Monday, September 24, 2012

Grandma's Country White Bread ($0.39 per loaf)



$0.39 per loaf          87% savings          save $44.10 yearly

* UPDATE: Due to popular demand, I've posted a detailed tutorial  for this bread. Check out my post,                            "How to Make Homemade Bread {Step-by-Step}."

Oh, man.

Ohhhhhhhh, MAN!!

If you are looking for a sure-fire, crowd-pleasing, delicious white bread, look no further. 

This is it!

A friend who lives in the small town of Carey, Idaho, where I grew up, sent me a message a while ago asking about a good white bread recipe, so I wrote this post with her in mind. 

This recipe comes from my grandmother, and it is absolutely, hands-down our favorite white bread recipe ever. The ingredients are simple, and the flavor, texture, and consistency of this country-style bread is perfect. Country-style bread is made with unbleached, coarsely ground flour, which makes it a little more rustic (read: tasty). If you don't own a grinder, or if you've just got regular all-purpose flour to work with, don't fret. I've had great success using both types of flour. In fact, the bread used for the photos of this post were made with just plain jane all-purpose flour, which tends to rise better than whole wheat flour.

Now, typically, I make whole wheat bread for my family using ground up hard red wheat, but once in a while I'll get out my wheat grinder and grind up some hard white wheat, and make a couple loaves of this amazing bread. This recipe has a little more sugar, and a little more salt than the Best Wheat Bread recipe. So, yes. This bread is not quite as healthy as what I typically feed my family...but it is definitely better than the store-bought white bread, and it is oh, so good. Plus, it is amazingly inexpensive to make! If you remember my post on Grandma Benson's Dinner Rolls, you'll find that this recipe uses essentially the same ingredients. And if you've tried those rolls, you KNOW how good this bread recipe will be!



Grandma's Country White Bread

*Makes 2 loaves

INGREDIENTS
3 cups luke-warm water
1/4 cup sugar
1 1/2 Tbsp. yeast
1/3 cup oil
1 Tbsp. salt
6 - 7 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. You will need more flour... closer to 8 cups, and it will make a softer, less-coarse bread.)
*opt. 1 Tbsp. vital wheat gluten (if using whole white wheat flour)

DIRECTIONS
In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes. Add the oil. Add the salt and flour (starting with 6 cups of flour). Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency. 

Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.

Punch the dough down, divide and and form into 2 loaves. Place the dough in 2 greased bread pans. (I use 9" pans.) Cover and let rise till the top of the dough is an inch or two above the bread pans.

Bake at 375 degrees for 25 minutes. Remove the baked loaves from their pans immediately, and place on a cooling rack. Slice, and serve warm with butter and honey.

Store in an air-tight bag. Baked loaves AND bread dough freeze well. 



~ Savings ~

Cost Breakdown:
1 gallon vegetable oil - $6.78 = 256 T = $0.026/T = $0.139
25 lb all-purpose flour - $6.78 = 94.5 C = $0.071/C = $0.426
10 lb sugar - $5.58 = 378 T = $0.015/T = $0.060
26 oz. salt - $0.42 = 122.75 tsp. = $0.003/tsp = $0.009
2 lb yeast- $4.68 = 48 T = $0.098/T = $0.147
Total Recipe Cost:  $0.78
Cost Per Loaf:  $0.39

The Contender:
Wonder Cottage White Bread = $1.99

Savings: 87%

"Over a year" scenario:
Make Grandma's White Bread recipe 15 times:  $15.60
Buy 30 loaves Wonder Cottage White Bread:  $59.70

*Money Saved: $44.10

207 comments:

  1. you don't let it raise after forming loaves? just bake?

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    1. Actually that's a mistake on my part. I forgot to include that in the instructions so THANK YOU for saying something! :) I've corrected it: Cover and let the dough raise in the pans until the top is a dough is an inch higher than the top of the pans. Let me know how this turns out for you! We love this bread! And thanks again for catching that for me.

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    2. sorry but Im confused, do I let it rise or no? Sally

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    3. What kind of oil should we use?

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    4. I use vegetable oil, but canola oil would work well also.

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    5. i found that it needs longer than 25 minutes more like 45

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    6. so just curious....is it 25 min or 45 min??

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    7. I bake all my loaves for 25 minutes at 375 degrees, but if you enjoy a thicker crust, 45 minutes might be better for you. :)

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  2. You didnt finish reading the directions ...did you?

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    1. I'm not sure if your comment is directed at me or the previous commenter, but I can speak for myself: I had forgotten to include the part about letting the dough raise in the pan prior to baking it, and it was posted that way for 6 days. I've made this bread for years with great success, and hope my oversight hasn't caused too much confusion and that you enjoy the updated version. Let me know if you have any other questions. I'd be more than happy to answer them.

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  3. I am a mother of 4 and we are always looking to save money and right now we go trough about 4 loafs a week! I am excited to try this and make a bunch and freeze! Thanks for sharing and I will let ya know how it turns out!

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    1. Thanks for stopping by the site! I'm with you on the penny-pinching, and I'm completely happy to help! I'm excited to hear how it turns out for you. Let me know if you have any questions.

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    2. here here... pb and honey everyday for lunch for just 2 kid and we go through it like mad. On grilled chees night, we go through almost a whole loaf. ive wanted to make bread before and was considering getting a machine, but im giving this one a go 1st!

      Thanks for posting it!

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  4. Excited to try this, never made bread before. Any tips in slicing it?

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    1. Hi Susie! Thanks for stopping by the site. I'm glad you're going to give bread-making a try. As far as slicing tips go, wait till the bread has cooled out of the pan for at least 10 minutes. If you try to slice it when it's hot, it'll be a little more difficult. I like to use a slightly serrated knife (one with small teeth). Don't push the knife down through the bread like you would through butter. Gently, and rapidly saw back and forth through the top crust of the bread all the way to the bottom. Good luck! You'll do great! Let me know how it turns out for you.

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    2. Quick tip for cutting bread: turn upside down! The bottom of the bread will be softer and easier to cut into slices!

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    3. Mine always seems to crumble when I slice it. Any idea on what might be going on? Its cool and I use a small tooth serrated knife

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  5. Looks delicious and I like that it's another one of your Grandmother's recipes! ;)
    Best,
    Gloria
    p.s. I see your 'pin it' button, so I will do so!

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  6. My new stand mixer came in this week & I'd been debating what to test it out on. I found this link via Pinterest & decided it was time for some bread!

    I used AP flour and made one loaf plain white. The other half of the dough I rolled out, brushed with melted butter & sprinkled with a brown sugar/cinnamon mix, and rolled back into a loaf shape. Both loaves turned out AMAZING! The smell, taste, and consistency were perfect! My husband loved it & is taking the rest of the cinnamon bread with him to work tonight. I've also been asked to make more very soon.

    Thanks for sharing such an awesome recipe :)

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    1. Cozye, you totally made my day! I'm so glad it worked out well for you. Thank you so much for taking the time to stop by and comment with your experience making the bread!

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    2. Yay! Oh, even better...at work, my husband's lieutenant asked if I could make some for an upcoming benefit bake sale & silent auction! (and that totally made MY day!)

      I do have a question...when you freeze the dough, how do you package, thaw & rise it?

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    3. Check out my reply to the comment by Anonymous on October 6, 2012 10:09 PM below. It's got all the details on freezing. :)

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  7. Actually, freshly ground white wheat IS whole wheat (the alternative is red wheat, which is a little darker and nuttier tasting). It still has the bran and the wheat germ in it. It's only when those are taken out that you get the "store-bought", processed flour.

    The picture shown looks like it's made from regular flour. Is it really made with whole wheat (ground white wheat)?
    It looks good, whatever it is. :-) Nothing beats freshly baked bread!

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    1. Thanks for checking out the bread recipe!

      You're completely right about freshly ground white wheat being "whole wheat." I went back and clarified what I was trying to say, which is that I typically grind up some of our hard red wheat for our whole wheat bread, (we like the flavor) but that once in a while I'll grind up some white wheat (which obviously also results in "whole wheat bread"). My reference to this bread not being quite as healthy as what I usually feed my family was to the greater amounts on salt and sugar used. Also, the bread in the photo above was made with regular all-purpose flour, because my grinder was giving me guff at the time. :) I've pointed that out in my post.

      Thanks for helping me make some adjustments to the post! I actually really appreciate it. Making sure my posts are accurate is important to me. If you give this bread a try, let me know what you think!

