Rating: 4.45 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Great machine bread recipe. Excellent for sandwiches, toast and nutrition. Yum!

Recipe Summary test

prep:
10 mins
cook:
3 hrs
total:
3 hrs 10 mins
Servings:
12
Yield:
1 - 1.5 pound loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

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Nutrition Facts

149 calories; protein 4.7g; carbohydrates 26.2g; fat 2.8g; cholesterol 0.8mg; sodium 306.4mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 4 stars
04/12/2003
A really reliable standby. I prefer to use 1 cup brown flour & 2 cups white. Read More
(11)

Most helpful critical review

Rating: 2 stars
04/29/2020
I tried this once in the bread machine and it looked like things were going smoothly. At the final rise I pulled it out to get the paddle out and realized it was way to wet, but too late to add any flour. I was correct, it resulted in a sunken loaf. Taste was decent, though, so I tried again thinking I might have mis-measured, trying to cook with small kids underfoot. Alas, I was very careful the second time around and it also was too wet. This time I had checked early enough and added 1/4 cup of AP flour. It just got to the final rise stage, and again, it was all stuck to my hands. Too wet. The taste of this is fine, but I won't give it another go trying to get a loaf I can make sandwiches with Read More
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/11/2003
A really reliable standby. I prefer to use 1 cup brown flour & 2 cups white. Read More
(11)
Rating: 5 stars
06/07/2010
Looking over the recipe I saw no need to make any adjustments other than using butter instead of margarine although I suppose any number of them could be made if you'd want to tinker around with this. I was intrigued by the lemon juice and wondered if it might contribute a sort of buttermilk or even sourdough tang but it doesn't. I wondered why the submitter chose to use both olive oil AND margarine and milk AND water rather than one or the other. And why only a half cup of whole wheat flour when most recipes of this type would call for a cup. Whatever her reasons for her "little bit of this and a little bit of that " her recipe turns out a really nice loaf of bread - just a little wheaty (which appeals to me) soft but with a chewy crust (I used the medium crust setting) and just an all around good everyday bread for toast sandwiches or the dinner table. While I did stick to the ingredients list strictly (except for the butter switch) I did not heat the milk and water as the recipe directed. Rather I stuck to the manufacturer's directions for my bread maker. This is the kind of recipe you'd return to over and over again when you just want a good reliable basic bread. Very glad I tried it! Read More
(10)
Rating: 5 stars
02/20/2009
I have made this a couple of times and it turned out great each time. Very little adjustments were needed. Read More
(5)
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Rating: 5 stars
10/12/2011
Perfect and beautiful. I used Splenda instead of regular sugar but otherwise... Don't change a thing! Delicious! Read More
(3)
Rating: 5 stars
08/20/2011
added 2 tsp caraway seeds. turned out wonderful! Read More
(1)
Rating: 4 stars
04/27/2012
I made this without a breadmaker by proofing the yeast then putting all the wet ingredients in my stand mixer including the butter and added the whole wheat flour. I mixed this then added the AP 1 cup at a time mixing well each time. I didn't need the last 1/2 cup of AP. I allowed it to rise twice before shaping into a loaf a final rise and then baking at 350 for 30 minutes. While it had a lovely texture and perfect crust it still just tasted like white bread. I suppose I expected the WW to give it more flavor. Thanks SUNKATTT Read More
(1)
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Rating: 5 stars
01/19/2015
Love this recipe. Have tried dozens and this is by far the most moist delicious light and fluffy bread I've been able to make! Read More
Rating: 4 stars
09/02/2013
This is a nice basic bread. I can only surmise that the ww is to add some healthiness for those who would bitterly complain about it being added as you really can't tell there is whole wheat in this bread. I followed the recipe other than using the dough cycle then baking in the oven--that's almost always my preferred method. A little chewy and somewhat holey. Tastes pretty good and hubs made no comment--always a plus around here. Thanks for the recipe! Read More
Rating: 2 stars
04/29/2020
I tried this once in the bread machine and it looked like things were going smoothly. At the final rise I pulled it out to get the paddle out and realized it was way to wet, but too late to add any flour. I was correct, it resulted in a sunken loaf. Taste was decent, though, so I tried again thinking I might have mis-measured, trying to cook with small kids underfoot. Alas, I was very careful the second time around and it also was too wet. This time I had checked early enough and added 1/4 cup of AP flour. It just got to the final rise stage, and again, it was all stuck to my hands. Too wet. The taste of this is fine, but I won't give it another go trying to get a loaf I can make sandwiches with Read More