When you are making bread at home for sandwiches without a bread machine this is a great choice that is easy, tasty and cuts well.
Highly recommend this recipe. When making the dough, please do as instructed and let your fingers let you know how much flour to add--when we first made it, we just measured 6 cups of flour--it yielded a very dense loaf that way. However, if you start with the two cups of flour and keep adding until you have that "moderately firm" dough, you will get a perfect loaf of bread that will rise beautifully and taste even better! We make this bread at least once every two weeks when we run out of store-bought bread, and I am thinking of making it weekly--store-bought bread just isn't this good! Thanks for the recipe! - 21 Jan 2006 (Review from Allrecipes USA and Canada)
This is essentially the recipe my mom always made when I was small, and the one I've gone back to after trying a half dozen others. Nothing else comes close! The slight tweaks I've made are as follows: I always proof the yeast first in the warm water by adding a generous pinch of sugar and letting it sit for 10 minutes. Seems to get a better result - maybe it wakes the yeast up? Secondly, instead of shortening I use melted and cooled butter. Finally, I mix in five cups of flour to the dough, then mix the final cup in during the kneading process (the dough will start out fairly sticky). Great recipe! - 23 May 2008 (Review from Allrecipes USA and Canada)
No exagerration- this is the BEST bread I've ever had in my life. It beats the loaves I had in a San Francisco bakery. It is also easily the best bread I've made. I can't believe it came from my own hands. I have been making bread for 8 years and no mix, nor scratch recipe ever equalled this. It is unbelievable. I gave up my bread machine last year and am thrilled, thrilled with this recipe. Nothing that I have tried has turned out half as good as this. The texture is light, yet moist. Note that I did let it rise quite a bit longer before baking (I went shopping) probably 2 hours. Also, in light of previous review I let the loaves rise in the oven, so I started the oven with them in there at 400 (no pre-heat). I baked it for 40 minutes (again, no pre-heat). Oh, wow, I don't even know what to say. Thank you, Donna. Your recipe is the best! - 15 Oct 2004 (Review from Allrecipes USA and Canada)