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    2. I'll let you know. It looks delicious. I usually do use white wheat in my bread because the texture is so moist. Your wheat bread recipe looks good, too. Similar to mine, but I've not added unbleached flour to it. Do you find it makes a big difference?

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    3. When I was first married, I didn't own a wheat grinder. So, I used the store bought whole wheat flour and all-purpose white flour. Today, if I were making MY favorite homemade bread, it would include whole wheat flour from hard red wheat, ground flax seed, and wheat germ. I'll have to post a recipe for that bread at some point. But my recipe for Best Wheat Bread is the one that, after much experiment, EVERYONE in my family loves most. I personally don't think the unbleached white flour adds anything special to it, but that's just me. Before I had a wheat grinder, it's what we used a lot, and old habits sometimes die hard. I just aim to please my family. :)

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  8. I don't understand what to use to cover it with when it's in the pans and going to rise above the edge. If I use a damp towel won't it rise up and get stuck to the towel? Obviously I've never made bread before vut really wait to give it a try. Thanks for any clarification you can give.

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    1. First of all, congratulations on deciding to make bread for the first time! That's fantastic! You can cover the dough with a dishtowel (damp or not) or cover it loosely with saran wrap sprayed with non-stick cooking spray. I use a dishtowel, and it works great for me. The dough will be lightly sticky, not not SO sticky that it sticks to the towel. Whatever method you choose will should work just fine. Good luck! Let me know how it goes... I'm thinking I'm going to put up a post with step-by-step photos of how to make the bread. Hopefully that will be helpful to people. :) Thanks for stopping by this site!

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  9. Thanks for the recipe! I've been looking for years for a recipe I could actually make for bread. It's rising right now, but I'm optimistic :) keep up the great work!

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    1. Anne, you are more than welcome. :) I hope it works well for you. Making your own bread is fantastic! Let me know how it turns out for you. In lieu of all the comments, I think I'm going to put up a step-by-step post of photos showing how I make the bread... probably on Monday. Be on the look out! :)

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  10. Looks delicious!! Can't wait to make it! Can you give some instructions on freezing the dough? At which step do you stop and freeze it, how do you package it, how do you thaw it, etc?

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    1. I freeze the dough directly after I have punched it down. (After it rises the first time.)

      When I freeze it, I divide the dough in half (for the two loaves I'll be baking later) and wrap each half loosely in a layer of saran wrap that completely covers all surfaces of the dough. Then I wrap it in another layer or two of saran wrap. It's important that every part of the dough is contained in the saran wrap. It's also important that you give the dough a little bit of room, because it will grow a little bit before it completely freezes. Usually though, I just freeze one half of the dough and bake the other half.

      The other option, (which I've used on occasion) is to divide the dough and put it into gallon-sized zip-lock bags ('d do this more, but the bags are more expensive than the saran wrap), squeezing out all the air, so the dough won't dry out. It will grow a little in the bags before freezing completely.

      If you know you want to bake "tomorrow," remove the dough from the freezer and put it in the refrigerator. When the dough has become soft, remove it from the refrigerator and put the dough (still saran wrapped or bagged) into a bowl on the counter. When it has reached room temperature, remove the saran wrap or bag, shape into loaves, and bake as directed above.

      OR, on the day you want to bake, remove the dough from the freezer in the morning and put it directly into a bowl on the counter to thaw (still in plastic). When it reaches room temperature, (probably mid-afternoon depending on how warm your house is) form into loaves and bake as directed above.

      OR, if you forget to take it out in the morning, or want to bake earlier, you can speed up the process a bit by placing the wrapped dough on a plate, and defrosting it in the microwave at 50% power for 90 seconds, removing it from the microwave, and putting it into a bowl to finish thawing.

      OR, you can put the bagged frozen dough in a warm oven (that has been preheated for 30 seconds, then turned off) to speed up the thawing.

      I hope these tips help! I've used all these thawing methods with success. The key is to leave it wrapped up till it reaches room temperature so the dough doesn't dry out, then letting it out of the plastic to form into loaves and let rise as normal.

      I'll be putting up a big detailed bread-making tutorial on Monday. Hopefully that will be helpful as well. Let me know if you have any more questions. Good luck!!! Let me know how it goes for you!

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    2. This is the info I was looking for :)) I have to loaves in the oven right now and I plan to make some to freeze so it doesnt seem like too much work, I'm pretty excited i am a first timer too :)

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    3. I made this for the first time last weekend, the family LOVED it and I am no longer "allowed" to purchase store bought bread. It was SO EASY, I cannot believe I waited so long to try it! This weekend I made the dough to freeze. Thank you very much for posting the directions (and several options) on how to freeze. :) Can't wait to try some of your other recipes (like the bagels)!!

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  11. I just have wrote the recipe down I haven't tried it but I think you done a great job on it. Thank you so much for being willing to share your grandmothers recipe & sharing on how to save money it takes it now days for sure. Thank you again :)

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    1. You're very welcome! Thank you for your kind words. Let me know how it goes for you!

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  12. I am very excited about trying this recipe! Do you think a mix of all-purpose and ground whole wheat flour would work well? And I LOVE how you've broken down the cost of everything. Found you on Pinterest - I'll be back :D

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    1. Tishka, I know it will work! You should check out my Best Wheat Bread recipe... it uses both. :) So glad you enjoy the site! Let me know how the bread turns out!

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  13. Looks delicious! I'm trying this beauty this weekend. I'm actually trying to force myself to make bread other than sourdough! I'm off to round up more of your bread recipes - including the wheat bread one you mentioned above.

    Thanks!

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    1. Thanks for checking it out Joi! Good luck! I'd love to hear how it goes for you.

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  14. Just made this and it came out beautifully! I have been making my own bread for years, and have (had, haha) a favorite recipe, but this has replaced it. This rose extremely well, tastes great and the crust isn't too hard for my kids. Thanks for posting this!

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    1. You're welcome! I'm so glad you and your family loved it so much. Makes me smile! :)

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  15. Which kind of yeast is used in this

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    1. The EXACT kind is Fleischmann's Instant Dry Yeast... but any active dry yeast will work. I didn't use a rapid rise variety, if that's what you're asking... Good luck!!

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  16. Do you think this recipe, halved, would work in a bread machine? I have terrible luck making bread "by hand".

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    1. The honest answer is, I have no idea. I've never used a bread machine. However, I found this article on converting regular bread recipes to bread machine recipes:
      http://www.breadworld.com/fleischmanns_converting_traditional_recipes_to_bread_machine.aspx

      Maybe it'll help. Good luck!

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  17. I was wondering, after you make it, what do you store the bread in? It takes us a little while to get through 2 loaves of bread, and I wondered how you packaged them once baked. Thank you!

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    1. I put the loaves into plastic bread bags. You can buy them online (Amazon is great.) Back when I first started making bread, I put them into the bags I saved from loaves I bought at the store, and those worked great too. I imagine saran wrap would work in a pinch. Hope this helps!

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  18. My 13 year old daughter made these today. We had to make a few adjustments due having glass bread pans but the taste was wonderful! Thanks for the recipe!

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    1. That's great!! Tell her I said, "Good job!"

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  19. I can't wait to try this!!! I'm a stay at home mom of 5 so any time I can save a little helps a lot! We go through a lot of bread and I hate all the chemicals and fillers that are added to store bought breads. *yuck* I've tried several bread recipes in the past but they were either too tough or simply too time consuming (time is of the essence ya know).

    I hope to make this today and can let you know how it turns out! The butter/cinnamon/brown sugar bread tip from the other poster sounds awesome too! Yumm!

    Btw, I found you on Pinterest and will definitely share the love. :-) Thank you for sharing your Grandmother's recipe with us. :-)

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    1. You're more than welcome! I hope you love it! I know we do. :)

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    2. I made the bread yesterday and it was delicious! However I ran into a slight problem. I followed everything to the T but I had to use quite a bit more AP flour than what was called for. I ended up using around 8-9 cups total before it got to the manageable dough consistency. Did I mess up somewhere or is this common? Any tips would be appreciated. :-) Thanks again!

      (Btw, I have baked successfully for years, so I'm not a newbie. That's why I'm stumped as to why this happened. ;-) )

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    3. You know, I had one other person say the same thing. I'm unsure why it took that much flour. I can only assume different climates, weather, etc. It still seems strange, because that's a significant difference. It usually takes 6-7 cups of flour for me. 7 1/2 cups tops. Perhaps I'll change the ingredient list to 6-8 cups of flour instead of 6-7. I'm glad it ended up working well for you in the end. Thanks for your comment! Hopefully it's helpful to others trying this recipe who may run into the same thing.

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    4. Thanks for your replies! :-) I'm sure weather makes a difference for sure. My grandmother always made divinity for example, but she SWORE the humidity HAD to be low in order for it to turn out properly. I have found this to be true for sure. ;-) I also did some research earlier on the different types of flours too. AP flour has less gluten which might be why I had to use substantially more. I think I will invest in some bread flour (higher gluten content) and see if that makes a significant difference. I know in your post/recipe you had mentioned using course ground whole wheat flour so I can see how it could make a difference in the amount of flour used. :-)

      My husband absolutely adores the bread as it is now *giggle* and he told me to start making more especially if it's that cheap to do so! So I will be making more today and let you know how it works with the bread flour instead of the AP flour.

      Many thanks again! I'm loving your blog. :-D

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    5. Ok, I tried it with bread flour and it tasted soooo much better!! I didn't have to use as much flour this time either. I think I ended up using 7 1/2 or so cups total. In my haste to add the flour and see how it would do, however, I left out the oil!! :-P But I don't think it affected it much at all. It doesn't last long enough to dry out anyway.

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    6. Sounds great! I've never bought bread flour... I've always used AP or (the majority of the time) home ground wheat flour. I'm so glad you found something that works well for you!

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  20. So excited to have found this blog! Such an easy recipe. Thanks so much!

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  21. I can't wait to try it! I have never made Bread. I made my first batch of homemmade chocolate chip cookies earlier today and they turned out AWESOME so I am ssooooo happy to try this! :)

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    1. I hope you love this bread! Be sure to use the bread making tutorial on my blog. I'm glad the cookies turned out well for you.

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  22. Thank you thank you! I have never made bread before and this was one of the first recipes that didn't intimidate me. It's delicious. I followed your instructions exactly and it turned out perfect!! I am so thankful! Never going back to store bought.

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  23. I've just started making homemade bread and noticed that this recipe doesn't call for any kneading. Is that because it doesn't need it or because your mixer kneads it while you're adding the flour? Can't wait to try this!

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    1. Hi Becky! To answer your question, yes, my mixer does all the "kneading" for me. If I didn't have a standing mixer, I would definitely be kneading the dough till it became smooth, elastic, and pulled away from the bowl. Good luck! Since you are new to bread-making, you may want to check out my tutorial on how to make bread. Let me know how it goes for you!

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    2. Thanks so much Andrea, I will!

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  24. Hello, don't know if anyone's asked this or not but your directions say nothing about kneading the dough...just about stirring it. Should we be kneading the dough at least 6-7 minutes? Thanks for your quick reply.

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    1. Hi there! You are right about the kneading... when I wrote the recipe and said to mix thoroughly until the dough was smooth, and elastic and pulled away from the sides of the bowl, that was the kneading. I'll go back and specify that more clearly. Let me know how it turns out for you! :)

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  25. Have you ever tried it in a bread machine just to mix the dough?

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    1. I've never had the chance to use a bread machine, so I honestly couldn't tell you. Can anyone else answer Bridget's question?

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    2. I would cut the recipe in half as the recipe as it stands is too much for most bread machines. Other than liquids first, flour, sugar & salt next & yeast in a well in the flour and turn it on and let it do the mixing for you. I prefer to take my bread dough out of the machine & either shape it or use my bread pans rather than letting it bake in the machine. Hope this helps

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  26. I did it! Thank you so much for the recipe! I love it! All the directions were great! I used about 7 1/2 cups of Unbleached AP flour. I was sure that I would mess it up somehow! I was so pleased to present it to my husband who loved it and promptly at an entire loaf! Thank you so much, I really can't beleive it was that easy!

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  27. I aslo am new to making bread! My family goes thru at least 6-8 loaves a month and it is getting really expensive! When you are making in a stank mixer do you use the dough hooks and how long do you mix it? Thanks

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    1. Yes, I use the dough hook, and I run it anywhere from 8-10 minutes.

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  28. I just want to thank you so very much for sharing this recipe. After trying other white bread recipes, this is the first one that turned out right for me. It is delicious and has a wonderful texture. I never had problems with whole wheat bread, but could never get my white bread to turn out correctly.
    The only thing I did differently was to use regular white flour and also I added 1/4 cup of wheat gluten to give a better texture, I dislike bread that falls apart when I butter it and I think wheat gluten helps. I also used my Bosch Universal Mixer to mix and knead it for 8 minutes. I highly recommend this mixer because you can do up to 10 lbs of bread dough with no problems.
    Thanks!

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  29. This a wonderful recipe! I don't knead bread dough manually ever. I just want the homemade bread but I don't want the whole kneading experience. I made this with my Kitchen-Aid mixer and the dough hook that came with it. I used regular white flour. I love the texture of it. I do have a bread machine, but this is so easy I just follow the directions as listed.

    Thanks!

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  30. Could this recipe be made into rolls instead cof loaves?

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    1. Definitely! Check out my recipe for Grandma Benson's Dinner Rolls. Basically the same recipe with very little difference.

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  31. I am a mother of 3 (almost 4!), and we go through 3-4 loaves of bread a week. I'd really like to try this! How many slices do you average each loaf & to what brand of bread can I compare the size of the loaf? Thanks!

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    1. That sort of depends on the bread pan you use. It's a heftier loaf than the store-bought kind, so I can't really compare it weight-wise... but it is somewhat comparable in size to the Orowheat brand... its tall-ish and wider than your typical sandwich loaf if you bake it in the 9" bread pan like I do. If you use a different size pan, your results will vary. From my 9" pan, I get about 20 slices. Good luck! I hope you love it!

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  32. so funny, I am just reading these comments. I have made this bread from your recipe for about 4 or 5 times now, and I NEVER let the bread rise in the loaf pans. LOL. they come out just fine. :) Yummy! Thanks for an easy bread recipe. I don't know why I was always so intimidated to make bread but now I find it almost second hand nature. :)

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  33. I really want to this recipe--I have a bread machine, but I love making things with my own hands so this is right up my alley. If you use all purpose flour--How much more flour will you have to add? That's what I have on hand. Thank you :)

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    1. Making your own bread by hand is wonderful! If you are using only all-purpose flour, start with 7 cups and work in a little more as needed. 8- 8 1/2 cups should be the max. Funnily enough, weather and elevation do make a difference. Good luck!

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  34. Thank you so much for sharing this recipe, the bread looks amazing in the picture. Can I use fresh yeast for this as well?

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    1. Hi Sai. I've never used fresh yeast, so I can't tell you anything based on personal experience. However, I found a wonderful little article about it for you: http://allrecipes.com/howto/yeast-the-basics/
      The article tells you how to use your fresh yeast in a bread recipe, and gives a conversion for amount of fresh yeast to use in place of dry active yeast. Great question!! Good luck!

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  35. Thank you for sharing this recipe. I got some troubles while converting your measurement system to one I use, but eventually I got it and bread turned out great. I think this kind of bread goes well with cream soups. I will definitely make it again.

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  36. Andrea, Thanks for the great recipes. So far I have made your whole wheat and country white breads plus your tortillas - all excellent!! So here's my question. I have read the posts on freezing the dough. I would like to make the dough, shape into loaves, wrap and freeze. Then when I am ready to bake, grease my bread pan & let the loaf rise in it. Bake & eat! Your instructions have me putting the dough back into a bowl to rise, then putting in the pan. Is there any reason why I can't eliminate the bowl step?

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    1. No reason at all! Usually, I freeze the dough un-shaped, because I'm not always sure if I want it to become bread. I often make the dough into rolls/cinnamon rolls/bread depending on what I want/need. I'm so glad you've enjoyed the recipes thus far!

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  37. I'm wondering if you have ever tried cutting back on the salt at all. I make a similar recipe only with twice as much flour but use the same amount of salt. Just a thought.

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  38. My first loaves of bread! Taste is yummy, total time from start to finish about 2.5 hours. I basted the tops with butter about 5 minutes left on bake time. Thanks for this easy recipe for us beginners!

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  39. I just tried this recipe, today. Wow! It's every bit as good as I could hope it would be. I shared one loaf with my neighbor and kept the other loaf for my family. There are only about two slices left, so I guess I better keep both loaves next time! Delicious! Thanks for the great recipe.

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  40. I'm currently making this as I type (it's rising right now) and I am super excited to see how it turns out :). I intend on surprising my kiddos with it when they get home from school :)

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  41. CAN I MAKE SEVERAL SMALL LOAF PANS WITH THIS

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    1. Yes! How many will depend on the size of your bread pans.

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  42. Are you sure the 1 1/2 tablespoons of yeast is correct. That is alot!! And mine was terribly wet at 7 cups of flour. It flowed over the edge of the pans during rising and didn't rise up while baking. (flat tops)

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    1. Hi Don. Sorry to hear about your troubles. :(
      I'm sure about the 1 1/2 Tbsp... although I'm sure you could get away with 1 TBSP of yeast and the rise time would just be longer(I've done this before). With regards to the 7 cups of flour... were you using unbleached ground white wheat flour? Or All-Purpose flour? As stated in the recipe, the all-purpose tends to need more flour to get the right consistency, because it is so much finer and less glutenous. I hope this helps if you decide to give it another go. Thanks for stopping by the site!

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  43. Hi! We're making this for Christmas Dinner.....could i prep the night ahead and allow to rise over night and just bake later the next day?
    also, i am using king authur white whole wheat flour...is that correct?
    thanks!
    julie

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    1. You could definitely mix it all up the night before... but don't let it raise on the counter over night. You'll have a big mess on your hands. :) I'd recommend making the dough the night before, and putting it in the fridge in a large mixing bowl with saran wrap over the top. It will raise in the fridge a little over night, and can finish the rise in the morning when you set the bowl on the counter. Or, to speed up the raising process, turn the oven on to warm for 20-30 seconds, turn it off, then put the bowl of dough in the oven to complete its rise. Then punch down, form into loaves, and allow to rise again before baking. Check out my tutorial on how to make homemade bread. I bet you'll find dome helpful tips there as well. Good luck! Merry Christmas!

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    2. Awwww...Merry Christmas to you as well and thanks so much for your prompt response:-)!!
      I will try to make tonight as our gathering is actually tomorrow night.
      Sounds great! Everyone should be impressed that I made homemade bread along with all the other things at 8 months pregnant (3rd baby!)!!!
      Hope it goes well.
      julie

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  44. I have used this recipe for years..absolutely wonderful bread.

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  45. is it active yeast?

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  46. also how much ap flour do you use?

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    1. I use dry active yeast (not rapid rise) and when I use ONLY all-purpose flour, it ends up being a good 8 cups for me. You may use a little more or less. Good luck!

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  47. Pinterest led me here, and I can't WAIT to try it! Thanks for breaking down the cost as well :)

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  48. I'm hooked!! This was fairly easy for a first time bread baker!! My (teenage) boys ate one whole loaf by themselves.. I had to hide the second one so we can have it for breakfast ....toast with apple butter.. YUM!!!
    After I actually looked at the ingredients on the store bought bread bag.. we will be making this bread as much as possible!!!

    Thank You

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  49. I made my first two loaves today by hand. They turned out AWESOME! Thanks for taking the time to write this wonderful recipe.

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  50. I came across this via Pinterest and I'm trying bread making for the first time with this recipe. I'm very excited!! I'm worried about knowing rather or not I kneaded it enough. :( I guess we will see. I have it set aside rising as I type this. :) Reading all the comments has been extra helpful, also. Thank you for your clear easy to understand recipe. Fingers crossed I don't mess it up. hehe

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  51. Take it from someone who has tried a lot of "no fail recipes",this one is a winner.Thank you for making me look like a hero to my husband.This will definitely be my go to homemade bread recipe.Easy to make and taste great.I may never buy store bought bread again.

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  52. Omgoodness! Perfect! And I even screwed it up! I forgot the oil & salt & had to knead it in at the end! AND then my pans were too small - which I didn't realize until the dough had risen. After all that, perfection. I shared your link on my biz page with a pic of my loaves! thank you, thank you xo
    https://www.facebook.com/pages/Oven-Couture-Smallish-Confection-Perfection/239221606110260

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    1. Michelle ~ I'm so glad it turned out for you in spite of a couple mis-haps (happens to me ALL the time... :) I checked out you facebook page. LOVE all your cute baking creations! Baking is definitely a favorite of mine. I'll have to try out some of your amazing ideas. Glad you liked the bread!

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  53. I have been looking for a great sandwich bread that we can make at home, and found your recipe on Pinterest. I've been making this bread for a month now, and have to say it is the BEST I have found so far!!! I've even made a few loaves with butter, cinnamon and sugar with wonderful results =) Also froze a couple of loaves then thawed in the fridge: STILL TASTED GREAT, and held together beautifully! Thank you for a wonderful recipe, I look forward to trying out many others from your blog!!

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  54. I have bread flour. Does that work the same? I've never made bread myself before so I just bought some stuff and I'm hoping this works out lol!

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    1. Bread flour will work great... just start out with 6 cups of flour and work in more as needed. :)

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    2. Oh good! Thank you!!

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  55. So I see you said you can freeze the dough? I make wheat bread and just freezing the loaves after I name them but feel they aren't quite as good after time. At what point in the 'rising' process do you freeze it/thaw it?

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  56. Yes you can freeze it! Check out my comment from October 7th. I go into detail about how to freeze/thaw the dough. :) Good luck!

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  57. This sounds so good and easy! But I'm curiouse do you think this would work in a bread machine? We recently acquired one and I am dying to use it!

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    1. To be honest, I don't know. I've never used a bread machine and don't know how you would need to convert this recipe to work with one (or if you'd have to convert it all...) Anyone else with a bread machine know the answer to this question?

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  58. after seaching for a long time, i decided to try this as my frist bread. i sub. all the flour for multigrain and it didnt quite work. i think the problem in the end was that i had to much dough in the pan and it did cook all the way. the top half is very nice though. im excited to try it again :D thanks for posting!!!

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  59. Your recipe is similar to but not quite like my grammie's. I always wondered if I could freeze the dough if I were to make a huge batch... but I didn't know how to go about it. Thanks for your tips. How long does frozen dough keep? (I would be using a deep freezer as opposed to the fridge-freezer.)

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    1. Hi there! In a deep freezer, I'd imagine it would last around 3-4 months (as long as it was stored air-tight to prevent any drying out.) It may last longer, but I've never tried it. Good luck! :)

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  60. I love this recipe!!! I have made this twice - four loaves - in a week and a half and they have disappeared so quickly! My husband loves this bread. I have tried other recipes and the loaves come out like hardtack. This bread is sooo soft and tasty! Thank you for sharing. It's a winner in my house.

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    1. Tessa, I'm so happy your family enjoys it!

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  61. hi this is my first loaf of yeasty bread and i have been following the comments so i have one question where else can i let my dough rise and how long will it take in those various place please and thank you in advance

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    1. Hi Paige,

      You can let your bread rise just about anywhere. It doesn't have to be in a warm oven. In the summer, I let mine rise on the counter or table. As far as how long it takes to rise... that depends a LOT on the type of flour you use, the temperature of the water you used to mix the dough in the beginning, and the temperature of the room. High gluten-flour (whole wheat from hard red wheat) rises the fastest and low-gluten flour (whole white wheat) rising slowest. All-purpose flour is in the middle ground for gluten. Warm rooms = faster rise. Cold rooms = slower rise.
      I know this doesn't specifically answer your question, but the honest answer is that it varies greatly. Good luck!

      Andrea

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  62. I just took this out of my oven a few mins ago and it is WONDERFUL!! Bread baking has always escaped me for some reason. I am a great cook, but for some weird reason I've never been able to bake bread without it seeming as if I was baking rocks. This recipe and your tutorial really helped. For the first time (and I'm OLD so there have been hundreds of attempts for me) I was able to bake a loaf of bread not from a mix and have it come out of the oven tasting great and with no worries of broken teeth. THANK YOU!! I am now officially a fan! :D

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    1. Woohoo!!! I'm so glad! And you are SO welcome! :)

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  63. I'm getting ready to make it right now but I'm a little confused on the yeast, I have a strip of 3 packets of active dry yeast but it states each pack has 1/4 tsp in it... how many packets do I need to make the recipe? I sound so lame but my head is a fog today and we ran out of bread so I want to make our own. :)

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    1. