeast in less than 5 minutes! ive never seen a recipe that says to wait more than 5  10 minutes for your yeast to froth! hi linda, the first step (letting the yeast sit in the warm water) should activate it. you can include a teaspoon of the sugar in there, which sometimes can help give the yeast a boost. enjoy the bread! what if you have your own starter yeast? how much of that would replace the dry yeast? i am not sure, i’ve never used a starter for this recipe. if you have a rule of thumb you’ve used for other recipes, i would start there. i have made this recipe three times and it is the best. i used one half of the dough for a loaf of bread and the other half for hamburger buns or sandwich rolls. fabulous. this is the first bread recipe that i didn’t screw up! my kids love it, thank you :) do you use the ws 1 lb. pan or the 1.5lb pan? the 1.5 lb pans! i am a beginner in baking bread bur every time i do it, it calms my senses. baking is indeed therapeutic and my family loves it too. thank you for a fail proof recipe, looking forward to be a good baker soon! my loafs came out super pretty but very very dense. they smelled wonderful but the dough is chewy and they feel zvery heavy! what did i do!? i though i followed thr reipe to t. this is my firat attempt at bread so any thoughts will br appreciated! did you activate the yeast first? i had so much fun making this bread! this is my third time ever baking bread of any kind, and i had some issues, but in the end, it all worked out! next time i’ll halve the recipe, because my kitchen aid mixer wasn’t quite big enough. the dough kept trying to escape, and after several attempts at pushing it back down, i gave up. there was flour everywhere! so it wasn’t kneaded for more than 4 or 5 minutes, max. i put it in my super big glass bowl, and it got so big it nearly overflowed! when i shaped the loaves i thought they were too big for my pans, so i made three instead of two. i only had active dry yeast, but it seemed to rise fast anyway. i got a big bag of bread flour at the wholesale club, so i used that. in the end, it made beautiful loaves and tasted wonderful. despite my blunders. thanks for the recipe! took me a few tries, because i am always fiddling with recipes. i subbed out part of the water for evaporated milk, only because i have so much of it to use up. it was delicious (but prob totally unnecessary). super important to butter the bread as directed, and keep it in the pan after pulling out of oven for about 10 minutes like directed. it ensures your bread will be soft. not only is this great sandwich bread, it is really delicious toasted. it toasts up light and crunchy and is a total treat! thank you for this wonderful simple and delicious recipe. came out great! definitely going to be a weekly thing in our house. have made it 2x now. a longer second proof made it fluffier, compared to the first time i made it. and i didn’t bother to dissolve the yeast first, and it still came out perfect. just mixed everything minus the melted butter in a bowl, kneaded by hand, and left to rise. in case anyone out there prefers weights to volumes, here it is converted: [ makes 2 loaves] 7g yeast 177ml water + 631ml water (808g total) 50g sugar 18g salt 42g unsalted butter at room temperature 1080   1200g apf 42g unsalted butter melted for brushing [ halved for 1 loaf ] 3.5g yeast 88g water + 315g water (404g total) 25g sugar 9g salt 21g butter at room temp 540 600g apf 21g unsalted butter for brushing that isn’t the correct weight for the yeast. it should be 14g or .50 oz good catch! you’re correct. aaron , you legend! thank you so much… i don’t have us cup measures, and wanted to halve the recipe… it was a conversion nightmare… thank you so much! thank you so much for these conversions! i was just about to start doing the maths myself but you’ve saved me all that hard work. has anyone tried subbing milk or almond milk for the water to make it even softer? this bakes up soft for me but over the course of a few days gets dry and crumbly (though still soft, its not as soft as store bread) also, has anyone baked it with a pan of water in the oven? neither my husband or i are bakers by any stretch of the imagination so if we could do this, so can anybody! we were like two school children marvelling at how the ball of dough formed in the mixer and were on pins and needles waiting for each rising. we followed the instructions until the part where you divided the dough into two equal amounts. we both prefer the look of 3 bun bread so that’s what we did….dividing the dough, of course, into 6 equal amounts before placing in the greased pans. it was an absolute success! thank you for sharing. great recipe, actually makes three loaves! i have made this three times and my dough is always sticky. i follow the recipe exactly. what am i doing wrong? it’s still delicious and bakes beautifully but dough is hard to work with. hi sam, if it’s super sticky, you should add a bit more flour to get the correct consistency. glad you’re enjoying the bread!! can this recipe be made in a bread maker on the dough cycle using half the ingredients ? hi selma, i’ve never used a bread maker, so i’m not 100% certain, but i would think it should work? this is a great recipe. i have used it three times already and the result is always the same   perfect loaves. thank you for sharing it! i don’t have a mixer with a bread hook. i would need to knead the dough. any pointers?? i am a complete novice. also, why is unsalted butter called for? my ex used to make bread and almost always “forgot” to add salt and his bread was so boring! in baking you generally use unsalted butter so you can control how much salt is in the recipe  there is less consistency when using salted butter as you really don’t know how much salt is in that particular stuck of butter if you’ve never kneaded by hand, i would check out youtube for a few videos   it’s helpful to see it done, but you basically fold the dough over itself, quarter turn, do it again… then repeat over and over until you have a nice, smooth consistency. i’ve made and kneaded this by hand many times, so it can definitely be done! and yes, unsalted butter so you can control the salt. you use unsalted butter but then add a significant amount of salt to the bread. enjoy! this is now my go to bread recipe! these make large puffy delicious bread. i have a 4.5 quart kitchenaide the doesn’t generally fit this, so i hand knead the last minute or so. i may try to divide this into 3 loaves as some have mentioned. we like the large rise it gets, i just slice thin with a serrated knife for toast & sandwiches. perfect flavor perfect density everything. if one doesn’t have loaf pans, can you just form the loaves and bake on a silpat on a baking sheet? i want to bake this for making mini hot browns for derby tomorrow, but the loaf pans i ordered won’t be here til late tonight. or is it okay to let the dough rise longer, maybe knead twice? that would work! i know others have baked it free form without an issue. do both loaves of bread have a total of 253000 calories? that seems like a bit much. i tried on a rainy day and we will see how it came out, so far it hasn’t been working so well. i followed the recipe to a t and have had to add a ton more flour than originally asked for because it was so sticky and not even forming into a dough. with the original 9 10 cups of flour my mixer also was easily overwhelmed by the quantity and i had to keep stopping it because the dough would be “crawling” up the dough hook and out of the bowl on to the top of the mixture. after adding so much flour to make it into an actual bread dough i now have much more than 2 loaves worth and am frustrated that i had to utilize so much flour . we will see how it will bake up but not so happy with this recipe so far. maybe baking is not cut out for you… wow, jay. what a completely rude and unhelpful response. i’ve been a successful baker for almost forty years and, just like julie, i had to add a significant amount of flour to this recipe. luckily, i had halved the recipe to make a single loaf. if i hadn’t, i can easily imagine having the same mess on my hands that julie described! my husband and i love this recipe! this was my first time baking bread from scratch, without a box or bread machine. i immediately halved it and replaced most of the water for buttermilk (except for what bloomed the yeast). a few other suggested alterations: 1. i used active dry yeast for this, because i didn’t have instant yeast, which took a bit longer to “wake up” without adding sugar. 2. i would suggest adding 1 tsp sugar to the yeast and water mixture at the start, as this encouraged much better yeast development when i made this recipe a second time. 3. i added an extra ½ tsp of salt, which boosted the flavor a bit more. 4. i lightly coated the dough and the bowl for the first rise, with a small amount of olive oil and then covered it tightly with plastic wrap and put in the closed oven for 1.5 hrs. this helped prevent the dough from developing a “skin”. 5. for the second rise, i coated the loaf pan with butter flavored crisco, before pressing and rolling up the dough. i also covered this with plastic wrap after coating the dough with the melted butter 6. additionally, i had to reduce my baking time by more than 5 minutes; i think my air circulating oven baked the bread much faster than the time suggested. side notes: • i used a 12″/30cm loaf pan and was able to get about 28 slices using a manual bread slicing wheel (my old house has one built into a counter drawer   it’s pretty awesome for this purposes). this amount of bread was great fresh for the first 4 5 days and after, was great for making morning toast. this loaf lasted my husband & i about 7 days when stored in a bread bag (i re used the bag from our last store bought loaf of bread). • halving the recipe was still a lot, so my next attempt will be to make ¼ of the original recipe and use a medium size loaf pan. • since i’m having some challenges getting all purpose flour, i will try my next batch with semolina flour, as i have a lot of that available. overall, this is a great recipe, especially for a first time bread baker and gave me enough encouragement to try making more complex breads for philadelphia style treats, as i’m currently living as an ex pat. thank you for sharing this recipe! i made this with bread flour and it came out great. how big is a serving size? i can’t figure out the nutritional info. hi jess, about a ½ inch slice of bread. have made bread before, but not a plain white bread. tried your recipe for the first time a couple days ago and both loaves turned out wonderfully! thank you so much for sharing this with all of us. i definitely plan to make it again; i’m also going to try it with some minced garlic and fresh rosemary thrown in and see how that works. #carbsforever hi would you please send me the recipe for my favourite white bread recipe…looks so easy i would like to make it but want to make sure the measurements are correct for 1 loaf. these are the measurements i used and it worked great in a 12″ loaf pan: * 2 ¼ tsp active dry or instant yeast (one   7g packet) * ⅓ c. (for yeast) warm water (110*f or 40*c) * 1 c. + 2 tbsp + 2 tsp warm water or warm buttermilk (110*f or 40*c) * 1 tsp + 2 tbsp granulated sugar (divided   1 tsp for blooming yeast) * 2 ½ tsp salt * 4 tbsp (2 oz) unsalted butter, cubed, at room temperature * 4 ½ c. + ¼ c. (for flouring surface) all purpose flour #550 * 3 tbsp (1.5 oz) unsalted butter (melted, for brushing) i substituted buttermilk in place of second amount of 1 c. + 2 tbsp + 2 tsp warm water; 1 to 1. hope these measurements work out for you as well as they did for me. :) thanks for posting the measurement for 1 loaf! i used this but i think the butter is the full amount intended for 2loaves? hope my loaf still comes out ok this is the best recipe..and easiest i have found. after we finished off the 1st loaf (sent the 2nd loaf home with our daughter) my husband asked me to make another loaf.. this hasn’t happened before! the 2nd time i started out by added 3 cups of whole wheat flour. after that i added all purpose a cup at a time. that time i only used 7 to 7.5 cups of total flour. don’t know if it was the wheat flour or the weather that made a difference. the bread was delicious!!!! i don’t think i will be buying store bought bread ever again!!! dude, this is the second of your bread recipes that i’ve made in a week (cause everyone is baking in quarantine) and it’s amazing! i’ll be using all your others from now on. no ones recipes seem to come together or have such clever instructions as you do so thank you! you’re welcome, so glad you’re enjoying the bread! happy baking! hi! i’m going to try this recipe tomorrow, do you know how much active dry yeast i should use for this recipe? and i would just proof it in a 3/4 cup of warm water? hi kelly, yes, same amount and same process, the rising will just take a bit longer. enjoy! awesome recipe! making it again now for the second day in a row! thank you! can anyone help me please? i’m a total novice bread maker but this recipe looks the best i’ve found. however, i’ve only been able to get hold of fresh yeast. how would i change this up to work in the recipe? many thanks. julie i had the same experience as you. don’t listen to anyone who tells you that baking isn’t for you… like any skill, it takes practice, trial and error before finding success. and in this case, learning from each other’s experience. for me, it didn’t sit well that the amount of flour needed wasn’t exact. so when my very sticky dough ball started crawling up the dough hook and loose flour still sitting at the bottom of the bowl, and even more still left to pour in, i decided to just remove the bowl from the mixer, added in a bit more flour to the dough (totaling like 8 c.) and kneaded it with my hands in the bowl until all the flour was sticking to the dough ball. then i continued to knead by hand on the lightly floured countertop surface until it was nice and tacky but not sticky. mine dough is in it’s first rise so we’ll see how it turns out. i hope you have great luck! and don’t give up! this was exactly my experience and i ended up kneading the bread on the counter top instead. probably only needed to use about 7.5 cups of the flour. i used half of the dough in a 9 inch tin and made the rest into rolls. it all turned out great! it was my experience, too, and i thought it was just me. following the recipe to the letter got me 2 loaves from an 8 inch loaf pan and an additional loaf for a 9 inch loaf pan (all i have on hand). i’ve used less flour since, but more when it’s rainy (and less water). i made this bread today…..amazing. i have always wanted to try to make bread. it made 2 beautiful loaves that are currently being devoured by everyone in the house. easy recipe. dont think i will be buying bread anymore. this is by far better than store bought how does the yeast/water situation work if you are halving the recipe? do you half both amounts of water? also, how would using bread flour affect the outcome? i have both but would rather save my all purpose flour for other things. thanks! hi morgan, yes, you should halve everything. bread flour will give you a bit of a “chewier” texture; many have used it and loved it! marvelous, this time i added bread conditioner, which made the dough easier to knead n drier. i also added sunflower seeds n poppy seeds. n the final result is spectacular 😋😋 what is a bread conditioner? bread conditioner or bread improver improves the kneading n fermentation of dough n provides excellent volume, texture, n color while also extending freshness. text from the box. think u can get it from bakery supplies shops. i halved the recipe (i only have 1 loaf tin and no room to freeze a second loaf anyway). the bread is beautiful, thanks for a great recipe and instructions. i must note though that i may not have rolled the dough tightly enough as it separated slightly when cutting…and 200°c fan oven may be too hot, as it almost burned the top of the loaf. when i try it again (and i will), will it cook okay at 180°c fan oven, or should i just do 200°c conventional oven? thanks again. the bread came out dense not sure if this is correct. not a fluffy white bread i wanted. maybe user error. doesn’t look like the picture. i love the recipe and it was a hit but i was wondering if i could use the dough to make cinnamon bread. yes! i add sugar and cinnamon when it is spread out in the 9×12 and then roll and allow for second rise  it’s wonderful! yes, absolutely! :) best bread recipe i have made yet! did find that i made 2 x 2lb loaves and half a dozen rolls too from quantity in recipe. the toast from this bread is to die for! i just read your question and decided to make 1 of the loaves a cinnamon swirl. they are doing the second rise now and i can’t wait to see how it turns out. wow, this is amazing, definitely using again. it was way better than the supermarket bread. my kids have informed me, (and bruised my ego) that this was the best thing ever!!! thank you for giving such a clear, simple recipe. already a family favourite xx what?! a bread recipe that doesn’t require bread flour (which i can’t find in this coronalife) or kneading?? sounds to good to be true… will report back this afternoon… delicious! this dough got massive though… next time i might make half to both loaves bc we like small sandwich bread ;) wow,, so easy, so good! i now make this every week. no more store bread full of chemicals. a loaf of bread bought in a store can last weeks it is full of preservatives. probably a dumb question but i don’t bake with yeast much   if i use active dry yeast, and i add the 1/4 cup of warm water that the package instructions call for, do i also add the 3/4 cup of water to the yeast that the recipe calls for? just don’t want to add too much water! no, just proof the yeast the way the recipe states. it’ll work fine. if you add add the additional 1/4 cup water, your dough will be too wet. definitely the best recipe for white bread and i’ve baked a few loaves in my life time but still this is my favorite since i discovered it. even got my daughter hooked on it and she bakes it now as well, as she has nothing much else to do in quarantine. thanks a lot! hi i too love making bread and this recipe looks fabulous. i really would like to try it but i work in grammes not cups. please could you give a continental version using grammes and mls. many thanks i halved the recipe to make one 2lb loaf, and i used a total of 600g of flour, 7g of yeast, 370ml of water   split into 80ml and 290ml   and 20g of butter. i attempt bread about once every two years, and am invariably disappointed, but was so pleased with the result. i followed the recipe to the letter and couldn’t believe at each stage just how much it looked like it should! even after leaving to cool for 20 minutes before deciding it wasn’t cooked through, and putting back in the oven, i had edible bread! the bread was the best white bread that i have made. no air pockets, consistent rise, nice size and delicious. thank you for the recipe.. … the bread came out just perfect…. the first time i tried my hands at this . the first time i’m leaving a comment as well …so many firsts ! my family just loved this one ! i made this 2 weeks ago. made the recipe axactly as written. it made two 5″ x 9″ loaves that were beautiful, delicious and had a great texture. they held up well for sandwiches, as toast and to soak up gravy with a chiken dinner. i froze one and it was just as good when thawed. thanks for sharing. amazing!! i’ve been making bread for a while but mostly artisan type breads. although my husband likes them a lot, he’s been wanting a classic pb and j on white bread. this bread does the trick!! he has been raving about it and even sent pics to his friends. it’s so easy and the second load goes on the freezer for the next week. i will definitely be keeping this recipe. thank you so much!! i’m going to try using it for hamburger buns today. we shall see, but i have a good feeling about it 🙂 i made a half recipe, so one loaf. i’ve made sourdough bread, irish soda bread, and quick breads, but never a sandwich loaf. this came together beautifully, though it took longer on the dough hook and in the oven. the result is very pillowy and the spiral totally disappeared into the bread. great recipe … i’ll be making it again. i’ve just made this but i’ve yet to try it, but if it tastes as good as it smells i will be over the moon! the loaves have come up amazing! such a great recipe! thank you :) this was the best white bread i’ve ever made! the first loaf was gone in 10 minutes once it was cool! i only ended up needing 8 cups of sifted flour to get the desired consistency of dough. i will be making this every other day, no need to ever try another recipe!!! can you bake this freely on a baking sheet, instead of using a loaf tin?! say if i knead it into an oval shape. thanks! hi josh, i never have, but i believe others have commented below that they have and it has worked. i made buns on a cookie sheet using this recipe turned out amazing omg fantastic…. perfect bread recipe thanks!!’ yummy! this recipe is amazing!!! it looks exactly like the one in the video!!! i posted pictures on instagram and tagged you… thank you so much!!!! omg the best bread ever. i’ve made tons of bread but this is the best i’ve ever made. thanks so much. i will never have to try another recipe cuz this is awesome. bread looks super yummy and tastes great. but, i have huge bubbles on the top. what did i do wrong? this is a brilliant recipe. i have been bookmarking it for weeks, trying to look for other recipes which don’t need butter. but this yields a soft and well risen loaf. i halved the recipe for my first try as i didn’t want to waste it if i failed in this covid season. this is it i think! the bread recipe for our home as it only uses plain flour! a big thank you from borneo! by the way, has anyone tried using olive oil or canola oil instead of butter for this recipe? what is the difference in texture if so? i am a bit confused about the direction to use the lowest rack in the oven. is this true irrespective of where the heating element is in the oven? also, for dark pans, does this direction or baking temperature change? totally blew my keto diet today. this bread is incredible. it could be because i haven’t had bread in 8 months. i made it for my son his store sandwich bread got moldy and due to coronavirus, didnt want to send him to the store. im so glad i made it, my son loved it. i even successfully baked it in my new convection toaster oven at 350°. i see someone did a keto version with almond & coconut flour….i’ll be doing that tomorrow so i dont eat my son’s loaf! i tried it on the lowest position of the oven and it made the bottom of the bread darker than i would like. next time i make this i’m going to put it one rack up. i think that will be perfect. so put it up one more than the very bottom setting and it should be perfect. yes you need it on the lowest rack so the top doesn’t burn. if you are using a dark pan, always lower the oven temperature 25 degrees to compensate. enjoy! superb recipe. only one i use now for wheat flour based bread. (i make keto bread with almond and coconut flours for myself). the dough for this bread is very easy to handle, and it rises well (i do add a couple tablespoons of wheat gluten; i think it helps a little). it makes a beautiful loaf with a nice crumb, perfect for sandwiches. i just made this bread, and oh my! i love it!!! i’ve been making bread for 7 weeks for 6 people, covid stay at home baking. this is the first time the bread not only looks and tastes the same as store bought, but it’s better. so glad for fresh fluffy sandwiches. one less stressor of life. thank you!!! this recipe is legit!!! i used regular yeast, which somehow proofed in the same amount of time as instant, and the bread turned out soft, soft, soft  perfect for my little’s sandwiches for the next 2 weeks. i even accidentally turned off my timer for the second rise, ended up with “mushroom cloud” loaves, and still didn’t have swiss cheese inside! baking miracle! (can you tell i’m excited about this recipe?) i waited for the loaves to cool completely, sliced and stored one loaf for this week and froze the other (sliced, double wrapped in plastic, then foil) for next week. thank you! i really wish in step one they tell you that you may not need all of the flour! after it tells you to combine, in step two it says you might not need all of the flour. 😑 i added the full amount it called for in step one like the writer said.,, i had to add so much water because the dough was literally crumbles and so dry. might be a good recipe, but i wouldn’t know since the writer failed to tell me at the correct time i might not need all of the flour…. i now wasted my time and ingredients! please fix. sorry  i misread the instructions!! perhaps remove this comment, or change the stars since you misread the instructions? has anyone tried making this as jalepeno cheese bread? or cinnamon raisin? just wondering best way to do this…. yes!!! i am on my 4th batch of this bread, rolled with butter, cinnamon sugar and raisins. it is stupid good!! i have been trying to bake a good white bread for sandwiches and such. it was really annoying me that something as simple as bread (which we have been making for hundreds of years btw) but i could just not get that silky, chewy, delicious bread. it ended up being grainy, crumbly and gross… i was not going to give up, i was going to find a good recipe and i found this one. i did substitute the ap flour with 8 1/2 cups bread flour but it came out absolutely amazing! very chewy and fluffy exactly like it was store bought. i will say that i almost destroyed my mixer by substituting the flour with bread flour. because of the gluten, i ended up having to do the last bit of kneading myself or i would be looking for a new mixer. regardless, it turned out perfect, thanks for the recipe! awesome recipe! i live in india and the store bought loaf bread here is terrible  crumbly, fluffy and pumped full of sugar. this bread is our family favorite. i tried a few other recipes but the loaves came out small. these loaves are nice, big and tall, soft and firm. as i am typing this, it is my 3rd time making it. first time i only needed 8.5 cups of flour. 2nd time, i added 1/3 cup of milk powder for a softer bread. my husband preferred it! though the bread comes out great, im struggling with the folding technique. my bread always splits on the sides…im hoping 3rd time is a charm! i tried a different folding technique and i’ve put a bit of water in the oven. fingets crossed. *question to author: im wondering how to get the loaves to hold a topping like sesame seeds though. the 2nd time i made this recipe, the sesame seeds fell of when the bread was baked… fingers crossed! you could try spraying a fine mist of water on the loaf and add your seeds or a bit of egg white wash on the loaves before baking. that should get them to hold on. i almost never leave reviews but i have to this time. this is hands down the best bread i have ever made. i live at relatively high altitude (about 7,000ft) but still had amazing succsss by just watching the texture and using just shy of 9c of flour and watching the rise closely (about 30 min on first rise and 20 25 min on the second rise) to avoid over proofing. the crumb is perfect and the buttery crust is to die for. thanks for sharing this amazing recipe. brilliant recipe! i baked bread for the very first time following this recipe and it turned out like a dream! thank you very much 😁😁 i made this bread during the coronavirus . needed a challenge. how easy. since i had such success , i made another batch. perfect again, found yeast by luck and am ready to try again. my loaves were picture perfect. i’ve been making bread for 50 years now; usually whole wheat because i have a ton of wheat and a wheat grinder. but the white bread recipe i have used was not to great. so i tried your recipe and it is marvelous my grandsons ask for it regularly. thanks for the recipe! hi brown eyed baker, as a diyer (extensive car repairs, large building projects gardening and of course cooking/ baking), i use the internet extensively for research and how to. however, i’ve only posted a couple of replies in my life. this recipe deserves the third. so easy and so good. my wife, who has a very discriminating taste for bread, loves it too. it has become the standard. thank you for sharing with us. btw, i love your writing style, website and easy to follow directions. take care and keep sharing. i was looking for a bread recipe that was easy enough and more “store like” than bread maker bread. after reading the reviews i had to try it. in case it didn’t turn out, i halved the recipe and made one loaf. it turned out perfectly! it looks just like the photos. i only had an 8.5″ pan and my bread turned out a bit too big for it but this wasn’t an issue for me. here is the measurements for one loaf that i used: 2 1/4 tsp bread maker yeast (this is all i had on hand and i read online that it’s the same as instant, just packaged differently) 3/8 c + 1 1/3 c warm water divided 1/8 c granulated sugar 1/2 tbsp salt 1 1/2 tbsp unsalted butter, cubed room temp 4 1/2 5 c all purpose flour (i used bread flour) 1/2 tbsp unsalted butter melted for brushing it cooked for only 30 minutes and the internal temp read 195f when i pulled it out of the oven. thanks for the amazing recipe! it is not hyperbole to rate this bread recipe as “the best and easiest bread i’ve ever made.” i’ve been successful with french bread, with sourdough bread, etc., but i was not successful in making a perfect sandwich loaf until i used this recipe. it slices nicely and it has a wonderful texture. thank you so much for making me look good as i bring out a huge platter of sandwiches for the grandsons, made with your bread recipe of course! love this recipe   i’ve been making the halved recipe over and over for the last few weeks, and no matter how i modify (use varying alternatives to butter and sugar, half whole wheat flour, depending on my mood) it always works out. i use my breadmaker for steps 1 to 3, and it takes little to no time. kinda need to watch and modify the flour /water ratio depending on the type of flour and humidity of the day, but otherwise super easy. i also often skip the butter on the crust, but i suspect that would make it that much better. seems simple enough, but seriously, not a better recipe out there for basic white bread. i have baked and cooked for my family a lot over the years and i enjoy making bread but i don’t very often because i have two gluten intolerant people in the house. however, we have found over the last year that if we use oo flour from italy, then my wife can eat bread with no ill effects. we now believe that her allergy is to the chemicals used in american wheat that they don’t use in italy. (we ordered the flour months ago well before the covid issues in italy and here.). since covid has us home bound, i have started making bread again. i have been searching for a white sandwich bread recipe for a couple of weeks. i hit the jackpot with this recipe. i made it exactly as the recipe says except substituting earth balance soy free butter for real butter in both the recipe and to brush on the loaves. just as the author states, the loaves rise up very nicely making for a tight crumb under a beautiful golden brown crust. it slices nicely and it can be thin sliced to your desire. the bread is flavorful and makes a perfect companion for sandwiches or toast. it is delicious! the recipe makes two huge loaves perfect right out of the oven. i never write reviews…i wrote one for this recipe! i make most of my bread because i am on a low sodium diet due to congestive heart failure. i want a good sandwich bread recipe and will try this with salt substitutes. but this recipe makes a bread that is higher in sodium than most grocery store brands. the american heart association guidelines of 1500 2000 mg of sodium per day. two slices of this makes a while meals worth of sodium. i made it and accidentally omitted the salt entirely. as you can imagine, it rose quickly and rather high. but was still delicious. try it without the salt. i used half the salt and only 2 tbs of sugar, and it tasted awesome. :) loved this recipe, thanks so much. big recipe though. got really two huuuge loaves. this one is a keeper. magnificent! an ode to all grandma’s out there… as a serious baker and lover of all this baked & buttered   blame the french canadian in me   this recipe is simply a must try for anyone looking to trying their hands at making beautiful loaves at home. good work! this bread is amazing. will never buy bread again! so easy. ..almost impossible to screw it up. let me start by saying i cook and bake all the time, but making bread has always scared me. i decided to try my hand at it while i’m furloughed and oh my goodness y’all!!!! it is so good!! i don’t know why i’ve waited this long to make bread. it was so easy and definitely worth the effort. it’s definitely not helping the fact that i need to lose a couple pounds to fit in my wedding dress in 8 days, but oh well. 🤷🏻‍♀️ so you said you used a 9’ bread pan for this recipe and linked your favorite ones…but the are no 9 inch options, it’s either 8.5 inch or 10 inch. so…which one do you suggest? if you want a taller loaf with a poofy top use the 8.5. if you want a more uniform loaf with a smaller crown, use the 10″. thank you so much for this recipe! i have been struggling with making bread, but this turned out so well, they raised very well. very pleased! absolutely delicious and thank you! quickie question   both loaves smelled and tasted a tiny bit yeasty, and my loaves looked more dense than your pictures. any idea what i did wrong? i followed the recipe, but let the first dough rise at 45 minutes and the second rise for 30. should they have risen more? thanks for your guidance in advance. did you let them rise a 3rd time in the pan before baking? i made that mistake the first time and my results were like yours. the second time i let the loaves rise in the pan for another 45 minutes before baking and they came out perfect. i really loved the recipe. it came much better than i expected considering it was just my second time baking bread from scratch. the first time i had used a different recipe and it came out rather disappointing, to be honest. even as i halved the recipe, i still got two loafs of bread, albeit smaller. thanks for sharing this recipe. really enjoyed it. yes i made it it was a hit ,was wondering if you could use sour milk in place of some if the water i’m a new bread baker and these turned out great! i used half bread flour and half ap. after proofing and splitting into two loaves, i kept one ball of dough in the fridge for a few days. when i pulled it out, it took much longer to puff up again but it turned out even more beautiful than the first loaf. absolutely lovely bread. you weren’t lying about them being huge though 🤣 with my bread tins i think i could easily have had 3/4 loves out of it 🤣 i’ll half the recipe next time to make two loaves. i just wish i could share a picture as it’s hilarious 😂 serious thanks, i’m not a baker but your directions were perfect. my bread looked almost identical to yours in the photos. i don’t see a reason to try other recipes, the family loved it. will def make this again. hi, i had a question, if i knead the dough by hand, is there a test to see when it’s been kneaded enough similar to the one for the stand mixer? google “windowpane test” for dough. you’ll find images and videos about how to easily test your bread dough this way. has anyone halfed the recipe with sucess? can i get the measurements if you have please : ) 2.5 tsp yeast 1.5 cups warm water(divided) 1/8th cup granulated sugar 1.5 tbsp. salt 1.5 tbsp butter, cubed, at room temperature 2 cups of bread flour and 1 cup of all purpose flour 2 tablespoons butter(melted, 1 tbsp brushed pre bake and 1 tbsp brushed on post bake) hi there, any reason for the switch to bread flour? that’s what i have, but i was nervous to use that instead of the ap flour in the recipe. i also notice this isn’t “halving” the recipe can you explain? you seem to know what you’re doing! oh my gosh, i think this really is the best homemade white bread ever! super light, fluffy, and tall loaves! we broke down and ate half a loaf straight out of the oven with butter. so good! wow! seriously delicious bread. holy huge loaves! 😳 i only have 8.5″×4.5″ pans. one is pyrex, the other is polish pottery. both baked beautiful golden loafs of bread. followed recipe exactly   i only have active dry yeast, so i proofed it prior to adding remaining ingredients. we live under 100 feet above sea level on oahu. though it’s dry right now, i used the full 10 cups of flour to make the bread in my kitchenaid 5.0 pro series mixer. (this amount of flour was pushing the limits. next time i may turn it out and knead by hand once the dough comes together so as to not burn out my motor. for my size pans and the amount of dough, i’ll make 3 loaves next time. i think i’m going to double the yeast and try freezing the loaves before the 1st rise to save some time. that will last our family of 3 two weeks… unless we go sandwich crazy   which is possible as this bread is stupid good! these large loaves registered at 195 degrees at 35 min bake time, so i’ll have to check at maybe 25 minutes with the smaller sized loads. my husband has decided we’re never buying bread again. 🤣 thank you brown eyed girl for a simply and simply delicious bread recipe. i have been trying for years to find this recipe! delicious and perfect soft texture. i did add one potato cooked and mashed and used the cooking water to dissolve the yeast in. i also used 2 parts of all purpose flour to 1 part bread flour, for a better rise. but if i use all bread flour , all that gluten is too much for me. great and delicius!!! is this recepi eggless? do you see any eggs in the list of ingredients??? duh! this is now my favorite white bread recipe as well. so easy even by hand. i made this recipe today and the bread was absolutely amazing!!! this was my second time baking bread and my first attempt wasn’t good 😂 i made two huge loaves with the full recipe and the bread was soft and fluffy. my partner and kids loved it! i’ll be making this regularly during lockdown, thank you for sharing ❤️☺️ ingredient list says 9 to 10 cups while in process.. you used only 5 cups…a bit confusing. could you please guide?? i made this with my 3yo and it was a success. husband said it couldn’t have been any better! there were so many adds on this webpage it’s practically impossible to make it. dodging pop up after pop up and refreshing. the bread probably tastes great but i’ll never know. use an adblocker such as adblock plus. you’ll see no ads. do you have the recipe in grams? my husband loved loved loved this bread. best tasting bread i have ever made and it was very easy to make. my new fav recipe and i will be making it weekly. i just made this and i love it. it’s better than i was even hoping for. my mom said it’s the best bread she ever tasted. it made two huge loaves. i may try to make 3 loaves out of it next time. thank you for sharing this. this is the bread recipe i will use from now on. thank you! just made this and it is amazing! other than cutting the recipe in half, i made no changes and i am so impressed. this is definitely our new white bread recipe. too easy! thanks for sharing! does this mean i put the loaf in. while the oven is preheating? very nice bread   made the 1/2 batch for a single loaf to try it out. everyone including the kids loved it. next time plan to make the full recipe for the double. considering the time commitment it makes more sense to make 2 at a time. we used it to celebrate maundy thursday during quarantine. thanks for the yummy recipe. thank you for sharing. doubled this and made four large beautiful loaves. kids and husband loved it. will use this recipe from now on. couldn’t be any easier. thank you again. this is the best bread that l have ever made. this is now my go to bread from now on. it was high, fluffy and tasted wonderful. my husband couldn’t believe how good it was. and l have to say that my house smelled so good it was as if you walked into a bakery. many , many thanks for posting this recipe this is a keeper. i made this bread last week and got 3 absolutely amazing loaves of bread. i only had to use about 7 1/2ish cups of flour. today it took over 10 cups. i realized that today is horrifically humid with thunderstorms heading our way…i guess that is the difference? anyway, it’s on the first rising, so we shall see. i used bread flour and followed the half measurements in the comments to a t. i used 4.5 cups of flour and had to add 3 tbsp of water to get to the right consistency. this bread is gorgeous!! super tall and fluffy. i tried your favorite white bread recipe, it’s ok, but nothing to rite home about, was looking for a soft white bread recipe but this wasn’t it, i’ll just need to keep looking, i think it calls for way too much flour hey larry, i’m having the same problem as you can see further down the thread. i’ve tried twice now and i must be doing something wrong but can’t figure out what it is. mine is nowhere near soft and fluffy but is dense and airy. i must be doing something wrong because other people are reporting success and the pictured bread looks almost exactly like store bought white bread. i would like to try a third time but am unsure as what to do that would make a difference without deviating from the recipe as written. what brand of flour are you using? i’ve noticed a difference between store brand and generic when it comes to softness of loaves. also how old is your flour? it can lose gluten over time. do you have an equally great recipe for whole wheat bread? the white bread is rising beautifully right now! but we’d love to try a whole wheat version too if you have it. i would love to have this recipe for whole wheat flour too please! really easy and beautiful rise why does my bread not fluffy ?how long do you knead bread? what happens if you over knead dough? hi aileen, same problem here. if you figure it out, please let me (us) know what worked. i used our kitchenaid mixer and the recipe states to knead for 7 to 10 minutes. i’m unsure as to what happens if you under knead or over knead the dough. my baking skills are suspect. lol. if you see my thread further down you will see that a slice of my bread with approximately the same thickness was way heavier than a slice of store bought white bread. i’m flummoxed. this is a very forgiving recipe! i used 50/50 bread and so flour and it came out great! i didn’t need the full amount of flour as suggested, so be sure to pay attention to the consistency as you add. one suggestion i see a lot is to add the initial amount in step 1, but then add 1/2 cup at a time until it hits the desired consistency. this will be my go to recipe during this crisis! this was the best recipe ever!! this is going to be the ‘it’ recipe from now on. thank u so much. have been looking for a recipe for years. well done ! family loved it! will definitely make this again. easy, delicious. my kids love it 2 loaves gone in one day. made it loved it. tried it today, came out good and tasted very nice. one question   the outer layer turned out a bit hard. any idea why ? so we made this recipe for the first time a few days ago. my daughters and i have now made 4 batches (8 loaves) just this week. the first batch turned out with a crispy crust. the inside was soft and fluffy but was not good sandwich bread at all because the crust was too hard and too thick. we experimented with the cooking techniques (not the recipe) and this is what we found out. we are very happy with this recipe with the few techniques i will mention below. our neighbors have raved about it as well and are now asking for the recipe (even the ones that got the trial batches). 375 was the best temperature for us. it cooked too fast at 400. i had 3 thermometers confirm the true oven temp. best cook time was 25 minutes. bottom rack on oven was great place. keep it there. don’t use foil to cover the top of the loaf   not even for a partial bake time. don’t baste the top of the bread right before you bake it. the trick for soft crust for us was: immediately when the bread is done (25 min at 375), then remove it from the pan and place the bread upright on a cooling rack. then spread a damp tea towel on the top and sides of each of the cooked loaves of bread. for some reason this softened the crust. after 3 5 ish minutes remove the damp towel and immediately brush with lots of butter that will soak into the crust and keep the crust soft. once we left the towel on for 10 minutes and that was too long. the crust was too soft then. hope this helps! happy experimenting. fyi’s *we used the calphalon nonstick bakeware, loaf pan, 5 inch by 10 inch baking pans. * we averaged 9.25 cups of flour per batch * we took the butter wrapper and lightly coated the bottom of the pans with what was left of the wrapper when rolling out the dough (before shaping it) *we did not use a flouring surface. we sprayed the countertop with pam cooking spray and rolled it out with that. *our inside humidity was hovering between 45 50% while we were baking and our altitude is 5,500 ft excellent! i’m going to try these steps next time. it addresses the same issues i’m having. i am a terrible baker! i made bread two days ago, using a different recipe. it took hours, was dense, and had a hard crust. horrible! i just tried this recipe with all of these changes from joyblu and it turned out perfect! it is soft, with a nice soft crust, has small airy bubbles, and tastes delicious! i don’t usually make modifications to a recipe the first time i’m glad i did. thank you for doing the trial and error work to perfect this recipe! i really want to make this loaf, but i don’t have a mixer can i use my hands instead? yes, i made this yesterday with no mixer and it turned out great. i used a spatula first in the bowl to mix while slowly adding some of the flour. when it started to take form, i turned it over onto a floured cutting board and hand kneaded for about 10 minutes, while slowly incorporating the remaining flour. once the dough took shape, i let it sit for about 5 minutes and then i moved it back to the (now cleaned) bowl. i also let it rise at the max amounts with extra, but that’s because i used active dry yeast and not instant. i’m going to be using active dry yeast too. the packaging says it doesn’t need to be activated in water that it can be added directly to the flour mixture. do you know anything about this? have you ever made this without the sugar? do you have to sub with something else? what my bread has in common with jimmy hoffa… they are both mysteries as to what exactly happened. lol. i have made two loaves of bread on two different occasions with pretty much the same results. dense bread (similar to what i would expect from my bread machine) and not as tall as the pictured, more squat than tall, if you will. like any great mystery, i’m trying to solve where i’m going off track. i know i have to be doing something wrong as the original recipe photos probably do not lie and so many people are reporting outstanding results following the recipe. i did, on both occasions, use the “half recipe” and followed the instructions to the best of my abilities. i used jess’s calculations in the thread below and tried to follow step by step. for some reasons, it drives me insane when i see people leave a comment on a free online recipe website and then substitute or deviate from the instructions. when i see things like “i hate this meatloaf recipe, i was out of ketchup so i used clam juice, instead of bread crumbs i threw in some crushed pretzels and without any ground beef in the house, i used sardines……this recipe sucks.” i am going to continue to wrack my little brain to try and figure out what’s going wrong here. it would be great to have it like it is pictured……little tiny holes and opposed to larger or more “airy” holes. bread that it taller than it is wide. i am wondering if the fact that i am using “active dry yeast” from a brand new red star bulk bag has anything to due with my problem. on my first attempt, i added the yeast to 110 degree water and let it sit for 5 minutes…..on the second attempt, i used 110 degree water to the yeast and let it sit for 15 minutes before adding the additional ingredients that were measured precisely. i broke out my digital scale and weighed a slice of normal sunbeam bread and it was 1 1/8 ounce….my slice which is almost the exact same thickness was 1 7/8 ounce. the bread tastes wonderful….it’s just short, airy and dense. if i were to use it to make a turkey sandwich, it would probably be too much bread for the wife. i forgot to mention that i let the bread sit a little longer in the bowl and in the loaf pan on the second attempt. it did appear to perhaps double in size in the bowl and it did rise higher in the loaf pan but not super high. it appeared that when it was baking, it didn’t rise much higher if any at all. i guess what is strangest of all to me is that, regardless of the height, the holes to so much bigger and not tiny and tight like the picture. perhaps…..just like jimmy hoffa, we’ll never know the answer. my wife is saying “just give up…it’s edible”. i’m like “no way, woman….i can find the answer to this and when i solve this baby, i”m out the the door to search for jimmy”. did you use all purpose flour or bread flour? i made two attempts at this with ap flour, both rose well but sunk before they could make it into the oven. ap flour doesn’t have the same protein content as bread flour so it doesn’t form as strong of gluten strands and can become more dense/prone to sinking. i ran to the store and grabbed a bag of vital wheat gluten and followed a bread flour substitution recipe  1/2 tbsp vital wheat gluten per 1 cup (minus 1/2 tbsp) ap flour and it worked like a charm. also, if you are kneading by hand you may need to add another few minutes to the time, since it is less consistent and even than a machine. if your house is a bit chilly, preheat your oven to the lowest temp it can be set to (~150 f worked for me)/leave the door open for a few moments if too warm, and the dough will proof more evenly and quickly in there. hi ally. i did follow the directions pretty much to the letter, so it was indeed all purpose flour on both occasions. i would indeed try bread flour if i had any on hand, but unfortunately i do not. however, i do have 25 pounds of all purpose so i guess i’m going to have to try and make it work somehow. lol. i did not have the rise and sink problem as it appeared that, at least on the second attempt, when i let the active dry yeast sit for 15 minutes initially as opposed to 5 minutes, the dough did rise higher both in the bowl and in the pan. however it was not as high as pictured especially vs width. i did indeed use a kitchenaid mixer to knead the dough for 10 minutes as opposed to by hand. the temperature in the house is always at 72 degrees. i do want to thank you immensely for taking the time to try and help me out. i am one of those people who appreciate the effort taken to offer up free advice and suggestions. i do think i might have stumbled onto at least part of the problem. i did indeed use a 9 inch loaf pan as instructed, however upon looking closely at michelle’s (the author) pan recommendations….it appears the 1 pound pan she uses from williams sonoma is actually 8 1/2 x 4 1/2 which might explain, at least in part, why the loaf is higher than mine which is 9 x 5. i know a half inch isn’t much….but it could explain at least some difference. like i stated before, the taste is wonderful….and hopefully i can try an 8 1/2 x 4 1/2 pan to see if it makes much difference. if it does, the last problem to solve is why my loaves are still dense and airy as opposed to light with very tiny air holes. thank you again, ally for your help. at least i have some leads to work on. then i’m off to find jimmy. i hear on good authority that he might be flipping burgers at a roadside diner in toledo. he should be about 106 years old about now so he should be easy to spot. cheers! just curious…could you be measuring your flour a little on the full side? you can actually over measure flour by approx. 30%. every cup should be about 140 grams. or not scooped out of the bag with the measuring cup, but placed in the measuring cup with a spoon and leveled off with the back of a knife. this might help… https://www.reddit.com/r/sourdough/comments/70zg5q/what_happens_if_you_overproof_or_underproof_how/ that didn’t work! i was trying to link to an article called ‘what happens if you overproof or underproof?’ might be helpful to look into that question. i would try leaving it longer the second proof. i had to prove mine for an hour and a half to get the same height on my bread. i was using the same size pans as what you are.i have never had my bread have the same texture as store bought bread if you look at their ingredients they have a ton more so unless you added all that i don’t think you’re ever going to get that same texture. i could be wrong lol i thought this was a great recipe and really enjoyed the bread. hope you found success : ) i made the bread today. it turned out to be awesome… made this bread today . came out great. thanks for a great recipe. i quartered the recipe. made small loaf in small loaf tin. this recipe is wonderful. the bread looks exactly like the pictures. the texture is beautiful i’ve searched for years to find a great bread recipe and now i’ve found it. thank you! first try in many years (and several failures), and it turned out so well, i gave one loaf to friends. thanks for a great recipe! yipeeeee, first time bread bake. came out very well. has anyone tried subbing gf flour? one of my loved ones is highly sensitive n misses pb&j on white bread. i’d like to surprise them but i’m not great with yeast recipes to begin with and gf flour is expensive. anyone who knows firsthand about how to pull this off   your tips would be so appreciated❣️ love this recipe!! the bread was amazing   two loaves gone in 3 days!! oops. have you ever used this dough to make rolls (perhaps by allowing the second rise in a muffin pan)? i was going to give it a shot but i don’t want to ruin an batch of it’s not a good idea. first attempt at bread making and it turned out perfect! halved the recipe for 1 loaf. thanks for a great recipe! just made this first time ever and it is delicious! loved this recipe! it makes fabulous bread. for everyone asking for the half recipe, the math isn’t too bad, especially with all the online calculators out there. but here you go! u.s. 2 1/4 teaspoons instant yeast 3/8 cup + 1 1/3 cups water, divided 1/8 cup granulated sugar 1 1/2 teaspoon salt 1.5 tablespoons unsalted butter, cubed at room temperature 4.5   5 cups all purpose flour 1.5 tablespoons unsalted butter, melted for brushing metric 7 g instant yeast 93.75 ml + 320 ml water, divided 25 g granulated sugar 8.5 g salt 21 g unsalted butter, cubed at room temperature 565 g all purpose flour 21 g unsalted butter, melted for brushing omg thank you! x thanks jess, the metric measures are very helpful. i was initially confused when the ingredient list said 9 10 cups of flour, yet the recipe noted 5 cups…? i’m using instant yeast, should i still add this to the water beforehand? ever other recipe would have the dry yeast added to other dry ingredients and the water is added afterwards. all attempts at breadmaking has failed so far but with lock down with coronavirus, i am determined to master this. thanks in advance. wonderful and awsome! 2 loaves came out wonderful and taste fabulous 🤗 tried for the first time today and it came out perfect. crusty on the outside and soft on the inside! my new favorite recipe ❤️ this bread recipe is amazing!!!! i’ve tried a lot of bread recipes but this one is the best one. the resulsts are great and the bread tastes really good. thanks for the recipe!!!!😊❤️ hi, if i make one loaf tonight, can i put the other half of the dough in the fridge and bake it tomorrow? thanks! i’ve never done that, but other commenters have said they’ve done it successfully! awesome recipe, maybe just mention right at the beginning that you should half the ingredients to make only one loaf. i only have 1 pan and now i have to sit with this extra dough until my first loaf is done…. it pretty much says that all through the recipe and there’s also a note at the bottom. the yield says 2 loaves. you can form 2 loafs by hand with that extra dough. can i use wheat flour? it literally says through out the entire recipe that it makes two loaves. maybe you should pay more attention. one of the best bread recipes i’ve ever made really great texture fluffy is a good description. tastes pretty much like high quality store bought white bread which is fine for what i wanted. be warned though: look at the video for the consistency of the dough. i could only use 6 1/2 cup of flour and that was slightly drier than it looks in the video. during this shelter in place time, i used what i had in my pantry some expired king arthur bread flour and expired fleishman’s regular yeast, yet it all came out great. i was careful to follow the directions to proof the yeast and fortunately it was fine. i love this recipe and it’s so easy! this bread is delicious! my picky daughter loves it. thanks!! i’ve made bread for over 40 years, and this recipe seriously makes the best bread i’ve ever made myself. i had to substitute 3 cups of white flour for the same amount in whole wheat flour (flour shortages, as apparently i’m not the only one using this shelter in place time to bake and bake and bake). stunning bread and so, so easy to make (and even easier to eat). i’m going to bake it again today as i’m already almost out cinnamon toast, egg salad sandwiches, fried egg sandwiches, brisket sandwiches, and more toast! thank you so very, very much for the recipe. karen love this recipe! made two loaves last week, and four today. sharing the love with coworkers. my first time … i was a little dubious at first, but my bread turned out just like the picture !!! i toasted two pieces and slathered with butter for breakfast, it was delicious !!! and my house smelled soooo good while it baked !!! do you think i could make this without the butter so it’s vegan? i’m interested to know what the butter adds :) i used olive oil and it turned out perfection! hi sophie, for lack of a more complex description, it makes it “buttery” ; ) but yes, you could make it without or use a substitute! i’m not sure i understand how to substitute for active dry yeast instead? can you explain that? i used earth balance and it turned out absolutely perfect! i could have been a bit more patient with the rising times, but bread still turned out great. halved the recipe, which took way more math than i was ready for. wanna share your 1/2 recipe measurements :) ide love half amounts also here are my halved measurements: 1 0.25 ounce yeast packet 1/2 cup + 1 1/2 cups water 1/8 cup sugar 1 1/2 tsp salt 5 tsp butter soft (i rounded up to 6 tsp = 2 tblsp) 4 1/2 to 5 cups flour 5 tsp butter melted (i rounded up to 6 tsp = 2 tblsp) here are my halved measurements: 1 0.25 ounce yeast packet 1/2 cup + 1 1/2 cups water 1/8 cup sugar 1 1/2 tsp salt 5 tsp butter soft (i rounded up to 6 tsp = 2 tblsp) 4 1/2 to 5 cups flour 5 tsp butter melted (i rounded up to 6 tsp = 2 tblsp) this is only the second time i’ve made this recipe. the first time, i neglected to check the internal temp. when i made it this second time, i had it in for more than 40 minutes, it was browned, but didn’t reach an internal temp of higher than 160. am i doing something wrong? suggestions? thanks in advance. do you have an oven thermometer? your oven might not be at the temperature it claims to be. hi michelle, did i miss somewhere the size of the mixer needed? the dough climbed up my dough hook & over it, and into my machine a little. i have never used this much flour before in it. i took it out and kneaded it by hand, and it is rising now, but wow! how big is your mixer? my kitchen aid is about 25 years old, i wonder if they have been made bigger/ deeper over the years. i hadn’t seen anyone else have this problem, or i would have cut the recipe in half. thanks, looking forward to fresh bread! i had the same problem with my kitchen aid and it’s a newer model my kitchen aid is twenty five years old. i did not experience this issue. initially eight cups of flour (i used the scoop method) and then added in about 1 and 1/4 more cups of flour during the initial mix. made my bread with my bosch universal mixer. in response to the many comments about the difficulty with “dough climb,” i’ve decided to share my opinion about kitchen aid versus the bosch. i am so lucky to have had a bosch universal mixer (called the bosch magic mixer in 1950 plus. i had my first one for 20 years but lost custody in the divorce (seriously). i’ve had my second for 18 years and it is still going strong. the mixture has great attachments available, and also has a built in blender base that i think rivals the vitamix. but best of all the motor gears up and down depending on the heaviness of the mixture in the bowl! you could never make as much bread with a ka as you can with a bosch. i can make six   8 loaves at a time. i can hear the motor gear down as the mix gets heavier. that ability saves your mixer’s motor! the quality of the bosch is evidenced in the pricing of used ones. rarely does anyone ever sell theirs unless they are unable to bake anymore or they die. i did find a nice used one daughter in law, but i had to look online for almost a year you can search “bosch universal” for the companies selling them, if you are interested. i am flabbergasted that most people don’t know about this mixer (i believe it is made in germany). people know about bosch appliances, and they know they are top top top of the line. but this mixer? no advertising, just word of mouth. you’d think one might see them on a show like top chefs or something. excuse my rant lol! please consider doing some research and learn about this awesome mixer. my grown sons all want me to leave my mixer to them (“but i like to bake the most of the boys, mom”). can i use bread flour instead of all purpose? hi farrah, yes, the texture may be slightly different but it will still work! hello! i have a 6qt and also a 7qt i bought a little bit ago. the 7qt has a deeper bowl. i usually had problems of the dough climbing up when i used the 6qt. but we would also make double the recipe because we’re a big family! i halved the recipe and mine was at its limit what is the best way to reheat it after frozen to prevent it being rock hard hi evelyn, i usually slice the loaf, then wrap it all up together in plastic wrap, then foil and place in a freezer bag, that way i can thaw slices as needed. about 20 seconds in the microwave is usually all that is needed. the same thing happened to me. mine is a newer model as well. hi ellen, i have a 6 quart mixer and haven’t had an issue with that. came here to see if anyone had this problem bc holy cow i had the same issue….she must have used some sort of industrial mixer and not a standard kitchen aid…..the dough climb was insane and nearly busted my mixer? the bowl flew off the base twice too. my kitchen was a mess. flour everywhere….it’s rising now, i hope it is worth it! it’s a fine bread. i used bread flour (i rarely use all purpose for bread, i reserve that for cakes and things). i like the flavour of chef john’s better, but the texture of this one much better. halve the recipe for 2 loaves. it makes way too much dough. i’ve been baking bread for about 6 months, for reference on my experience level. thank you what size of cup are we talking about? 10 cups seems alot hi bonny, a standard measuring cup (or 120 grams). i have found i need less flour during the winter (colder, drier air) and more flour in the summer (warmer, humid air). as i mentioned in the recipe, hold some back and then add only as much as you need. the recipe makes two very large loaves of bread. awesome bread recipe!! i haven’t made homemade bread in years, and i decided to give this recipe a try. i was looking for something that didn’t require bread flour. it was so easy to make, even with the hand kneading (for 10 minutes) because i don’t have a mixer with dough hooks. my bread turned out as pretty as the loaves in your pictures. thanks so much for sharing this wonderful recipe! smells so good! i halved the recipe and it turned out great. its tastes good! there’s no way, this recipe only makes two loaves of bread. this is the same amount of ingredients i use to make 4 loaves normally!?!? i don’t understand!!! just made this got it rising. realized i forgot to put butter in. am going to try something before the second rise. i’m going to knead and roll it out into a rectangle butter it and work it like a croissant, only not as much butter, let you know how it works. cross your fingers for me! thank you for this lovely recipe. i love the bread and make it all the time. :) just made this bread and its the most amazingly good recipe i have made so far and i will use it from now on! i made 3 loaves like one of the other reviews and didn’t put the rack low based on another and i swear my hubby and i ate practically a whole loaf fresh out of the pan it was so good! i’ve been checking the comments to see if this is metric cups or imperial.. fellow canadian, did you have to convert? so i followed the instructions and added 5 cups of flour to the bowl but it was quite dry and not at all as runny as it appears in the video. i could only add another two cups of flour when i started to use my mixer. not sure what i’ve done wrong. double checked my amounts. made mine today or tried let’s say. it didn’t rise😔. my husband was laughing ! i am determined and will try again tomorrow. so enjoyed, i was looking forward fresh bread in the morning. were you using instant yeast or active dry? if you use active dry yeast, you have to let it activate for 15 minutes, not 5 like she said above. i also let my dough rise on the longer end of the spectrum. so when she says 30 to 45 minutes, for example, i left mine for 45 minutes :) try to mix a little sugar in with the warm water when you add the yeast (a tablespoon should work), check that your water is not too hot before you add the yeast (use an instant read thermometer to about 105 110 degrees, too hot of a temp will kill the yeast) and make sure the yeast mixture is good and foamy before you continue to the next steps. if it doesn’t foam up, you’re yeast might be bad which will ruin your bread. can i use plain flour? all purpose flour is plain flour :) yes, that’s equivalent to all purpose flour. this baked up so much better than i hoped it would. on the second time through i got 2 12 inch loaves from it. i find myself using about 6 cups of flour to get the right consistency, so they still end up fairly conservative from the calorie side. i’m trying it out in a pullman pan today. my only concern is that my mixer might be starting to complain. . . . hi olivia, how did the bread go in the pullman pan? best recipe i’ve ever tried.. i’ve given up with my breag machine. it totally doesn’t work well. thank you so much. i made this recipe, halved, for one loaf. it was super buttery and delicious. the only thing i’d do different is raise the rack, the bottom got dark when the top was perfect. will certainly be baking again! can this be made with bread flour? i can’t find all purpose flour anywhere. i made it with bread flour once and it turned out great. ps im making another batch now :) hi sue, the texture may be a bit different but it will still be delicious! i really want to make this but only have lurpak spreadable butter in the fridge, will this work as a substitute for the butter? hi sarah, i’m not familiar with what that is, but i think it should be a fine substitute. this is the second review i’m writing for this bread recipe. it is the only white bread recipe i make. its the first white bread i ever made and i have no desire to try another. its my fave. everyone who tries it raves about it. it makes the best toast in the world. stays fresh for days wrapped in saran. i don’t have a mixer so i do it by hand and i get 3 chubby puffy loaves per recipe. also i add a tad less sugar. everyone should make this bread! delicious! i also make your ciabatta recipe and it is equally perfect. thank you!! i made this bread today snd i can’t stop eating it. it was easy to make and turned very well. i used glass loaf pans so i reduced the baking temperature to 375 degrees and baked it for 30 minutes. well you were right. fantastic bread. i have been making bread and dinner rolls since i was 17 and am now 65 and this i’ll be my favorite bread. i can’t thank you enough. that’s certainly high praise! i’m so thrilled that you loved this bread, xo it turned out delicious once again. i did break it up into 3 loads but it did perfectly. it came together very easily. waiting on the first rise rightnow. we ran out of bread but i bought flour and yeast in anticipation of that. i will add to my comment when we are done. so far so good waiting on 2nd rise then baking. same thing here and if it is successful i can hold off going to the store another week. thank you for sharing. i agree that this is probably the best recipe for classic white bread. has anyone tried adding any whole wheat flour to this recipe? curious how much can be added before the results are significantly altered. love the recipe! it’s my third time baking bread and the result is so good! i knead the dough at night then put in fridge immediately (before it rises). next morning put them in two loaf pans and let it rise again in a warmed oven. the loaves came out awesome! i only regret i have put less salt. i don’t have unsalted butter at home so i used salted butter instead and thought i should cut half salt amount. another concern for me it’s not easy to find yeast now and i only have supply for two more rounds if this recipe!! thanks so much for sharing this recipe!! love the recipe! it’s my third time baking bread and the result is so good! i knead the dough at night then put in fridge immediately (before it rises). next morning put them in two loaf pans and let it rise again in a warmed oven. the loaves came out awesome! i only regret i have put less salt. i don’t have unsalted butter at home so i used salted butter instead and thought i should cut half salt amount. another concern for me it’s not easy to find yeast now and i only have supply for two more rounds if this recipe!! thanks so much for sharing this recipe!! （sorry i forgot to rate stars in my last post. this is for sure a 5 star!) hi i was just wondering how would i know when it’s cooked completely with out a thermometer? i don’t have one at my house.): 30 min on bottom shelf was perfect. tapping for the hollow sound works hi hannah, it should be golden brown and sound hollow when tapped. definitely a keeper! this recipe looks amazing and the comments are great as well! quick question, due to empty shelves everywhere caused by this pandemic i had to buy saf instant yeast and i’m only used to using active rapid rise yeast, are the instructions and measurement the same? thank you for your help in advance and for the awesome recipe ❤️ i just popped myself be in the oven using the same yeast you bought. works great. yes, same exact instructions and measurements! enjoy :) i am awaiting the dough to rise thank you for your recipe…. in this time of need i was very greatfull for a simple recipe… best ever! used what i had enamel bowl and hand mix my hand. 2 medium bins. removed from the oven about 10 min ago. first one finished. going to try to make this now, would love it if you’d share the metric weight in grams for flour i used the conversion 225g=1cup flour and it turned out awesome! the recipe said 1.13 kg so that would be 1130 g. hope that helps! made this bread today and it did not disappoint! the loaves were so huge, i could have made 4! we followed directions and it turned out perfectly! hi christine, if you click “metric” under the list of ingredients, it will populate the metric measurements for you. i don’t have a mixer, so i hand kneaded this and it came out great! really good recipe. made this today as we ran out of bread. turned out great even though i used bread flour. thanks for writing about bread flour! it’s the only flour i have and i wondered if it would work. this bread is delicious! i definitely see it becoming a new classic in my house. as my oven runs hot, i had to cover the load in foil about half way through, but it still turned out perfectly. just tried this today and it is amazing!!!! soooooo good and soooo fluffy! i didnt use as much flour as the recipe called for, but other than that i followed it to a t and it turned out perfect!! this recipe is perfection! it made two large, light and fluffy loaves. after trying many other recipes i have finally found the only one i will use from now on. covid 19 pandemic 2020 and we are here in mauritius where the government has placed the country in complete lockdown   this includes all grocery stores and restaurants (i.e. no food shopping and no food delivery). we were reasonably prepared, but were starting to run low on bread because we have a one year old and a five year old and pb&j is a thing. thank goodness we had plenty of flour in stock and this recipe because now we are all set on bread for another two weeks, should we be kept home bound. many thanks from across the miles for this wonderful recipe and for offering our family a little “slice” of joy during this chaotic time. (oh, and i made yogurt yesterday, so i substituted the water for whey and it turned out great   with a little added protein benefit!) love the whey idea!!! did it come out light and airy? take care carly! so glad that you have supplies. i am going to try this recipe. beautiful loaf! i have a large 12″ bread tin and was looking for an appropriately sized recipe. i came across this and tried it out. i had to use slightly more flour and knead it longer as the humidity in my country is quite high. but the dough was perfect and came together really well. i rose beautifully and the butter applied before and after the bake gave the loaf a golden crust. simply loved it! did you make 2 or one loaf! great! today was my second time baking using this recipe, but instead of halving it, i made a full one. my dough rises and then after the second proofing, it flattens. i don’t know what happened. can anyone please help me? it turned out lovely the first time i baked it. my daughter loves it very much. the taste are all good, consistency is a bit dense. i hand knead my dough because i don’t own a mixer. could i have over kneaded it or should i knead more? attempted this today. i’m not sure where i went wrong, but while it looks wonderful the outer crust has a crunch to it and the inside is just a tad bit doughy. it still tastes great though. i’m going to attempt this again tomorrow. 😊 hi, i researched this a bit and found that if you cut into the loaf before it cools it may do this. darn! also, i am using a thermometer to tell me when it is done. take care this is absolutely the best bread recipe. i used the smaller ingredients that are listed in the comments for some one wanting to make it in a bread machine. it made one loaf that fit in a rectangul loaf pan. it was perfect for me and my husband. i will try some wheat flour in it next time. thank you for a great recipe absolutely awesome!!! followed the recipe and it turned out exactly how i hoped, prefect density, moisture, and flavour :) 2 thumbs up from the whole family! omg!!! best darn bread ever!! and easy i cut it in half and made one loaf and eating a piece now with melted butter on it yummmyyyy!! if i could load a pic i would! went really well. put one half of the ingredients in the bread maker to see what would happen…. other half in a standard bread pan. it was still a bit much to be honest… we had to eat heaps of it so we could fit it in the biggest bread box :) excellent texture and wonderful taste! fast rise and beautiful loaves! absolutely perfect!! i used half bread flour and half all purpose and it turned out perfectly. thank you so much!! best recipe ever! thank you! much needed during this quarantine. i halfed it and still made two decent sized loaves. gave one loaf to my step mom and by the next day she was already asking me to make more! love how easy it it and the fact that is doesn’t call for bread flour. second batch turned out just as perfect as the first. light and fluffy but also holds up and worked great for a sandwich. you are amazing. who needs a bread maker anyways. my first time baking bread at home and they turned black on the bottom before the 30 mins was even up… any idea what went wrong? can you use margarine instead of butter to make this vegan? yes! i substituted the butter for the same amount of earth balance and they turned out perfectly. i only had salted earth balance but it did not make the bread salty whatsoever. finished baking now, excellent results! delicious! will make again, but cut back on the flour and water so loaves are a little smaller. this recipe is baking right now. i only used 8 cups of flour and the dough was still too much for the 4.5 qt bowl of my kitchenaid mixer. the dough got into the works where the hook attaches, which i don’t think it should. with that said the first and second rises were fast, we’ll see how it comes out. i think the next time i will reduce the water by 1/2 cup and the flour by a corresponding amount   i think the loaves will still be plenty large. hi bob, i learned the hard way to wrap a single layer of renyolds wrap around my oster head anytime i make dough. in fact i’ve started leaving it on unless it gets soiled. i pre split the beater/hook holes and that solves that! hope that helps you. happy baking :) would this recipe be too much for two 8” pans? anxious to try. i’m going to do 2 loaves with half this recipe. the last one i did (different recipe) had the dough overflowing way outside the loaf pans and it only used 7 cups of flour. and it was way too dense. what kind of bread do you use? i meant flour. 😏 emily, i’ve always made this recipe using king arthur bread flour and have had amazing results. haven’t yet tried it with all purpose flour, but i imagine it would be just fine, since that is what the recipe calls for. can i use regular salted butter instead of unsalted butter? will i need to reduce the amount of salt in the recipe? i’m wondering the same. i only have salted butter. i was always under the impression you should use a plastic bowl for using yeast. my mixer bowl is metal…will that work for this recipe? yes a metal bowl is fine. i’d say that 99% of us use a metal mixer bowl. everything was going great,loaves looked beautiful. i baked the full 35 min.,but they are super heavy and kind of doughy.. tessa, it sounds like you used too much flour, a very common and easy mistake when making bread. your dough should be wet but not sticky. someone else asked this, but i didn’t see an answer. can this be made in bread machine, has anyone tried it yet? thanks! back to the old ways, glad i know a good many of them. i’ve made focaccia and pizza dough, but never actual bread. no sliced bread at the two stores i’ve been to in the last 10 days due to corona apocalypse, so i decided to give this recipe a try. awesome! i halved it, and my daughter is already asking me when i’m going to make another loaf. the answer is tomorrow i have made this twice in the last week now, cutting the recipe in half to make one loaf each time. as others have said, this is a lot of dough! i used a larger loaf pan today on my second attempt, and it is still a huge loaf and is very tall over the top of the pan. but i must say, it turns out perfectly each time as far as taste and texture. on my next attempt, i am going to continue to halve the recipe but bake two loaves in standard size loaf pans; i’m thinking the third try will be a charm! amazingly easy! can’t wait to taste ❤️ made this today, turned out perfect! thanks for the great recipe! i only have one glass bread pan. is glass okay? and how do i bake one and not the other? will the second overproof? i don’t see why glass shouldn’t work. as far as doing one but not the other, you could either halve the recipe or, at step 4, instead of leaving the dough out for the 2nd proof, leave half covered in the bowl and leave it in the refrigerator until your bread pan is free and cool. then, resume from step 2 and allow a little extra time for the proof since it’s coming from chilled dough. high marks for simplicity and speed. the first rise was exceptionally fast which saves time finishing your bread project. i needed all 10 ounces of flour.. i used a 9” glass loaf plan and a 9” metal pan. bread needed a good 35 minutes or a bit more to get to 195°. the bread popped out of the pan easily. we made egg salad sandwiches with this bread, and i also toasted it which was good with butter. i’m about to slice and freeze the remainder of it, and hopefully the 20 seconds in the microwave will bring it back to life again. i really love this recipe, made it last week and managed well, though i think i used more flour. this week i had 1kg of flour left, which would be 9 cups. it stayed very sticky and wet, so i’m not sure if i did something wrong here since the recipe says you might not need all the flour? please explain rotate the loaves. we are in southern pa and there is little bread to be found. i am trying to find an easy, satisfying recipe to start baking at home and to give to neighbors who cannot get out to search stores for essentials. it just means to turn the pans half way thru baking time. if your oven is perfect the loaves won’t need to be turned as the oven will cook them evenly and beautifully. my oven is not perfect. i have to turn everything i bake in it or the back half will over cook. hope that helps. hi! i wanted to know if using normal salted butter would be okay in this recipe? do i need to change the amount of salt added to the dough if i use salted butter? thanks ! i used salted butter and didn’t change the recipe and it tasted perfectly fine. same here… stores are out of bread so i tried this and really happy i did. tastes so good! can i make this in my bread maker! instead of the oven? what differences should i make. this sounds like the bread i made years ago, but i lost the recipe! yes, you can. but most bread machines can only handle about 3 cups of flour. i would try: 1 1/4 to 1 1/3 c. water 1 1/2 teaspoons salt 1 tablespoon butter 1 1/3 tablespoons (4 tsp) sugar 3 cups all purpose flour 2 teaspoons instant yeast i’ve never used a bread maker, but i think it should work! question   i have two 12″ loaf pans   do i need to adjust the recipe?? if so, how?? thanks!! i have the same question! other reviews make it sound like the dough is a lot, so i’m hoping it will work for 2 12″ pans. kristen, i made 2 12″ loaves toady and it was perfect! i can’t imagine how it would’ve all fit in 2 9″ pans. good luck! hi kristen, it makes large loaves, so you should be fine with the 12″ pans! i had to use 3 9 inch pans on my first go. the second one was perfect in 2 12s. this recipe can easily make 3 large loaves! omg great recipe! i only have bread flour since the stores are sold out of ap flour. can i use bread flour instead? bread flour is higher in protein than all purpose flour so you will probably need a little extra water. guessing 1 to 2 tablespoons. yes it will definitely work! hi just wondering why you put 9 10 cups of flour on the ingredients but only used 5 cups on the procedure? am i missing something? :) thank you! southeast pennsylvania and our stores are out of bread (coronavirus). this recipe= problem solved! i make sourdough for toast and stuff but the crust is a little too tough for my little guys sandwiches. this recipe is super easy, super tasty and since it makes two, we’re freezing loaves as we go. kneaded by hand easily. thanks so much! would you mind sharing your sourdough recipe? i have been making this loaf, well actually two loaves now for the past 3 months. just fantastic and very delicious bread. it lasts all week in my bread bag and a tin cover. i don’t have a mixer with dough hook. can i just knead it? if so how long? you can, but make sure you apply more flour and olive oil (for balancing wet and dry) until you get a consistent tacky mixture. i was making this this morning for the first time. mine looked a little “tough”, like i maybe didn’t have enough water or something (cracks, stretch marks). i had been kneading it by hand for 5 minutes or so. i decided to let it “rest” because that seems to work sometimes. i let it sit for 10 or 15 minutes, i don’t remember, and came back to it. look really pretty, smooth skin, and so i decided to knead it for another few minutes after which i started to let it rise. look at some youtube vids about what the texture should look like and how to knead etc. a visual is so helpful. god bless! hi amy, yes, i’ve done it without a mixer many times. it takes maybe 5 or 7 minutes of kneading by hand   it will get soft and supple. good recipe made it for the first time. made a few alterations, result was excellent!!! best white bread ever!!! i replaced all purpose flour with bread flour and i added a tsp of sugar in with yeast and water. it was perfect!!! i didn’t know what i did wrong, but my crust was so hard. although, the inside of the bread was soft and tasty but the outside is rock hard. what did i do wrong? in my experience if you butter the crust when you take it out of the oven and then put it in an unsealed bag (paper or plastic) while it is cooling the crust will be softened. turned out wonderful! perfect white bread 🥰 hi! so excited to try this when it finishes baking! question   i forgot to put it in a rectangle and then roll it up before letting it rise for the second time. what does that step do, and what will be the difference, you think?? hi rachel, it just keeps the crumb nice and tight, but should be fine!! i have never been able to make good home made bread. i have made this bread five times now and we all love it. thank you. can i use self rising flour to make this bread? hi sherry, since this is a yeast bread, i do not recommend using self rising flour. soooo goood! my mom and dad loved it, and when it came right out of the oven, i brushed it with butter and i couldn’t wait and i was sitting in my kitchen eating 3 slices by myself ahahahah. highly recommend! thank you so much. this is absolutely fantastic!1 thank you for such a delicious and easy recipe!!! i have tried to make white bread many times and with many different recipes all ways they turned out heave and not at all white bread like. this is the first time and first recipe that i was successful in baking true white bread. really simple and very tasty recipe. i have never had luck making bread, my grandma said my hands were too cold, but i halved this recipe and the result was a fantastic, delicious loaf of bread. i didn’t get a picture as it disappeared too fast so next i have to make the full recipe for 2 loaves. thank you so much thanks for sharing that you halved it! came here to ask if it was possible! this made way more dough than i was expecting  in addition to filling 2 standard loaf pans, i made 6 hamburgers and 8 cinnamon rolls. good flavor, nice and crusty on the outside of the loaves, and only used 9 cups of flour. oh my goodness…my first adventure in baking with yeast was your wonderful soft pretzel recipe, which was brilliant and which i’ve made several times including superbowl sunday. huge hit! so i decided to try your favorite bread recipe. i think that my kitchenaid must be smaller than yours because while the dough was kneading, it came up and over the dough hook. crazy! after i finally got everybody back in the bowl and kneaded, risen, divided, panned, re risen and baked, i can say unequivocally, that it is amazing! it is such a great texture, dense but light, easy to cut into thin slices, and wonderful toasted as well as used for sandwiches, or just buttered and enjoyed. and now i’m so happy i have another frozen loaf ! so michelle, thank you and i agree…best. bread. ever. hi michelle,tried your bread recipe today…turned out to be super soft and tastey.glad i tried :) this is the easiest and best bread recipe i found in a long time. easy to make variations as well. i added finely diced peppers and spice to the recipe and made a delicious bread for soups. im going to stay making bread for the first tobe. my question is do i need to use bleached or unbleached flour? witch works best? hi robin, either one will work just fine here. i personally use king arthur flour unbleached all purpose flour for this bread. this is hands down better than my other white bread recipe! previous recipes resulted in a flaky crumb that would fall apart with a hearty sandwich. this holds up like any store bought brand without all the nasty additives. i wouldn’t call this light and fluffy though. we used 9 cups of flour and my husband and i both agreed it feels dense. but that said, a slice is substantial, will leave you satisfied, and feeling way better with the simple ingredients used. this one is a keeper! my favourite bread recipe! my wife can’t believe her husband knows how to make bread. lol we’ve followed this recipe a half dozen time or more. super easy, light, great crust. it’s perfect. if you f. it up, you didn’t follow the directions. definitely you’re fault. i was always afraid of making bread or anything with a dough. this recipe was the first time i made bread. it was very easy, delicious and i love the fact that i can make a bread for my kids without many harmful ingredients. everyone loved it. i make two and freeze one for the following week. i love this recipe. it is so simple and so very good. thank you for this recipe. it’s a keeper i have made this bread many times. it is delicious and so easy. my question is  how do i know when i have kneaded dough long enough? i would like to become more knowledgeable in the art of bread making but i struggle with the texture being different each time i bake bread or rolls. hi dee, the texture might need to be different each time   different bread recipes will require different hydration. for example, french bread will be a stiffer, drier dough than say a brioche, which is enriched with butter and eggs. meanwhile, a ciabatta will be quite wet. best white recipe. i gave a piece of it to my mother and she said i out did myself. can you use wheat flour instead of white flour with the same results? i made this recipe and i have to admit it was the best bread homemade that i have ever made. people has to realize you have to measure exact. i actually had to use the entire 10 cups of flour.i did not think i would use that much,but i did. the bread came out looking exactly like your photos. so soft. i bought a bread machine and was going to use it just to mix the dough,but i use to make bread by hand and no recipe was as nice as this one. i tasted it warm and wow! was i ever amazed at the softness even after it cooled and how light the slice and the entire loaf was. i mixed it all by hand and mixer with the bread beaters. measured exact and substituted nothing and i am won over with this recipe and i cannot thank the person who posted it on line enough.all other recipes were too heavy, dry and would break up when i made a sandwich. the bread was hard around the edges and this recipe is soft all around. simple to make. beat bread recipe ever! is rapid rise yeast (says ‘ideal for bread machines’ on the jar) the same as instant yeast? i bought it in error thinking i was buying active dry yeast several weeks ago, only to be sorely disappointed when my pizza dough didn’t turn out right. yes, that is the same as instant yeast! this recipe calls for too much flour in my opinion. it overwhelmed my kitchenaid artisan mixer. the bread was ginormous after it was baked. the bread tastes great, but is denser than i would like. i’ll give it another try with less flour. hi, i have active dry yeast instead. would it be the same amount if i substitute it? also how much longer would the rise times be? sorry, new bread baker here! same amount. the rising time may be longer…just have to watch. i used active dry. good luck and happy baking! will try this again…i used active dry…it is the same amount. the rising time may be longer, you just have to watch it. good luck and happy baking!!!! yes, same amount of yeast. it will likely need longer than the times listed above to rise, but everything else should remain the same. enjoy! thank you! even at a higher elevation (4,000 ft) this worked really well. i did start with good, fresh yeast. and great flour! turned out great. best bread i’ve ever made. not even kidding. i halved the recipe and added 3/4 cup of my sourdough starter and had enough dough to make a 13 inch pain de mie loaf. it’s quite delicious and i can’t wait til morning to make french toast with it. i honestly don’t understand why more people haven’t given this recipe 5 stars this is the best bread recipe i’ve ever tried. i have been making this recipe for a year now and i love it! we use bread flour instead of all purpose and it’s a lot lighter. i also added 4 tablespoons of honey to the mixture and it has become my husband’s favorite bread.! i tried making this read repeatedly. it’s too dense for me. i prefer a lighter, fluffier white bread and all my tricks to keep it from becoming touch failed. if the author says it’s light, where did you go wrong. made this bread several times and always came out oerfect , this time i turned it into cheese and herb buns and they are …. u guessed it , perfect thanks for this recipie.👍 i’ve made this twice. the first time it didn’t bake and was soft and sought for the part of the bread in the pan. i had to bake it for 45 the next time. most recipes call for a longer bake for thick loaves than 30 minutes. do you use a convection oven? my oven usually pairs with the lower end ofsuggested bake times so this is a puzzle to me. hi mark, i use a conventional oven for all of my baking. love this bread!! i found that even when i cut the recipe in half, i can still get 2 smaller loaves. this was the first bread i’ve ever attempted, and it will be the last!! my question is this.. if i wanted to make a loaf and then use the remainder of the dough for dinner rolls or cinnamon rolls.. something?.. is that possible? my husband loves the idea of fresh bread for his lunches, but i’m worried i’ll accumulate too much bread in the freezer!! i’m wondering this too! when i make the bread, the crust can be pretty crunchy, so i feel it wouldn’t be the best for cinnamon rolls… maybe dinner rolls though? yes, yes you can definitely do that! i know there are a lot of comments on this recipe, but tons of people have adapted it for dinner rolls, cinnamon rolls, cinnamon raisin bread, etc. i have baked this bread two times. it is delicious. the best tasting bread ever. i have one problem. both times of made it, the dough fell over the side of the 9 inch pan and the result was a somewhat flat top loaf with side saddles. how can i avoid this in the future? don’t let your dough rise so high… flopping over often happens when your dough has too much moisture. you need a tight knead so it holds together as it rises vs. sloughing over the pan. meaning it will be drier and take more muscles to knead and perhaps more flour. but you should be able to achieve a beautiful rise! ditto the above commenters (thank you!)   you definitely want a good rise, but you don’t want it to go too far. this has happened to me a few times when babies have kept me from getting to the dough in the right amount of time ; ) wow yep, best bread recipe out there. my fiance went nuts over this. followed your recipe exactly, and i have never had a loaf of bread turn out this great. thank you so much for your clear, detailed instructions! michelle, i can’t tell you how many times i have made this bread since i found your recipe at the beginning of the year. our family just loves it. i just tried it in our convection oven for the first time, and it is just as good! i don’t know if this will be useful for anyone else, but it baked great in my instant omni plus at 375f for 27 minutes with the rack in the lowest position. thanks again! the first time i made it i don’t think i kneaded the dough long enough but it still came out great and made 2 huge loafs. i’m making it again and this time i kneaded the dough for 10 minutes, let it rise a full hour for the second rising and split it into 3 loafs. amazing!!!!! i wasn’t very happy with the loafs i did! i did 2c of one flour then the rest of the flour was bread flour from costco so i think next time i will use just one flour other than that i followed the recipe exactly and it came out not real airy and kinda heavy. like my bread machine used to do! i’m looking for a sandwich bread that’s got little airy spots like good bread has! anyway i think i’m going to let it rise the first time for 2 hours instead one 1 hour and when i separate the one. i’m going to let it rise for an hour instead of 30 min. i also live at 5,000 ft elevation i know ur supposed to do something but not sure i will refresh my review after i do all that. thanx this is the best white bread ever  i’ve been baking bread forever, usually using whole milk, and eggs. i have to say, this bread beats all, the texture is awesome, just shared tuna and tomato sandwich with my spouse :)  and will become my new favored  thank you !! ( yes loaves   huge!) i’ve been baking bread since the late 1960s and used many recipes. this is the best recipe for white bread that i have ever used. the recipe was easy to follow (i kneaded the dough by hand with great results   took about 10 to 15 minutes to incorporate the flour   not very difficult) and the bread was the best white bread i have ever made. my wife loved it. this was very easy to make and really delicious! i will be making this again! this is the best bread recipe i have found by far. after many failed attempts with other recipes, finally success! it also was very helpful to give the internal temp it should be when done. i’m sure i under baked many loaves because they looked done. thank you! worked out great, can you freeze this dough? it happens every time i come here! i am attracted by the recipes you feature that day, but there is always one lurking close by that catches my eye and just makes me so happy i got to “find” it your nut rolls are what my grandma called ‘poteetza” (how she pronounced i). i think it’s spelled potica, but doesn’t really matter. we would roll two long sides together toward the middle when we made it. but i’m sure it tastes just as wonderful the way you showed rolling yours. we actually rolled it out on a floured dish towel and pulled up the sides to roll it. i hope many will try it. it’s kinda like ice cream, you’re never the same after you’ve had even one bite. thank you for all the great stuff you so generously bring to us, michelle. perfect recipe. super easy and uncomplicated. i did half and made one loaf. the crust actually reminds me somewhat of pastry crust. delicious. thank you! i need a recipe for 50kg flour to make white bread in commercial quantity. i will appreciate assistance. i want to kick start a small bread baking business if you’re starting your own bread baking business you should know how to do the math for 50kg of flour. just saying. change to metric, you want to end up with 50kg flour used. so, 50 divided by 1.13kg in the recipe = 44. and some small change. multiply all the ingredient quantities by 44. just remember, there was 2 loaves from the original quantities, so 2×44=88 loaves. are you ready for that number of loaves in your commercial oven? very easy and fail proof. i forgot to split recipe for only one loaf, since i have only one pan. so i turned the other half into bread rolls. came out really delicious… very crunchy crust with baguette soft interior. waiting for the main loaf to cool so i can slice it. this is the best white bread ever. i have been experimenting with yeast breads with not a lot of luck. followed this recipe exactly and used instant yeast. 9 cups of flour was perfect for me. i ended up with 2 perfect loaves of bread. they sliced perfectly after they were cooled for a couple of hours, nice thin slices to make delicious sandwiches. this will be my go to recipe for sandwich bread, yummy! this recipe is a keeper. looks amazing! definitely i will try it :) this is the best white bread recipei have ever tried. tastes just like my mom used to make when i was little. ❤️❤️❤️❤️❤️ looks so good!! could i use half spelt flour? you mean “flc”   half spelt “flour” lol. (just kidding.) spelt flour from what i see seems to be more water absorbent so you might like to use a little less liquid in the mix (or more flour), looks like it may work, make half the amount then you’re not wasting more ingredients than you need. might be worth using less salt too as salt slows down a rise, and i think (not sure) spelt flour has less gluten in which case it needs less salt; try half the salt in the recipe you’d normally use and see what happens. super easy and delicious! fantastic, best recipe for bread i’ve come across. made as per recipe listed; came out as per the stock picutre. tasty bread, nice even holes in the bread, light, slices well, toasts well. can’t fault it. it’s the only recipe i’ll use now for bread loaves. the butter makes all the difference of course to the softer loaf. could i use almond flour for this recipe? it was delicious! could i use bread flour instead of all purpose? i accidentally bought 2, 5 pound bags of bread flour for my holiday baking and am looking for a way to use it up. you should use bread flour for bread making, ideally “very strong” rather than “strong”   the stronger the more gluten so the better the loaf as it traps the air made from the yeast fermenting. different flours are designed for different tasks, eg biscuits for all purpose and very strong bread flour for bread loaves and buns. the only difference really is how fine the granules are. it’s like sugar   the difference between icing (confectioners) sugar and granulated is the size of the grains, sugar is the same   but you wouldn’t use icing sugar in your tea, yes? this recipe makes a great bread for any meal i’ve been making this recipe every week for the last month. it is so easy and turns out better each time. i split the recipe in half and use active dry yeast with no troubles. thank you for another great recipe! first time to make bread in like years. made this recipe last week and loved the texture and flavor. i just made another loaf. it is my go to bread recipe now. thank you. question please… when you say “rotating halfway through” in the baking process, exactly what do you mean? inverting the dough or ?? thanks. spin the loaf pans 180 degrees horizontally. rotate the loaf pans 180 degrees horizontally. excellent and easy bread recipe! i used 9.5c flour and followed the recipe exactly. we are looking forward to toast in the morning with it :) just a reminder to the people tantruming in the comments, yeast breads can be finicky and there’s often a bit of trial and error involved to learn what the yeast should look like after it’s proofed, where/how to get your dough to rise, when to pull it out of the oven, etc. just try again! i made 1 loaf of this yesterday and thought it had great taste and a nice soft texture. it was also quite easy to make. i brought in the leftover loaf to work and my coworker wanda tried a sample toasted with butter and absolutely loved it. she said it reminded her of bread her mother made, which is a big compliment because her mother is an awesome cook. at 94 she still makes homemade perogi, the best i’ve ever tasted. i stopped buying store bought bread for my family 8 months ago, and i regularly make this for our family of 7. i’ve tried several white sandwich bread recipes, and this is my favorite. i make this bread regularly for my family of 7, and we love it! i’ve tried other recipes, but this has been my favorite. i made this bread this evening and totally forgot the butter in the dough! i started to toss it but decided to go ahead and bake it. delicious. i went ahead and made the dough again with the butter. it’s cooking now but my daughter said we should never buy bread again. so easy. so good! thanks! so nice to hear! i can’t do any dairy and was scrolling through all these comments seeing if it could be done without the butter. thanks for leaving your comment. baked bread to exact specifications (i thought). bread came out a dense hard rock. then realized the recipe called for a certain type of yeast, the directions then say “you can substitute active dry yeast for the instant yeast. ensure that it is indeed activated in step #1 before continuing, and note that the rise times will be slightly longer.” yeah, a small fact i didn’t realize until it was too late. bread was the complete opposite of fluffy. i literally could have used these loaves as door stops. i will not be making again. since it was your error of not reading the directions in its entirety, it’s unfair to give it 1 star without trying it again as specified. i’ve made this bread several times now and it’s amazing. yeah do it the right way…..before you judge “cooked my steak in the microwave instead of the oven as specified, 1 star will not cook again!” brushing butter on before putting it in the oven resulted in a very dark crust. very disappointing. i love this bread recipe and have made 4 batches in the last week. i made 4 mini loaves from each batch and even tried s cinnamon swirl. followed it precisely and they turned out perfect every time. i baked the smaller loaves for 25 minutes at 350. thank you! has anyone tried this with gluten free flour? i liked the recipe for making bread. i’ve made this recipe twice and it is my new favorite bread recipe! i want to make a loaf for my vegan friend, can i substitute the butter for olive oil? i think that would be okay! i just made this recipe and it turned out beautifully. this has yet been the best rising bread recipe, now for the taste test. i’m new to making bread however, i love to bake and this is really fun. great bread. have made it twice now. can i do this in my bread machine on dough setting i just made it in my bread machine. i made a half recipe. i used bread machine yeast, and didn’t let it proof. i used the dough setting,, let it rest after the first knead, and then pat it out like the recipe calls for, rolled it up, and followed the instructions like the recipe and put it back in the bread machine to do the 2nd rise. the used the bake function. it came out perfectly! i may try making it again and let it cycle through with the bread machine only, stopping just to put the butter on before baking it, just to see how it comes out. that’s my question. i’ve a bread machine & would really like to try it for this recipe are you still happy how it turns out? do you divide the dough? i’m so hesitant to try it in my bread machine. i havent tried this recipe before. but reading the reviews, i think it will be my favorite also. fairly new to bread making. thanks to all for your reviews. is instant yeast also called fast rise yeast or rapid rise yeast? i had tried so many recipes for toast bread and this by far is the best one! i done it yesterday and had it for breakfast and my visitor loved it so much thati gave him the second loaf. so today i made it again! i reduced the amount of sugar to half. do you have metric scale quantities? i think i made some mistakes… thanks hi marcella, yes! just click the “metric” link under the list of ingredients. i have made this four times now and it turns out better each time. thursday december 5 2019 i made some and it turn out great i have never had bread raise so well. your recipe is the best and the taste is out of this world i have a kitchen aid mixer and it is so nice with your recipe. i made my husband a sandwich and it was so big that he said that next time i sure make a half. he love your bread also. thank you very much i have made this bread twice & both turned out nicely. next time i will make half into cinnamon rolls. my husband says “no more store bread!” easy recipe! i did it today … it is delicious thank you for sharing the recipe … we loved the bread. do you have any recipes for using kraft korn flour? hmmm i have never heard of that flour   what is it? bakes up into 2 nice big, soft bread loaves! this is only the second white bread recipe i’ve tried and i like that is one doesn’t contain any oil. husband loves it! will bake again for sure….thanks for sharing i made this bread for the first time today and it turned out great. i have made many of your recipes, love your deep dish pizza. but i made this today and i bow down to you. but do you have any ideas how we can use this dough to form and bake hamburger buns? i think it would work beautifully. hi sharon, i’m so glad you enjoyed it! you could use the shaping/baking method outlined here: https://www.browneyedbaker.com/hamburger buns recipe/ this is the best white bread i have ever made! it is both very easy to do and delicious! thank you, michelle! i made this bread today and i came out fluffy and soft, i halved the recipe to make one loaf and it rose incredibly. however the bread came out extremely bland and was lacking the chewiness of store bought bread, i’m aware i probably cant replicate exactly store bought bread due to all the additional preservatives they add to it but do you have any tips to fix these problems for my second try ? thank you ! usually when bread tastes bland, it’s because salt was forgotten. (i’ve done that once or twice.) for chewier bread, try kneading it a bit longer. if you use bread flour instead it will be more chewy, because bread flour has more gluten. this is why bagels and good pizza dough are super chewy, they have even more gluten. it turned out perfect the first time! thank you so much for the recipe :) i’ve been making jim lahey’s no knead bread for over a year and love it. however, it is rather rustic and it takes over a day the way i make it. i wanted to change things up and make a soft white bread. i used this recipe and the results were very good. the loaves are light and soft with a slightly sweet/rich flavor. very different from the no knead bread and a welcome change. i used regular yeast rather than instant and had no problems with it rising, just let it go about 15 minutes longer. baked perfectly. can’t wait to try grilling it (the no knead bread is very difficult to brown in a toaster or a pan, i think this loaf will be better). recipe can easily make 3 loaves, or 2 loaves and some buns or cinnamon rolls   maybe because i use regular instead of instant yeast? the texture is amazing, recipe is very easy to follow. for me, making two loaves resulted in having to cut a slice in half length wise to get it into the toaster. we were definitely not complaining though. for a household of two, i bake bread every second weekend and freeze one loaf. also love that there’s no milk in this recipe. i bake bread often and always by hand. this is the easiest one ive found yet i received a bread machine for my birthday, and i’ve tried making white bread in it, and the bread just does not come out light and fluffy like i expect it to. i saw this recipe online a few weeks ago and finally tried it last night. it’s just me and my husband, so i cut the recipe in half to get one loaf. i’m 98% sure that i halved all the amounts properly, but the dough rose so much, i still could have cut it in half for 2 loaves. my loaf came out looking ugly, haha, but the bread is delicious! my husband especially loved it’s flavor. for the amount of trouble of making homemade bread, this recipe is not worth it. i’ve made many better bread recipes. it’s not that bad; it’s just not that good. what about it don’t you like? is it too soft, does it lack bite, flavor, etc … thanks i i have been baking bread for over fifty years…this is by far the easiest and best recipe i have ever used…my family is over the moon how yummy this fresh bread is..it makes wonderful toast. thank you!! i love this recipe it has got me into bread making again iy lasts for ever and dose not get to dry tyabk you for the recipe loved this recipe! definitely my favorite sandwich bread recipe so far. it is sturdy enough to be cut into thin slices and still support lots of sandwich toppings without falling apart. i will say if you haven’t made much bread the directions could be more clear or include some tips for new bakers. first, sugar activates yeast so you will want to let the warm water, sugar and yeast sit together for 5 10 mins until it looks foamy. too hot of water will kill yeast and old yeast may not work, so it is super important to make sure the yeast is actually activated before moving on in the recipe. also, if you are having a difficult time getting it to rise properly or enough i have a good trick. bring water in a pot to a rapid boil on the stovetop, then immediately place the pot of boiling water into your oven with your covered bowl of dough (the oven should be off). this should make your oven warm and steamy and help your dough to rise beautifully! also, another must for this recipe is to score the bread so when it rises during baking it doesn’t break all over. to do this take a bread knife and make a cut a few centimeters deep down the middle of the bread before baking. your loaf will turn out much prettier because you controlled where it will break during the bake. i don’t know if it was just my oven, but my bread needed to be in for 40 mins both times. if your loaf is really dense on the bottom half (usually the bottom inch or two) that means that it didn’t bake long enough! just make sure to follow her instructions to wait until the temperature reads 195° if you are not confident in telling when bread is done and you won’t go wrong. well i made this recipe today and it turned out dense and chewy…. i will be trying again and letting the yeast activate longer and rise longer. maybe that will help.. i made this bread by hand tonight (no mixer, no bread machine) and it turned out amazing! i will definitely use this recipe again. i took pictures but i don’t have instagram so i can’t show them to you. first loaf was plain white bread and second loaf i added rosemary and garlic. since i don’t have a bread box yet (getting one soon), i used a clean pillowcase to keep the loaves for the next few days. thank you! i’m a new bread baker and have tried many recipies with no success until now! this will now be my go to recipe, thank you for sharing! delicious golden brown loaves to enjoy. followed the recipe exactly turned into 10 cups of flour and was still sticky. very upset to waste all that flour. never follow this author again. i screwed this bread up big time. i have made many bread recipes before and they never specified the bottom rack. i chose to ignore that in this recipe. the bread baked up so tall and burnt on the top :( make sure to read the directions and bake on bottom rack. i did taste what was salvageable. it was great! followed the recipe exactly and ended up using 9.5 cups of flour. my rise times were 45 minutes the first time and roughly 40 minutes the second time. also ended up being golden brown and hollow sounding when tapped on the top after 25 minutes in the oven. perfect texture; soft, but dense enough to be used for sandwiches. highly recommend. not bad but bread is very heavy and dense…everything doubled and rose as instructed…just not a light bread. this recipe has been hit or miss. it’s great bread but the first instruction gives me trouble in colorado sometimes. if your yeast does not process, sprinkle a thin layer of sugar and give it another two or three minutes. unfortunately i redid the yeast two times prior before i figured out the issue. once that yeast processes my bread was awesome! i made this bread today and really like the flavour, but my bread was dense. any hints. i made it yesterday and it was dense as well. i think it comes down to too much kneading. try not to knock out as much air. did your yeast process? when my loaves came out dense the yeast did not process well. try a thin layer of sugar over your yeast and let it sit another 2 or 3 min. should be very frothy. it tastes exactly like white bread. i am a terrible cook and even i was able to make this, it even looked like the picture haha mine didn’t look like the pictures. what kind of flour did you use? thank you for this recipe! best bread i have baked i baked this bread yesterday. it was the best bread i have ever made. the whole family loved it. i have more rising right now. i hope it freezes well. by the way, i never review recipes but this one was so good, i had to let you know. thank you so much for this. i forgot to give stars brilliant recipe! i wanted a white loaf that was both soft and fluffy but not too airy, deliciously tasty with a touch of sweetness but not so much that it resembled a cake and the crust to be golden brown. my biggest challenge was waiting for the bread to cool down so i could eat it! at an internal temperature of 48 degrees celsius i finally cut in and it was amazing! awesome recipe, just made for sandwiches tomorrow morning. have been experimenting, i generally make rolls, this recipe worked perfectly … thank you… 🤗 would this work with a gluten free all purpose flour? i haven’t tried it, but others have and have said they were successful. i’ve made this bread about 10 times now, its the first and only white bread recipe i’ve used and its awesome. today i went to run a quick errand while it was doing its first rise, and of course it wasn’t a quick errand after all so i ended up letting it rise nearly two hours. i feared it wouldn’t turn out but it was just as good as ever and i got 3 loaves! the bottom crust was slightly chewier but we liked that. also, i don’t have a mixer so i knead by hand and its not that difficult, totally worth the effort. i love this bread❤️ easy to make and very good. what is the difference between bread flour and self rising flour in this recipe? delicious recipe. didn’t change a thing. i’ll be making this again soon. going to experiment with different toppings. yummy. going to eat my warm bread now!! this is the best bread recipe!! my family loves it. this is my new go recipe. going to try some of your other recipes too. just made this bread and can’t believe how its turned out. i’ve never been able to perfect my bread baking but feel i’ve cracked it now. it looks and tastes lovely. i’m so pleased and will definitely be trying some more of your recipes. thank you. if you happened to make this recipe as per instructions (like i did), and used a total of 9 cups of flour (like i did), and ended up with a dough so stiff it almost burnt up the motor on my kitchen aid mixer (like i did), have faith….its fixable. the liquid to flour ratio is off,,,thats why its so stiff. i fixed mine by adding another cup of warm water, and 1/2 c. vegetable oil during the dough hook kneading time. its a hassle, but it worked. realistically, only about 6 7 cups of flour are needed based on the amount of liquid used. happy baking! although this was the easiest, most dependable loaf of bread i have ever made, it had no taste. no sweetness, none of that heady bread flavor. it roses unbelievably. would adding more sugar and butter destroyed the recipient?? i need more flavor!! has been my go to bread recipe for over a year now! it’s easy, fluffy, moist, and perfect for sandwiches and toast! i like to add pumpkin seeds, sunflower seeds, and/or moistened bran for a bit heartiness. great recipe, but please can i add milk, egg in my bread. thanks easy to make, light, fluffy and perfect crust! even my fussy four year old loves it! i love the simplicity of the video thanks but can i add milk and eggs to my bread. my children loves eggs . please can u tutor me on how to make pound 🍰. thanks cool explanation but my question is can i add eggs to my recipe wow! i have searched and searched for a white bread recipe and they all disappointed me, until this recipe! my bread came out perfectly, light fluffy and perfect for sandwiches. thanks a mill xx my constant and favorite recipe for basic white bread. i just used this recipe to teach my nieces to make bread. it was simple enough for them to follow and it turned out great! thanks do you think that a non dairy butter would work? it should! i made only one loaf and it was so easy, enjoyed it very much! can i use olive oil to have no dairy? amazing! i’ve tried many recipes and the bread always turns out meh. but this was so easy and really delicious! the first loaf was gone within a few hours just from buttering the warm slices. and the best part is the second loaf on the following day was just as moist and tasty. thank you so much for sharing this! can i make the full recipe and keep half the dough in the refrigerator to bake later? hi sarah, i don’t recommend that. i would bake both and freeze one instead. i have made this recipe many times now. it is a wonderful basic bread that rises beautifully. it is sturdy yet soft. adding an extra teaspoon of salt helps boost the flavor if you are finding it bland. when i feel like eating “healthier” i do 6 cups of bread flour and 4 cups of whole wheat flour with either the specified sugar, honey, or molasses. it makes 3 loaves for us. to make this recipe in my kitchenaid mixer i have to split it in half and do it twice for our large family. what gram count do you personally use for a cup of flour? 120gms, 125gms or something else? i bake a lot of bread and always weigh my ingredients as i know my expensive measure cups will give me different amounts depending on how i’ve filled them. thanks. looking forward to trying this bread. hi lorraine, i use 142 grams, which is what america’s test kitchen uses. hi…please give directions with active dry yeast as that’s the one available in my place tia i make this into three loaves, large bread pans, otherwise the loaves are just too big, slices too big. i slice them up and freeze them. my favorite bread recipe! one of the best breads ever. this is the second time making it, i usually get 3 huge loaves. next time i will divide into 4 pans. i just made this and this is the fluffiest, most perfect white bread i’ve ever made. it’s taking all my self control not to just eat a whole loaf in one sitting. i could not be more pleased with this recipe! thank you! this was exactly what i was looking for! made half a recipe but probably used less than half the amount of flour. turned out deliciously soft and fluffy inside, and the crust was perfect   not too crusty/hard. just what my family was asking for! it’ll be perfect for sandwiches! should also add, i don’t have a stand mixer, but i used a spatula and then my hands and it was perfectly fine. do you have the 1 lb or 1.5 lb loaf pans? i use 1.5 lb for this bread. can i use about half as much sugar and it still turn out ok yes, it would work. this is the first time i’ve made bread since high school! seriously, this bread is phenomenal. i had a slice alone to try, great. i had a slice with butter, great. haven’t tried with jam or as a sandwich, yet. can’t wait to!! “pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9 inch loaf pans.”. until the bread what? sorry, responded in wrong place and can’t seem to delete it, but my question still stands. not sure if this is it…but until the bread forms a loaf shape?? always place bread in loaf pan, seam seal down. other than that i am not sure what else the bread is supposed to do…haha, just guessing! simple typo …. tuck ends of the roll under the loaf absolutely the best white bread recipe i’ve ever used. amazingly, my girlfriend said, “please, add this to your baking rotation.” (she is finicky about bread and there are probably only 3 or 4 other breads i make that she has ever said this about.) we made plain toast, french toast, garlic bread, grilled cheese, and cinnamon toast with it. we ate it all by itself, untoasted, when it was still a bit warm from the oven. no matter how you eat it, you love it. perfect texture, a hint of sweetness in the flavor, a wonderfully flaky crust…. i can’t imagine a way to improve on this recipe. (suggestion: if you make garlic bread with it, slice it thick so you’ll get a crispy outer layer and a chewy inner core. unbelievably delicious and delightful to chew.) sorry, can’t stop being grateful i found this recipe! would i be able to make this in a bread maker i do not have a stand mixer? i don’t have a bread machine, but it should work! you can also mix by hand (i’ve done it many times). i had great success with a bread machine on the dough setting. i halved the recipe, proofed the yeast with some water and sugar, added the yeast mixture, butter and wet ingredients to the bread machine first, then the flour. i set it to the dough cycle so it does the first rise in the machine. i followed the instructions listed after the first rise. my kids loved it! i followed the recipe and the bread did not rise. whenever a time is given for bread proofing i.e. yeast dough rising/doubling in size whilst not being cooked, ignore the time. for them it might have been 45 minutes, for you it could be 5 hours+ depending on the air temperature. delicious bread! so easy to make with a standing mixer! makes amazing cinnamon rolls or a cinnamon swirl loaf! i just made this to use at a bake sale. well, lets just say i am on the second batch now because i could not resist the smell. thank you for a wonderful bread. excited to try this. i’m no fan of soft, fluffy white bread but my husband is, so i thought i’d try making some for him. my kitchen aid mixer is on the fritz, so i guess i’ll have to hand knead it. you mentioned halving the recipe.. would i halve every single ingredient needed, ie., the salt, sugar, etc. ? how long would i need to hand knead this for each rise? i’ll give this a shot and see how hubs likes it. i’m sure he will! yes, halve everything! enjoy :) probably a dumb question but i’m trying to figure out what half of 3/4 and half of 2 2/3rds is? do you know what you use? i can’t find exact measurements on google. ashley, you can break your fractions down further, i.e., 3/4 = 6/8, so you would need 3/8 cups. likewise with 2 2/3, break it down separately. half of 2 is 1, half of 2/3 is 1/3, so half of 2 2/3 is 1 1/3 cups. ashley, forgot to mention that you can break down even further, i.e., 1/8 cup = 2 tablespoons. i’ve made this bread a half a dozen times. comes out great every time. i would like to know if you can add any nuts or seeds to the last kneading process, or if this will work in this recipe. best bread ever choked on it but worth choking on it best bread ever choked on it but worth it have been making this bread for around 8 months now comes out great every time and the whole family enjoys it. will be a family bread for a long time to come . thank you for sharing this recipe will try many more in the future beautiful, thank you so much for sharing! this will be a regular bake in my household. the best recipe for bread! my hubby ate it all before it got cold!!!!! made this bread yesterday. halved the recipe and made just one loaf to see what it is like. it is brilliant and so easy to make. bit too much salt for me, one teaspoon is plenty. stays nice and soft and slices easily. will definitely male it again. i made this bread today, it is awesome! awesome recipe! third time making it. always turns out great. i get 3 loaves of bread from it and have never used more than 7.5   8 cups of flour. i also use bread flour, verse all purpose. i also add a couple punches of sugar with the yeast when i proof it. great recipe! made it today! very easy and so tasty. i kept one out and froze another one. will be making again for sure. thanks! i made this bread and it was great! it was so good, i adapted it to my family’s favorite whole wheat recipe which never turns out fluffy and big. it worked. even without a bread hook (hand kneaded), the whole wheat loaf is perfect! yes! did you alter any thing but the flour? was the flour exchange exact cup for cup? definitely want to try for a good lofty whole wheat loaf. i have not made this bread. i want to start baking breads, i have stayed away from bread making for some reason. i was wondering if you could make this bread in a bread machine? i have made the dough in a bread machine by halving the recipe, but i transferred to a 9 inch loaf pan for the final rise and baked in an oven. it turned out great! needed a bread recipe for nice light fluffy bread and this is definitely it. my bread came out with a nice crusting and the inside was so soft. thank you for sharing this recipe i’ve made this recipe 4 times now and it’s awesome. it’s exactly like the bread i grew up with in england and my husband loves it. it freezes very well. i discovered quite accidentally that it is even better if you extend the rising times by 30 mins. it gives a softer texture. thanks for this wonderful recipe. made the bread dough in the bread machine then baked it in the oven. i will be using this receipt for many more loaves of bread. it was beautiful, tender and delicious! thank you so much! i made bread for the first time yesterday using this recipe and it turned out fantastic! perfect and the crust was delicious. i didn’t have a mixer so did it by hand. not hard just a little shoulder/elbow grease. it was such a hit and so fun that i made it again today at my friend’s house who has a mixer. turned out just as great. i also made the sponge last night for your ciabatta recipe and made 2 batches of that today as well. my first foray into bread making and i’m thrilled! the ciabatta is full of beautiful holes and perfectly chewy and tasty. my friend was very impressed. thanks again, your recipes are bang on and delicious! cant wait to make focacia and english muffins next! easy recipe i made 3 loaves from the same quantity because my bread tins were not of 9″ but more the better nobody’s complaining everyone loved it thankyou for sharing the recipe with us so i’m new to bread making and i accidentally ordered the big, hearth bread pans, which are 12x5x2.something. instead of making 2 loaves, can i put all the dough into one of these? my 6 yr old son made this recipe (under supervision!) and it is delicious!!! rose pike crazy. little sweet. super soft but a crusty exterior. sooooo good!!!! wow! just wow. this was soooooo good. i’m embarrassed to admit how many ‘sample’ slices i had once it was done baking. i did tweak this just a bit because i need to avoid salt as much as possible for health reasons. i reduced the salt to 1.25 tsp, and as a result needed to reduce the yeast slightly to 4 tsp (i used active dry). this rose just like video all the same. thank you so much for sharing! i have been enjoying all of your postings! thanks! question! what size is your pan? there are three options on their website. 1lb, 1.5 lb, or red gold touch. which one is yours? thanks! for these loaves i use the 1.5 lb pans. hi , can this recipe be halved for a bread machine , i can make up to a 2# lost .. fabulous! my son shared the recipe with me after he made it & ill never make any other white bread. it is perfect. best bread i have ever made! only thing i added was a pan of water in the oven for humidity. i have been making this recipe and it is wonderful!!! everyone enjoys every slice! !! this is now my favorite white bread recipe . absolutely gorgeous . slices beautifully and is delicious. wow, just wow!!! this is my first time messing with yeast. i got instant yeast and decided to make bread…my first time making bread. i am so glad i found your recipe! i followed your instructions to the tee when it came to mixing the bread. i decided to do a braided method rather than just putting it into the bread pan. i was going to use my air fryer…but there was just too much dough for that, haha. i made 2 loaves of bread and a pizza out of it, lol. the 2nd loaf was just braided and not in a bread pan, so it looked really cool. both did actually. and the pizza, i just let it rise once instead of twice, and baked it for 13 minutes on 425 and it was ready while i was making the 2nd one rise, so i turned the oven down to 400 for the bread and by the time i was ready, so was the oven and i baked the bread for 35 minutes and voila. it took less than 3 hours to make the bread and pizza start to finish. this is a total must now for my family! my nephews are vegan, so i can totally do this recipe substituting vegan butter (the i can’t believe it’s not butter i used had milk, but it will taste just about the same.) i’m really glad i found this! thank you!!! perfect just perfect!! so easy and the dough proofed so quickly. it is absolutely delicious too! my new go tobread recipe… thanks! love everything about this recipe. easy ready in no time. the first time i made 2 loaves. just beautiful. i found i fare better making 3 loaves in 8 in pans. so hooked thanks love this bread so much. when i bake it my wife insists that it be served only with butter as addind anything else only serves to take away from the bread itself. have been looking all over for a fine crumb bread and finally this is it.after making many different recipes of bread i must say this is my favorite. this is the closest home made bread to mass produced bread in texture and fine crumb with no additives and no preservatives so for anyone that still likes their carbs, this is the best it gets. can you modify this for a bread machine can i make 1 loaf in a bread machine using your ingredients? i have bread machine yeast already for it. i can’t wait to try this, it looks so light and fluffy. just made this using half wheat flour (ran out of white in the middle of making) and it came out just as well, this is a fantastic recipe! added everything but the bagel mix to the middle of one, along with some italian shredded cheese, i look forward to using it for some classy sandwiches this week :) looks lovely and i am very excited to try this recipe. i’m curious about the brand of flour that you used for this recipe and what you also typically use for others? my pic says it all! terrific! first time was a few weeks ago and it was a bread breakthrough for me! what an achievement! the loaves rose up huge and delicious and truly simple! today i made it again, only instead of two enormouse loaves i made 2 standard loaves and one smaller loaf. i’m delighted with the recipe and will return to it over and over again. perfect dinner rolls. made by hand so i just add as much flour as needed, don’t know why everyone is complaining about to much flour..add as much as you feel you need. saving this one in my recipe book. thank you! made this tonight. was out of sugar and tried truvia as substitute. loaves came out perfect and beautiful! this was fantastic. i made it on a total whim when i had all the ingredients on hand, though i used bread flour instead of all purpose because that was what i had enough of, and a square tin instead of a loaf tin, and it turned out perfectly! this is the first loaf i’ve made that’s been cooked all the way through without burning. i put it in for 15 minutes uncovered, then covered it with foil for another 15 minutes and then finished it off with five minutes uncovered. it was perfectly golden brown and crusty on the outside, and soft and fluffy on the inside. i ate nearly half the loaf spread generously with butter while it was still warm. just perfect! when i make it again, i made add slightly more sugar and salt to the dough for a touch more flavour but honestly it’s great as it is. different types of flour can absorb different amounts of liquid, that may have been an issue with your other breads. bread flour absorbs the most but will make a chewier bread because of more gluten, (perfect for french but now white). also make sure you are proofing your bread properly or they can come out soggy in the middle. make sure the dough is properly oiled on the second proof as well or it will form a skin that will burn quickly in the oven. hope this helps! michelle, i made this bread this weekend and didn’t get a chance to snap a picture, because it disappeared! my kids loved it. it was delicious and easy, and i will definitely be making it again. thanks! best. bread. ever. thank you😘 hand mixed the full amount, made half into a loaf following the recipe. took about 9 cups of flour, and dough turned out great! the other half of dough was created into cinnamon rolls for breakfast, and pizza dough for our dinner  it’s the full mal deal!! 😃 i. love. this. recipe. it bakes up so big every time that i’ve started putting it in 3 loaf pans, and it fills all 3!! i have the “professional” kitchen aid and it kneads perfectly. it is far and away the best white bread recipe i have ever used. can vegan butter be used instead?? yes, i think that would work just fine! best recipe ever!! this is the first bread recipe i have ever tried and i’ve made it multiple times. i always half the recipe but i always end up using way more than 4 5 cups of flour. i use close to the amount that it calls for for the two loaves. while it’s in my kitchenaid it always gets soupy so i add more and more flour until it forms into a ball. am i doing something wrong? if you live in a rather humid place it will take more flour as the flour is partly hydrated to begin with, also try mixing it longer than you think or let it sit for a while. this will give the flour a longer time to absorb liquid and should help. as a pastry chef, other than making sure to half both amounts of water, i think these may help. delicious recipe! i changed it up a little by putting spinach, feta, and peppadews in the center of the dough before rolling it up into a cylinder. i’m not much of a baker and the recipe was relatively easy with clear and concise instructions  thank you. delish! could i use bread flour for this i have always shied away from bread making as for some reason or another, the result was never satisfactory….till i tried your recipe! now i am the toast of the household. i made two batches in a week and the results are perfect each time. thank you for sharing this recipe. my husband bought me a 6qt kitchenaid mixer for christmas last year and this was the first bread i made in it! we love it! my first 2 loves were great, 2nd i added to much flour, now for the 3rd set of 2 rising now. this is the first time i have ever attempted bread and i haven’t bought bread since. only downside is i started a diet a week ago so i had to cut way back. i saw where the nutrition is listed but didnt see a serving size. could you please met me know about what that might be? would be greatly appreciated. i’m so happy with this recipe! thank you so much for it! this recipe was simple to follow and i was able to make my first bread loaves with my new kitchen aid mixer. thank you for posting the recipe. i’m already thinking of trying some of your other recipes! super easy recipe to follow. this was actually the first time i was sussesful making a loaf of bread this recipe is good on its own. but i tweeted it. i added 3 tablespoons of cinnamon to the sugar, and 2 cups of raisins. before flour. then when you cut it into loaves, cut each loaf into 3 pieces, then roll each pice out with your hands to about 3 feet long, and braid them. when you put it in the pan just double it over,. let them rise and then cook as per recipe . be careful, it’s tasty😎 is it possible for the dough to rise too much? in the second rise my dough got huge and i ended up having to seperate into 4 loafs halway through the second rise. im rising them a third time and hopefully they turn out good but i doubt it. praying for all of this hard work to be worth it. this is a wonderful recipe! i halved it and just made one loaf instead of two. i made it with margarine so it is vegan, and since it was salted margarine, i just took a little salt away. i ended up using 4 1/2 cups plus a tablespoon or so of flour and the dough was perfect. soft and just a little tacky. thank you for this! yum! i halve the recipe as i mix the dough in my small bread maker for about 10 minutes, adding flour until it’s no longer sticky (usually very close to the amount the recipe calls for) and then do the rest by hand. could never make a nice fluffy, light bread until i tried this recipe. the loaf is a descent size and usually lasts no more than an hour in our family, it’s delicious! 😋 best white bread ever!!!!! i followed the directions exactly……..added flour as needed. thank you for the recipe! used this recipe today and it came out great. i used 9 cups of the flour and it seemed to be spilling over the top of my bread hook in the kitchenaid so i just pulled it out and kneaded it by hand. i got ki d of lazy though and probably should have kneaded it longer because i definitely didnt get the air pockets out, but that’s my own fault. haha. it rose in the oven so much more than i expected! and it has a nice crunch on the outside with a delicious pillowy softness on the inside. we are currently eating g the first loaf like its dessert lol. thanks for a great recipe. we will use it again! just perfect! adopted❤️❤️❤️❤️ made this recipe today. i am a tank amatuer bread baker, but this was so simple and the result is nothing short of amazing! i have seen your white bread recipe on your saturday blog as a favorite for many weeks. with the stormy weather this weekend in western new york, i decided i would try to make it. the bread came out looking just like your pictures. i used exactly 10 cups of flour. i can’t wait to have a slice! i have tried many of your recipes and have liked them all. i especially enjoy your friday and saturday posts. this has become my favorite bread recipe! it turns out perfect every time one time i ran out of all purpose and had to switch to self rising/oat flour and it still was perfect. it works great with mix ins my go to is italian herbs; feta/olives or sundries tomato/spinach work well too. i’ve mixed them in and i’ve spread them on prior to rolling and placing in loaf pans. also makes great dinner rolls!!! thanks, browneyedbaker! this is such a nice basic white bread recipe! if you have a kitchen aid mixer or similar, you attach the dough hook and you’re off to having your kitchen filling up with the scent of fresh baked bread. like all bread recipes, it takes time to rise. give yourself a good 3 hour head start before you want to actually serve this. i keep coming back to this recipe because i don’t have to knead the bread and my end results are the same, fresh tasting bread. yummy! yes i also think the 8 cups flour seems alot…most recipes i see says at the most 5 cups i am making this recipe a second time today  tastes great, looks great and was super fun and easy to make with my toddlers’ help. this will definitely become a standard in my kitchen. thank you for posting! i made this yesterday and it is awesome. big generous loaves. they went over the sides of the pans (went down the sides of the pan a bit but i may not have used quite enough flour. delicious, regardless. thanks so much. i have tried many recipes and this is by far the best. great bread recipe! i baked them in a pyrex loaf pan and an aluminum foil pan. pyrex was taller as the aluminum pan was wider . both delicious! will recommend this recipe to my friends and family. i made 1/2 the recipe. it rose beautifully and baked to a lovely golden brown. however, it was way too dense, not light and fluffy at all. taste was delicious. where did i go wrong? turned out awesome. only had to use 7.5 cups of flour. 3 of which i put in as whole wheat. here’s my story i live in a community of 25 so no grocery store i stock up from a store 4 hours away so if i forget something i’m hooped i’ve been baking bread for 40 years with a recipe that calls for brown sugar i forgot to get some so went on safari and found your recipe so gave it a try i doubled it because i like to put lots in the freezer so i’m not making it all the time i was pleasantly surprised it was great i think the best gift from someone is a great recipe so thank you for the gift i have tried making bread a few times but it never rises properly and is always dense. this is the first time it has worked out for me. it was the easiest bread recipe i have tried with the best result. i used salted butter so i didn’t add salt, but i think i’ll need to next time. thanks!! i live in australia an our cooking measurements (cups/spoons) are a little different to other parts of the world. is this made using usa measurements? the bread was super easy to make. it was light and delicious. i made this recipe today and i absolutely love it! my husband and my son also loved the bread. i highly recommend it! i’ll necer get store bought sandwich bread again. thanks for this recipe! this is honestly the best bread recipe i have ever tried. we made this bread to give out as christmas gifts. it raised beautifully and was mouthwatering! perfect with homemade butter and jam!! thank you for sharing!!!!!! i’m not on instagram but would love to post pics if there is a different place to do so please, please help me! i tried this recipe for the second time today. the first time, my bread failed to rise and i guessed it was because i used hot water and killed the yeast. this time i made sure the water was only a little warm. however, the dough still didn’t rise. could it be because i didn’t knead it enough? it was still somewhat sticky after kneading. also, i have increased the amount of sugar by 3 tablespoons. apart from this, i followed your recipe completely. could you please help me with the trouble i am having? awaiting your reply anxiously! thanks! i made this recipe today as written, and it was marvelous! it’s going to be my ‘go to ‘ for bread from now on! yum! and simple! made this and it turned out perfect. great quick white bread recipe. will be doing this one weekly for the kids!!! just made this, was amazing. had to halve it to knead in my mixer though. i have made this recipe 3 times now. the first time the loaves were massive and were eaten within 3 days. family loved them. this time i cut the dough into 1/3 and made two good size loaves and used the other portion for cinnamon buns. works great! i’m now using it to make jalapeno cheese buns. so far so good. this is now my go to recipe. thanks so much! thanks for the recipe. your photographs are so gorgeous that i was tempted to make this bread today. sadly, however, it was a major disaster! the bread did not rise at all. it turned out to be an inedible brick. i have a question for you   i used fast action dried yeast that does not need to be bloomed before use but i still followed your recipe exactly. do you think that this process deactivated the yeast somehow? i baked bread just a few days ago using the same packet, so it is unlikely that the yeast isn’t active anymore. i would love to try my hand at your recipe again. could you please help me with it? thanks! oh no! i’m so sorry it didn’t turn out for you. i do not think it could have deactivated the yeast. did the dough actually rise at all? i honestly never post comments on recipes but absolutely had to for this recipe. i wouldn’t say i am anywhere near a seasoned baker but i have made bread many times. with very, very different results. this recipe is absolutely phenomenal and today is my 4th time making it. never had a failed loaf. aside from reducing the sugar just a fraction and proofing my yeast (only because i never trust it haha), i’ve had amazing results. the loaves are always huge so i make buns too. restaurant quality! i’ve been searching for a long time for this recipe! thanks so much for sharing :) i’ve been searching for the best fluffy, most, most perfect bread recipe. i finally found it. instead of using instant yeast, i used cake yeast. this bread by weight is heavy, but so tender and moist inside. three days later it’s just as fabulous and not drying out. thank you for posting this recipe. i’ll never use another. would bread flour be ok to use instead of all purpose? my bread is coming out tasting good but a bit too dense. i hand knead my bread because i don’t have a mixer (although i’ve been begging for a 6 quart kitchenaid for years 😊). hi michelle, this recipe came up when i was searching high altitude bread recipes. i recently moved to a new town at 7000 ft. has this recipe been adjusted for the altitude already, i didn’t see any mention of it, but it does look yummy. i’ve made this recipe 4 times now, my family and i love it and it’s super quick! thank you for the tips😊 ~chris~ hi there! i’ve made this recipe twice and the bread was beautiful both times  a huge relief as i had never worked with yeast and it was my first time hand kneading (no dough hook). i am wondering though if you think it would work to make it into a cinnamon loaf? maybe if i put cinnamon, brown sugar and butter on flattened dough before rolling for the loaf? thanks! definitely tasty bread when it came out, but 9 10 cups of flour was an outrageously high estimate. i used 6 cups, and it still broke my dough mixer. 3 1/2 stars for how good it turned out, but lost stars for bad proportions and for me not being the only one whose machine broke. this was my first bread bake ever, and it was amazing! turned out perfect, thank you so much! great loaf of bread!! i’m happy you stumbled upon it to share with us. do you think this would work in a bread machine? would probably have to cut the recipe in half, at least in my machine amazing recipe! i didn’t have any all purpose flour so i used plain wheat flour and it worked out great! what is the difference between plain wheat flour and just plain flour, and how does all purpose flour differ from other flours. finally, would i be able to substitute it with whole grain flour to make a slightly healthier bread? i tried this recipe yesterday turned out great. making some more right now. thanx for your recipe i love it. this is the best recipe for bread. perfect every time i made this bread yesterday and it turned out great. i made ham sandwiches for dinner and toasted the bread it has a great flavor. thanks for the recipe. merry christmas ! the butter number seems to have merged together, i made this a few weeks ago and it was correct them and the bread was awesome. can anyone supply the correct amount? i have always been afraid of baking bread, but i have now made this recipe several times and my family loves it! thank you!! quick question i made this bread 4 times and it seems like every other time it comes out great i don’t have a mixer so i’m wondering if you or anyone else could help me out on to why sometimes it rises and sometimes it doesn’t there’s been times i’ve waited 2 hours and nothing i’m so excited..thank you so much for the recipe..i tried it and my bread came out ok..woow. thank you. i have been sending my friends the picture of my bread and they all want the recipe..i have referred them to your page. can i substitute whole wheat flour for the all purpose flour? it was so easy to make and looks great cant wait to tey it thank you for this mouth watering recipe. great bread, love the size and texture, thanks for sharing! i have made this twice now and it has turned out great both times. i have tried other sandwich bread recipes before and this is the best. i usually have to wait a day before i can get a nice slice from it. this slices wonderfully the very same day it is baked. my family loves it. this recipe was absolutely amazing!! i was a bit scared at first because of all of the rest times for the dough, and i got a bit panicked when my dough was still a bit sticky. i had tried a couple of other recipes for breads because i just wanted a good pb&j sandwich for lunch! i think i’ve finally found it! it is light and airy, not too dense, and just right for my pb&j cravings. thank you so much! i will definitely be making this again! man 0 man this recipe is outstanding…. thanks only problem is the heat and cooking time….. in my oven the 400 was just too much….lol i made this recipe today, i was out of butter so i substituted margarine and it turned out great! definitely my new go to recipe. i have failed at bread like this 20 times, but not today. i finally made a great loaf of white bread. best recipe and instructions ever. ahhhh i’m so thrilled to hear that!!!! thank you for sharing! :) i don’t have a mixer with a hook. can i work it by hand? hi regina, yes definitely! i do this often! the best recipes ever. i am definitely a fan, thank you! this is the bread to make, simply delicious. i made the one loaf, i had to substitute half bread flour because i ran out of all purpose. this bread proofed so nicely. when it was baked it rose nice and high and baked up soft and airy. . we had cranberries left over from thanksgiving so we made some jam, not that it needed jam or butter, it is perfect as is. thank you. can the flour be substituted with bread flour and does it turn out just as soft? thanks! hi beth, if you use bread flour, the loaves will be a little more dense. easy delicious bread recipe. i have made it twice & shared with my neighbor & his wife. requested recipe & another loaf. this is a keeper. hi can’t wait to make this and have just bought a 3lb loaf tin could you please let me know if the total ingredient amount will work with this size tin or if i should be reducing the quantities? many thanks! hi caroline, that should work! this recipe truly is amazing!! very delicious. have made it a few times now and shared with family and friends 😉 hi i hope you don’t mind me asking i am in the uk and the flowers we have are plain flour , self rising or strong bread flour which would be best to use to make this bread as i would like to try my hand at bread making hi tabby, you would want to use plain flour. enjoy the bread! made this recipe and it came out awesome. i made it cinnamon raisin adding cinnamon,raisins and a little extra sugar. it rose beautifully and i made 3 loaves out of the recipe. i’ve made a lot of bread and i was always looking for the recipe that used to be on the king arthur bag, not being able to find it, so i’ve been sampling other recipes for a few years. this one is the winner. thank you. i’m bringing it along to thanksgiving and i’m sure i’ll be sharing your recipe with family. hi i’ve used a few of your recipes with great success! i’d love to try this, but wanted to check if the texture is such that you can fold a slice in half   i.e. it has some elasticity like store bought bread or does it break if ‘folded’? thanks hi somaya, it’s definitely easy to fold a slice in half, it’s quite soft and “elastic”. hope that helps! thanks so much. i will definitely give this a try! hello, i’m wondering if i can use salted butter and reduce the amount of salt called for in the recipe by a bit? thanks, dave hi dave, yes you can do that, no problem! i had never made bread before and last weekend i decided to give this a try. i followed the recipe exactly and my bread turned out wonderfully. my family begged for more so i made the recipe again this weekend! i do end up using pretty much all 9 cups of flour (maybe 8 1/2 to 9) and it turns out delicious. thank you for a wonderful recipe that is easy to follow! this recipe is wonderful! i had to rush the rise a bit but even with a bit of underproofing, the crumb and structure turned out perfect. i have had excellent success with every recipe from your site! thank you thank you thank you! made this last night and boy did it have a nice high top. i would up using exactly 9 cups of flour. yes, the dough expanded a little over my dough hook on the kitchenaid stand mixer but it worked out well and zero issues. i only had an 8 1/2” pyrex loaf pan so i trimmed off about 1.5” width from one end after it was in the pan with kitchen shears and patted the dough into place. i followed the baking instructions and both loaves came out perfect (15 min then turn, continue for another 15 =exactly 30mins at 400). the top was quite crusty and hard when it came out but after sitting overnight it’s now nice and soft. my second loaf was made in a square pyrex that i usually use for brownies. i’m going to use this wider, flatter bread for avocado toast. we cut 2 slices from the first loaf and toasted them this morning and they were a very nice texture with mini little toasty crumbles as you bite into it. taste wise, i think i may try upping the salt/sugar a bit to give it a bit more flavor   but really, i have to compliment you on this recipe. not only was it very easy to make, the texture on this bread is superb. if anyone is reading this and looking to try making bread, you won’t be disappointed with this one. just follow the instructions carefully and it’ll turn out great. i have been baking bread for years but kinda lost my bread mojo as of late. thanks to your awedome recipe i do believe that i have figured out why loaves just weren’t giving me the love. my kneading time was way too short. ive always kneaded by hand so i could feel when it was good to go. now i’ve using the stand mixer to do all the work. your timing was perfect. i also used 8.5 cups of flour and ended up with giant loaves. people need to remember that bread can be very fussy and the temp/humidity and elevation of where you are plays a big factor. knowing you oven is also a key component. i will 100% make this again but eill turn my oven down to 375 as at 400 i ended up with a few burnt edges, nothing a knife couldn’t fix. this bread is an amazing sandwich loaf. light and airy without being holey. hubby and i could hardly wait for it to cool so that we could cut a slice and slather it in butter. i noticed you said you can freeze the bread for up to a month but can you freeze the dough before baking it? this way if you need bread in a pinch you can just grab dough from freezer and bake. hi ellen, i have never done that, but it wouldn’t be as easy as grabbing and baking; it would need to thaw completely, then probably sit at room temperature before baking. heres a little conversion chart i found for different weights and types of flour if it helps: https://www.kingarthurflour.com/learn/ingredient weight chart.html i read the majority of the comments posted about the results of making this recipe. i have a question( though silly as it may seem to a seasoned bread baker), i have a 13″ x 4″ pullman pan and want to make a loaf with it and was wondering the ingredient difference to make it with the pan. the comments have me all excited to try this recipe out even though i’ve only successfully baked 2 types of bread in my past, french bread and my favorite japanese shokupan that actually came out right (albeit a bit on the dense side). after reading the reviews on this recipe it made me want to try it out so please help with changes of amounts needed of the ingredients to make it in my pullman pan plz!. i look forward to trying this out! thanks and have a wonderful day! hi elizabeth, i haven’t made it in a pullman myself, but i would probably use a half batch for one pullman pan. enjoy! love love love! i subtitute honey for the white sugar and and the honey to the yeast and 2/3 cup warm water mixture (feeding the yeast!). my kids, neighbors, husband and even mother say they have never had better! thanks for sharing your talent. can you wait to cook until the next day? hi jodi, i don’t recommend that, as the dough will overproof and could collapse. can you use. gluten free all purpose flour instead.also can you use splenda instead of sugar hi brenda, the splenda shouldn’t be an issue, but i’m not sure how gluten free flour would work in this recipe. looks very pretty! can you make it on a pullman loaf pan with cover? i think a pullman loaf pan should work just fine! i used this recipe but did all of the mixing and kneading by hand. it turned out great! it looks beautiful and tastes wonderful! i love how fluffy it is. thank you! i made this bread! it smelled amazing while cooking and i like it. i ended up using 9c flour. i’ve never made white bread before just things like cinnomon raisin and banana bread. so my question is how do i make the bread less crumbly? it doesn’t hold its structure and kind of pills away if i spread something on it. maybe mix for longer next time? in the instructions you don’t say when to add the butter to the dough hi jenny, i do, it’s in step #1. i have always struggled baking bread. this is the first time i was wowed by the results. 2 picture perf3ct loaves that were absolutely delicious. i am making them again today! your italian bread recipe is also amazing have baked that one probably 20 times already with great success, thank you and keep the recipes coming!, just made the white bread recipe and was so pleased. the dough rose beautifully and it couldn’t have been easier. thanks for sharing! so, a loaf is in the oven and at this point, i’d be willing to make this again just for the aromatherapy. half way thru the baking time, turned the pan in the oven and see the beginnings of that golden brown deliciousness. the cooling time will be my undoing. room temp butter stands at the ready. (btw, this recipe is ridiculously easy even for a novice from scratch bread baker such as myself. pics to follow) bread recipe is great but i didn’t follow the 9 cups of flour just used about 2 3 cups per loaf. i also used olive oil instead of butter and got a nice soft and full bread. i also put it on the middle rack. i didn’t try the last rack method out of fear of the bread getting to hard. overall was in oven for 20 minutes then brushed with butter again and when came out brush again one final time but very light butter coats. i used vegan butter. made this recipe again excellent as always. this recipe will not disappoint. super easy and delicious. would u please convert the rest of the ingredients to metric? this is absolutely the best bread recipe i’ve ever made! thank you!! this is by far the best bread i have ever made. !!!!!! got it copied and will use it forever. i made this recipe with instant rise yeast. the bread had the perfect consistency and flavour. it rose beautifully. the recipe and steps are super easy to follow. i highly recommend this recipe. i’m dying to make this recipe but don’t have a machine to knead the dough. can i knead the dough by hand? and will i obtain the same results? thanks. btw love your recipes! hi abril, yes definitely! i have done it many times when i didn’t want to risk waking sleeping babies ; ) tried the bread as in half batch. formula works great. i used a total of 4 cups flour. noticed many had questions about it. it does make a supper tall loaf, great texture, flavor and so on. i did use though, bread flour instead of allpurpose. hi…i would like to tell you that i halved the recipe and its turned out amazing…i will be making 2 loaves of bread from now on…my first time making bread…thank you so much ❤ i’m from south africa this was the best bread recipe i have found. came out perfect! great texture. i do think the second round of proving time needs to be about 10 to 15 minutes longer, but otherwise, just the best. i made this last week for sandwich bread and am so pleased! not only is it a super easy recipe, but it is also delicious and exactly what i’ve been looking for. i’ve tried a lot of recipes, trying to make a good sandwich bread for my family and have always been disappointed. the bread always seems too dry or too crumbly or so airy that it tears the instant you try to spread anything on it. this bread seems to rise evenly and stood up well for pb&js. thanks for this awesome recipe! getting ready to make another batch right now. 😋 help! ive added all ten cups of flour plus some and its not forming a ball?! ive double checkes all of my other ingredients and they appear to be correct. what gives?! i dont want to throw this out😔 hi sarah, you may need to add a bit more flour or knead a little longer… i often need to use less or more flour depending on the time of year or the weather   air temperature and humidity definitely have an effect! this is an amazing recipe which results in lovely soft bread!!! it’s easy quick and very very yummy!!!! definitely a keeper in the recipe folder!! what does it mean to “rotate the bread halfway through”? like flip the dough in the pan? hi kaitlyn, it means to rotate the pan 180 degrees   so the side of the pan that was facing you should now face the back of the oven. can this bread be baked without a pan, just shaped and bake? hi janice, some others have left comments that they have done this, so while i can’t vouch for personal experience, i think it should work okay! made this last week, 2 huge loafs, excellent bread!!! this is hands down the tastiest white bread i have ever made. i have a few great recipes already. i made this because i have tried browneyedbakers recipes before and all have been delicious.. my husband and son raved about it. they said “this is exactly what bread should taste like”. i am now motivated to try even more recipes on this site. i hope you keep the recipes coming. i am sure many others feel the same way. thank you! who would have thought that at the age of 76 i’d start baking bread. no way, too hard. whenever i saw a recipe that called for yeast i’d skip it. but let me tell you, i wish i found this recipe sooner. now i bake bread every weekend. if anyone has not tried baking bread this is the recipe to start with. and you get better with each try. i know i have. but there was one time i used baking soda instead of powder. not my best batch but still good. i have to get new pans. the ones i have are smaller so i get 3 loaves at least… which us not a bad thing. so thank you so much for the recipe. now i have to try some others. baking this recipe of yours for the third time in the last 30 days. i give you both thumbs up. made this today and it’s perfect. i made half the recipe and baked it in a pullman pan. i have made many white/sandwich bread recipes and none were as good as this one. thanks! ok i just bought a stand mixer and was super excited to make bread for the first time… i went looking online for a simple white bread and found this recipe, and said to myself “i can do this”. wow! i am truly amazed i just made this wonder loaf of bread. thank you for this recipe, it will become a staple in my household. thank you for this recipe. this bread is really amazing , my family love it! my comment is quite long so tl:dr: made this last night, weighed everything, had to use 1.6kg flour   bread came out amazing. amazing. only thing is it’s quite dense, but also fluffy and delicious. had i not added extra flour it would’ve been too sticky to knead. did i do anything wrong? oh. also used crisco as i was out of butter. thanks! this recipe blew my mind. i’ve never made bread before. i have made dozens of batches of cinnamon rolls, pizza dough, biscuits, etc. so i’m not afraid of yeast (anymore). however, my last two attempts at cinnamon rolls resulted in flat rolls that didn’t rise. shellshocked much? anyway, going into this i was fully prepared for the dough to not rise, or if it rose, it wouldn’t bake right, and if it baked right, it wouldn’t taste right. well…let me just say, my bread came out looking exactly like your pictures, and tasted amazing. my boyfriend and i had to put the bread knife in the dishwasher to stop ourselves from taking down an entire loaf. (because that’ll really do it, opening the dishwasher is such a challenge). anyway, onto the actual recipe. i used crisco instead of butter, after painfully searching the internet to confirm this wasn’t going to result in terrible bread. i weighed all the ingredients   which i’ve never done for baking and loved   but i wound up having to put almost 1600 grams of flour in the dough. after 1400 grams the dough was so sticky i couldn’t even knead it. the bread came out fluffy, but dense. very dense. i baked it at 375 for 15 minutes, and 400 for 17 minutes. rotated it at 15 minutes. also i have a gas oven   not electric. when i went to knead the dough, it was sticking to my fingers to the point that i couldn’t actually knead it. or maybe i could have if i’d kept going? thoughts? hi rachel, i’m so glad you enjoyed the bread! as to your question about it being dense, that much extra flour could have definitely done it! if you were kneading by hand, it will definitely get less sticky as you go… i generally start by just sprinkling a little extra flour on the work surface and top, start kneading and go from there. i’ve made this recipes probably 6 times. my husband and son love it. i make 1 loaf to eat for a week. i then use my muffin pan and make rolls with the other half of the dough. i freeze them, take them out when we want rolls with dinner, pop them in microwave for less than a minute. they’re delicious. thanks for the recipe i tried it, with a little twist in the tale, baked it in a cake mould and wow, i got a giant beautiful bun. superb recipe. great job browneyedbaker. please keep it up. you made a place in our hearts! i’ve made this bread twice and it’s the same thing my mother always made. my stepmother makes great tasting bread but once it’s cool it has a hard crust like french bread. i took them a loaf and they loved it. she asked me what the recipe was and she said it’s the same as hers only she doesn’t put any butter in hers. thats the difference. i didn’t have my mom’s recipe but i do know she put lard in hers and later switched to crisco instead and it was still soft and great but not as tasty but very close. i’m going to make a batch this morning and use lard instead of butter just to see what happens. i’ll still use butter for brushing before and after baking. sorry but there’s never any left by the time i think about taking a picture. i’ll try to remember today. i also make 1 and a half times the recipe so i have some to fry while the loaves are baking. there’s nothing better than friedbbead hot ont of the cast iron skillet lathered with butter and blackberry preserves. as an old friend from southern indiana would say it’ll flat make your tongue slap your brains out i absolutely love this bread! i’ve been keeping my kitchen extremely well stocked with bread thanks to this recipe! my only problem is that my loaves are not nearly as neat as yours. after i’ve baked them whenever i go to cut them they smoosh down a bit, which makes sandwiches extremely difficult. have you run into this problem? do you have an advice on how to stop it? hi soren, they don’t smoosh down for me, but i would make sure of two things: #1   let the loaves cool completely before slicing. i know this is so hard, but cutting warm bread will give you the smoosh effect. #2   make sure you are using a sharp serrated bread knife. using a non serrated knife will definitely smash down the bread a bit. i hope that helps! best bread recipe i have tried. i have been searching for a good one. lovely flavor. i added about a teaspoon of baking powder and it was not too dense. such a great recipe and even i can’t mess it up, lol. it takes a little time but it is so worth it! so much better than store bought and kid approved ! i cut mine into 4 pieces and make 4 smaller loaves and freeze them. stretches it a little further with 4 kids and the slices aren’t so big. makes to die for french toast! thanks for a great recipe!! thanks for the recipe. i just makes this today (by hand since my kitchenaid went on the fritz yesterday) the bread came out amazing!! i believe it needs the bigger bread pans because it came out huge over the top. this is definitely a keeper!! i’m so glad you enjoyed it melissa! after reading the comments decided to make this recipe. it’s now officially my favourite loaf recipe. it made a beautiful dough and baked perfectly. did take longer to rise than mentioned, but cannot fault the quality of the final product. thank you. i’m so happy to hear that, missy! :) can i substitute oil for butter in order to makes dairy free load? i have never tried doing that, so i can’t say definitively, but i think it should work. hello, can i use bread flour instead of all purpose flour ? if so, do i use the same amount that the recipe calls for ? hi lauren, if you, the bread will not be as light and fluffy, and denser. this recipe was recommended by my sister as the easiest bread to make!! i doubted i would be successful as i always had really dense bread. not this time! it is amazing!!! thank you! so awesome jody! thanks for coming back to share a review! hi michelle, thank you for posting your bread recipe. i have made a lot of your recipes over the years and have been pleased with everyone of them. for years i have made a cheats sour dough using bread flour and recently moved to spain i was unable to source my usual flour. a friend did a bulk order of flour for me (50kg) and highly recommended it, but when using for the first time it turned out to be all purpose flour, so 2 failed loaves followed! i searched the internet to find a bread recipe with all purpose flour and stumbled across yours, being filled with confidence from your other recipes i felt confident to use your recipe and hope that i would be able to use all the flour that i had purchased. i am overall pleased with the result, although the dome flattened during baking, it sure if i left the first rise for too long. however, the bread tasted really nice and had a good texture. i also have the added challenge of using a butane gas oven, so probably not bad for the first attempt. i will definitely try the recipe again, thank you so much. nicky hi nicky, thanks so much for sharing your experience! i am a new baker and my first attempt with this recipe was a success. it reminds me of the bread from a bakery near my grandmother’s house when i was a child. i make it every week. delicious! hi pam, i’m so thrilled to hear that! :) i never made bread before. first time. i have been placed on the low iodine diet and unfortunately bread was not an option for me. so i tweeked this recipe using crisco shortening instead of butter. and it was freaking amazing. after one week without bread i was beside myself. i may never eat store bought white bread again. thank you for the recipe. i was so desperate for a piece of bread i sliced it 10 minutes out of the oven. and forgot to take a photo after. but i did get a photo right before placing it in the oven. and a slice of toast i made for my dad with butter. and as rachel ray would say yummo!!!!!!!! thanks for the recipe. ohhhhh nooooo vegetable shortening has soybean oil in it. ohhhhh drats. back to the drawing board. will try tomorrow with vegetable oil. pray it tastes just as good. 😦😦😔😔 oh my word! i made your favorite white bread today and i have to say i was so impressed at how easy it was, and wow is it delicious! i don’t have a mixer with a dough hook so i had to just mix it with a wooden spoon and my hands. it may not look perfect, but it tastes great. thanks for sharing all your wonderful recipes. hi carolyn, you are so welcome, i’m glad you enjoyed the bread! i’ve made it by hand many times myself and it’s so relaxing! this bread was delicious! the only problem was that at 400 on the very bottom rack, mine burned so the next time i cooked it at 350 for 35 mins and positioned the rack a little higher and it was perfect! thank you for such a great recipe!! hi emily, you’re welcome, and thanks for sharing your adjustment tip! this is the most amazing bread i have ever made! i have a bread maker and decided to try making bread by hand today. i have not had a lot of success with my breadmaker. my bread comes out too hard or dry lumpy etc. this bread is phenomenal! it is like store bought bread but with way more flavor. i am definitely saving this recipe. it was so easy to make. i followed the recipe exactly. i can’t wait to make it again. i’m so thrilled to hear that jamie! thanks so much for taking the time to stop back and leave a review, it’s much appreciated! it turned out a bit denser than pictured. first time making bread! what do we think i did wrong? i bake a ton, just never bread and i know it can be finicky sometimes! hi brendon, i’m sorry to hear that! it could be using too much of the flour (the amount i end up using can vary dramatically based on the time of year or weather), or overworking the dough. i tried it out and the whole family loved it! thank you for the recipe :) you’re welcome lydia, i’m so thrilled you enjoyed it! i’m about to get this in the pan. i doubt i’ll get a response in time, but curious if i can use the whole amount in a 15″ pan? i’m going to try. lol. we eat a lot of bread, and this came up when searching for 2# bread recipes. fingers crossed! hi amee, i am not sure if that will work, i’ve never had a pan that big! let us know how it goes! :) i am so excited to try this!!! do you think i could substitute half of the all purpose flour for whole wheat flour? hi kristen, i usually recommend starting with substituting 1/4 and then increasing to see how the recipe fares with the whole wheat. enjoy! this is the best recipe i have not made bread since i was at home and made bricks . simple enough that even i didn’t mess it up! thank you lynn r i have no idea what happened but i followed the recipe to a t and it was super watery. i ended up having to use double the flour not everyone has a dough hook attachment!!!! hi karen, you can totally make it by hand, i’ve done it many times. hi, i just made this but i only had 6 cups of ap flour, the rest i had to use bread flour. do you think this will adversly affect the loaves? could not get to the store, and needed bread . hi beth, they may just be a tad bit more dense, but they should still be just as delicious! my 8yr old daughter is entering a local bread making competition next year and we have tried so many recipes in preparation. we came across yours and all i can say is wow…. it came out perfect so light and fluffy cooked evenly all the way through. we did not use a dough hook as we don’t have one or a bread machine so it was made with a good old fashioned wooden spoon and hand kneaded by herself. so impressed… after many (many) failed recipes that just did not deliver a light loaf this worked a treat. i find i can use more or less any flour and get great results everytime. love it, it is now my go to bread recipe for a sandwich or toasting loaf. thank you :) you’re welcome matt, so happy you’re enjoying the bread! hi   i don’t have a stand mixer. can i mix with a wooden spoon and then knead by hand? hi meredith, yes i have done this many times! :) can this be made in bread machince. i really want to try but have arthritis really bad. hi ronda, i’ve never owned a bread machine, but i don’t see why it couldn’t! this was a great recipe, though i will say i didnt use nearly 9 10 cups of flour, i measured out 9, i to a measuring bowl and then followed the recipe. i had leftovers so after i was done baking i measured out how much i scooped back into my flour container, and it was 1 1/3 cups. so i only used 7 2/3 cups of flour. the dough was easy to work with, recipe method was perfect, i have a big 6qt pro kitchenaid and it had no problem handling the kneading. 2nd time i made it i did a portion of whole wheat flour as well, and was also delicious. maybe 20%, not too much. i was also out of butter so i quickly blended up some cream i scooped off my milk (we are dairy farmers so our milk straight from the tank isnt homogenized) and quickly blended it into blender for a few minutes and subbed that for the butter, even though it wasn’t strained and totally hard yet. it seems to have worked! once i’ve successfully made a recipe 2x and still like it, it gets added to my own hand written cookbook with whatever changes i made. this one will be going in as 7.5 8.5 cups of flour, rather than 9 10. but that’s the only change. is it ok to use salted butter? new here, in the bread business 😊 hi ashley, yes that’s okay! the best bread recipe i have tried to date. made one very large loaf and 4 beautiful buns for sandwiches. will be using it this weekend to make 12 large sandwich buns for pulled pork sandwiches at a family dinner. thank you for sharing. you’re welcome steve, i’m thrilled you’ve enjoyed the recipe! i made this recipe 3 times in two weeks. first time i followed to the letter , made one huge loaf and 2 broccoli calzones and one palm sized pizza (because i wanted to see what kind of crust it made). it was delicious ! i used the correct sized bread pan and weighed all ingredients, and i’m thinking it rose so much because we were having hot humid weather. anyway, the loaf of bread cuts great and looks like a chef’s hat. :) the broccoli calzones, both about 12″ x 4″ tasted very nice. the pizza…well, let’s say this dough will be on my list for when i make pizza, which is a lot ! the second time i made this recipe, i only made a half recipe since i had all that bread and calzone in my freezer. so, with half a recipe i made pizzas…those are now in the freezer. also, i used olive oil instead of butter. ok, the third time, i used bread flour and olive oil and only 30 grams of sugar…made a full recipe. i ended up with 1   20 oz loaf, 1   10 oz loaf, a dozen 2 oz rolls, a pizza using 9 oz of dough and a 9 oz ball of dough to freeze to see how it is after thawing. took photos but don’t have an instagram page. i’ll post them on your fb page, if it lets me. thanks for this recipe ! ahhh that’s so awesome paula! thanks for sharing all of the different ways you’ve used this dough! and yes, please upload your photos to the beb fb group! beautiful, i halved the sugar and it was perfect. wish i could send you a photo. this is so great. i can’t even believe this is all purpose flour. is it bleached or unbleached all purpose flour? hi ada, i use the king arthur flour unbleached flour. bread came out perfect, thank you for sharing i have been baking bread now for the last 2 months mostly french bread, then thought why not do a sandwich bread. i find it challenging to work with yeast. i did it w/o machine, and put ice in the oven for some steam and used active yeast. because it’s so hot outside i cover my bread with a cloth & set it outside to rise. i’ve tried so many bread recipes that were a total disappointment but this one is easy and delicious. first made it in a loaf pan which turned out great. today, i made a pull apart cinnamon/apple/sugar with 1/4 of the dough in a loaf pan which also worked well. also, tried a round loaf on a stone which is not as pretty but baked fine. next time, i’ll try a round pan for that. thanks so much for this excellent recipe!! :) you’re welcome, kelly, so awesome to hear about all the ways you’ve tried this! could i make 1 loaf and use the rest of the dough for rolls for dinner hi cecelia, yes definitely! worked well had one problem my dough collasp in the oven really a great bread recipe. thank you for sharing! has a nice soft, chewy interior, chewy and somewhat crusty exterior. soft enough for sandwiches and makes nice toast after 2 days when it’s not as fresh anymore. i tried this recipe. a first time bread maker. i followed the instructions to the letter (except the part about rolling, tucking, pinching and sealing the dough). the bread came out perfect. what a delicious treat. what can be better than a warm slice of bread and butter ? thank you for your recipe. i will make this over and over. you’re welcome, michael. i’m so thrilled to hear it was a success for you! ver nice easy to make, i will definitely try at our bakery. hi michelle…good day to.you…. q 1.if i were to half the recipe amount what size pan should i use dear ? please do advise q2: is it using dry yeast will be making the preparation of the bread for appropriate ? tq so much have a nice day ahead tq so much for the recipe mgb hi mithra, if you halve the recipe, use the same size pan, however just use one. active dry yeast vs instant yeast will cause the bread to take longer to rise. our family loves this recipe. trying to get away from the store bought bread with all the added chemicals. i have found that i need to add an additional three to four more cups of flour while kneading. making about 13 or 14 cups of flour total. great and easy bread! i’m sorry if it’s already been asked, but do you know how many calories are in this recipe? hi jenny, i do not, but i know there are a lot of sites like myfitnesspal that will allow you to calculate nutrition info. can add any ingredients to this recipe, such as cheese, bacon, etc., before i roll it up? hi peter, yes absolutely! it is the best bread recipe i have ever made. this is the only bread my family wants me to make. not the greatest, i made it and all i can taste is the huge amount of flour in this recipe. going back to amish white bread. much better taste. comment and question: comment: we love this bread!!!! my husband, myself, and our two monsters adore this recipe. it’s great. always turns out perfect. question: have you ever modified this for a pizza dough? i feel like it would make great pizza but i don’t want to experiment and waste any. thanks for your help! hi jimica, i’m so thrilled that you and your family love this bread! i’ve never tried it for pizza dough, but if you try it let me know how it turns out! i made these and were super easy. i halved the ingredients as i only needed one. i did rise, however, it got out of the bread loaf pan and to the sides and not up;) it is not as fluffy as i wanted it to be but overall it’s nice. i have pics, i want to send them to you and would you please tell me what do you think went wrong? sure, feel free to email the pictures to me at michelle@browneyedbaker.com and i’ll take a look! hi, it was lovely and fluffy but we found it rather sweet, which would work well if you were making a sweet bread. i am going to try again with only a small amount of sugar to let the yeast feed on. thanks for the recipe hi, have made this recipe a little while ago but found it too sweet for my liking and so did my kids so it didn’t get eaten. can you just put in a table spoon of sugar instead? yes you can definitely adjust the sugar to suit your tastes. so i made one loaf white, and the other i made a cinnamon roll mixture and blended it in, perfection😍this recipe is amazing. the wait bread recipe is not highlights in commercial ways.. i need unique flavor that can make different. 9 cups of flour? how big of a stand mixer do you use? hi patty, i have a 6 quart kitchenaid, but i’ve also made this by hand many times! i just had to comment on the amount of flour & a kitchen aid mixer…its fine!!! because i have a commercial 8qt kitchenaid vs the standard 4 6qts that are found in most homes, i made a double batch so all things would be semi equal. it was easy peasy & my mixer didnt even get warm!! not sure how so many people had issues with this unless their mixers were ready to go anyway(i have lost 3 to various bread recipes & one to cookies, not the fault of the recipe, it was just their time…if you bake alot of bread i hightly recommend the 7 or 8qt commercial mixers!! took me 7 years & 5 mixers to finally take the leap, but glad i did) it is amazing bread!! the only change i made was adding amalayse in the form of diastatic (barley) malt powder while proofing my yeast, it helps since i bake sandwich bread in a 4# pullman & that large of a loaf can take a toll on your rise! also, for those wanting to use whole wheat, why not just unifine flour? nutritionally it is equal(or superior depends on what you are using)& it will bake more like a white flour. great bread, the kids asked if i could use this recipe from now on…absolutely!! thanks michelle for the amazingly easy, perfect white sandwich bread!! i made the bread. first time everything went well untill i was preping to place it in the oven i messed with it and they deflated bad i wasnt expecting that it was a buzz kill lol other then that it was good thanks gotta try this recipe! i’m so tired of short fat loaves… could you use milk instead of water for more flavor? thanks! hi beth, yes you could do that! heya. love the look of this recipe however i’m slightly confused on what flour to use. i’m in the uk and all purpose flour equivalent would be plain flour. i’m new to baking bread and reading up, all recipes call for strong flour which is specifically created for breadmaking. according to an explanation of the differences all purpose flour can be used in canada for breadmaking (higher gluten content) but not in the states or the uk. are you using canadian all purpose or does this recipe really just require standard flour? if you could let me know that would be brilliant. cheers! sarah hi sarah, yes, it is what you would consider “plain” flour. enjoy the bread! it’s the first time that i made regular ol’ fashion bread, and only the second time that i have even made any type of bread. it was an easy recipe to follow. the only thing that i did wrong was cut the two halves unevenly, so i ended up with a loaf that was too big for a bread pan. i ended up making it into a ring in a square pan. it turned out great. i will be making this again!!! i forgot to ask this question in my review, can i substitute some of the all purpose flour with some type of wheat flour???? my daughter prefers her children eat breads other than regular white. hi shirlee, you can start with substituting 1/4 of the all purpose for wheat and go from there. enjoy! i am so excited that i was able to make this recipe and it raised. i am an avid baker/ cook from scratch and can make anything except homemade bread!! up until now…. so i thank you for this amazing, easy, and tasty recipe!! can anyone tell me how do i get soft andthe most closely structured sandwich bread recipes phenomenal sandwich bread! i’m a professional baker, and i’ve tested many white bread recipes over the years. i’ve landed on several i consider my “go to” recipes, but still i love to try new things. in this case, i’m so glad i did! your recipe is definitely my new go to for soft, fluffy white bread… perfect for fresh tomato sandwiches with a generous slathering of dukes mayo! another perfected recipe. i have made this several times and comes out perfectly, keeps fresh for days and makes amazing french toast. i have also made the italian bread now about 20 times and receives rave reviews from family and dinner guests. who can pass up warm bread and butter, not me. thanks for the recipes! you’re welcome, cathleen! i’m so thrilled that you’re enjoying the bread recipes! can i do this in a bread making machine? hi megan, i don’t have a bread machine and haven’t tried, but i know others have successfully! enjoy! hmmmm, my dough was nice and silky, but simply refused to rise… i checked the recipe against my bread making machine recipes which , whilst work, feel like cheating ; ) the recipes there use one sachet (7gr) of dried yeast for 350gr of flour… this recipe uses 4x that amount of flour but only 2x the yeast   i think i’m on to something here……. is there a gluten free version? hi diane, unfortunately i don’t have a gluten free version. can u knead this by hand and if so how long should u knead it? hi barb, yes, i’ve done this many times! i’ve never timed it, but 5 to 10 minutes. i would just go by feel   once it’s no longer sticky but soft and supple it’s ready! i’ve never made such a beautiful, great tasting loaf of bread! this recipe is perfect! i did have to use a little bit of olive oil for the butter since i ran out of butter. used a regular yeast and a rapid rise. i’m excited to have such a great recipe for bread now! never buying bread from the store again. i’m so thrilled to hear it, amy! thanks so much for taking the time to stop back and share a review, it’s much appreciated! just tried this recipe and the results were quite good. only change i made was to add a bit of light brown sugar to the melted butter for the final coating. well done and thank :) ooooh i bet the brown sugar with the butter was delicious! have made this recipe twice. both times it came out absolutely beautiful and delicious. will now be my go to recipe for homemade white bread. thankyou so much for sharing the recipe! you’re welcome jane, i’m so thrilled that you’ve enjoyed it! thanks for taking the time to stop back and leave a review, it’s much appreciated :) thanks for your white bread recipe! your fantastic pictures make me think of how good a sandwich would be with some slices of that bread or maybe some toast, on second thought, definitely both! thanks for the inspiration! hi, your recipe looks perfect. but i was not sure while baking bread has both the top n bottom heating rods needs to be turned on or only the bottom. also is there a need to turn the fan on in the oven. thanks and regards. hi seema, i’ve never heard of an oven that needs to have multiple heating elements turned on, so i’m honestly not sure. and if by fan you mean convection? i baked these in a conventional oven, so no fan was used. the main ingredients call for 9 10 cups. but then you say 5 cups in your directions. did you mean 9 10 cups of flour? i couldn’t find where you added the remaining 3 4 cups of flour hi sandi, in step two it states to “add the remaining flour…” enjoy the bread! i’m making this recipe right now. it took 3 tries to get the yeast right but it’s really not rising much. i tried active dry yeast, then instant. i used a calibrated thermometer to check the water temp as well. any tips on yeast and rising? hi ronessa, i definitely recommend the instant yeast, and if it’s fresh yeast and it’s not rising much, i would try moving it to a warmer area, or turning on your oven for a few minutes, then turning it off and putting the dough in there. i have tried this recipe and i love it. can i substitute the butter for liquid fat ( oil) ? if so, how much? also when i tried my second loaves with oil i found the bread sought of went out of shape. could this be due to using oil instead of butter ? hi shingai, i haven’t tried using oil in this recipe, so i can’t say for sure, but if you’ve noticed a definite difference and that’s the only change you made, that could definitely be it. this recipe really seems outstanding, but it has been my experience that using bread flour gives a springier result. regular flour gives the crumb a slightly granular texture. good, but not superb! i want to make this by your recipe, since it sounds exceptionally good. and i’m no beginner. i can evaluate recipes often before trying them, and this one is impressive. i’d like to follow it exactly, but with bread flour. you might want to tell people that they don’t have to make bread from this mixture. i’m planning to make one loaf of bread and a yeast based fresh raspberry coffeecake with a 10x sugar glaze. another use for that extra half of the dough is to make dinner rolls, and freeze the dough in separate balls for easy use some other day. i have some small brioche pans that make the resulting dinner rolls look yummy. i form the dough, usually into 3 balls per roll   freeze them separately, then put enough frozen rolls into a plastic freezer bag. if pre frozen they won’t stick much. then you’re ready on a busy day to put 3 balls in each greased muffin tin, wait till they rise and bake. i love a recipe that lets me make two different things out of one mixture. i’d bet you could make good bubble bread (tear apart) in many varieties, using this dough. sometimes i take bread dough into a olive oil greased large baking pan, let it rise, then spread olive oil generously on top, poking fingers to make indentations to hold the oil. while it rises, i slice onion into paper thin slices (use a lot), cut them in half (at least), then mix them with garlic, pepper, salt, olive oil and oregano. spread the risen dough with the mixture and bake   a delicious onion bread. i think it’s called focaccio. for something sweet, like my fresh raspberry coffeecake, the bread dough isn’t sweet enough, but you can sweeten the berry mixture and, of course, the glaze adds enough more. another coffeecake i love to use with the extra bread dough is a pecan coffeecake, similar to sara lee’s. i cut the dough into two or three cables, roll them firmly, then coat the cables with soft butter, and roll them around in a mixture of brown sugar and cinnamon. lay them in a spiral in the greased cake pan and let rise. pecans, lightly toasted in oil go into crevices. bake it then mix a 10x sugar glaze to drizzle on top after cooling. so my question is: can i use bread flour in this recipe? are there any adjustments which would then be necessary? hi holly, thanks for sharing all of the suggestions for the bread dough! you can use bread flour, the texture will just be altered a bit. enjoy! if i have margarine instead of butter should i cut the salt amount and if so by how much hi shari, i would probably just cut in half, enjoy! hi and thanks much for this recipe. if was truly easy to make and fun. although i saw your pics and mine was a little shorter and more chewy and a little crumbly inside what did i do wrong? thanks. hi javanna, it might have been a little shorter if it didn’t rise as much (cooler or less humid environment, etc.), as for the texture, i’m not exactly sure without actually tasting it. i hope that helps! thank you, i just loved this recipe. your rolling technique is so similar to the asian “milk roll” recipes that i have been experimenting with lately. so i took your recipe one step further and punched out the dough into a rectangle 6x folding it in thirds each time. when it got too tough to work with, i let it rest for 10 min. then resumed. i made mine into 4 smaller loaves, that actually were still “large” loaves. this was really soft chewy bread, reminds me of “japanese” bread. i don’t know if my technique was worth the effort, because i didn’t exactly follow your technique. i also added the butter last, after letting the mixer knead the dough for about 5 minutes. i read that this allows the glutens to break down before adding the “fats”. most asian recipes do it this way. i think you should try this proceedure and let me know if it is worth the variance in technique. since you would know the difference in texture. thank you deanna hi deanna, thanks for sharing! i actually did make milk bread recently and loved it! https://www.browneyedbaker.com/milk bread recipe/ this was fabulous! only used 8 cups of flour, but the active dry yeast didn’t take longer to rise for me, i guess that’s just me though… otherwise it was great! i’m a dedicated sourdough baker, but if there is a yeast bread worth making it’s this one! i make all my own bread from scratch   loaves, buns, rolls   but when i don’t have time for a 24 hour rise, this is my go to! i knead everything by hand, and the recipe comes together fairly quick. i did half sugar half maple syrup (i always put a little honey or maple syrup in my sourdough breads and it gives it an awesome extra fluff!). i used 1/3 less water, set aside in case i needed it, and 7 cups of flour. the dough was warm, pliable, and a dream to knead. the dough is so large right now, i might do 2 smaller loaves and a batch of rolls. i love getting so much bread out of one batch, and it’s so time efficient! can’t wait to eat these for lunch! great recipe…thank you!!! i made it with all purpose flour the first time and bread flour the second. wow! the switch to bread flour made an incredible difference. thank you again! we finally found our go to recipe for white loaf bread. amazing receipe. i made just 1 loaf and it came out perfectly. very soft and delicious. i could not get the brown on the sides. this is the first time i am baking bread. i found the receipe very easy to follow. perfection!!! i have been trying for years to make fluffy sandwich bread. this recipe is perfection!!! i used arthur’s bread flour and instant yeast (still activated it per first step) it is fluffy, moist and not dense at all!! the flavor is perfection, too! most recipes don’t have much flavor. this one is brilliant! looks really great! i need a substitute for butter because i do not eat dairy in any form. what can i use in the place of butter? thanks. hi lilian, i think shortening should work in the bread, or if you have a non dairy butter substitute you regularly use. great recipe, my goto for white bread. while it is possible to 1/2 the recipe, i have had better success making it as written. it works out to 1 pullman loaf and 1 regular, though my next batch may be a pulman and either hamburger or sub rolls i have made alot of bread in my life.. but i have to say this is the best recipe i have ever made. i habe used it a few times and it never fails! i also use it to make buns and cinnamon buns. i did agree the flour is too much. i use 7 cups and its perfect..thank you for this recipe. barb made two loafs of this bread according to the insstructions. it gets dry in one day. what am i doing wrong and not having luck keeping it smooth and soft? hi tom, oh no! i would make sure you’re not adding too much flour; i know for me i need to use vastly different amounts depending on the time of the year, so go by feel and only use as much as you need to reach the correct dough consistency. i hope that helps! also make sure you’re storing it completely airtight and i would recommend only slicing as you go… if you slice the whole loaf at once it will get drier faster. this may be the best bread i have ever made..and i have made many recipes. i followed the instructions exactly only did all the mixing and kneading by hand(not hard). i used original fleishemanns yeast and it rose very fast..45 minutes! i made 2 loaves of bread, one loaf of cinnamon raisin, pie pan of 6 cinnamon rolls and had enough for 10 fried breads for “breakfast dinner”. i will be making this recipe again, and i recommend it for others😊 i had halved this recipe and it is by far the best tasting bread i’ve made thus far. the instruction for “soft and tacky, but not sticky” is key here and i think that was my failure point with my other breads. i most definitely will be doubling the recipe as it didn’t last long. lol thanks! absolutely delicious! i used coconut oil instead of butter, and it turned out delicious (no coconut flavor detected). i’ll be using this recipe from now on. i love it! i wanted to add: i halved the recipe; used honey; and i used my hands to mix the dough with 4c flour, then eventually added 1/4c more. hi michelle, i hope you’re well. if i want to make one loaf instead of two, is it as simple as halving all the ingredients? thank you. hi sherina, yes, that’s all you need to do! enjoy! :) hello from france. thanks a lot for this recipe. i made an half batch three hours ago (it was complicated as i had to translate ounce into grammes, cup into centiliters and divide by two after but google is my best friend in those cases ;) all of it is already gone, my chidren and wife loved it, even without any butter on it. we love our french bread but love other bread too ! i’ll keep this recipe in my favourites book. cheers ! i just recently dove into the world of breadmaking, and while i have my sights set on sourdough (my “mother dough” is currently developing on top of my fridge!) i had to scratch the itch so i sought out a yeast based recipe and ended up here! i don’t own any loaf pans yet so decided to try out a technique i read that it used to shape loaves without a loaf pan and i think it turned out wonderfully! the method is to shape the loaves on your greased or lined baking sheet and tuck the sides in a bit, after the final rise, giving the top some surface tension without letting it crack. i’m no stranger to working with dough, having made cinnamon rolls and dinner rolls for the holidays over the years, so i wasn’t all that surprised when i ended up using 11 cups of flour for this. the trick really is to just keep adding flour until the dough stops sticking to the sides of the bowl, or if you are kneading by hand, to keep adding until it stops sticking to your hands; “tacky but not sticky” really is how it should be. another “pro tip” i have is to use your oven with just the light turned on as the place to let it rise, the light makes it just a little bit warm, and as it is a draft less place, it’s the perfect place to let your dough rise! i really love how it turned out! i’ll definitely be using this recipe from now on! here is a picture of my final product, proof that you can totally make this if you don’t have the bigger loaf pans (or, like me, any loaf pans at all!) https://imgur.com/gallery/agfi4 hi caleb, thanks so much for sharing your review and photo! the loaves are gorgeous and so helpful to let others know you can make it without pans!! this is wonderful …..i halfed recipe and the one loaf is huge next time i will put in 2 pans the taste is fantastic…..i will make this again and again i just cut a slice to try it and it is soooo good! i never make bread and wanted to try some this weekend. i am so proud of myself. it’s so yummy. the crust is actually a little chewy. thank you so much! this recipe is going in my cupboard and i will make it often, that’s for sure! you either left out words or incorrectly put a word in so it’s a little confusing when you talk about tucking in the bread. you say … pinch to seal the seams and the ends, tuck the ends of the roll until the bread, until the bread what? into the bread? just thought i’d let you know. finally! finally i made real bread! real bread that tasted great and looked even better! i am amazed that i really did it and i thank you for the recipe. this might have been my last attempt if it failed. no…i would have still wasted my time and my flour! thanks again for saving me and returning my faith in recipes! haha p.s. i would have taken a picture but i only made one loaf (no faith!) and it was only half a loaf before i could get a photo. it’s just delicious, my husband and i both agree. it really does rise wonderfully and it has the lightness of bought white loaves but so much better flavour and texture. thank you brown eyed baker! too sweet for this aussie palet. followed the instructions almost to a t with this one (substituted 2 1/2 tablespoons olive oil for the butter). the loaf worked out really well. nice rise and crust. excellent texture when cut. however, the taste profile is way too sweet. most bread in australia has little added sugar so this tasted strange. i will play with the recipe and see if i can adjust is to taste without compromising on the other features. will let you know how i go. this bread is amazing! we just sliced it and it is everything you said. light, fluffy, tall, and the taste is so good. i have been making a different recipe, but is was dense and not what i wanted. this is as soft as you would get from a bakery with a beautiful crust. it is perfect for any kind of sandwich. thank you so much for this awesome recipe. i was worried about the amount of flour when i first saw it, but after making it i will never make anything else. i don’t have a stand mixer and it was still easy by hand. i would recommend this to anyone and everyone. ive made bread from a lot of recipes, some good and some went to trash but this one is fool proof. perfect huge loaves every time. i wonder if it is enough to make 3 normal sized loaves…trying that today. hello ia have a 12 by 5 inch loaf pan can i but the half of the dough in it?? hi nina, 12×5 is pretty large, so you could do a half batch in there, but the loaf won’t bake up as high as you see in my photos. yummy! my kids and i love this recipe! i bake this bread on saturday. we have this bread on sunday with some yummy nutella, jam, or butter. my kids take this to school with them. yummmmmmm……… brown eyed baker….you have never steered me wrong! i have been looking for the best cinnamon ri roll and bread recipes for a lot of years and every time i make yours they turn out beautiful! thanks for posting your passion!! it works! this recipe was my first attempt at making home made bread. it turned out amazing. i halved the loave size because in my opinion bread needs to be able to fit in a toaster. this bread is amazing , i just made two and the first one is almost gone. so glad i found your recipe. i love this recipe! i always make 2 regular loaves and 2 cinnamon ones! makes for a happy family! hi. i’ve made this bread about a dozen times now! my husband adores it and so does the friends i’ve made it for. beautiful tall loaves. thank you for sharing this recipe!! what about making this bread in high altitudes. i’ve heard that your recipe needs to be altered. can you give me some advice on this? hi mitchell, i’ve never baked at high altitude, but here are some general tips that might help! https://www.browneyedbaker.com/high altitude baking tips/ i live at a high altitude and didn’t adjust it at all. it turned out just fine. i have been making bread for well over 50 years (literally, by hand) and this is a great recipe. in fact, i made one large loaf and divided the remaining dough for 1 small loaf and then some, what i call “free form” rolls. only recipe change i made was to replace some of the water with milk and part of the sugar with some honey. i was surprised at how absolutely wonderful the loaf was and all other items. am doing it again today. oh, when i say “by hand”, that just means i have tried the bread machine thing and the mixer thing, but i guess since i have doing bread my self for so long, the whole process of mixing and touching the dough via kneading is cathartic to me and i love the hands on method for me. i love this recipe.my bread turned out light and fluffy and tastes sooooo good. thanks you’re welcome, arlene! so thrilled that you loved it! finally a perfect no fail bread recipe, my bread came out perfect! thank you so much for your perfect recipe its the only one i will ever use!!!!! you’re welcome dianne, i’m so happy you enjoyed the bread! had to throw half my ingredients when i realised this is actually for 2 loaves! please change your title, it is very misleading since it says white bread, implying 1 loaf. and it is very easy to miss the part where it says makes 2 loaves. best bread recipe i have ever used so awesome to hear that courtney! thanks for the review! looking forward to trying this recipe. question: why do you proof the instant yeast? hi robyn, it’s an old recipe from someone’s grandma, so i think probably habit? ; ) this is called julia’s white sandwich bread,i have made it loads of times a mazing!! my husband and i absolutely love this recipe. not only is it simple but there is relatively little sugar and oil in the bread. it’s light, fluffy, and savory. 100% recommend this bread recipe to everyone!! do you have any gluten free bread recipes by chance? hi alyx, so awesome to hear you have both been enjoying this! i don’t currently have any gluten free bread recipes, though! can you share the recipe for just one loaf?i am finding it difficult to half the ingredients .especially the amount of water,yeast and flour.thanks 2 1/4 teaspoons instant yeast (two 0.25 ounce packets) 1/3 cup + 1 1/3 cups warm water, divided 2 tablespoons granulated sugar 1.5 teaspoons salt 1.5 tablespoons unsalted butter, cubed, at room temperature 4.5 cups all purpose flour 1.5 tablespoons unsalted butter, melted, for brushing this was my first time making a hands on bread (only experience with no knead) and my first time making sandwich bread   i was surprised by how easy this recipe was! i halved it, because we’re a household of two, and because i don’t have a stand mixer and wasn’t sure if my hands were up to the task of mixing and kneading so much dough. it turned out fluffy and rich, and it was super fun watching each rise. i may have given the dough some pep talks about how tall and beautiful it could be if it only put its mind to it. the only trouble i had was that it took longer than 35 minutes to bake through to 195. it was probably closer to 50 minutes, and as a result the top was a very dark golden brown while the sides came out a very pale yellow. maybe it was my pan that was responsible for the light color of the sides? i used a nordic ware aluminum 1.5lb loaf pan. i have to clean my oven soon, so i’ll check to see if it’s calibrated properly as well, but usually everything i throw in there bakes in the given time. also i forgot to brush the butter on before putting it in the oven, but realized halfway through and brushed it on then. still worked! i halved the recipe and make it in my bread machine. wet to dry, yeast on top. while it tasted fantastic, it looks strange with a sunken top and was very dense and moist inside, crispy on the outside. i’ve never used a bread machine, so i’m not sure if that could have had an impact on the final outcome. i’m glad you enjoyed the flavor though! hi michelle, we’ve been snowed in here in ireland after the worst snow in 36years   and in all the panic in the lead up to the storm, all the stores ran out of bread!! so during our snow days i persuaded my husband to try out your recipe. (he’s the bread maker of the family / i’m the cake baker 😄) our girls loved the bread   i think they liked the sweetness   not like our bread in ireland. the only thing was it didn’t rise up great, and was dense. still delicious but not as tall and light looking as your pictures. any ideas how this may happen? hi amy, i’m so thrilled your family enjoyed the bread, and glad you stayed safe during the snow storm! as for not rising and being dense…. there could be a few reasons… (1) did you use instant yeast, and not active dry yeast? (2) was the yeast fresh? if expired, it can sometimes not rise as it should. (3) was the dough placed in a warm, draft free area? if it was too cold, that may have kept it from rising appropriately. i hope those suggestions help! i have tried many bread recipes before and this is by far the best, so much so that i’ve stopped searching. i use a traditional sized stand mixer and i can only get about 7 cups of flour before the dough begins to travel over the dough hook plate, so i end up scraping it out and kneading in the remaining flour by hand. i tried using bread flour and all purpose flour and with about 8.5 cups of bread flour, i tend to get a fluffier top than with a similar amount of all purpose flour. anyway, i am a huge fan of this recipe! hi chester, i’m so happy to hear how much you love the bread! thanks for the taking the time to come back and write a review! absolutely fantastic recipe thank you for sharing…. 2nd time i going to make it, everyone loves this recipe. just a quick question can i make the dough a night before i bake it? ahh good question, i’ve not tried that. if you do, you’ll need to put it in the refrigerator as it will rise too high and collapse otherwise. i made this last night (feb. 27, 2018) it came out perfect! i cut the recipe in half. so fluffy and delish. thank you for this recipe. i will defiantly be making this again. hi kelly, i’m so glad you enjoyed it! thanks for taking the time to stop back and share a review! hi. i trying this bread for the first time and i hope it will turn out as good as yours. just wanted to ask at what temp shoul i bake it on 180c? my bread is in oven right now please reply. thanks alot are you asking if 180 degrees celsius is correct? if so, that’s about 350 degrees f, while this bread needs to be baked at 400 degrees f, which is approximately 200 degrees c. the recipe is just amazing! easy to follow and really yummy! i will of course, lessen or remove the sugar altogether, or perhaps add a bit more salt, as kids said it was a bit sweet. thank you for such a wonderful recipe. i will definitely use this again and it fact, will start making loaves on weekends for freezing. we have been trying to cut out sugar in most of my family’s diet, so if you do cut out the sugar, please let me know how it works. i don’t do more than just home cooking, so i may be wrong, but i have read that the yeast uses the sugar to release the gas that causes the rising, i fear that this recipe wouldn’t yield as fluffy a bread without the sugar? i read that this recipe can be cut in half. do you have the recipe for one loaf? thank you . hi kelly, i do not have a separate recipe written; simply divide all of the ingredient amounts in half and you’ll be good to go! omg delicious white bread! thank you, elaine! and thanks so much for stopping back to share a review! want to try this bread, looks so good. want to know if you have ever tried rye flour. i love rye bread. thanks barbara hi barbara, i have tried making different versions of rye bread, but haven’t tried using rye flour in this particular bread. i think it could be good though! i might start with only swapping out 1/4 to 1/2 and see how it goes! curious how wide your 9″ loaf pans are? i followed your recipe in my 9″ glass loaf pans and they rose up and really spilled over the sides, making a very awkward shaped loaf! yours are beautiful. i think i’m going to need to find a recipe with 6 7 cups of flour to fit in my pans :) tastes great though! i just found the link you mentioned to the pans you have. did you know their dimensions are listed as 10″ (by 5″ by 3″)?! so i think that’s why they over rose in my 9″ pans. seriously a lot of dough and yumminess :) hi diana, sorry for any confusion! those are relatively new pans and i have made this recipe in older, standard 9″ pans before. just make sure you let the second rise go until the dough is just barely over the rim of the pans, that should help to keep them contained when they rise and bake in the oven! this bread is absolutely amazing! thank you so much! it rose so high and baked up so light and fluffy and moist. i don’t think i’ve ever left a comment anywhere before, but i just had to say something about this recipe. it was very enjoyable to knead by hand. i used honey instead of sugar because i didn’t have any white sugar. wasn’t sure how it would turn out, but it came out perfect! i let the yeast, honey and water get all bubbly before i added everything else, to be sure it was working properly. i ended up using 9.5 cups of flour. since i have only one full sized bread pan i made one half the dough into a loaf in that pan, and the rest i alternated between two mini loaves and 8 buns. the one full sized loaf ended up enormous! and one of my mini loaves ended up the size of a regular loaf of bread, in height. next time i think i’ll split it into three chunks because my full sized loaf turned out way too big. my husband, who has been wanting soft fluffy bread, loved this stuff! big triumph there. this is going to be my #1 bread recipe! thanks again! hi rachelle, you are so welcome! love hearing how you used up the dough, thank you for sharing! and thank you for taking the time to leave a review, it’s much appreciated! i made this bread today, it was the best i’ve ever baked!!! thank you for the recipe! you’re welcome, diane, so glad you loved it! thanks for stopping back and sharing a review! wth did i do wrong? followed the directions. after 10 cups of flour dough was still sticky. added another cup of flour kneading in myself cuz my kitchenaid was stuggling. finally gave up and put in the greased bowl to rise. why didn’t the dough come together? hi penni, the amount of flour will absolutely vary based on a number of variables, including the temperature, humidity level, etc. there’s a big difference in the amount i use in the summer vs. the winter, even though we have central air and heat, as well as a humidity control. always go by the feel of the dough and add enough to get the consistency correct, whether that means less or more. i had to use a ton of extra flour too. i’m wondering if i accidentally used a little too much water? and two people measuring “one cup” of flour can end up with wildly different amounts of flour in their measuring cup, so one person’s 9 cups might be another’s 10.5. hope you got some edible bread for your efforts! tried the recipe last night . just had to add a little extra flour. consistency was good can you substitute flour for gluten free flour..one to one ratio? hi linda, i have never tried to use a gluten free flour in this recipe, so i can’t say for sure. if you’ve done so in other recipes, i would use your same approach and see how it works! i found that 8 cups worked. even the 8th cup was not all used :) i do not have mixer with hook attachments so just keep stirring??? hi marilyn, just mix in a bowl with a wooden spoon, then you can knead by hand; i’ve done it many times! just wondering what flour do i use in the in the uk? would it be plain flour or white bread flour thank you . hi nikki, i would use plain flour. will this recipe work halved in a bread maker? hi janet, you can definitely halve this; i’ve never used a bread maker, so i can’t say 100% for sure, but i think it should be okay. i’m learning to deal with the mixing of water and flour everythime i bake bread. i guess that when someone shares enthusiastically a recipe that has been done over and over and cones perfect and i try and cones up heavy in four i would most definitely blame myself for not being carefull when adding water or flour. i used in this recipe original yeast and the recipe didn’t come great. i’m afraid to try to do this recipe again because the water was to much for the 9 cups of flour and i put more flour but failed bread just shouldn’t be this good lol. i don’t have a hand mixer so i did it by hand and i only made one loaf. also i used the active yeat instead of instant because that’s what i had on hand. followed the directions (for once in my life) and it turned out gorgeously delicious!! thanks for sharing, my kids are going to be very pleased when they wake 🙌🏼 this bread is absolutely the most delicious bread i’ve made. i’m new to bread making and it was quick easy. nd just out of this world delicious. no yeasty taste. incredible. thank you for this recipe. have you tried to make this recipe into buns? hi jayne, i haven’t, but others who have left reviews said that they have! besides making a huge batch of bread, it makes a wonderful loaf. made 2 in pullman loaf tins some cinnamon rolls and monkey bread. didnt read the recipe before jumping in so didn’t realize it was 10cups of flours worth of bread. i’d probably half this and make 2 of my regular sized breads. i made this recipe but cut it in half. i brushed the bread with butter before baking. i used a loaf pan. after 25 minutes, it was done. the crust was cracked and hard as a rock. the bread tasted good but the crust made it not so enjoyable. the bread didn’t rise near as much as the fleischmann’s simply bread mix in the box. i made this bread recipe and it turned out better than i ever could have imagined…thank you!!! recipe exactly, and it produced some delicious bread! nothing beats homemade bread, i just wish i had more time to make my own. i tried this recipe twice. i want to give it the benefit of the doubt, especially because i love your other recipes. but… both times the dough doesn’t form into a ball, it’s a sticky mess, that doesn’t clear the sides of the mixer. it just spreads out and is a glob. what am i doing wrong? i didn’t put the entire amount of water this time.. help! 😫 hi lc, you should definitely add enough flour so that it does clear the sides and forms a ball. i’ve never needed more flour, but all environments are different, and you may need to add more… this recipe is great   but it did give my kitchenaid mixer a hard time. i had smoke pluming out everywhere! lucky for me the poor old girl recovered, and we were able to enjoy our bread with a clear conscience. will be making in half batches in the future! omg!!! this bread is amazing and so easy to make. i’ve sliced up two…one for the freezer and one to eat now. can’t wait to try more of your recipes. oh my! i have unsuccessfully tried many bread recipes in the past. never getting the results i was looking for. this is perfect. just finished making one loaf (only had one pan the right size) and it is delicious. cut it while still slightly warm, added butter and homemade apple butter! yummy! perfect for our cold, drizzly day! thanks so much for sharing this recipe. i just printed it to add to my recipe book that will be handed down to my daughter one day! hi, my bread is rising in the pans and i have a question about the oven rack. you say on the lowest setting….can you clarify what this means. i’m worried that the bottom of the bread would burn if the rack is so close to the bottom burner and higher heat. i would normally place the pans on the rack in the middle of the over??? hi joanne, yes, the rack should be on the lowest setting in the oven. i bake mine like this each and every time (and i’ve been making this bread every 2 3 weeks for almost 2 years) and i’ve never had it burn. this recipe is so perfect,no complaints whatsoever. followed it,only tweaked it with some choc chips but still came out perfect your recipes never disappoint!!! i had smaller size loaf pans so i actually made 3 loaves and they are delish! i couldn’t wait for them to warm so i cut into one warm and next thing i know half a loaf is gone! love the density of the bread and the flavor is spot on. the sides and bottom were a little hard. what would cause that? hi sarah, hmmm did you use dark coated pans? if so, try reducing the oven temperature by 25 degrees. i absolutely love this recipe! my husband takes sandwiches for lunch every day and pouts if i is not this bread. thank you, m i tried making this and by the time i added 7 cups of flour total, the dough just started crumbling and falling apart. any ideas what might be hapoening there? hi daniel, that’s really strange; are you sure you added all of the water? i could see if you’re in a dry environment, the dough might not need more flour, but for it to crumble and fall apart is very odd. just made this now and it is the most incredibly delicious bread i think i’ve ever made!! i, too, have made lots of different recipes and had some favorites   but this blows them out of the park. can’t recommend this one highly enough. thanks for sharing this recipe! i will be making this a lot more! just for the record, i actually halved it as just wanted to try one loaf first and it worked perfectly halved. hi katrina, so happy to hear how much you love this bread! i have baked bread all my life (raised on a farm) this is by far the easiest recipe and one of the most tasty! when i make it i divide the dough and make cinnamon rolls for the next morning! awesome recipe! as a matter of fact my dough is rising at this moment. hope everyone enjoys it as much as i do! that’s such an amazing compliment, thanks so much for sharing your feedback kevin! so thrilled that you’re enjoying the bread and love the tip on making cinnamon rolls with half of the dough! i’ve made this bread two times and about to make the third. my whole family loooovvees 💟💟this bread!!!!!!!! 🍞🍞🍞so fluffy!!! and so soft! thanks for sharing this recipe! i don’t have any comment but i would like to know what if i use vegetable oil in the place of butter i’ve never tried to use vegetable oil; you definitely won’t get that buttery flavor that is present in the bread, but otherwise i’m not sure how the texture might be affected. i made this recipe and it still came out dense :( this bread came out so good even with all the flour i had to use. do you think i should less water? it seemed like to much. hi ellie, so glad you enjoyed it! as long as the consistency was correct, i wouldn’t change the water. there are so many variables affecting how much flour you’ll need   temperature, humidity level in your house, etc. i seem to always need to add more in the summer and less in the winter. i would leave the water amount as is and adjust the flour on a case by case basis to get the dough to the correct consistency each time. at this moment it is rising (first rise). i followed your recipe to a tee but i had to add more flour so don’t know what the final product will be. i use unbleached flour though so don’t know if that makes a difference or not. i dont know what i did wrong. mine is like a brick 💔💔💔💔 hi michelle, i intend to try your recipe tomorrow. the bread looks amazing and delicious. i am wondering if i halve the recipe do i need to adjust the oven temperature as well? thanks, reji if you halve the recipe, keep the oven temperature and baking time the same. enjoy! :) so i couldn’t wait to try this and as a result i own no 9inch loaf pans. i do have a 9×12 pan that’s 2.5 inches high and was wondering if i could do the loaf in that? i assume it would dome and be like those giant round crusty rolls minus the crusty part? if not i will go to plan b….foil in the middle to keep the loaves seperate. hi jade, i’m really not sure how a 9×12 would work since you’d be making basically one huge slab of bread. i have never made bread in my life and it turned out so good!! so happy i found this site! i did use bread flour since i bought it before i found the recipe and it still worked. i also had to finish kneading the dough by hand since my kitchen aid mixer was too small for all the flour it called for, but that was for the last cup of flour and took me about a minute or so to finish. really tasted great! white bread recipe everything you said with the ease of making perfect loaves. i was hooked on your italian bread that i have made probably 30 times already. this will be my go to for sandwich bread, lovely soft loaves, golden brown and oh so aromatic. thanks you for this recipe! i made this recipe a week ago and it was delicious….i am making it again this week! why disr my head raise up and become to fluffy and airy.out sude if that i love it that is supposed to say airy and fluffy thank you so much for sharing this recipe! i too, have been on the hunt for the perfect simple white bread recipe. this one is 4th recipe i’ve tried and it will now be my one and only. i love the tutorial video. it really took the fear out of baking bread. (i am new to baking bread). the other recipes i’ve tried, bread was a bit too dry or a bit too doughy. others were just not yummy. this one is soft on the inside and perfectly crusty enough on the outside. it tastes amazing! i read some reviews and would like to say, this recipe is a must try. don’t hesitate because your stand mixer is too small. my stand mixer is too small for a 2 loaves capacity so i attempted this all by hand. and to my surprise, it turned out perfect. as for the amount of flour, follow the recipe, 5 cups of flour and really add 1/2 cup at a time until dough is not sticking to sides of bowl. (i mixed and kneaded by hand in a huge bowl) i ended up using a total of 7.5 cups of flour in order to achieve the sticky but not tacky dough. it’s winter here and the air is pretty dry. i covered my bowl and pans with seran wrap and a tea towel. 1st rise took about 1.5 hours, 2nd rise just 45 mins. this bread is a hit already. we love eating this bread warm with butter. my kids love it with pbj and or with deli cuts. thanks again for the recipe!! :) i meant *tacky but not sticky. : ) this was the fastest easiest most delicious white bread i ever made. try it you will love it!! this bread is delicious! my 5qt kitchenaid mixer did just fine with it too. this bread is amazing with grilled cheese!! my kids and hubby are big fans! made the bread, easy and straight forward, reduced the flour quantity to 8 cups ( stated not necessary to use all the 10cups) and water amount the same and turned out perfectly well. also reduced the salt (2tsp) and sugar (1/3) quantity. best bread recipe i have tried……. this is my go to white bread recipe. best one on line i followed the recipe and… 7 cups of flour and it was still sticky and tacky. it wasn’t soft and definitely needed to either wet my hands or use more flour or use by silicone scraper to get the dough out of the mixer’s bowl without being covered in sticky dough. i let it rise and it was still a mess. i used more flour to be able to handle the dough and roll it into a rectangle to make a loaf. it was nearly impossible and after baking it, it definitely doesn’t look like yours. i probably could have used 9 cups of flour, but that seemed excessive for only 2 loaves. i thought the water to flour ratio was off, but i thought i’m not professional so maybe.. and i also felt that the amount of yeast was a lot considering it was only 2 loaves. i know a little goes a long way with yeast. bottom line is: what did i do wrong? did you write a typo? is it possible this only works if you don’t let the yeast proof and just add all the ingredients at once. help. i want it to work and i have no idea why it didn’t. for reference, i’ve baked a lot of bread and doughs. i’ve baked well over 100 loaves including challah, amish white bread, traditional white bread with potoato flour, laminated yeast dough, and more. too many to name. so why, why didn’t it work? 🤷‍♀️ hi lori, i’m sorry this didn’t turn out well for you, but the problem was definitely using only 7 cups of flour; i’m not surprised it was a sticky mess. the recipe calls for 9 to 10 cups, which is what it needs to get to the correct consistency. there is no typo and you don’t need to do anything special to the yeast. if you actually follow the recipe, it will work (there are nearly 50 reviews on this recipe, all 5 stars). can i make the bread without the pan/form and just do it on the racks with baking paper hi krista, i’ve never tried it like that, so i’m not sure how much it would spread vs rise. i was gifted a ninja blender with a dough mixing attachment and a ninja auto iq cooking system (intelligent crock pot) so of course that had me searching bread recipes. i have never made bread before so i didn’t know what to expect. but reading your blog and the picture sold me. this. recipe. is. incredible. i cut the recipe in half in case i messed it up, which i’m known to do. i’m amazed with the turn out. after the majority of the cooking was done in the ninja cooking system the bread was a little to high to keep the lid on so i stuck it in the oven for 10 mins so it could give the top the golden brown it deserved. as soon as i sliced it, half the bread was gone when i turned around. my family agreed this is going to ruin all other non bakery bread. the crust is buttery and the inside is soft and fluffy. i couldn’t have asked for a better recipe. thank you so much for putting the time and effort into posting this recipe. i can’t wait to make more! i may go do that right now! hi ashley, thanks so much for taking the time to stop back and share your review; it’s great to know that this recipe works with some alternative cooking methods, as well! has anyone tried this with active dry yeast? thats all i have and i’m trying to avoid going out into the snow to get something different! hi lauren, that should work just fine, it might just take a bit longer to raise than the times listed in the recipe. i have been baking bread for quite a few years (i’m 71) but never knew how my bread would turn out from one time to the next….ometime it would rise other times it was like a brick. i recently lost my original recipe for white bread so i decided to look on the internet for another one and came across your recipe for ” my favorite white bread recipe” and tried it. i have made many many loaves and it comes out perfect every single time!!!! i can’t believe it. my loaves are huge, very tender and light and delicious. i can’t thank you enough. now it is “my” favorite white bread recipe. truly… i love homemade bread and love giving it away. i just printed another copy of this recipe since the first one is showing its wear and tear. one other thing, i tried making just one loaf and again it turned out perfect. you are an angel for sure1 hi rebecca, i’m so glad you found and loved this bread! thanks so much for taking the time to stop back and leave a review, it is much appreciated! :) first time making bread and it was so easy and delicious! thanks for the recipe! you’re welcome misty! so glad you enjoyed it! i needed to do some hard thinking, so i tried this, but made it by hand. truly delicious. ended up with two beautiful loaves. i did need to add an additional half cup of flour. thanks for publishing. you’re welcome, michelle! i’ve done it by hand as well, and it works out really well! oh my my…this is seriously the easiest and yummiest bread ever! thank you for sharing. my family thanks you as well! you’re very welcome! thanks so much for the review! i didn’t want to review this and ruin your great reviews, ’cause i think i’m the one that’s having troubles, and it’s not the recipe. i’ve made this recipe twice now. i halved it, first time i really messed up. i ended up with a brick that could not be consumed. just now i made sure i had every ingredient halved properly, used 4.5 cups of flour only. it rose perfectly, baked to a golden brown, when i took it out of the oven, it’s still very heavy and looks very dense. very doughy. i’m so sad. took me months to get macarons right, i think i can do bread (everyone seems to be doing it) i just don’t get what i’m doing wrong. hi leonie, hmmm… are you baking at altitude by any chance? this is a super light and soft bread so i can’t figure out how it could turn out so dense. hi michelle, thanks so much for replying. i am not baking at an altitude. i’m going to try again. could i be over kneading it in my kitchenaid? hi leonie, that could be… definitely just add enough flour and knead enough so that the dough is not quite sticky, but still tacky to the touch. i made this recipe today and, wow, i can’t believe how big and fluffy the loaves are! this is the white bread recipe for which i have been searching. it is incredibly easy and comes together quickly. i used my kitchen aid to mix and knead it, but when the dough started climbing up the hook, i finished the kneading by hand. but, really, isn’t getting to knead soft, lovely dough by hand part of the fun of baking bread? i have plenty of the no knead rustic loaves in my recipe file, but i was looking for a soft, fluffy white bread for pb&j; this definitely fits the bill! aside from my loaves being slightly lop sided (clearly i need to work on my shaping skills), they rose well and baked up beautifully! if i could attach a picture of them, i would. i can’t wait for my husband to come in so he can see/taste them. delicious!! i didn’t have any problem with the amount of flour, but i did weigh it rather than measure (so glad you give the weights). i used most of the flour, only leaving a scant cup unused. also, i didn’t have two 9 inch loaf pans, so i used one 9″ and one 8″, i just cut off a small bit before rolling the loaf for the 8″ pan. thank you for sharing this wonderful recipe! you’re welcome jacki! i’m so glad you enjoyed the bread and so appreciate you stopped back to share a review! best bread ever…not really a bread maker but turned out perfect! tasteless i made 2 batches today; 2 plain loaves and 2 cinnamon! can’t wait to try it! i made the white bread, the recipe is absolutely delicious. thank you! love it!!!! this truly is the best white bread recipe. i couldn’t stop eating it which isn’t so great but it is that good. i’ve made this recipe several times and it’s well loved each time by my family! my loaf pans are a bit smaller, so i get three sweet mini loaves out of it. thanks for the keeper recipe! now that’s a loaf! beautiful oven spring, gorgeous crust and structure. tastes fantastic! i have noticed a few comments stating that this recipe uses more flour than other white bread recipes do. this is the very reason i chose to bake this bread. it’s frustrating putting in all the effort [hand kneading ] and ending up with a good but, small loaf. wonderful flavor toasted or as a sandwich bread… thank you very much for this recipe! this bread is seriously amazing!!!! i halved the recipe and it still turned out great! the only thing i did differently which i suggest trying out is mixing honey with your melted butter for brushing on the bread before and after baking. do not be intimidated by the amount of flour, your kitchenaid can handle it. delicious! bread turned out great. however 10 cups of flour seemed like an awful lot for two loaves. so i divided it in to 3. used 1 size smaller loaf pans amd voila!! simple ingredients with big taste! i’ve been scouring the web for an easy recipe and this is the best so far!!. the butter is the magic ingredient definitely. it gives a nice crisp on the outside without it falling apart as i had so often experienced with other recipes. i made a boo boo and added more water than necessary. however taste was not compromised at all. i ended up with 3 loaves and they all raised beautifully. my 8 years old couldn’t get enough . thanks for sharing! made this in the afternoon and just finished eating this with leftover turkey. made a killer sandwich. easy recipe, very tasty, and very good toasted. mine wasn’t as pretty as the pictures show, but it sure did taste good. moved this to the top of my bookmarked bread recipes. will definitely make again! thanks michelle! hi christine, so thrilled to hear you loved the bread! thanks so much for stopping back to share a review! what happen to my bread if i change the unsalted butter to salted butter? the bread will just be a bit saltier. you can always cut down on the salt in the recipe to account for that. thank you so much. i’m making bread for thanksgiving and they just came out of the oven. so beautiful and easy thank you again for this recipe is a keeper! i am very excited about this recipe. the dough was very simple to make and what a lovely dough to work with! i made a loaf of bread and some cinnamon rolls with my first try and they turned out great! thank you so much for sharing this recipe! michelle, you have outdone yourself once again. this bread is the easiest and tastiest white sandwich bread ever! and you’re right   so forgiving. my yeast had expired several months ago, and it still worked. my husband and i can’t get over how good this is. also, i’m not really a fan of toast, but i am of this toast. thanks for yet another foolproof recipe that makes me shine in the kitchen! : ) update in the new year: i’ve now made this bread several times using different flours. i’ve mixed all purpose wheat with any combination of whole grain wheat, spelt, rye, etc. it turns out beautifully every time. we love this bread as is, as toast, and as a grilled cheese/ham&cheese/you name it combo! such an excellent recipe   thank you so much for all the work you put into your recipes and posts, michelle. : ) hi betti, thanks so much for sharing this update! so awesome to hear you’ve been enjoying so many different variations of the bread, super helpful for others! hi michelle, i made this three times so far in as many days. you were absolutely right. best bread ever!!!! easy to follow & makes a huge amount. my first from scratch bread and didn’t use a mixer, all by hand. it turned out delicious!! thank you for sharing! i will make again soon. congratulations on your first bread from scratch!! so glad you enjoyed the bread :) i just made this recipe and it is seriously amazing. i needed about 8 cups of flour and i split the dough into 3 loaves instead of 2. the loaves are tall and fluffy, the bread is buttery and soft and it is seriously delicious. i am making another batch (possibly 2 more, we shall see) and donating the loaves to a fundraising bake sale. they are going to be the star of the sale, i am sure. what a fantastic idea to donate to a fundraising bake sale! so awesome to hear you loved the bread! i don’t have unsalted butter; can salted butter be used? how would it affect the bread? hi mary, yes you can use salted, but you’ll just need to decrease the salt in the bread by a bit… i’d say cut it down to 2 teaspoons. went browsing google tonight to make a simple yet delicious bread to go with a wonderful pot of home made beef stew. bread bowls would have been nice i was thinking but i knew there wasn’t time for that. thats when i came across this bread loaf recipe and i have to tell you that never ever have i seen thins kind of perfection in my breads. you know how you always follow the recipe to the letter and the instructions step by step and it just doesn’t look like you thought it should. not with this pure joy making this one. thank you so very much for this recipe. truly amazing!!! aww that make me so happy cathy! i’m so glad you enjoyed the bread, and many thanks for taking the time to stop back and leave a review! what do you mean by rotating them halfway through? and why does it matter? very excited to try this recipe! thanks! hi sarah, it means turning the pan around so the edge that was toward the front is now toward the back, and swapping the pans position. it helps to ensure they cook and brown evenly. the kids and i love this recipe; thank you so much. hi, how do i print the recipe without the ad taking up space at the top of it? thank you for your time hi denise, i’m so sorry for that inconvenience, that shouldn’t be happening! i’ll work to get it fixed right away! i have been trying to bake bread for 20 years with very little success. i ran across this recipe and thought i would try it out. of course i imagined it would fail like all my other attempts and the finished product could be used as a weapon for a cannon ball. i started early thinking it would take all day and half of next year for me to keep trying to get it right. boy howdy was i mistaken! i didn’t only succeed, my family and my neighbor loved it. i will be making this bread every week possibly. now i can feed my small army of 8 kids and my wife and not give them that store bought stuff they pass off as bread! thank you for sharing this! ahhh this makes me so, so happy larry!! so thrilled that this recipe worked for you the first time and your family loved it! is it possible if i divide this recipe in half? also, is it ok if i don’t use a machine to make this? thanks! hi katie, yes to both! a half batch will work just fine, and i’ve made it by hand before. enjoy! :) this recipe is delicious and simple. my kids are begging me to make all my own bread now instead of buying it at the store. texture, taste and look are all perfect. amazing! light and fluffy crumb. the crust of my bread began to burn pretty early, so next time i will lower to the next level down on my oven rack. i suspect this was due to the fact that i let it rise a bit too long, and the bread was pretty tall going in. the melted butter at the end helped soften it a bit. i sliced it and put it in my freezer for homemade bread all week long! so happy to hear you loved the bread! as for the top burning, you’ll see in step #5 you should be using the lowest rack in your oven. that should help in the future! this bread is exquisite! huge loaves. excellent taste. i can never remember baking anything that made my house smell so good   and it tastes as good as it smells. and, to top it all off, it is easy to make.. thanks for such a great recipe. so great to hear you enjoyed the bread mary! :) can you make this bread not having a hook attachment on your mixer? if so, how please. hi diane, yes definitely! i’ve made it by hand many times. you can just stir it together using a wooden spoon, then turn it out and knead it by hand. i have made this bread twice now. the instructions are easy to follow and the bread turns out divine. so good. glad i stumbled on to this ! thanks i made this bread again today yard the loaves came out huge. do you have any suggestions as to what might have gone wrong? hi denice! it could have just been the amount of time left to rise; it can vary from day to day based on the temperature in my kitchen. sometimes after 30 minutes they still have a ways to go, and other times they’re massive after the same amount of time. the recipe does yield fairly large loaves, though. just made this. first time ever making bread. it came out amazing! it looks like the recipe you wrote is very convincing and i need to try to follow it at home. thank you for writing this. is it possible to replace water with white milk? i think you could try the milk substitute. love this recipe. i ended up splitting the dough at the end into 3 instead of 2, and still made 3 very nicely sized loaves. i gotta say, though, mixing all that by hand is a lot of work. i can i use whole wheat flour instead of white flour? also if i can use whole wheat flour, will it be the same amount to be used in the recipe? thanks, carolyn hi carolyn, i would start by substituting 1/4 of the all purpose flour with the whole wheat, and not go further than 50/50 to maintain the texture of the bread. this is some of the best bread i’ve made in a long time! 9 cups of flour seemed like a lot ,but flour is so cheap i figured i’d take my chances (i only needed about 8 and then added it by the spoonful until it was the consistency described in the recipe,in all about 8.5 cups) and it was well worth it . tall perfect loaves , and a simple to follow recipe with very few ingredients . i just made these and i love the taste and texture. so much better than the bread machine. i do have a question, can you use bread flour in of ap? since it was my first time making it i followed your recipe hi annette, bread flour would make this bread considerably heavier and denser vs. light and fluffy. you can try it, but know the texture will be altered. love your art great bread recipie! i’m making this for the second time, love the taste and structure.. but i’m just curious.. are the measurements listed here correct? this time and last i’ve had to add way more flour.. if i had to guess, 1.5   2 cups extra… just to get it to come together.. hi rose, i’ve never had to use that much more flour, but if you are in a particularly humid area it’s possible. most important thing is to go by visual cues and touch! yesterday my daugther in law and i made a batch of this bread. it is delicious fresh from the oven, we had toasted blt’s for lunch and enjoyed them and just grabbing a slice to munch on was scrumptous as well. i’ve recently taken up bread baking in an effort to try to buy less store bought foods for my family. i had found an “okay” recipe a couple weeks ago, but i found it very dense and was only really good straight out of the oven or toasted/warmed up. when my husband asked me to bake some bread to bring to the moose hunt this week, i knew i had to find a better recipe since i knew they wouldn’t be eating the loaf until a day or two after it was baked. thank goodness i came across this recipe! it was incredibly easy to put together with my kitchen aid mixer, rise times were quick, and best of all…the bread is soooo fluffy and stays soft and fresh for a few days after it’s baked (if you can keep it from getting eaten before then!). thanks so much for my new go to bread recipe!! can’t wait to try it with cinnamon/raisins or maybe even some cheese ;) i made this bread and it was awesome. i’m going to try rolling cheese into one of the loaves this weekend and cinnamon/sugar/butter into the other :). i love the bread i put in soughdough and 1/4 cup of honey for my suger it was great ty this is the best recipe i’ve found that i have been successful multiple times with. i have even made rolls with it and and ive also done 50/50 white and whole wheat flour and it comes out great every time. hi! i made the recipe today. beautiful dough and gorgeous delicious tasting bread. i did substitute two cups of spelt flour and used honey instead of sugar. love your recipes. this will be my go to white bread recipe. happy fall baking!!! rose 🌹 this recipe is amazing! i made a vegan version a few days ago and haven’t stopped snacking on it. here is the post i wrote about it: https://panthersandpeonies.com/simple white sandwich bread vegan/ thank you so much for the recipe! hi brittany, thanks so much for stopping back to share a review and your link to the vegan version! omg this came out so good!!! i have had so many troubles trying to bake a good loaf of bread. i’ve been through so many recipes only to have them all fall flat and hard like little bricks! this is delicious. i used dairy free butter, (son has dairy allergy ) and it still came out great! 🎉 💃🏼 i am thrilled! 😁 what kind of dairy free butter did you use? thank you very much your recipe come out just wonderful. i can believe how delicious and easy to prepare. thank you. hi michelle. this bread looks fantastic, and would love to try and make it. just a quick question   i’m in the uk, and when you say ‘all purpose flour’, is that plain flour (ie no raising agent) or bread flour? (called strong flour here). would be grateful if you could advise further. thanks! hi ruth, all purpose flour would be the same as plain flour. i hope you enjoy the bread! i discovered that substituting three cups of unflavored mashed potato flakes gives this bread an even better taste and texture. thanks for the tip, jason! 3 cups of potato flakes??? your recipe   my favorite white bread recipe is wonderfully good!! made it 3 days ago, froze one loaf and have been eating the other loaf. very easy to make and just so light and tasty! i am going to make this again and again. would like to try it with some whole wheat flour. i’m so thrilled you’re enjoying it carol, thanks so much for stopping back to leave a review! this is the absolute best bread i’ve ever made! fluffy, chewey, great crust, and flavor. i made the bread.last noght.boy was it yummy.we had with .olive garden soup.zuppa.yum.yum. omg!!!! this bread was heavenly. thank you for sharing the recipe can you substitute some wheat flour for some of the white flour? hi phil, i haven’t done it, but i would start with a small percentage (25%) and then go from there based on your results. bread came our excellent. great flavor. thank you for sharing!! this recipe is amazingly user friendly! i mixed by hand and everything came together easily. i have the recipe first time round to make 1 loaf and it was so popular i made the full amount of dough second time round and made 1 loaf and some slider buns and everything was gone in a day. definitely a winner! *halved! i’ve been baking bread all my life, but have lately had a lot of failures. this recipe was excellent! i followed it exactly except i replace about 3.5 cups of white flour with whole wheat. it turned out lovely, still rose well and is a nice soft consistency   not heavy at all. thanks for helping me get my bread baking groove back! i have been making my own bread for close to 60 years using a similar recipe. i have never owned a stand mixer and use the old kneading method. works just fine. i’m very good. i’ve been watching the last words to do it. i love these things. bread is the item i choose every day. sorry this is my job. this bread looks amazing! i have two new 12 x 4 1/2 long loaf pans that i would like to use   how would you suggest i alter this recipe to make 2 longer loafs? thanks! hi candace, i would roll it out to maybe 13×15, and then reduce the baking the time a little   maybe start checking around 20 25 minutes total to make sure it doesn’t over bake. enjoy! this is a fool proof bread recipe!! i look like a champ making your bread, light, fragrant, yummy! i’m so glad you love it! thanks so much for taking the time to stop back and leave a review! during hurricane harvey there was no bread to be had so i saw your recipe and decided to give it a try it was awesome so thank you so much i’m so glad you enjoyed it, allen. all the best to you, and i hope you haven’t experienced any catastrophic flooding. all i can say is this bread is fabulous i have made no knead bread in the past but i will never do that again. i am a recent stroke patient and i am legally blind and the bread i made today turned out perfectly. my point is if i can do it anyone can do it. brown eyed baker you rock !! i’m so thrilled to hear you enjoyed this bread, dave! i wish you a full recovery from your stroke. imade this bread last night for breakfast today and it is athe most delicious bread ! it is easy to make and all ingredients you have at home! it is soft, not dry and great, it taste like bread you eat at fancy restaurants! thank you for posting this recipe i made this without a mixer lol and it turned out great loved it and tastes great. this recipe is delicious. the inside of the bread is so soft and it tastes great! i’m so thrilled you enjoyed the bread! thanks for the review! such an amazing recipe. and so easy to work with. thank you you’re welcome cristina, so glad you enjoyed it! thanks for stopping back to leave a review! have u ever tried this with wheat flour ? hi jul, i have not. not everyone has a mixer with the kneading attachment   how would you change this to knead my hand? hi robin, i knead this by hand often! you don’t need to change a thing, just do the initial mixing in a bowl with a wooden spoon and then switch to kneading by hand. i made this bread today, excellent! i have multiple sclerosis, and make bread alot so i know what’s in it. lately, i can’t seem to get any of the recipes i have used in the past to work out. so when i came across this recipe, i thought i’d try it. i only made half the recipe and it turned out just like you described. the recipe was easy, the loaf rose high and was soft and delicious. thanks for the great recipe. hi tammy, you’re so welcome, i’m glad you enjoyed the bread! do u have a easy potato bread recipe! thank you susan hi susan, i haven’t made potato bread yet, but i will add it to my list! oh my goodness…this was absolutely awesome! i am not a very good bread baker, and i dislike most white bread recipes with milk..they never seemed to turn out right. this recipe was easy to follow and the bread..well…you’ll just have to make it for yourself. you’ll see. ;) definitely a winner! thank you! i am a bread fiend!! i love making bread and i haven’t made loaf bread in years. i’ve been concentrating on sharing my other recipes with my readers. we make bread for our kids and grandkids. this would be a great bread for sandwiches. i know what i’ll be doing today   making bread!! will let you know how it turns out. by far the best and most “no fail” recipe for white bread i have found! thank you. gone are the days of my deflated loaves…. additionally, pre slicing and then freezing work like a charm for my fam. thank you again. my only question is whether any of the butter goes into the dough or if it is all specifically for basting the loaves…. for now, i have been putting two tablespoons into the mix and it seems to work great. question  i get to approximately 6 7 cups flour and at that point the dough is no longer sticky and is coming away from the sides of the bowl  it also is quite dense. i’m afraid to add more flour as i think it would get too dense to the point of not being able to rise. anyway  i have a pretty solid mixer and at 6 7 cups of flour the machine begins to struggle  ok, struggle isn’t the right word  but it definitely is having to work pretty hard. so far 6 7 cups still seems to work well…. hi john, definitely go by the state of your bread in terms on how much flour to add. there’s a definite difference for me in the winter vs the summer   i need to use more flour in the summer because the air is more humid, even though we have air conditioning. hi john, thanks so much for the review! as for the butter, you’ll see in the recipe that 3 tablespoons are to be cubed and at room temperature and the instructions to add it are in step #1. the remaining butter is to be melted and is for brushing before and after baking. i am making this bread at this time. i used my kitchen aide and it mixed just fine in it. i will let you know how it turns out. i followed the recipe exact . does sound like a lot of flour, i only had to use 9 cups so we will see. thanks for sharing the recipe . this was my first attempt at making bread. it came out very badly. i am not sure what i did, but the bread did not rise and was very dense, heavy and gummy on the inside. when cutting it open, the layers of rolling came apart. any suggestions? hi sylvia, oh no, i’m so sorry to hear the bread didn’t quite turn out for you. did you make any substitutions to the recipe? did you use very hot water? it sounds like the crux of the problem is that it did not rise, as the texture and inability to stay together would be a direct result. made this recipe yesterday. it is an absolute winner. it is a lot to put in the standing mixer, but i added the flour slowly and kept the speed low. it came together nicely even with a few “whoah mama!” moments. the bread rose beautifully and following the instructions to a t for shaping yielded a lovely couple of loaves. we enjoyed some grilled cheese for dinner tonight. i will be keeping this around. next time i might just halve the recipe. hi kylee, so thrilled that you loved the bread! doesn’t it make fantastic grilled cheese? and yes, you can totally halve this recipe if you ever need to, works like a charm! are you sure the white bread recipe calls for nine cups of flour? my mixer almost ran hot! hi kay, yes, that’s the correct measurement. it does make a large amount of dough, as the loaves are very big! currently waiting for the bread to rise. i am low on white flour so i made do with 6 cups of sprouted spelt and 3 cups of king arthur all purpose white. it’s rising splendidly, so fingers crossed! and no you will not be able to fit this recipe into a standard kitchen aid mixer. i improvised. half the recipe you will not be disappointed. halving the recipe should make you two loaves. i was very impressed by the flavor. i have to tell you i was truly amazed. i did use bread flour ( that might have been a mistake) because i could have made 4 loaves from this instead of two they did rise really high. i only had two pans. my husband does not like a hard crust and this bread was so good. i have been looking for a recipe for a while and i finally found it. thank you for the recipe i definitely will be making this again. the flavor was terrific. hi laura, i’m so thrilled to hear that you and your husband enjoyed the bread! it’s a staple in our house! not sure where this recipe came from but its worse than awful. save yourself the time and the mess and keep looking. very disappointing. water to flour ratio way off. i had to read twice to make aure i did not make the mistake. this is at least a double batch. if you love your stand mixer as much as i do find another recipe. hi ray, i’m sorry to hear that you had issues with this recipe, however, i make it every two weeks, like clockwork, follow it exactly and have never had any problems. this is actually the first negative review the recipe has received (out of nearly 20); it’s actually a very forgiving recipe and can’t see how the ratio would give you problems? can you explain what exactly happened? hi michelle! i’ve made this bread twice now and the flavour is just amazing, thank you so much! i live in india, where it’s usually hot and humid so i’ve had to make some adjustments to the water flour quantities. my bread doesn’t appear quite as soft as yours though, i’m not sure whether it’s something to do with the weather, because i tried not to add too much flour. also, the sides seem to ‘split’ as the bread proofs and then bakes, but not sure why this is happening either. overall, my bread has turned out more ‘rustic’ though i honestly love it! any light you could shed would be so great, thank you in advance! hi gayatri! i’m so thrilled to hear you’ve enjoyed the bread. the differences you’re describing likely have to do with the adjustments you’ve needed to make. my sides also look a bit “stretched” after baking, so i think that’s normal? absolutely delicious and perfect. i did it entirely by hand and ended up with 3 loaves, the 3rd baked in a small iron skillet. i kneaded about 5 minutes. thank you! hi carolyn, thanks so much for taking the time to write a review! i’m so glad you enjoyed the bread! i have just finished making it…. 5/5 is not enough to say. it’s crispy, soft just perfect. i have made some ‘errors’ like: adding less than 2 sachets of yeasts, putting whole 1,5 kg of white stong flour…. but depite that it went perfect. i was also using my hands only to combine all ingredients. thanks for your review, kasia! i’m so glad you loved it! do you i could substitute the warm water for warm yogurt whey? hi nicole, i’m not sure, as i’ve never baked with it. if you try it, report back! can this dough also be used to make pizza dough? also, this tuned out great!!! the whole family loves it!! hi nicole, i’m sure you could but i’ve never tried it. so happy to hear you all love it! i am new to the baking world. but i do bake. i want to make sure i am using the right materials. is that 1.5 at 10x 5 x 3 loaf pan from william sonoma that you are using? do you use any particular brand of bread flour? if i use the same pan, how tall the dough has to rise before i put it in the oven. thanks hi davina, yes, i use the williams sonoma goldtouch loaf pans that are 10 x 5 x 3 for this recipe. i use king arthur bread flour, but you should not use bread flour for this recipe   it calls for all purpose flour. i typically let the dough rise about an inch above the lip of the pan before baking. would the high sugar make the white sandwiches bread a bit sweet? can i put less sugar to make it more salty and have the same result? hi davina, this is not a sweet bread recipe, as you might think of something like brioche. you can reduce the sugar if you’d like, but i wouldn’t eliminate it entirely. it’s actually not a lot of sugar spread over two very large loaves. can you double this recipe ingredient for ingredient? thanks hi kathy, yes, you can. enjoy! :) wonderful bread! how do you not eat the whole loaf yourself? i followed the recipe and it turned out perfect. thank you for adding notes about storing/freezing. i use red star yeast and love it. this is my go to white bread recipe…..always. it also is great as cinnamon bread. my daughter would like to make this in wheat bread. suggestions? hi walter, i’ve not tried to convert this to a wheat bread recipe. you could start with substituting just a little of the all purpose flour, but i also have a very good whole wheat sandwich bread you might like: https://www.browneyedbaker.com/whole wheat sandwich bread recipe/ can i use canola oil instead od butter? i wouldn’t recommend it; i would stick with butter. this bread was so good. my husband and i were just in amsterdam and brought some delicious dutch cheese home with us. i knew one of the cheeses would make the perfect grilled cheese sandwich, but store bought bread just wasn’t going to cut it. i’m so glad a quick google search led me to this recipe! the bread was fantastic, and i’ll definitely be making it again for everyday use. fyi for those like me who only have an 8.5 inch bread pan   i looked this up and an 8.5 inch pan has 15% less capacity than a 9 inch pan. so, i weighed my dough before rolling it out and removed 15% of the dough, rolling the leftover portion into a couple of rolls to bake along with the bread. the loaf itself turned out perfectly, and the rolls were a great treat straight out of the oven with butter slathered all over them :) thanks again! could i make 1 loaf by cutting the ingredients in half? hi amanda, yes, definitely, that will work just fine. hi ,michelle can i have the recipe in half? because i don’t know how to divide the ingredients. thanks i actually signed up on here to leave a review. i never leave reviews for recipes i’ve tried. but i made this bread and this was the first time i got bread right! the dough was stiff yet workable, it raised well and i actually got 4 loaves instead of just the 2! it tasted delicious and this is the recipe i’d pass down to my generation of family! it’s that amazing! aw, this is so awesome to hear, thank you for sharing! i just made another batch this week… i always keep at least one loaf sliced in the freezer! i am on my second bosch mixer, so i have been baking for a long time. my favorite is to make bread. i grew up with my mother filling an oblong porcelain dish pan (used only for bread making) with several cups of white flour, making a well in the center and adding all the ingredients to be stirred and eventually incorporated into the flour, through vigorous kneading, turning, flipping and forming. out of the coal stove oven came beautiful loafs of bread, ready for butter. if mom had sweet cream available, a slice of warm bread with cream and sugar was a treat to die for… or so we thought. i saw this recipe and i loved the fact it calls for butter instead of oil. i made it yesterday and it was wonderful. the texture is very nice, and brushing the loaf with butter before baking seemed to give it a more uniformed beautifully browned crust. and of coarse, brushing with more butter after removing from the oven allows the crust to soften as it cools. the 400′ oven seems a bit warm, so be aware not to over bake as the crust might get too done. all in all, i have to give it a 5 star rating. the texture, flavor, color and taste deserves it. and by the way, it made wonderful toast this morning. hi joanne, i’m so happy you enjoyed this bread; thank you for the review and sharing the lovely memories if your mom’s bread. how long dose the bread last once u have done some bread hi jackie, as mentioned at the end of the recipe above, you can keep it at room temperature for up to 4 days, or freeze it for up to 1 month. i am in the process of making this and my hopes for a successful outcome are slim. i followed the recipe exactly and what i have is a big sticky mess. i added more flour against my better judgement and cannot seem to get to a dough that forms a ball and is ready for rising. i’ve given up and put it into an oiled bowl..guess i’ll just have to wait and see. omg…. this is the best white bread recipe i have ever made!!!! kudos to finding it!!! it was so awesome i have tried your wheat bread and one of your brownie recipes… home run again!!!!! thank you so much!!!!!!! you are the bomb!!! made this today. halved the recipe as i didn’t have that much flour. just finished baking and now it’s cooling down. it looks and smells amazing! looking forward to tasting the finished product. only the second time making bread. will come back and review once tasted. is there a video on how to roll your white bread dough? roll from small end?i’m confused, please help me. thank you. hi lisa, unfortunately i don’t have a video on how to make this bread. when you roll it out it will be a rectangle… you want to roll from the end that is shorter so you don’t end up with a ridiculously long roll of dough. i hope that makes sense! can you make this bread without a stand mixer? hi lisa, yes, you can, i’ve done so many times! thank you, thank you! this is just the ticket for my bread loving toddler. simple and delicious. a new go to for sure! i made this recipe for the first time today! came out delicious! my husband loves it! ???? i saw that everyone says that nine cups of flour is too much but i actually used them all! the breads came out fluffy and yummy! thank you for sharing this recipe! ???? this is definitely the best white bread recipe. i have personally only been baking for a couple years now and came across this recipe a couple months ago. i haven’t used a different recipe since. so tall, fluffy, and buttery. every time it comes out great. i have baked many loaves of bread in search for the perfect white bread. this recipe by far is the best i’ve ever made. it’s easy, pretty quick as baking bread goes and the texture and density of each loaf is light, fluffy and moist. this recipe will be going to the front of my recipe book. thank you so much! p.s. if i could give it more than 5 stars, i certainly wouldn’t hesitate. hi ms. michelle,looking for white bread reciepe… i saw this yesterday and i bake it today the ingredients,timing are just good…its so good my employer and kids are love it????thank you so much and keep it up god bless..jy nette? i just made this bread and it is very good however the crust is very hard…came out golden brown though. did i do something wrong? hi jen, hmmm it shouldn’t be very hard. mine is firm when it first comes out of the oven, but once i brush it with butter and it cools, it softens up considerably. hi! i know this is an older post, but i just wanted to comment that i did sub about 25% of the ap flour for whole wheat (nothing like realizing you are short an ingredient halfway through!). i was expecting the texture to not be as good, but let me tell you, it was amazing! i can’t wait to try it with all ap flour. thank you for sharing such a great recipe. hi! i bought my friends kitchenaid mixer a few months ago and i’m finally getting a chance to make some bread with it and i thought i would start here. i am totally not afraid of yeast! first of all the amount of dough was way too much for my mixer, maybe your mixer size should be noted in the recipe? my dough hook kept getting wrapped to the top. i ended up kneading it by hand for the last bit. second, the bottom rack at 400 burned the bottom of the loaves a bit before they were completely done. not sure if that’s just my oven or what. the bread taste really great though and it made so much; with a few tweaks i think it’ll be a go to! oh and also i totally forgot we only have 1 loaf pan now so i ended up using a square cake pan with some rolls of foil in half haha, not super pretty but it helped! that looks really amazing. can’t wait to try it ? hi michelle, i have two questions. #1. will you post the ingredient measurements to make one loaf? (for one loaf, will i use one packet of yeast) #2. i have bread flour, can i use that in the place of ap flour? hi audrey, to answer your questions: #1   simply divide the rest of the ingredients in half to make one loaf of bread using one packet of yeast. #2   while you could use bread flour, the resulting loaf will be heavier and dense. i think all purpose is better for this type of sandwich bread. i have been making this bread for about a month or so, about 2 ddozen loaves (and counting ). it is without a doubt the best white bread i have ever tasted. really simple, fun to make. thanks soooo much for this! i have been trying different recipes for months (about 6/7) ever since i stopped buying bread and only making it. this is absolutely by far the best recipe for a light fluffy perfect sandwich white bread. thank you so much!!!! about to make another batch and i never leave comments, but i had to let you know and give you big props!!!! i love this bread recipe! i have made it several times now and it always turns out great! my hubby and i love to add roughly chopped up roasted garlic to the rectangle right before we roll it up! awesome to go along with soup for dinner! i just made this and it is incredible! as soon as i sliced into the still warm loaf, i was in heaven. light, fluffy, just the right chewiness and not cakey at all (because of the omission of eggs, i suppose). it’s perfect! i’m thinking it would make a great sweet dough for cinnamon rolls or cinnamon swirl bread with the addition of a little more sugar. have you experimented with either? i’ve been searching for the perfect cinnamon roll recipe for years  i prefer mine without eggs  and am hoping this could be the one! hi melissa, go awesome to hear you love the bread! i just made another batch yesterday :) i haven’t tried cinnamon rolls or cinnamon swirl bread, though both sound amazing! if you give it a try, let me know! this is my go to bread recipe now as it comes out great like every time i make it. however i’ve found that i can’t put it on the lowest rack because it burns the bottom of the loaf too quickly. i guess my oven is just different to yours, but adjusting for that it comes out great! i forget to wish you and your family happy. new year 2017. with. god blessing today is the 3of january 2017 i use your recipe and my bread turn out very soft and light i have been looking for a bread recipe for some time thank you very much i did a little change in my measurement i add 7cups of flour instead of 9to 10cups and it turn out beautiful sorry about that i love to bake so i will looking for other recipes thank you again i forget to mention that i am living in canada amazing ! i printed this 6 months ago. finally made it today! super happy with the recipe and the directions. thank you so much for sharing this recipe. love that i didn’t have thave special bread flour. the butter brushed on it gave the crust amazing flavor, i don’t think anyone could turn their nose up at it. happy new year! i have to say this is a stand out recipe. i halved it, made it completely by hand (no stand mixer), and the loaf came out exactly as pictured. it is dense enough to hold up to spreads but tender and light enough to eat completely plain. given the fact that i’m an inexperienced bread maker, i’d say this is as close to fool proof as you can get. this will be my new go to, as i agree that many of the big brands from the store are full of all kinds of “ingredients” i don’t want. i’d love a whole wheat version, if you’re up to it. :) thank you so much! i received a gift of a kitchenaid pro stand mixer, and have been trying several recipes. i used this one, and thought there was an error in the amount of water, but followed directions exactly. i never got the dough to smooth and after adding several more cups of flour, managed to get the very very sticky dough into the bowl to rise. getting it out of the bowl and onto the board required more flour on the board than i have ever used, and more flour on top of the super sticky dough. finally got it shaped into loaves and into the oven. as the proof of the pudding is in the eating, i am very much concerned about final rise in the oven, texture and flavor of the loaves. surely i read something wrong or there’s an error in the liquid measure? hi mary, oh no! it does sound like there was a mis measurement, because this dough is in no way sticky. in most instances, i never use the full amount of flour. one of the reasons for using “instant yeast” is that you can skip the step of proofing the yeast in water…you just need to add the instant yeast in with the flour. if you are not sure if your yeast is “alive”, then you could certainly proof it. also, if you are looking for that nice tall loaf of bread, adding a couple tablespoons of instant dried milk, and/or a tablespoon of lemon juice or vinegar will help. the vinegar or lemon juice, because they are acidic breaks down the sugar, making it more readily available as food for the yeast. you will not taste the vinegar. general rule of thumb for using the smaller bread pan, 4 l/2 x 8 is recipe that calls for 3 cups of flour. if your recipe calls for more than 3 cups, use the larger size pan. many bakers don’t like using the spray type oil for greasing pans, because they contain so many chemicals. if you bake a lot of bread, you might want to try making your own. this is called “pan grease” to make your own, mix equal amounts of flour, oil and shortening. i put this in my kitchen aid, and using the paddle attachment, just beat for several minutes until smooth and well incorporated. it is not necessary to refrigerate this, as all of the ingredients do not require refrigeration. hope this information helps. i got a new kitchen aid stand mixer for christmas, so naturally i had to make bread (for the first time)! i made this recipe but since i only had an 8 x 4 loaf pan, i halved the recipe, then split the dough in two and baked separately since i only had one pan. the bread itself is delicious but it didn’t come out quite like i had planned. the loaves were not as big, tall and fluffy as i had anticipated, but then again my dough amounts weren’t very big since i halved the recipe then divided it by two to bake. the bread was a little on the short side, not rising above the edge of the pan. the texture was a bit dense. once i took it out of the pan, i thought “this is a little heavy and feels a little dense…” and it was (but still so yummy). the outside of the bread was golden brown but a little more crispy than i thought it would be, but i love a good crusty bread with a soft inside so this didn’t bother me. i’m not sure if i used too much flour…? since i halved the recipe, i measured up to 4.5 cups of flour and used all but around 3 t. the bread itself is so yummy but all in all, not what i had anticipated. any feedback on how i can get those tall, beautiful, fluffy, sandwich loaves like you did? i’m planning on making this again (with full sized pans!) so i look forward to any feedback! hi kirstie, if you halved the recipe, i probably would have baked just one loaf instead of two, even though you had an 8×4 loaf and not the 9×5. i’m guessing this is why your loaves were so squat and dense. this is my no fail go to recipe for white bread. i’ve tried others but have been disappointed, unlike with this one. i never need the full amount of flour, eight cups usually does it, and i have a five quart kitchen aid mixer. i do mine in the two balls per pan version instead of the single rolled tube. love this classic, thank you! love it.it is the best bread ever !!!thank you!thank you!!!thank you!!! tonight is the second time in a week i have made this. we use one loaf a day. it is very good. my family likes and prefers this over store bought any day. came acrossed this recipe n wanted you to know its awesome best recipe i have ever found for bread n i have been baking all my life i am 54 yrs old n it’s wonderful for dinner rolls too thank you for posting this n god bless you the most amazing white bread recipe ever!!! quick question, if i use one of the loaves for rolls what would be the baking time and temperature? thanks again. this bread looks amazing! do you think it would be okay to split it into small rolls? hi katy, yes, i think that this recipe would work just fine for rolls. it’s a super forgiving recipe! hi. you said you never use the bread maker before but do you think that it could handle it all in one (kneading, proofing and baking) if i halved the recipe to fit? hi sara, i’m not sure what the size restriction is for bread machines. i would assume that it could handle at least one loaf, though! halve the recipe, sift the flour before measuring and use 3 1/2 cups, set for 2lb medium brown. sara, did you try it in the bread machine? i just got one and wanting to try this recipe in it. want a light, soft, sandwich bread. hi there, just made 1/2 of this recipe in my sunbeam 2 lb max bread machine and it came out perfectly! huge loaf and so tastey! made two of these loaves yesterday and yes, they are about the best white sandwich bread anyone could want. i made two changes worth sharing: subbed 4t honey for the sugar (it improves the keeping quality of the bread), and after greasing the loaf pans i coated them heavily with untoasted raw sesame seeds. then mopped the uncooked loaves with egg wash and coated the tops heavily with more seeds. if you have sesame lovers like mine in your house, these will make the best toast you can imagine. the baking and proofing times were spot on for my loaves. thanks michelle, this recipe’s a real keeper. i made a half recipe. it was delicious. how did you get your bread so white? is it the brand of flour or something else? also how do you get those beautiful thin slices in the picture please? are you using a bread slicer? thanks for your help. hi kat, i’m so happy you liked the bread! as for white, i didn’t do anything? i use king arthur flour unbleached all purpose flour. i don’t have a bread slicer, i just used my 10 inch wusthof bread knife. i’m notoriously awful as slicing bread, so it was a miracle that they look halfway decent! love, love, love this recipe!! i have been trying for ages to find the perfect white bread recipe that wouldn’t give me short, dense loaves and your recipe did not disappoint! it’s by far the best i have made and i can tell you now that my search for the elusive white bread recipe is now over…sigh of relief :) i used active yeast and found that i didn’t need to let it rise any longer than you noted and my loaves were huge! i found it easier to cut them upside down   go figure! thanks again for sharing so many wonderful recipes! hi michelle, really looking fwd to baking this awesome bread !! could i cut the recipe in half though ? hi maya, yes, i mentioned that in note #1 in the recipe. this bread tuned out great. thank you very much. i’ve added 3 tablespoons of 12% cream to make it “milkier” and whiter. that’s the best sandwich bread ever :) i made this today as my first trial with bread making and it could not have been easier or come out better! it was light and fluffy and delicious! i am never buying store bread again! my only question is have you ever tried adding wheat gluten to the recipe? i’ve heard good things about wheat gluten but like i said i’m new at this and i don’t want to ruin this awesome recipe! thank you so much for posting this recipe! wheat flour (aka all purpose flour) contains a lot of gluten, so in my opinion there’s no need to add more. and truthfully speaking, i do not think there is such a product as pure gluten in stores to buy and actually add to anything. more people tend to avoid gluten owing to various food allergies than increase its quantity. :) hi kyli, i’ve never used wheat gluten, so i’m not sure what it would do to the recipe. sorry i couldn’t be of more help! absolutely not needed in this bread, and actually not needed in any bread. wheat gluten is mostly just for the convenience of commercial bakers to shorten their kneading/proofing times and adds nothing to a good homemade bread. i used unbleached bread flour (13% protein) when i made these loaves and their crumb & texture were terrific. white flour has enough gluten and does not need any added. vital wheat gluten is used with flours that contain very little gluten to help yeast dough to rise. i have made spelt bread the spelt flour contains very little gluten so dosen’t rise well that is when vital wheat gluten is used. made this bread and it is amazing, good, rises high. i used best for bread flour and added 1/4 cup mashed potatoes, made 3 bread, well they overflowed pans. next time will make 4 breads. they tasted awsome but a mess to clean overflow. made then second time with all purpose flour and were amazing and rose high in 3 pans with ap flour worked great. i made this yesterday and it was absolutely delicious! thank you for a great recipe! i made bread for the first time and i am proud it turn out great. my son loved it. the buttry hard top taste great with the soft inside. definitely going to make more. i find us having more bread now that we have a little one. i am still seeking out the best homemade white bread. will have to try this one asap. thanks for sharing! i made this bread, and i really liked it, especially the soft texture, and how high it was! we ate one loaf fresh, and the other is in the freezer, and it makes very yummy toast! thank you for sharing this recipe! i have made dozens of bread recipes and yes some were from this site. i just want to say i find this bread to be amazing!!! it indeed does raise very high, the texture is soft, it is easy to cut without falling apart and last but not least the taste is so so good. i have spoiled myself by baking bread, i can no longer make toast using store bought bread..to me it tastes disgusting. this is my new go to recipe that i will use as a constant. i even made a sandwich with it and didn’t have to rinse it down with a fluid. the texture is wonderful. thank you so much for sharing!! i made this and it turned out to be the best bread ever. absolutely delicious. i made one loaf and a dozen buns. just tasted my first bite of this bread. it’s perfect! lightly crisp crust and soft and tender on the inside. i halved the recipe. i needed an extra quarter ish cup of flour more than the recipe called for, but i think that had to do with the weather (it rained last night, so there was probably a lot of moisture in the air). it may also be my measuring method varies from yours, i suppose. either way, it turned out great. thanks for the recipe. hi can u help me with ingredients lesser in quantity for beginners.i tried making bread twice but failed in my attempt.can v use dry yeast? can v use hand blender??? hi, im very much intrested in baking bread but my 2 attempts were failed. plz help me with lesser measurements for beginners. shall i used hand blender to mix the dough.im using dry yeast. can you guide activating it also hi nandhu, you can halve the recipe to only make one loaf (just cut the ingredient amounts in half). i would not use a hand mixer for this… instead, i would stir with a wooden spoon and then knead by hand. if you use active dry yeast instead of instant yeast, dissolve it in the warm water and allow it to sit for 5 to 10 minutes until dissolved and a little bubbly. in addition, your rise times will be longer than those given above for the instant yeast. this may sound silly, but when rolling the dough into a cylinder i have a fear that it will come out looking like a cinnamon roll! this bread looks wonderful and i want to try it first thing tomorrow…but was curious why you roll it like that? hi lexi, not at all, as you can see! just roll it up nice and tight… it’s the method i see most often for shaping loaves of bread dough! eating a sandwich on this bread while my baby naps and i binge watch tv   this bread is delicious and i’m loving life   perfect recipe   the bread isn’t too dense for sandwiches and it’s so tasty! this recipe turned out perfect! i halved it and the loaf rose tall and fluffy, fully baked at 30 mins! thank you for a marvellous recipe. i will use it again and again! i made this bread for a family dinner last week. it turned out perfectly, and was so good served with a choice of honey butter or homemade jam!!!! thank you for sharing, i am looking forward to baking many more loaves. oh and i used a little over 9 cups of flour to get my dough to a non sticky texture   i do live in wa so maybe humidity? i’ve made a number of bread recipes over the last little while, even amish bread that was okay but took forever to complete. this is now my favourite bread recipe. i’ve made it yesterday and today! quick rise times and big beautiful loaves! i have the 5 quart professional (lift) kitchen aid and have no trouble with the volume in the mixer (i use 8.5 cups). thank you for sharing, my flour supply will be taking a beating! saw this recipe and just had to make it. it was incredibly easy and the results were amazing. hugh loaves of fluffy, soft bread. excellent just slathered with butter and would go excellent with a hearty stew or soup. i plan to add cinnamon and raisins to my next loaf in hopes of turning it into an awesome raisin bread. yum! i just made this bread, it is amazing looking, very big loaves. i normally just make the beginners white bread on the fleischmans website and they were never very big loaves. cannot wait to taste it thank you for a great recipe! wow. fantastic. i have been buying white bread from local store all my life. after reading the article, feels like i should give this a try and if successful, stop buying from outside. btw, very lovely snaps. thanks. i’ve tried making this recipe several times and follow the directions perfectly. but my bread always comes out very dense inside brandi, maybe you are pressing the dough too hard or rolling it too tightly? just a guess…??? i made this today, and it was great! by far the prettiest loaf of white bread to ever come out of my oven! just wanted to thank you. i’d love to start making my own bread. i enjoy it so much more than the store bought stuff! kari http://www.sweetteasweetie.com michelle do you think this recipe will work for making cinnamon raisin bread? hi tracey, sure, i don’t see why not! just spread the filling on after you shape it into a rectangle, then roll it up and proceed as directed. i just finished making cinnamon buns with this dough, perfect! this recipe made 3, 9″ cake pans of buns and one 8″ round loaf for dinner tonight. this white bread is seriously perfect! love the photos. i never thought of slicing the bread before you freeze it. what a great idea. that way you only use what you need! fresh milled wheat is best. my kids could not have the preservative calcium propionate which is in bread products. using commercial white flour (and wheat) is like eating elmers glue to your colon. so many vitamins in wheat leach out after 72 hours of being milled. mill your own flour, if you’re going to make you’re own bread. then you can add beans and lentils for added protein!! make ezekiel bread! best grilled cheese ever!! i have 2 loaves in the oven now  they look beautiful and smell divine! the kids will be home from school soon, and i bet they’ll be devoured! hi, for some reason the sides and bottom of the loaf turned out white and not golden. why is that? do you think i’d be okay using a 4 1/2 by 8 1/2 pan? hi lisa, i would not recommend it… it’s a lot of dough and this makes huge loaves, even in the bigger loaf pans. i’m always hesitant to use the larger loaf pan because i’ve been scarred by short, squat loaves, but was pleasantly surprised with this recipe! for a 8 1/2 x 4 1/2 inch loaf, just divide this dough into 3 pieces instead of 2, and proceed to shape and bake as normal :) i was just thinking that i will try three smaller loaves next time. i had a hard time figuring out how to store the two i baked today they were huge! (haven’t actually tried them yet, either, but they smelled good!) i am going to make this today. question though…i broke the dough hook on my kitchen aid eons ago. since then i’ve taken to using my bread machine to mix and knead the dough and then i take it out and let it rise per recipe instructions. do you think this would work ok? my bread machine calls for wet ingredients first then dry and then mixes them. i’m not very experienced with bread so want to make sure this process won’t change the outcome of this beautiful recipe of yours? also, is it possible to make this into more of a baguette by shaping the dough out onto a cookie sheet? thank you! hi juli, i’ve never used a bread machine, so i can’t give you a 100% guarantee, but i think it should work. this recipe uses instant (i.e. bread machine) yeast, so there shouldn’t be a problem. as for shaping it into a baguette, i honestly don’t know if that would work, as this is definitely formulated to rise high and be a very soft, light bread. i’m not sure it would hold its shape in a free form loaf. just fyi for those who have a 5 qt artisan mixer, 9 cups of flour was definitely too much for my mixer. i ended up having to knead the last cup of flour by hand. my loaves just came out of the oven and (sadly) aren’t as pretty as yours, but hopefully they taste great! my go to bread is actually the one from the recipe book that came with my mixer, it’s yet to fail me! hi camille, thanks so much for sharing your feedback using a 5 quart mixer! i hope you love the bread! will i ruin it if i use margarine instead of real butter? hi elines, i don’t think so, but i’ll add the disclaimer that i haven’t tried it. i’ve been using lard for 2 rounds of this recipe. turned out fine. ive been trying to figure out a way to get these a little more moist and last longer. yum! this looks amazing! you can’t go wrong with a fluffy white bread especially one that’s easy to make! i know my family would love this. esp for grilled cheese sandwiches! thanks for sharing. have used other white american sandwich recipes before with great success. can’t wait to try this one. have you tried this with a preferment? some experts say it is a waste of time with soft white breads and was wondering what your opinion was. hi john, i have not tried this with a preferment, and i honestly don’t think it’s necessary for a recipe like this. hi. any chance that this can be made at high altitude? i live at 8,000 feet and have only perfected one bread recipe. thanks so much. hi tammi, i don’t live at high altitude, but here are some tips from king arthur flour (they are my go to resource with everything bread!)   http://www.kingarthurflour.com/learn/high altitude baking.html (the section on yeast baking is the whole way at the bottom) that looks so soft! i mostly stick to sourdough, but i want to try a sandwich bread one of these days ? looks awesome! i´m quite afraid (yeast dought is not my friend), but i have to try it : ). hi michelle, this is a great recipe for the yeast averse. i feel like it’s pretty much fail proof. one of the times i made it, both rises went wayyyyyy past doubled due to toddler naps and bedtimes and i was afraid the dough was going to collapse on itself and be a disaster. nope! it still baked up perfectly! can this be made with whole wheat flour instead of ap flour? hi patricia, no, i would not recommend using whole wheat flour in place of ap flour. at the most you would want to substitute only 25%, but i have a great whole wheat sandwich bread recipe that i highly recommend! https://www.browneyedbaker.com/whole wheat sandwich bread recipe/ i very rarely eat bread anymore and when i do it has to be homemade. this looks flawless! after trying it, i don’t think anyone could go back to store bought. i can’t believe there’s no milk in this bread! and all things considered, very little butter given it makes 2 huge loaves! wow, this is the best looking white bread i have ever seen! truly gorgeous, michelle! i don’t think i can fit baking bread into my day today (like i did the stovetop mac & cheese), but this will be tried in the next several days for sure! i love the process of baking bread and the smell of it baking. kneading yeast dough and getting your hands “in” the dough adds to the anticipation of the finished baked loaves :) (which is why a failed loaf is so much the disappointment for me). we’ve drastically cut back on carbs too, so i haven’t baked bread in some time. for this recipe, though, i will sacrifice :)) here’s are questions: would the 4 1/2 teaspoons of yeast be 2 packets? with 9 c of flour maybe it’s 3 packets? and what do you think about rapid rise vs regular active dry yeast for this recipe? which do you use and recommend? thanks, michelle! it’s a hockey night! go pens! :) hi michelle! yes, 4 ½ teaspoons is two packets (i just updated the recipe to reflect this). i like rapid rise because it makes for quick rise time. after reading a ton about active dry vs instant on the kaf website, it seems that for most recipes not using a bread machine the two are interchangeable, just that it takes active dry yeast a longer time to get started, so the rise times are a bit longer. if you want to use active dry, just make sure it’s activated in step #1 before continuing, and know that the rising may take a little longer than the times listed above. enjoy! and go pens! (what a crazy game on saturday night!) i measured out the packages of yeast i use. they are around 4 teaspoon a package. i suppose it depends where you are buying your yeast. i use hydronated water in my yeast, it seems to make the yeast work better one packet of yeast = .25 ounces…(point 25) or 2 1/4 teaspoons ( two and a quarter) nine ten cups of flour quite a bit for a standard mixer, isn’t it? and most of the bread recipes i use call for 3 1/2 cups per loaf, so 9 10 for two would be too many? hi joe, i have a 6 quart kitchenaid and it did just fine with the flour, but if you have a smaller mixer and are concerned about how it will handle the dough, you may want to knead by hand. keep in mind that you may not use all of that flour, as well, as i noted in the recipe. i have/had an older sunbeam mixer and i only used 7.5 cups of flour and it killed my mixer . 2 expensive loaves of bread , it better taste good . almost two years to re comment and it was equally as rude as your first comment. clearly your mother didn’t bother to teach you any manners. if you honestly think that 3 dollars worth of flour is expensive you probably shouldn’t be making bread. megan: i think he is talking about the sumbeam mixer that broke when he was making the bread and not the flower when he said the loaves were expensive as he will need to get a new mixer! if you think making two loaves of bread at once is too much for your mixer, simply half it to one loaf. the 1st time i used this recipe i happened to use almost 8 cups, the the last few times i have used a little more than 8 cups. her buffer is accurate and the instructions are easy to reference. pour flour in small amounts until the dough looks right. yes i also think the 9 cups flour seems alot…most recipes i see says at the most 6 cups i will be trying this recipe this week! looks great. what bread pans are you using? hi amy, i use the williams sonoma goldtouch loaf pans! (i use the 1.5 lb pan for this recipe) https://www.pinterest.com/pin/387661480404599736/ here is a link to lion house rolls on pinterest i made these a while back and they are huge and delicious. give them a try, they would be amazing at one of your sunday dinners. hi barbara, thanks for sharing, i haven’t made rolls in ages, would love to try them! hi michelle, thanks for the “favorite white bread recipe.” it is the best recipe i have yet tried. i do all the cooking as a caregiver for my wife who is fighting against a gist intestinal cancer, so anything good tasting and healthful i make that she can keep down and enjoy is a real victory, and this has been just great! this has become my go to bread recipe. thanks again, mike i believe that anyone can learn to confidently make recipes worthy of celebration. read more » our most popular recipes at the moment: i believe that anyone can learn to confidently make recipes worthy of celebration. read more » ©2008 2025 brown eyed baker. all rights reserved. design by purr. disclaimer / privacy policy / terms & conditions 5 secrets to baking award winning bread at home free email bonus bakery worthy tips & techniques

here’s how to make authentic tasting chicago deep dish pizza. complete with the buttery crust, slightly sweet tomato sauce, and a thick layer of cheese. this recipe is brought to you in partnership with red star yeast. warning: this post has about 1,000,000 step by step photos and lots of little explanations to go along with them. might want to grab some coffee. i recently looked at my website’s stats and came to find out that chicago is my most popular city in the us. i have more chicago readers than any other place in this country. that’s crazy awesome because i love chicago. as a little tribute to my #1 city, i’m finishing one blow out year with a chicago inspired recipe. i’ve only had the pleasure of having real, authentic chicago style pizza a few times. and those few times have been enough to convince me that chicago style pizza is incomparably good. better than good. so, what makes chicago style pizza so damn amazing? the answer is everything. every little detail about this pizza is special. first, this pizza clearly doesn’t look like a pizza you are used to. it’s baked in a deep dish cake pan. the cheese goes directly on top of the crust and the sauce is piled on top. an upside down pizza pie of sorts. now, i may be completely wrong, but i’ve learned that the proper way to eat chicago style pizza is with a fork. is this right, chicago readers? i hope so because it’s the only way i can eat it without making an atrocious and very embarrassing mess. let’s talk about all the wonderful layers in this pizza. the deep dish pizza crust. a crunchy edged, flaky crust is key in chicago style pizza. it’s absolutely not a regular pizza crust. no, this crust is unique. and that’s why i steered completely away from my regular pizza crust recipe and dove headfirst into something completely nuts. adding a little cornmeal. cornmeal is what makes the crust so crunchy and flavorful. not to mention, tasting like you’re eating the real deal. what else is special about this pizza crust? it’s so buttery. the butteriest pizza crust on the planet, or at least the butteriest pizza crust i’ve ever had the pleasure of tasting. to get that ultra buttery flavor, as well as the iconic flaky texture of chicago style pizza crust, we’re going to laminate the pizza dough. umm, what?? yes. it sounds weird, i know. but laminating dough is exactly what gives croissants its flaky layers. laminating, or layering, butter into dough is the answer an authentic tasting chicago pizza crust. this all sounds hard, doesn’t it? good news, it’s not! laminating is literally just spreading butter on your pizza dough and folding it up. then, rolling the pizza dough out again locking that butter inside. easy. i’m not sure how and i’m not sure why… but despite being a little crunchy and very flaky, this pizza crust will absolutely melt in your mouth. it’s crunchy, buttery, and tender all at the same time? a miracle crust. reference my baking with yeast guide whenever you work with baker’s yeast. i include practical answers to all of your common yeast questions. let’s talk about the pizza sauce. slightly sweet, incredibly thick, and wonderfully flavorful. the sauce is always my favorite part about chicago style pizza. in fact, i usually order extra sauce on the side. all about the condiments in my world. this garlic infused pizza sauce is made on the stovetop and, while waiting for the pizza dough to rise, simmers quietly allowing the flavors to develop and the texture to thicken. i like to add some red pepper flakes for a little heat; it really gives this sauce something extra. if you don’t like heat, you can leave it out. this sauce is unlike any other tomato sauce i’ve ever had. to me, it tastes like the kinds i’ve had in chicago. you’re going to love it. unless of course you don’t like tomato sauce. along with the miracle crust and this luscious pizza sauce, a whole lotta cheese goes into this deep dish pie. you may use sliced mozzarella or shredded. whatever it is, slice or shred it yourself from a block of real mozzarella cheese. pre shredded mozzarella is just fine, but the taste of sliced or shredded fresh mozzarella is just unbeatable. my husband loves a good pepperoni pizza with bacon, so i add both to the chicago style pizza. these go on top of the cheese and before the sauce. a little grated parmesan to finish things up and we’ve got ourselves one damn tasty copycat chicago deep dish pizza. how many times can i type chicago in one post? i love you chicago and your pizza too! this recipe makes 2 deep dish pizzas. they are small 9 inch pizzas. two hungry people can easily finish one. make them both if you have a family of 4 5 or are having friends over. if your family is smaller, freeze half of the dough per the make ahead/freezing instructions in the recipe notes. please use my step by step photos below this written out recipe as a guide to making the pizza. for best results and ease of mind (!!!), please read through the recipe completely before beginning. here’s how to make authentic tasting chicago deep dish pizza. complete with the buttery crust, slightly sweet tomato sauce, and a thick layer of cheese. this recipe makes two deep dish 9 inch pizzas. make them both if you have a family of 4 5 or are having friends over. if your family is smaller, freeze half of the dough per the make ahead/freezing instructions in the recipe notes. begin by combining the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. if you do not have a stand mixer, use your hand mixer and a very very large bowl. if you do not have any mixer, you will do this all by hand. use a very large bowl. i always use red star yeast. i use it for all of my yeast doughs including cinnamon rolls, breads, pizzas, etc. their platinum line is my variety of choice. give those ingredients a quick toss with your mixer on low or with a large wooden spoon. per the recipe instructions above, add 1 and 1/4 cups of warm water and 1/4 cup of melted butter. the warm water should be around 90 degrees. make sure it is not very, very hot or it will kill the yeast. likewise, make sure the butter isn’t boiling hot. if you melt it in the microwave, let it sit for 5 minutes before adding. on low speed, beat (or stir) the dough ingredients until everything begins to be moistened. continuing on low speed (or kneading by hand see my how to knead dough video tutorial for extra help here), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook. if the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in a teaspoon of warm water. alternatively, if it feels too soft, beat in a tablespoon of flour. remove the dough from the bowl and form into a ball. lightly grease a large mixing bowl and place the dough inside, turning it around so that all sides of the dough are coated in the oil. cover the bowl tightly with aluminum foil and allow to rise in a warm environment. for this warm environment, here is what i do (see the right photo below): preheat oven to 250f degrees. once 250f degrees, turn oven off. place bowl inside. close the oven. the lingering heat will help your dough rise. this is especially ideal on cold winter days! after 1 2 hours, the dough will have doubled in size. gently punch it down. lightly flour a large work surface. remove dough from the bowl, set the bowl aside (to use later) and roll the dough into a large 15×12 rectangle. it does not have to be a perfect rectangle as you can see from my obscure looking shaped dough. as long as the measurements are right. per the written recipe above, spread 1/4 cup of softened butter on top. roll it up the opposite way you roll cinnamon rolls. with cinnamon rolls, you always roll the longest side. here we are rolling the shortest side: cut the dough log in half. see all those layers? that is what will make our pizza crust so incredibly flaky! form these two pieces of dough into balls. place back into your greased bowl. cover with aluminum foil and allow to rise in the refrigerator (not in a warm place) for 1 hour as you make the sauce. let’s begin the tomato sauce. 1 very small onion, grated. why grated? grated onion lets off so much moisture. much more than simply dicing or chopping the onion. you want that moisture in your sauce, trust me. grate the onion and use about 1/3 cup of it. if your onion yield more than this amount, save the rest for a different recipe. or just grate the onion until you have 1/3 cup. easy. over medium heat, melt 2 tablespoons of butter and then add the grated onion, the oregano, salt, and red pepper flakes. once the onion has slightly browned, add the garlic, tomatoes, and sugar. here is a 28 ounce can of crushed tomatoes. i use a kind that has basil flavor added. you can certainly use a can of plain crushed tomatoes. if using that, make sure to add 1   2 tablespoons of chopped fresh basil (or about 1/2 teaspoon of ground dried basil) when you add the tomatoes. let it simmer until it is hearty, fragrant, and thick. about 30 minutes. you’ll have about 2 and 1/2 cups of sauce at this point. if you have more than that, keep simmering until the amount has reduced. dough balls have risen in the refrigerator, let’s roll them out one at a time. keep the 2nd one in the refrigerator as you roll the first. the dough should be puffy, buttery, and smooth. roll the dough ball out into a 12 inch circle. using your rolling pin as a guide, place over a 9×2 inch cake pan. like this: and then this: using your fingers, press the dough into the cake pan. trim any excess dough off the edges. i like to brush the top edges with a little olive oil, which gives the exposed crust a little sheen when baked. after that, fill with 1/2 of the cheese (about 2 cups). then, top with your toppings of choice. as mentioned in the written recipe above, we use pepperoni and bacon. diet food, really. top with 1/2 of the tomato sauce (about 1 and 1/4 cups see written out recipe if you want to use less) and then 1/2 of the parmesan cheese (about 1/4 cup per pizza). repeat these last couple of steps with the second pizza. bake pizzas in a preheated 425f degree oven. make sure that the oven is fully preheated and incredibly hot. also, make sure you place the pans on top a baking sheet. just in case anything spills over. crust is golden, pizzas look great. slice and serve and enjoy. my team and i love hearing from you! submit your question or recipe review here. please see our faq page for many answers to common questions. your email address will not be published. message author* email* save my name, email, and website in this browser for the next time i comment. δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); this site uses akismet to reduce spam. learn how your comment data is processed. hi there, keen to know what you would suggest to make a gluten free crust. could you just substitute gluten free flour or would need to incorporate xanthan gum? we haven’t tested it, so we’re unsure of the results. let us know if you do give it a try. @mimi a i’m at 6800 feet, when i make this tonight i will not make any adjustments to the dough. this recipe does not have any levening in it. i find that is the leven and temp that needs to be adjusted. this was excellent!!! the sauce is so good. good will be used on other pizza recipes as well. it’s worth the steps to bake this if you’re far away from chicago. crust is really crispy and tastes really close to giordano’s. the recipe is a keeper! am a big sallly fan and have her cook books and check the website a few times a week to see what to bake. try this one. you will not be disappointed. this is exactly what i have been looking for!! i have been wanting to recreate the pizza skins from unos and none of the recipes i found sounded right (just a regular pizza dough??)   this one was perfect!! can i use tin foil cake pans ? all i have on hand other wise would be 9×13 pyrex dish. hi shannon, we don’t see why not. hope the pizza turns out great! i just finished making this recipe and it came out perfect! instead of making 2 pizzas, i made 1 large pizza in a 14″ cast iron skillet for an extra deep and huge pizza. it was fantastic! got this recipe printed and hanging on my refridgerator. i shall impress my friends next time! hahaha! how long did you cook it in the 14” cast iron? hello! i’m also curious about cooking time for the 14”? did you use all the ingredients or did you have leftover ingredients? thanks! great sauce. i have made this several times. trying to get the crust bottom crisp or crunchy. have tried baking on pro heated baking stone, better but still not quite there. any suggestions? hi mark, baking the pizza for longer should help. you can also try moving the pizza to a position higher in your oven. we bake ours in the iron skillet and coat the skillet in a thin layer of olive oil. crisps up really nice. was just jumping in to say exactly this! love making this in the cast iron! well written and very tasty i love this recipe a lot! i’ve made it multiple times and it’s always a winner! i want to make this for my boyfriend for his birthday, but i am having a hard time finding plain yellow cornmeal. the closest things i can find are self rising yellow cornmeal and white cornmeal. if i were to have to substitute it out, what would you recommend? hi aj, you should be able to use white cornmeal here. let us know if you try! is there an adjustment for high altitude? i’m at just over 6,000′ and have not been very successful baking since moving here hi mimi, we wish we could help, but have no experience baking at high altitude. some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high altitude baking.html your recipes are incredible and this one is no different. for some reason the second time i made it though, my crust puffed out. the dough also felt pretty elastic still so i’m not sure if that’s related. but the first time i made it it went perfectly  so i know it’s a me issue but i’d love some advice. thanks! fantastic recipe!!!!! pizza is a huge hit!! if there’s any better recipe out there, i’ll never know, because there’s no reason to try! thank you!!! please help. i froze one of my dough balls to use later. i took it out of the freezer on wed night expecting it to take awhile to unthaw, i was so surprised to find it already unshaved by thursday morning. i am not cooking my pizza until saturday. is it still ok to use after 48 hrs of being unthawed? it is in the fridge. thanks and please help. hi lori! it may rise too much if left in the fridge for that long. does it seem to be rising? we would re freeze and thaw the night before you need it, but we realize it’s a little too late for that now. you can certainly bake it tomorrow and see how it goes! great pizza. what is the best way to reheat? hi tom! so glad you enjoyed this recipe. you can reheat leftovers (or the entire pizza, if already baked) in a 300°f (149°c) oven for 15 20 minutes or until hot. i have made this 3 times now in the past 2 months. the sauce is incredible and so easy to make. the pizza crust was delicious! growing up near chicago this is by far my favorite! i made it with hot italian sausage that i crumbled and cooked first, sautéed mushrooms to reduce the water content, and fresh green peppers. others made their pizza with a few green peppers and pepperoni. i covered the edges of my pizza with foil and did bake it longer than the recipe stated and it was delicious! this is the only pizza and sauce recipe i will ever need! it was easy to make and fun. great recipe first time makin. used my cast iron pans. cooked the bottom. first on the hob then baked for 8 minutes. mint !!!! would you recommend that i bake the pizza on the middle or bottom rack? does it make a difference? hi brian! we usually recommend using the middle rack, or the lower third of your oven, if possible. but all ovens are different! hello, i want to make this. can you tell me what type/brand of cornmeal you use? hi c., you can use fine or coarse yellow cornmeal for this recipe. any brand works just fine! ok…read those directions 3 times and this recipe is a charm! swapped mozz w/provolone but everything else exactly as written and made 2 incredible pizzas. time table is a must for perfection. not sure if we will ever order pizza delivery again. worth both the time and effort. treat yourself, make this! this was a lot of work but it was well worth it. delicious!!! i’ve tried making other recipes in the past, but this one was probably the best recipe yet for making chicago deep dish. even though i love the real thing, this was spot on as far as taste. great recipe! i am excited to make other treats from your website i grew up on edwardo’s and gulliver’s pizza on the far north side. i’ve been making this recipe for years. it’s the most authentic i’ve come across…and oh so very good!! rather disappointed. the ingredients for the dough dont add up. i measured exactly as you said in the recipe and i still had to add more flour , ( a lot more ).

you can master the techniques for making this luscious pastry at home. the perfect cream puff begins with the perfect pâte à choux. this traditional french pastry is started on the stovetop, then the warm dough is transferred to a pastry bag and piped onto baking sheets to finish in the oven. the ideal pâte à choux should rise high and light in the oven, with a hollow pocket on the inside that leaves room for luscious fillings. because pâte à choux relies entirely on eggs for its leavening, it’s especially important to pay attention to your technique and follow the instructions closely when you add the eggs. the high moisture content in the dough creates steam in the oven, and the steam is what helps form the airy pocket on the inside. it’s also important to bake your pâte à choux for long enough and without opening the oven (i.e., no peeking!) so the interior is dry, not doughy or gummy. pâte à choux that’s damp on the inside may collapse or quickly become soggy. in addition to the rich vanilla pastry cream filling that’s included in this recipe, you can fill your puffs with any other flavor of custard (such as chocolate or green tea), lemon curd, chantilly cream (sweetened vanilla whipped cream) or even savory fillings like smoked salmon spread or crab salad. you can add the filling in one of two ways: cut a small x in the bottom of each puff and fill each one with a small piping tip, or cut puffs in half horizontally and fill each one like a sandwich. besides cream puffs, pâte à choux can be the base for profiteroles (puffs filled with ice cream), eclairs (elongated or bar shaped cream puffs, covered with chocolate glaze), gougères (savory puffs, with cheese mixed into the dough and baked on top), as well as churros. ½ cup (1 stick) unsalted butter, cut into pieces 1 teaspoon sugar (optional) ½ teaspoon salt 1 cup all purpose flour 5 large eggs no fuss pastry cream preheat oven to 375°f. line two baking sheets with parchment paper. in a medium saucepan over medium high heat, combine butter, sugar, salt and 1 cup water. bring to a boil and quickly stir in the flour with a wooden spoon. continue to stir until a film forms on the bottom of the pan. to make sure the dough cooks long enough to create light, airy cream puffs, continue to stir on stove top until a film forms on bottom of pan. remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition. eggs are the main leavening agent in pâte à choux. they are what add the lift and volume to your puffs, so don't cut corners on this step be sure each egg is completely incorporated before adding the next one. for the egg wash, whisk together the remaining egg with 1 tablespoon water. set aside. transfer the pâte à choux to a large pastry bag fitted with a 5/8 inch plain tip. pipe 1 1/2 inch rounds onto each prepared pan. place a small dollop of dough under each corner of parchment paper to hold it in place on the pan before you begin piping. gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. brush tops with reserved egg wash. bake until puffs rise and are golden brown, about 30 minutes. let cool on sheets on wire racks. puffs can be stored at room temperature for up to 1 day. use a paring knife to make a small x in the bottom of each puff to create an opening for filling. transfer pastry cream to a pastry bag fitted with a 1/8 inch plain round tip. insert the tip into the opening of each pastry, and pipe to fill with pastry cream. serve immediately. you can make cream puffs ahead of time, but they are best when eaten the same day they’re made. however, you can pre make the pâte à choux and the filling separately, waiting until just before serving to combine them. pastry cream can be stored in the refrigerator for up to three days. and pâte à choux can be stored in an airtight container at room temperature for one day or in the freezer for up to one month. re crisp the pastry in a 350 degree fahrenheit oven for about five minutes, then let cool before filling. cream puff pastry, also called pâte à choux, and puff pastry are not the same. pâte à choux is leavened with eggs, cooked on the stovetop, then piped onto a baking sheet. puff pastry gets its height from many thin layers of butter between each dough layer and must be kept very cold until right before it’s baked. there are multiple reasons why cream puffs may deflate. the first cause is undercooking. when preparing dough on the stovetop, be sure to keep cooking and stirring until a film forms on the bottom of the saucepan. another cause of flat cream puffs is lowering the temperature during baking. that means: no peeking!

bake with zoha published: jan 3, 2023 · modified: jan 30, 2025 by zoha · this post may contain affiliate links · 226 comments in my humble opinion, a classic new york style cheesecake is one of the best desserts in the world. but, even though it is a simple dessert, i feel like most cheesecakes and cheesecake recipes simply don't hit the mark. but worry not, i have created for you the best cheesecake recipe you will ever eat: insanely creamy, decadent and delicious. you will never need another recipe. i first fell in love with cheesecake as a college freshman. our dining hall used to have a massive dessert bar with different flavors of cheesecake, and you could take one slice as one "side". i remember i became so obsessed with the cheesecakes that i once took a meal that was just five slices of cheesecake. yup, it was bad. yes, i did suffer from the freshman 15 (or 20). and so i had to boycott cheesecake for several years to come. then came this year, and i had a hankering for a good slice of cheesecake. strangely, though, i couldn't find any that i actually liked. i tried all the famous places (including the cheesecake factory), and found that most baked cheesecakes had a dry, eggy, dense texture. that texture was no bueno, i wanted creamy cheesecake. so i started developing my own recipe. after a few trials, i made the *perfect* cheesecake. i still remember the first bite: i was genuinely shocked at how good it was. i sent some slices to my friends and they were equally blown away. here are some verbatim messages i got: omg, what a cheesecake! literally melting in my mouth... perfection!!!! i would die for this cheesecake. i have never ever had a yummier cheesecake. truly. unbiasedly. i never related with the scene in friends where rachel and chandler eat the cheesecake off the floor. but after tasting this, i know what they must have felt. so, without further ado, let's dive in! here is why this cheesecake is truly the best you will ever eat or make: check out this detailed video tutorial to see the cheesecake recipe in action! here is how you can achieve this perfect cheesecake: don't try to use low fat ingredients here, you won't get the same result. you want to use: this makes a big difference! you want to place all ingredients out in the kitchen for at least 1 2 hours before you start mixing them. especially the cream cheese! spend a good 5 minutes tightly packing the crust in the bottom of your pan. then bake it for just 8 minutes or so before filling with batter. this will help ensure the crust is crispy and not crumbling into the cheesecake. take your time in this step! whisk the room temperature cream cheese, sugar, salt and vanilla until fully combined, creamy, and no longer grainy. scrape down the edges of your bowl frequently to make sure there are no unmixed chunks of cream cheese in your batter. i recommend using the paddle attachment of your stand mixer for the best results. once you add in the eggs, whisk on low speed only until combined. then add the remaining ingredients and repeat, whisking only until combined on low speed and scraping the bowl multiple times. this is important because both eggs and heavy cream can whip up to hold a lot of air, and we don't want to incorporate air into our batter. we want the batter to be very creamy to get a creamy cheesecake. a cheesecake needs to cooked slowly and evenly to achieve a consistently creamy texture. we ensure this by baking at a low temperature (325f instead of 350f), and using a waterbath. the water cannot go above 212f (100 celcius) so it ensures that the cheesecake doesn't heat too fast. in order to ensure no water leaks into the cheesecake, you should use an airtight spring foam pan (don't use an old, loose one), and cover the bottom and edges of the cheesecake pan tightly with aluminum foil. also, don't open the oven while baking. we want to avoid sudden changes in temperature, which can cause the cheesecake to crack. lastly, remember, the secret is to underbake the cheesecake! you should take it out when the edges seem firm but the middle is very jiggly. if the middle jiggles only a little bit or not at all, you have overbaked the cheesecake and it will now have a denser, eggier texture (still good, though!). i know, it's hard to wait, but patience is the name of the game! we first let the cheesecake cool down at room temperature, and then place it in the fridge overnight. this will ensure a slow, thorough chilling of the cheesecake which is critical in helping it set properly while retaining the creamy texture. the cheesecake is covered with simple, whipped heavy cream (no sugar). this is optional, and you can also play around with other toppings such as sour cream or jams. (inside story: i covered my cheesecake with whipped cream only to hide my accidental smearing of red strawberry color in different spots... turned out, piped cream looks really good!) don't try to count calories or limit yourself. life is too short. this is worth it. graham crackers are the signature crust flavor, but if you don't have them in your country, try to find wheat digestive biscuits! they taste the same. if you can't even find them, use any plain packaged biscuits you like the flavor of. here's what i recommend: chances are, water has leaked into your pan from the water bath. here are 3 ways to prevent this: after reading this post, it should not be a surprise to you that i'm obsessed with cheesecake, and have many incredible cheesecake recipes for you to try! you should definitely check these out: 5 stars 4 stars 3 stars 2 stars 1 star 5 from 78 reviews this is the perfect cheesecake: light, ultra creamy, and balanced in flavor! crust cheesecake topping video tutorial: leave a review and tag @bakewithzoha on instagram! note: this post contains affiliate links. by using these links, you can help keep bake with zoha in business! your email address will not be published. required fields are marked * comment * document.getelementbyid("comment").setattribute( "id", "a73d422ca8c185201f5eec13c9e8ce06" );document.getelementbyid("ed4878c704").setattribute( "id", "comment" ); name * email * save my name, email, and website in this browser for the next time i comment. hina siddiqui says january 28, 2023 at 7:10 pm hi zoha, this looks so yummy. do you remove the cheesecake from the oven after the given 75 80 minutes of baking? (no cracking the door or letting it sit till the oven cools?) zoha says march 08, 2023 at 6:44 pm thank you, hina! 🙂 i remove the cheesecake around the 75 80 min mark, yes. i don't open the door at all before 75 min, but after 75 min, i open it and feel the top of the cake. if it feels not set, i give it a few more minutes. i think to be safe you can aim for 80 min (conventional oven). jas says april 20, 2023 at 12:52 am can i reduce the quantity and make it ? will it be as good as this kimberlee mcnickle says january 04, 2024 at 6:55 pm hello mellow mama here, i've been baking for 35 years and counting. i'm all about maximum quality with the minamal effort. when i came to read this recipe i was looking for a quick dessert for a family dinner that matched my ingredients on hand. i only had one 9inch grocery store gram cracker crust at home so i cut the recipe in half and it was the perfect amount. it turned out great! just make sure to reduce the baking time also. zoha says january 05, 2024 at 2:11 pm hi there! i am so thrilled that you were able to make the recipe work and enjoyed it. thank you for the review leslie goodmanson says february 09, 2024 at 3:19 pm i halved the recipe and used just shy of 1 tablespoon of lemon juice. it was literally the best cheesecake we've all ever had! i also made it without a crust. but omg!!! so delicious! zoha says february 21, 2024 at 3:22 am right!? it is so so good! christine says april 24, 2024 at 11:54 pm how long did you bake it for please? franci says august 04, 2024 at 10:15 am hi leslie, in what size baking tin did you bake and for how long? and what temperature? tia 🙂 a. ali says november 23, 2024 at 11:33 am hi zoha, quick question. if i have a little under than 4 blocks of cream cheese, would that still work for the recipe? shirley says december 24, 2024 at 1:34 pm what can substitute whipping cream if none available? asma says march 18, 2023 at 6:12 am this was awesome. would recommend it to all. never knew i could make a cheesecake like this. pure love. zoha says march 18, 2023 at 5:16 pm thank you so much!! iffy says february 26, 2024 at 1:58 pm do you have any suggestions on how to set the cheesecake if i would like to make it without cornstarch? zoha says march 10, 2024 at 5:26 am hmm i haven't tried it myself but you might be able to use plain flour jamie lynn says august 02, 2024 at 7:19 am woukd it be ok to use 18% cream instead of heavy cream. or does it need to be whipping cream which is 35% in 🇨🇦 thank you zoha says september 03, 2024 at 11:51 pm whipping cream! marcie says august 18, 2024 at 5:28 am i’ve never used cornstarch in a cheesecake! zoha says september 03, 2024 at 11:34 pm a small amount helps add a little stability to the batter 🙂 roderick says september 22, 2024 at 3:19 pm i just came across this recipe by chance ( the photo made me very hungry!). i will try this soon, i’ve made several different kinds of cheese cake…not that i’m a great baker, but i have used another recipe that uses a bit of cornstarch to the cheesecake recipe and i think it adds a very velvety texture to the cake…definitely makes it feel more luxurious…..can’t wait to try this when i return to north america! …currently in japan where cream cheese is very expensive! chanel says october 13, 2024 at 10:19 am i have used flour in other cheese cakes and it's worked fine. you can also used arrow root. ayma malik says march 18, 2023 at 6:13 am i'm always so picky when it comes to cheesecake as it's my all time favourite. every other recipe i have tried were either too dry or too crumbly. this recipe had the perfect balance in textures and has now become a family favourite! easily the best cheesecake recipe i have ever tried! zoha says march 18, 2023 at 5:16 pm that's exactly how i feel about this cheesecake! thank you for enjoying it! miral says march 18, 2023 at 9:57 pm i wanted to try making cheesecake for the first time and i decided to use this recipe. the cheesecake was divine! everyone absolutely loved it. zoha says march 19, 2023 at 2:41 am that makes me so happy! thank you for giving my recipe a shot. lav says december 22, 2023 at 4:51 pm "release the cheesecake from springform edges using a butter knife (don't open the edges yet!)" this is unclear to me. does this mean don't open the latch yet? stephanie sze says january 04, 2024 at 6:23 pm ya it means just use the knife to separate the cake from the rim, but dont open the spring yet zoha says january 05, 2024 at 2:11 pm yes exactly! thanks, stephanie. zoha says january 05, 2024 at 11:45 am yes, please don't open the latch. you are just supposed to run a knife around the edge so the cheesecake does not crack as it cools. camelia says march 29, 2024 at 1:14 am hi, could i use neufchâtel cheese instead of cream cheese, or even do half cream cheese/neufchâtel? i hear a lot of people say it makes a better cheesecake, or do you recommend just sticking with cream cheese? thank you! zoha says april 16, 2024 at 5:23 pm i'd recommend just using cream cheese 🙂 camelia says april 20, 2024 at 3:22 pm okay, thank you! camelia says april 21, 2024 at 6:36 pm i made this cheesecake just how you said to and it was the absolute best. i have struggled with finding a good cheesecake recipe and this one is absolutely perfect. thank you for sharing this! zoha says april 22, 2024 at 5:05 pm so glad to hear that, camelia! thank you 🙂 nazeema says march 20, 2023 at 12:47 am it looks sooo good, i can almost taste it....and so appreciate the easy to follow steps, thank you... def on eid menu already.... zoha says march 20, 2023 at 2:13 pm it will be a massive hit on your eid menu! thank you nazeema! tasneem says december 05, 2024 at 5:58 am can i change sour cream to yogurt? aya says march 28, 2023 at 6:46 am i made this for a ramadan gathering and it was such a hit! i’m in now way a baker but this was so easy to follow and just absolutely delicious!!! i had so many guests ask me for the recipe. best cheesecake i’ve had! zoha says march 29, 2023 at 2:06 am yayyyyy!!! i am so glad to hear that! also, what a beautiful name 🙂 kristen says april 08, 2023 at 6:35 am i’m trying to convert the 190 g of gram crackers. i wasn’t sure if you had a better measurement into cups or approximately how many full crackers would be needed? i’m looking forward to making this!! zoha says april 10, 2023 at 4:58 pm thank you kristen! for an estimate, 1 full sheet of graham crackers is ~15g, so this would be 12 13 full sheets. rose says april 10, 2023 at 1:44 pm absolutely delicious and i’m not a big cheesecake lover but this one i ate and ate! only problem i had was the oreo cookie crust it was difficult to get out w the first slice of cake i had to chop at it a bit. cooked it for the recommended 75 minutes it wasn’t golden around the edges so i was alittle nervous but it was perfect! thanks for sharing ? zoha says april 10, 2023 at 4:56 pm yay!!! thank you so much rose, i am so happy you enjoyed this recipe as much as i do! i don't think i've made this one with oreo crust   how did it taste? eena says april 12, 2023 at 2:02 pm hi, can you use this recipe for making individual mini cheesecakes too? zoha says april 12, 2023 at 2:36 pm hi eena. yes, i have seen people do that! just make sure you reduce the baking time (likely 10 20 minutes depending on how big they are). deb everett says april 14, 2023 at 6:01 pm made this for easter. hands down the best cheesecake i’ve ever eaten!!! pretty sure i ate half of it myself! ?making it again this weekend. easy to follow recipe. waiting for it to set until the next day was hard but so worth it. i will use this recipe from now on! thank you so much! zoha says april 14, 2023 at 8:51 pm yay, thank you so much, deb! i am so pleased to hear you enjoyed this cheesecake just as much as i do. i too will never try a different cheesecake recipe again 🙂 deb everett says april 26, 2023 at 4:38 pm i did make this again, but this time i had to use a kitchenaid mixer. even though i thought i was not over mixing it, i ended up with way more cheesecake batter and overfilled the pan. i think i prefer to use a hand mixer over the kitchenaid because of a slight difference in texture. bought the same pan you use but they sent me a 10” instead. ?. will have to reorder . gen says april 24, 2023 at 6:40 pm hi zoha i was looking forward to trying this recipe. i followed your instructions to a t and have set my oven to convection. unfortunately, the top once baked got brown in color. :0( it seems as though i could remove the top. this is my first time baking a cheesecake. next time do u suggest not baking with convection but just regular bake? looking forward to any of your suggestions… zoha says april 25, 2023 at 12:59 am hi gen! thank you for trying this recipe. my recipe uses a conventional (no fan) oven, not a convection oven (this is specified in the instructions, too). that's probably why you are getting a brown cheesecake as fan ovens run hotter. i recommend turning off the fan and then following these directions! deb everett says april 26, 2023 at 4:41 pm i did make this again, but this time i had to use a kitchenaid mixer. even though i thought i was not over mixing it, i ended up with way more cheesecake batter and overfilled the pan. i think i prefer to use a hand mixer over the kitchenaid because of a slight difference in texture. bought the same pan you use but they sent me a 10” instead. ?. will have to reorder . zoha says april 27, 2023 at 1:16 am aw, i'm sorry deb! i agree that a hand mixer gives you a bit more control, with a kitchenaid it's easier to overmix. a 10" pan shouldn't be too different, though! chatha assal says may 17, 2023 at 6:47 pm hi zoha hope you are doing well. i tried your recipe and it was phenomenal ! i was wondering what would be the baking time if iam baking this batter in cupcakes pan. zoha says may 25, 2023 at 7:22 am thank you so much, chatha! i have personally not tried these as cupcakes. perhaps around 15 minutes? you will have to check for doneness using the signs i have shared. and the good thing is, you can do 1 test cupcake and see what time works best! if you make them, let me know too! shahzaib says may 28, 2023 at 10:42 am chenee, thank you for such an easy recipe! cheesecake can be intimidating, but you made it easy. i love that no crust and no springform are required. the smooth, light texture and caramelized flavor on the “burnt” part are so lovely. i will be adding this to my regular rotation. zoha says june 07, 2023 at 12:18 pm thank you so much shahzaib! glad you enjoyed my basque cheesecake recipe 🙂 emily says june 12, 2023 at 3:53 pm my entire family agrees this is the best cheesecake recipe and i have tried lots of cheesecake recipes. it is creamy and perfect for adapting to fit any cheesecake variation (oreo, strawberry, raspberry, etc.) it take some time and prep, but the steps aren't difficult and you'll definitely be bringing a crowd favorite if you choose to bring it to your next event. also   my 9" pan was missing it's bottom, so i used a 10" instead and it worked without any recipe adaptions except reducing the bake time by 10 minutes. love love love this cheesecake. zoha says june 21, 2023 at 12:21 pm thank you so much, emily!! it makes my heart sing when i read comments like this   thank you for trusting and trying my recipe, i am so happy you liked the cheesecake just as much as i do! fathima says may 30, 2024 at 2:30 am it’s the best cheese cake ever!!!! so creamy and luscious! thank you so much for sharing the recipe zoha says july 10, 2024 at 1:05 pm :') thank you so much! raazia says june 15, 2023 at 7:30 pm jazakallah for an amazing recipe. you were definitely not exaggerating when you said it's the best cheese cake recipe. i've made it twice now, amazing results with guests having multiple servings! i'm thinking of trying it with a mango flavor next time for variety, do you think that's possible? maybe substitute some heavy cream in the recipe with some mango puree? zoha says june 21, 2023 at 12:15 pm thank you so much for the wonderfully kind comment, raazia!! <3 i am testing a mango version for this cheesecake and hope to share it soon. it is not as simple as replacing some of the cream with mango, as mango adds more moisture and it impacts the firmness of the cheesecake. stay tuned! akruti says june 17, 2023 at 5:35 pm thank you so much for this recipe!! i made it a month ago and it was absolutely the best i've tried so far. this time i want to make it for 6 servings, could i just cut the ingredients in half and still get the same texture/taste? would it be the same for the baking time? instead of 75 mins, i would do 37 mins? zoha says june 21, 2023 at 12:14 pm hi there! thank you so much! if you want to halve the recipe, you have 2 options: 1) halve everything and use a 6 or 7" pan; baking time will likely be around an hour but i haven't tested it myself; 2) halve the cheesecake filling but keep the crust quantities the same and bake in a 9" pan for ~50 min; this will make a thinner cheesecake afsheen says july 03, 2023 at 2:40 pm this was quite possibly the best cheesecake i’ve ever made, and i’ve made more than a few over the years! the recipe was easy to follow and very precise. i must admit that i forgot to add the cornstarch, so i baked it for 85 minutes to ensure that it was set. i let it cool for almost 24 hrs before serving it topped with freshly sliced strawberries. everyone loved it! this recipe is definitely going into my permanent cookbook! thank you, zoha!! zoha says july 06, 2023 at 2:08 pm yayyyy!! thank you so much afsheen! it makes my heart so happy when people love this recipe as much as i do 🙂 nissrine says september 09, 2023 at 11:56 am made it today for my family and it was amazing!!!!! loved it?? zoha says september 14, 2023 at 2:30 pm always so happy when people try this recipe! <3 mehjabeen says september 19, 2023 at 9:51 am hi can i make this i have everything but no cream and no sour cream? zoha says september 26, 2023 at 2:36 am unfortunately you do need those ingredients for this cheesecake vida says november 13, 2023 at 3:56 am hi there, i found your web site by the use of google at the same time as searching for a comparable topic, your website got here up, it looks good. i've bookmarked it in my google bookmarks. hi there, simply turned into aware of your weblog thru google, and found that it is really informative. i am going to be careful for brussels. i'll appreciate in case you continue this in future. numerous folks will be benefited out of your writing. cheers! feel free to surf to my webpage: precio elevado de bystolic sin receta roberto says november 13, 2023 at 6:40 pm i love your blog.. very nice colors & theme. did you design this website yourself or did you hire someone to do it for you? plz respond as i'm looking to create my own blog and would like to know where u got this from. many thanks review my blog post; anton jody says november 14, 2023 at 10:38 am greetings! i know this is somewhat off topic but i was wondering if you knew where i could locate a captcha plugin for my comment form? i'm using the same blog platform as yours and i'm having trouble finding one? thanks a lot! also visit my webpage: lipitor avec ou sans ordonnance jessica says november 27, 2023 at 6:51 am this is incredible! baked 2 this thanksgiving and everyone seriously loved and it went on and on about it. lisa williamson says december 02, 2023 at 10:17 pm sounds good but the picture looks underdone. i like mine a little firmer than that. chantal says december 03, 2023 at 3:26 am i guess just move on or cook it longer??‍♀️ it’s even in the recipe notes. i mean why bother bringing that up if you didn’t even take the time to read the recipe? chantal says december 03, 2023 at 3:22 am this cheesecake has that exact texture that i love in a cheesecake!!! i don’t like the dry texture kind so i am so happy i found this recipe ❤️. could you tell me if you baked it in a regular oven or convection oven because i have a convection oven and the baking and timing is so different and the last thing i want in the end result is a dry texture so i always have to adjust the temperature in a recipe if the person used a regular oven. david says december 10, 2023 at 2:08 pm can i make this recipe in an instant pot (pressure cooker)? dianne says december 20, 2023 at 10:34 am the eggs are crossed off, but checked, so do we add eggs? zoha says january 05, 2024 at 11:46 am you likely checked them off yourself (the list of ingredients works like a checklist). so yes, add eggs 🙂 lemay pascal says december 26, 2023 at 4:13 am dont know why but it was a disaster. worst recipe i did. i use to make cheesecake using my recipe and never got wrong but this one is a magistral flop. i took the cake from the oven thinking it was time to, the top was begining to toast after leaving more then the time on recipe, it was still a little bit jello like but i had to take it off the oven. after a little cool down i took it off the mold and after 3 4 min the cake collapes. 4 brick of cheese in garbage zoha says january 05, 2024 at 11:43 am hi lemay, the recipe clearly states not to remove the mold until after the cheesecake is set overnight in the fridge (you have to just run the knife around the edges of the pan so the cheesecake doesn't crack as it cools). if you remove the mould after a "little cool down" of course the cheesecake will collapse, it has not cooled down and set yet. zee says january 03, 2024 at 4:05 pm i’ve been baking this cheesecake since last year and just needed to tell you once again how absolutely incredible it is!! zoha says january 05, 2024 at 2:14 pm that means so much to me 🙂 ed says january 09, 2024 at 4:49 pm can this cheese cake be frozen? zoha says january 13, 2024 at 5:42 pm hi ed! yes, you should be able to freeze it like other cheesecakes. amelia forte says february 11, 2024 at 1:08 pm made this for a group of people and everyone loved it. it was the best cheesecake i have ever made. i can't imagine another one being better than this. i made a homemade blueberry topping for it. zoha says february 21, 2024 at 3:20 am thank you so much amelia!! really glad you like the cheesecake as much as i do! in sook diamond says february 14, 2024 at 5:32 pm this cheesecake is so good, i wish i could leave 4 reviews   one for each member of my family that squealed "mmmm!!" on the first bite! tall! thick, creamy, and the perfect amount of sweetness! thank god it only has to be split between 4 people!! zoha says february 21, 2024 at 3:15 am woop woop woop!!!! thrilled that you tried the recipe and your family loved it as much as i do!! molly says february 23, 2024 at 4:59 pm this really is "the best cheesecake " thank you for this recipe, great instructions and tips. the best i've ever made. zoha says march 10, 2024 at 5:27 am thank you so much, molly! really happy to hear that 🙂 sushmithaa says february 24, 2024 at 7:00 am hello zoha, thank you so much for such an amazing cheese cake recipe. as you have rightly addressed it as "best cheese cake" cant thank you enough for this wonderful recipe. have also tried the easy chocolate cake which is another go to recipe for satisfying sweet cravings. just wanted to know you what needs to be done incase i want to make it an eggless recipe. have a few vegetarian friends whom i would like to treat. any help in this regard is highly appreciated. zoha says march 10, 2024 at 5:27 am thank you sushmithaa!! if you want to make an eggless cheesecake, check out my no bake cheesecake recipes! penny trevena says february 29, 2024 at 1:21 am the most incredible cheesecake i've ever had/made! my sister loves a salted caramel cheesecake, and for her birthday, i decided to make this. i'm not typically a fan of baked cheesecake (because it's usually so dry), but this cheesecake was absolutely delicious & creamy, with a similar consistency to a fridge cheesecake   love, love, love!! zoha says march 10, 2024 at 5:24 am yay!!! that's exactly why i love this recipe. i can't have any other baked cheesecake now, i don't like their texture. this one is the creamy dream 🙂 acr says february 29, 2024 at 8:23 pm hi! can i use yoghurt instead of sour cream? zoha says march 10, 2024 at 5:23 am no, i do not recommend that. i do have a recipe for homemade sour cream! gina k says october 07, 2024 at 5:20 pm did you try using the yogurt anyways? i have the same predicament atm & was wondering why it can’t be substituted…and how it came out using yogurt. might try anyways 🙃 zoha says october 07, 2024 at 5:26 pm let me know if you try with yogurt 🙂 yogurt just has a much stronger flavor and is more watery than sour cream, which is why i don't recommend it. gigi says march 06, 2024 at 5:56 am first of all, i am an experienced baker. i bake all the time and my husband (lucky man!) gets to try all of my yummy food. but he is a tough critic and i like that because i know when he approves, it really is good. well, he was amazed at how good this cheesecake was. i have made it a few times and everyone who eats it has this look on their face like they've gone to heaven! thank you for sharing it. i love your other recipes too. zoha says march 10, 2024 at 5:21 am thank you so much for the wonderful comment, gigi!! that is exactly how i feel about this cheesecake. it is truly unbelievable! rimsha says march 09, 2024 at 10:45 am amazing recipe!!! always always a crowd pleaser! zoha says march 10, 2024 at 5:20 am one of my all time favorites <3 shahzeb says march 16, 2024 at 2:10 pm so light and yummy 🤤 zoha says march 24, 2024 at 9:07 pm <3 thank you! herum says march 21, 2024 at 1:02 pm if this recipe and this cake had more than a 5 star rating, i would give it just that. i am no good baker and i was told that cheesecakes can be very tricky but i’ve made this twice (halved the recipe) and not once did it have even an inch of imperfection!!! biggest thing is i’m not even a die hard cheesecake lover, but this, this recipe just made me fall in love zoha says march 24, 2024 at 8:57 pm this comment warms my heart! thank you so much, herum! i feel the exact same way about this cheesecake 🙂 aisha says march 27, 2024 at 1:40 pm hi, thank you for the recipe. what temperature would i bake this at in a gas oven and how long for? zoha says april 16, 2024 at 5:25 pm i use a gas oven   same instructions jessica martin says march 29, 2024 at 12:59 pm can you use a different plan like i was thinking of a 13 × 9 baking dish for a large group zoha says april 16, 2024 at 5:22 pm hmm   i have never baked a cheesecake in that kind of pan but think it should work. the only thing is then you will need to double the quantities dorinda jones says march 31, 2024 at 4:45 pm this was a hit! perfect consistency. loved the creamy texture. first time i was able to get one baked in a water bath without it seeping into the pan. i found a silicone pan to set it inside in the water bath. definitely on my list of go to recipes. zoha says april 16, 2024 at 5:17 pm so thrilled to hear that, dorinda! thank you! kat says december 08, 2024 at 7:19 pm im so proud of myself! my cheesecake didn't crack!!!! crossing my fingers its good. it's in the fridge right now. lol can't wait to eat it tomorrow. for next time can i add more graham crackers because i love it with more crust 😂 if i do what's the measurements pls? oh and for cooling in the fridge with cover or no? carissa says march 31, 2024 at 5:38 pm this recipe makes the best cheesecake i’ve ever made. it’s so creamy and delicious! i did change up the crust a bit by using pecans and brown sugar added to the graham crackers. perfection! zoha says april 16, 2024 at 5:16 pm thank you so much! your crust sounds absolutely delicious dania mohsin says april 07, 2024 at 6:04 pm i lovedd this recipe! first time making a cheesecake and it turned out better than i thought. and love the little tips and details you added. a few things i’ll do differently next time is cook it slightlyyy longer than i did this time, as it was still a bit mushy from the centre and i like it more set. and even though i did many layers of foil, a little water still seeped in. so i’ll use two different containers next time to make sure no water seeps into the crust. but overall, love the recipe and can’t wait to make it again! zoha says april 16, 2024 at 5:04 pm thank you for trying the recipe! and i love how you're adapting the recipe based on your preferences 🙂 sr says november 09, 2024 at 6:53 am how can i make this cheesecake eggless? aya basem says april 07, 2024 at 8:29 pm this is truly the best cheesecake recipe i’ve ever tried. im not a baker but this was easy to follow and turns out so creamy and delicious. zoha says april 16, 2024 at 5:01 pm yay! thank you so much, aya rani says april 08, 2024 at 5:39 am this is the absolute best cheesecake i've ever made! (and i bake alot) i can't wait to try your other recipes...thank you! zoha says april 16, 2024 at 4:59 pm warms my heart to read that! <3 kayla says april 09, 2024 at 1:02 am truly the best cheesecake i’ve ever made. easy recipe to follow. i never knew a cheesecake could be this creamy and delicious. took it to a dinner and everyone went nuts over it!! zoha says april 16, 2024 at 4:54 pm thank you so much, kayla! glad you like it as much as i do <3 carrie says april 13, 2024 at 2:28 pm making this for my son’s birthday, but wanted to bake in my convection steam oven, any suggestions? carrie says april 14, 2024 at 10:04 am baked in the steam oven and turned out perfect and yes this is by far the best cheesecake i have ever made and i make them regularly! zoha says april 16, 2024 at 4:34 pm wuhu!! thanks carrie! zoha says april 16, 2024 at 4:49 pm convection ovens are tricky as they tend to over bake things. if you don't have a choice, make sure to reduce the temp by 25f holly says april 14, 2024 at 3:09 am i followed the recipe to a t,and it's the best cheesecake we have ever tasted! i will never use any other recipe! zoha says april 16, 2024 at 4:48 pm i am so incredible honored to hear this 🙂 heather ykw says april 27, 2024 at 6:52 pm i made this recipe the week before last. it was the first cheesecake i ever made, as i'd been intimidated for years. let me tell you, this is not only the best cheesecake i've ever had, but it was so simple and stress free to make! i highly recommend this recipe. i have added it to my recipe box and will refer back to it religiously. thank you for this! zoha says july 10, 2024 at 1:46 pm thank you so much for trusting and reviewing my recipe, heather! tracy nelson says may 18, 2024 at 12:14 pm my 17 yo son requested cheesecake for his birthday. i’ve never made one, so i searched for an easy to follow recipe and came across this one. we made it together last night and will enjoy for his birthday tonight. i can’t speak on the taste yet, but if it’s anything like it looks, it will be amazing! i wish i had watched the video prior to making it. i would’ve pushed the graham cracker crust up the sides a bit more. i’ll add the whipped cream topping before serving. thanks! zoha says july 10, 2024 at 1:15 pm thank you for trying my recipe, tracy! i hope you loved it. dana says may 20, 2024 at 1:11 pm love this recipe so easy to make one question if i made the cheesecake early in the day do i still need to let it cool in the fridge overnight or can i let it cool until the night then serve it ? zoha says july 10, 2024 at 1:14 pm i recommend at least 10 hours in the fridge to be on the safe side! brianne says may 26, 2024 at 6:07 am i’ve been making cheesecakes for 17 years now and this recipe, hands down, is the best by far! the flavor is divine and it is so creamy all the way through. i was recently diagnosed with celiac, so i used a gluten free crust and i couldn’t even tell it was gluten free. so glad i came across this recipe! thank you!! zoha says july 10, 2024 at 1:10 pm ahhhhhhh i literally cannot explain the joy i feel reading this!! thank you so much! stacy says may 27, 2024 at 11:03 am i made this using lactose free cream cheese and splenda instead of sugar. i also made the crust using biscoff biscuits instead of graham crackers. everything else was the same. it baked and set up perfectly, didn't crack, and everyone absolutely loved it! thank you for this recipe, i has definitely earned a place in my recipe box! zoha says july 10, 2024 at 1:09 pm love this so much and so happy that everything worked out for you even with all the substitutions 🙂 mahrosh a says may 29, 2024 at 10:28 pm absolutely worth the time! such an easy recipe and yet the most perfect one! zoha says july 10, 2024 at 1:07 pm you made my day <3 lorigay laskin says june 04, 2024 at 2:52 am i recently started baking  mostly cookies cause i always mess cakes up   decorating not baking. anyway, i saw this recipe and it intrigued me. this is the best cheesecake recipe amd it was so simple to follow. will be making more of them in the future. thank you for making me look so good. 💐💐 zoha says july 10, 2024 at 12:59 pm awww, this comment makes me so happy. thank you so much, lorigay! alisya says june 11, 2024 at 2:50 am i finally made the cheesecake! it’s sitting in the fridge and halfway finished and i’m literally at the supermarket right now getting more ingredients to make another one lol! i did have some issues with my oven and the cheesecake browned on the top but it’s still super creamy and delicious! i’ll adjust my oven temp next time hehee tyy for the recipe zoha! <3 zoha says july 10, 2024 at 12:49 pm hahaha i love this comment so much! welcome to the cheesecake life :') laura pierce says june 12, 2024 at 10:27 am why would you give the american measurements for the cheesecake and not the crust?? zoha says july 10, 2024 at 12:48 pm because not every quantity converts into an american measurement accurately mariel says june 17, 2024 at 1:54 am i am definitely going to make this recipe in the next couple of days   looks stunning! one question   i prefer to use coconut sugar or maple sugar   would you have any suggestions for using either of these alternative sugars in this recipe? thanks so much. zoha says july 10, 2024 at 12:43 pm hi mariel! i have not used those sugars in this recipe so i can't really say for sure. i think the amount should be the same   the question is whether they will dissolve as easily. valerie robertson says july 04, 2024 at 9:42 am i am going to make this for my husband's birthday this week. he is celiac (wheat gluten intolerant). i was wondering if fruit can be added to the batter and what kinds? zoha says july 10, 2024 at 12:32 pm hi valerie! i don't recommend adding fruit   it will release moisture and affect the texture of the cheesecake. instead, add fruit on top! check out my strawberry cheesecake recipe which does that m says july 12, 2024 at 5:55 am hi zoha! could you please test out a recipe for a smaller quantity(half or quarter) betty reck says july 29, 2024 at 11:51 am would you recommend doubling for a 12 inch spring form pan? and how long on the baking time? zoha says september 03, 2024 at 11:57 pm a 12" pan is nearly twice as much volume as 9", so yes. however, i can't really comment on baking time as it's not something i have tested. my guess is it would be maybe 5 10 min longer keerthy says august 01, 2024 at 11:13 am hi zoha, i want to make the cheesecake in a 6 inch pan as thats what i have with me, so if i do half the recipe, for how long do i need to bake the cheesecake? franci says august 04, 2024 at 12:21 pm hi zoha if i want to bake this cheesecake in a 8 inch springform pan, how long would the baking time be? tia zoha says september 03, 2024 at 11:48 pm this batter will be too much for an 8" pan, so i have not tested that and cannot really give you a proper recommendation. holly says august 08, 2024 at 4:19 pm my family loves new york cheesecake. the two fanatic connoisseurs both stopped after the first bite and said with a stunned look on their faces, "oh, wow. we have not known cheesecake until now." thank you for this amazingly delicious recipe. zoha says september 03, 2024 at 11:41 pm i will never get enough of these kind of reactions. thank you so much for sharing your experience with me!! heba says september 06, 2024 at 12:41 am hey zoha ! love your recipes and i follow them blindly . i am new to baking and have no clue about creams and ingredients. could u pls tell me which brand or type of cream (as u have used heavy cream) is advised for ur followers in pakistan. i love cheesecakes and i am super eager to try ur recipes. i have thought using ur sour cream recipe for making the sour cream bt i'd appreciate if y could elaborate on what brands or product to use for ur beginner bakers in pakistan as i have zero knowledge. thank you zoha says september 10, 2024 at 4:03 pm hi heba! for inside the cheesecake you can use the thick cream we get in pakistan. for the topping you will need whipping cream but that is optional. i am not really well aware of pakistani brands, unfortunately, as i haven't baked there in over a decade! kat teutsch says september 09, 2024 at 3:35 pm amazing recipe, turned out perfect and i actually only ended up using 16 oz of cream cheese! question though, it definetly would've overfilled the 9 inch pie pan i had, as it was too much even with half the amount of cream cheese. why was that? did i do something wrong? thanks 🙂 zoha says september 10, 2024 at 3:58 pm glad you liked it, kat! that's very strange, my pan never overflows even though it's only 2" tall. how tall is your pan? lana says september 22, 2024 at 11:19 am hi i forgot to let my cheesecake sit 2 3 in room temp i put it in the fridge 20 mins after taking it out of the oven is it ok? mia koob says october 04, 2024 at 7:13 pm i just wanted to say this is 100% the best cheesecake recipe! i have made it multiple times and it never fails! i do want to ask one thing however, i wanted to make a blueberry cheesecake and was wondering if you think the addition of frozen blueberries would affect the batter while baking? zoha says october 07, 2024 at 5:30 pm thank you mia!! yes, adding any fruit to the batter will affect the texture as fruit releases a lot of water. i recommend making the cheesecake as it is and topping with a blueberry compote instead nancy says october 05, 2024 at 10:53 am i made not one but two for a big birthday party and both of them were *chef’s kiss*! between the rave reviews and your clear directions i went with this recipe and i am so glad i did! followed all your directions & tips exactly and it was perfect  twice! will be my special occasion go to! thank you, zoha! zoha says october 07, 2024 at 5:29 pm this means the world to me. thank you so much nancy! franklin says october 06, 2024 at 6:57 pm what a fantastic cheesecake!!! i can't wait to make this for years to come!!! made this for my 10th wedding anniversary and everyone loved it. zoha says october 07, 2024 at 5:27 pm ah thank you franklin! and happy anniversary 🙂 annie charlebois says october 12, 2024 at 4:27 am it is canadian thanksgiving this weekend. our year to host the family. i’m not a baker. i’m just a home cook i can put up a mean turkey, ham & salmon with all the trimming thanksgiving diner with my eyes close. but i can’t bake… i’ve just been diagnose celiac in the spring. i’m doing fabulous, adapting all my recipes. i just can’t count on guest to bring gf desserts this year☹️ i just made my very first cheese cake. 😁 it looks fabulously delicious!!! 😊 i can’t wait to try your other recipes. thank you for the detailed step by step instructions. i followed this recipe like a science experiment 😂 i am storing it in the springform pan bottom still wrap in foil. and wrap the top of spring form with a parchemin paper piece held in place with a large elastic. so parchemin is not touching the cake. hope that is ok. ? i can’t wait for the crowd reviews. on monday october 14! zoha says october 31, 2024 at 8:34 pm annie! how did it go!? i really hope you loved it 🙂 jo masi says october 14, 2024 at 9:01 am wow i came across your recipe while looking for a easy cheesecake to make for thanksgiving this weekend( canada) i went and got all the ingredients. it was quite expensive, so i was really nervous that this would not turn out. i followed your directions and did everything just the way you said and there is a favourite cheesecake in my family now it was perfect and everybody is raving about how wonderful it is, i made a tart lime sauce, a caramel sauce and a raspberry sauce but honestly, it doesn’t need any sauce. it is absolutely amazing thank you zoha says october 31, 2024 at 8:32 pm this makes all my work worth it. thank you for trusting my recipe and i am so pleased you loved it! jo masi says november 28, 2024 at 9:13 am i’m making 4 more in 6” pans for my friends for christmas ♥️ this recipe hina says october 15, 2024 at 8:12 pm wow! this cheesecake was delicious! it’s been 3 days since i made it for the first time and since then i have been thinking about it. i can’t wait to make it again. my sisters and i kept referring to the friends cheesecake episode as we were enjoying eating our cheesecake slices. the recipe is also very easy to follow! zoha says october 31, 2024 at 8:29 pm hahah, that's exactly what i think of when i eat this cheesecake! thank you hina! rose palombo dharmoo says october 15, 2024 at 10:50 pm hi zoha i made your excellent cheesecake for thanksgiving and everyone liked it except it wasn't firm enough in the middle. is it because it wasn't in the fridge long enough? i had it in the fridge for 9 hours overnight and then i took it to my cousins and we ate it 4 hours later. their fridge was full so it was sitting in a cool garage for 4 hours. also i had trouble taking the cheesecake off the base of the pan so i left it on the base and took it to my cousins that way. how did you remove it from the base without cracking the cake? zoha says october 31, 2024 at 8:29 pm i think your cheesecake became soft from sitting in the garage. you need to keep it very chilled so it stays the right texture. i find the crust easy to remove when the cheesecake is fully chilled and gently separate it using an offset spatula. but if you have trouble, you can just leave the base of the pan under the cheesecake and remove 1 slice at a time 🙂 rose palombo dharmoo says october 15, 2024 at 11:11 pm hi zoha also if i wanted to use a larger pan for a larger crowd like a 10" or 11" pan, how do i know how much more ingredients i need to add when making the cheesecake? shan says october 19, 2024 at 4:14 pm this turned out amazing when i made it. thanks for the tip about the digestives. it was a huge hit and will be my go to cheesecake recipe. thank you! zoha says october 31, 2024 at 8:22 pm thank you shan!! nithya says october 26, 2024 at 7:48 pm what can i use instead of corn starch? zoha says october 31, 2024 at 8:11 pm is there a specific reason you can't use cornstarch? that is my recommendation mona says october 28, 2024 at 7:05 pm best cheesecake ever! my family enjoyed it so much, it was my first cheesecake ever. i followed the recipe exactly and i made the strawberry compote from the other recipe to go with it. definitely a keeper. thank you so much for sharing. zoha says october 31, 2024 at 8:04 pm yayyyy i am so incredibly thrilled to read this! rose palombo dharmoo says october 29, 2024 at 7:59 am hi zoha also if i wanted to use a larger pan for a larger crowd like a 10", 11" or 12" pan, how do i know how much more ingredients i need to add when making the cheesecake and how do i take off the cheesecake off the base of the pan? zoha says october 31, 2024 at 8:02 pm i don't recommend using any pan that doesn't open up (i.e., a springform pan). a 10" pan will use the same amount of ingredients and have 3 5 min less baking time. i have not personally tested 11 or 12" pans so unfortunately i can't give you an exact recommendation for those. rose palombo dharmoo says november 01, 2024 at 9:36 am sorry thats what i meant springform 10/11/12". i will try the 10". thank you so much! zoha says november 04, 2024 at 2:07 pm best of luck!!! cal says october 29, 2024 at 11:35 am hi zoha! can i please ask what was modified on this recipe? i made this earlier this year and loved it how it was then so i’m just curious what has been changed as the top of the page shows it was edited this month. thanks for your insight! c zoha says october 31, 2024 at 8:01 pm hi cal! i updated with new images and slightly simplified a step, but there's no other change to the recipe 🙂 arooj says october 30, 2024 at 12:53 pm hi! i’m planning to make this over the weekend but don’t have any sour cream. could you recommend anything that i can substitute instead? zoha says october 31, 2024 at 7:57 pm i have a recipe for homemade sour cream on the blog that you can check out! noama naeem says november 04, 2024 at 1:39 pm zoha, i'm dying to try this recipe but we are a small family. can i cut this recipe into a fourth, like just use one egg and use a six inch pan? will it recude the baking time? also, i have removable bottom cake tins (https://amzn.eu/d/gpebap5). i think water can seep in. can i wrap around foil tightly and use this or instead use a pyrex dish? would either of the two work? zoha says november 04, 2024 at 2:13 pm hi noama! i would honestly recommend making the full batch and refrigerating / freezing the cheesecake for consumption later. i have meticulously tested for this size, pan and baking time, but can't really give you a sure recommendation for a quarter size as it's not something i have personally tested. my gut would be to use half the batter for a 6" pan, not a fourth, and keep the baking time around 70 min hjanjua says november 05, 2024 at 12:42 am hey, i have recently started baking at home. i prefer to use homemade products. for example, i baked a cheesecake using homemade cream cheese. it was a simpler cheese cake recipe, but the cheesecake was great. my question is, as a replacement for heavy cream, would it be ok to use the malai we get from boiling fresh milk? ishrat zahid says november 06, 2024 at 2:33 am hi zoha , quick question re the oven ….are we talking about a fan oven or no fan ? thank you. once i know ….i hope to make it asap. thank you . also as i am in lahore ….i am likely to make my own cream cheese . is there any advice re this in terms of the water content etc ? kathleen says november 07, 2024 at 7:42 pm hi there, i want to make this for thanksgiving. can you please tell me why you're using vanilla essence instead of vanilla extract? i'd think you'd want to use real vanilla but maybe there's a secret here i don't know? thank you! loriann says november 17, 2024 at 10:01 pm hello  this recipe sounds delicious and i am going to make it for thanksgiving. how far in advance can i make it? natalie mcneill says november 25, 2024 at 7:21 pm hi and recommendations for baking time with two cheesecakes in the oven? i am not sure how much longer to increase the bake time. thank you ! diana says december 11, 2024 at 9:58 pm i’ve split it into two pans before with a cook time of 50 55 minutes and it was perfect! lacy says december 04, 2024 at 8:39 am hi zoha! first just want to say this recipe is the best cheesecake i have ever had...made it the first time a few months ago for my husband's birthday and it was soooo yummy! will definitely be a staple in our dessert arsenal. quick question...we have a christmas party coming up and would love to be able to make this into cheesecake bites. i find at parties people tend to gravitate towards finger foods, but would love to be able to share this deliciousness with our friends. have you ever made it into bites? what adjustments would you suggest to the recipe and/or cook time to achieve? thanks! malak says december 12, 2024 at 6:41 am hi zoha, i’m giving this a try this weekend   i have a cheesecake recipe i’ve been using for years but your recipes have been such winners i’m going to try the cheesecake next. question: how long in advance can i bake this ? i’m hosting this sunday, can i bake it tomorrow as in 3 days in advance? will it keep well? maria says december 19, 2024 at 1:37 am hello, i so want to give this recipe a try, haven’t made a baked cheesecake before tho. a very important question, blocked cream cheese isn’t available where i live only the spread version is. can i use that instead? please reply. thanks a says december 20, 2024 at 4:20 am hi, i really wanna make this for my dads birthday but cream cheese is expensive here so i'm scared of messing up lol. i've tried a bunch of your other recipes with great results so i'm hopeful for this one too. can i use whipping cream instead of heavy cream or will normal cream with 30% fat work? hope to hear from you soon! janet flatau says december 23, 2024 at 7:10 am fantastic recipe! the cheesecake is so light, creamy and delicious! this recipe is a keeper! steven dunkin says december 25, 2024 at 3:34 pm literally the best cheesecake i’ve ever had!!! t says december 27, 2024 at 8:42 pm this was my first cheesecake in decades; and, while it was very good i feel it needs to be tweaked, for my taste. imo, the addition of heavy and sour cream dilute the flavor and texture of the cream cheese too much. tooba says december 28, 2024 at 9:34 am i initially came across your cheesecake video on tiktok and came here for the recipe and it did not disappoint. this recipe is absolutely outstanding! i've made this cheesecake following your instructions twice and it was a hit both times. my cheesecake does not crack thanks to your tips and tricks. i am making it for the third time now 🙂 rose says december 28, 2024 at 10:30 pm amazing!!!!! n says december 31, 2024 at 4:57 pm hi zoha! i made the cheesecake for my parents wedding anniversary, and it was divine! so creamy, perfectly sweet, absolutely delicious. i did use gluten free graham crackers. i decorated the cheesecake with leftover chocolate mousse i had from your chocolate chiffon mousse cake recipe. thank you. teala says january 11, 2025 at 7:56 pm thank you for an incredible recipe! this was my first time making cheesecake. i shared it with a group of friends and everyone was blown away by it, myself included. very, very good. i look forward to making it again. well done!! deb gearhart says january 12, 2025 at 5:05 am could you advise how to increase recipe to make in 10 in pan? i’ve seen to multiple recipe by 1.5 times plus i’ve seen to multiple by 1.2 times. thank you so much for your help ! zoha says january 12, 2025 at 3:57 pm don't make any changes to the ingredient quantities, keep all the crust on the bottom (not up the sides), and reduce baking time by about 5 minutes 🙂 kathleen says january 17, 2025 at 7:16 am this really is the best! smooth and creamy, with just the right balance of tang and sweet. i made 1/4 the recipe in an 8 inch pie pan. i used a rimmed baking tray as water bath and placed a pie shield around the perimeter of the pie pan. baking time was 30 minutes. tip: since you need to buy cream anyway, don't bother buying sour cream. you can make your own with 1 cup heavy cream, 2 teaspoons lemon juice or white vinegar, and 1/4 cup milk. stir together and let sit overnight. brian (again) says january 20, 2025 at 11:00 pm * far superior. ...although if i make it too often, my original spelling may be true too! glen r says january 21, 2025 at 12:51 pm i had to try this cheesecake recipe. i’d only ever had two cheesecakes that i ever liked, but our youngest wanted cheesecake for his birthday, so i had to make one. this turned out so well, that even the other “i’m not a cheesecake guy” loved it. major hit all around. perfect texture (not too light or dense), flavor (smooth, quite creamy), presentation (didn’t crack or turn brown) and ease of making the confection. the descriptions for each step were extremely clear, but the pictures and video added that much more clarity. tips were a plus! you can’t go wrong with this lady. tally up the third cheesecake i liked (and i loved this one)!! jordy says january 26, 2025 at 8:33 am this recipe is so good! i’ve been so intimidated by cheesecake after one failed attempt years ago, and this recipe was the perfect one to get me back into it. the instructions were easy to follow and everyone loved it! thanks for sharing! i’m excited to try your chocolate cheesecake recipe next. dawn says january 31, 2025 at 2:53 pm this is the cheesecake recipe i have been searching for!! it’s perfect!! the texture is nice and firm but oh so creamy! all my family raved about it and said it’s the best cheesecake they have had! followed the instructions to a t and couldn’t be happier!! thank you, thank you for sharing this awesome recipe!!! terri s. says february 03, 2025 at 11:29 am hi zoha, i’m making this cheesecake recipe with teens in a girl school. i have 2 hrs. and we have commercial conventional ovens. i’m making 2 cakes. so question is after cheesecake is done and cools, i place them in the refrigerator (in their pans) until next day and “then” remove them from the pans. (if they are removed from the pans early morning and put back in the frig till evening “can they be eaten that night”?? instead of going 1 more night in the frig to set? i hope i’m being clear. time schedule is: friday bake 2 4 pm. put in frig overnight till morning. saturday morning release from pan, put back in frig till evening after dinner and eat at 6:00 pm. will that work?? thank you. pamela says february 04, 2025 at 8:12 am this recipe is my favorite cheesecake recipe ever. i think it’s the heavy cream that makes the difference. it is creamy and perfectly flavorful and moist. it’s the only recipe i use now. shaz says february 06, 2025 at 10:57 am this is truly the best cheesecake recipe i have tried!! hi, i'm zoha! self taught home baker, massive sweet tooth, lover of all things baked and content creator behind bake with zoha. more about me → ↑ back to top about me contact me privacy policy terms and conditions copyright @ bake with zoha llc. all rights reserved.

featured in irresistible sweet treats. the luscious lemon cheesecake offers a burst of citrusy goodness combined with rich, creamy filling and a buttery graham cracker crust. this dessert stands out with its vibrant flavor from fresh lemon juice and zest, making it a refreshing change from heavier cakes. easy to make, the cheesecake needs a short baking time and a few hours of chilling for the perfect texture. finished with whipped cream and lemon slices, it’s an elegant dessert for any occasion. the luscious lemon cheesecake is a dessert that effortlessly combines the tart brightness of lemon with the rich creaminess of classic cheesecake. the crust, made from crushed graham crackers and butter, serves as a crunchy, flavorful base, while the filling incorporates cream cheese, sugar, and eggs to create a smooth and luscious texture. freshly squeezed lemon juice and zest infuse every bite with a zesty kick, making this dessert both refreshing and indulgent. nothing brings a burst of sunshine to your taste buds quite like a perfectly baked lemon cheesecake. the zesty notes of fresh lemon juice combined with a creamy cheesecake filling create an unforgettable dessert that is both satisfying and refreshing. topped with a dollop of whipped cream, it’s a crowd pleasing favorite at any gathering. while traditional cheesecakes can be dense and heavy, the addition of lemon transforms this dessert into something light and irresistible. the citrus flavor cuts through the richness, making each bite a balanced blend of sweet and tangy. yes, you can substitute lime or orange for a different twist on flavor. the edges should be set, and the center may still be slightly jiggly. it will firm up as it cools. while a springform pan is recommended for easy removal, you can use a regular cake pan, but lining it with parchment paper is advised. yes, wrap the cooled cheesecake tightly and freeze for up to 2 months. thaw in the refrigerator overnight before serving. zesty, creamy lemon cheesecake topped with whipped cream and lemon slices. preheat oven to 325°f (160°c). mix graham cracker crumbs with melted butter, then press into the bottom of a 9 inch springform pan to form the crust. in a mixing bowl, beat the cream cheese and sugar together until smooth. add eggs one at a time, mixing well after each addition. stir in lemon juice and zest until fully incorporated. pour the cream cheese mixture over the crust, smoothing the top evenly. bake for 45 minutes, then let the cheesecake cool completely before chilling in the refrigerator for at least 2 hours. top with whipped cream and lemon slices before serving. clare greco shares easy to make recipes and inspiring stories, making cooking simple and enjoyable for everyone.
newsletter my five star recipe yields a crisp crust and luscious interior. by sam sifton good morning. it’s been slow out here in the shallow water, looking for fish on pancakes of sand, by muddy banks, in rock piles where the tide sluices in and out, at spots with names known only to those who fish them: cheney’s; manny’s place; ethan allen; left side; derr’s flat. we stand on the boat, on a platform at the stern or on the softening deck in the bow, and we look. we stare. we see. sometimes the fish come, sliding around happy in the middle of the outgoing tide: cast! other times they don’t, and eyes move up: an osprey, a wisp of cloud, a bald eagle, a flapping flag on a pole a mile away, an oystercatcher, a jetliner inbound from europe, terns, oak trees, a congregation of glossy ibises flapping into a wedge above the marsh. all this but my thoughts run, mostly, to dinner: the chicken i’ve got resting in a buttermilk bath for fried chicken (above), a father’s gift to himself, my favorite fried chicken recipe, hard won over time. featured recipe view recipe → i’d like it with mashed potatoes, green beans and a river of gravy. the gravy’s easily made: just swirl a few tablespoons of the oil you’ve used to fry the chicken into a pan set over medium low heat and, when it’s hot, add an equal amount of flour. stir this around vigorously to rid the mixture of lumps, then cook until it’s just beginning to smell nutty. add a splash of stock or white wine, stir again to combine, and then add milk or half and half, stirring all the while, until you’ve got something that looks like gravy, that coats the back of a spoon. season aggressively with salt and black pepper, then thin it out if you need to with more stock or wine.

 sam sifton is an assistant managing editor of the new york times, responsible for culture and lifestyle coverage, and the founding editor of new york times cooking. since arriving at the times in 2002, he has served as food editor, culture editor and national editor, and worked as the restaurant critic and a columnist for the new york times magazine. sam sifton takes you through a meal at torrisi, where the story of the five boroughs is channeled through the food. by a.j. chavar, eddie costas, oscar durand, yasmin elayat and sam sifton our critic takes you through a meal at torrisi, where the story of the five boroughs is channeled through the food. by eddie costas, oscar durand, yasmin elayat and sam sifton that’s saturday’s supper, with french toast amandine for breakfast and yakamein for lunch. by sam sifton it’s a great sandwich for a host of reasons, namely the crunch of the fiery kimchi against the softness of the scrambled eggs and cheese. by sam sifton labor in the kitchen can be as restorative as napping or meditation.