Community Pick
"soft As Wonder" White Bread
"This is my standard loaf of white bread, good for anything. Very soft. I mix it in the bread machine then bake it in the oven.
As with all my bread, I let it cool and then slice the whole loaf and put in a freezer bag and freeze and then I can take whatever I need out and have fresh bread. This does not include machine and rising time."
photo by Bake it Baby
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
12-14 slices
- Serves:
- 12
ingredients
- 1 cup water (room temp.)
- 1 teaspoon salt
- 3 tablespoons margarine
- 1 tablespoon honey
- 3 cups all-purpose flour
- 1⁄4 cup powdered milk (not skim)
- 2 teaspoons sugar
- 1 1⁄2 teaspoons bread machine yeast
directions
- Add ingredients in order given (this is for my machine, your's maybe different).
- Select dough cycle.
- When done, take out dough and on a floured surface, shape into loaf and place in loaf pan. (I try to work it as little as possible).
- Let rise in a warm place for approximately 40 minutes until doubled in size.
- Bake on centre rack of preheated 350 degree oven for 25-30 minutes.
- Cool on wire rack before slicing.
Questions & Replies
-
How long does it stay soft if bagged and kept at room temperature?
Reviews
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This is my new go-to bread recipe. It is amazing. I do not have a bread machine so for me, the "dough" setting is mixing everything in my kitchen aid for about 10mins set on 4 with a dough hook and then allowing the bread to rise for about an hour. After my "dough" cycle has finished, I continued with the recipe as written and could not be happier. My family ate this bread up so fast, I had to make it again the next day. <br/>*hint* it makes a huge delicious difference if you do brush it with butter as soon as it comes out of the oven. I highly recommend this recipe to the beginner and seasoned baker alike. Just remember the most important ingredient is patience. <br/>If you are looking for a soft fluffy bread, this is perfect. -
This is a 10* recipe in our eyes! WOW! fantastic bread. My hubby is on cloud 9, he had 4 slices as soon as it came out of the oven today. I had forgotten to add the sugar but I don't think it harmed the flavor at all. I also used 2% milk instead of the powdered milk and I used bread flour that I use for baking bread.As soon as it came out of the oven, I brushed some melted butter over the entire loaf. This is most certainly a favorite in our house from now on! Thanks so much for sharing this marvelous bread!! -
I wanted to make a soft white loaf which I could tweak by adding some wholemeal flour so I figured that this was a good recipe to try. I followed the recipe but used 2 1/2 cups bread flour and 1/2 cup stone-ground wholemeal flour. I also substituted brown sugar instead of white, used full-fat milk instead of powder and butter instead of margarine. Well, the bread rose beautifully, baked perfectly and was absolutely delicious! I highly recommend this recipe for a brown loaf. -
I made this bread last night, 10/2/16, and it came out nice, soft and wonderful! I substituted the milk powder and water for 1 cup of lactaid whole milk and I used rapid rise yeast. I just added the yeast to the dry ingredients and then add the wet. I kneaded the dough for 2 minutes and let it rise the first time for 40 minutes, but it did not rise enough. I kneaded it for 3 more minutes, a total of 5 minutes and let it rise the second time for an hour. It rose pretty well. It is by far the best bread that I've ever tasted! Store bought slice bread has nothing on this bread! I was going to make French toast when I sliced it up this morning, but I decided to make grilled cheese instead. Mmmmm...mmmmm delicious! Thanks a million for this recipe. My husband loves it!
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I really like this bread as it doesn't have a pronounced yeasty flavour which my boys don't really like. I substituted sunflower oil for the margarine but otherwise made as directed. I now have a demand which is outstripping supply!
see 48 more reviews
Tweaks
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Mixed flour with whole wheat flour and some wheat germ; used whole milk in lieu of water and powered milk
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Great bread, great texture. It was very easy to do. The only thing I changed was to use butter instead of margarine. Thanks bailey :) Made for Holiday tag game -
Great tasting and looking bread. I used unsalted butter instead of margarine. -
I wanted to make a soft white loaf which I could tweak by adding some wholemeal flour so I figured that this was a good recipe to try. I followed the recipe but used 2 1/2 cups bread flour and 1/2 cup stone-ground wholemeal flour. I also substituted brown sugar instead of white, used full-fat milk instead of powder and butter instead of margarine. Well, the bread rose beautifully, baked perfectly and was absolutely delicious! I highly recommend this recipe for a brown loaf.
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I really like this bread as it doesn't have a pronounced yeasty flavour which my boys don't really like. I substituted sunflower oil for the margarine but otherwise made as directed. I now have a demand which is outstripping supply!
see 3 more tweaks
RECIPE SUBMITTED BY
It's just me and hubby now, the kids are on their own now. I stay at home and cook and bake for us (and them sometimes)
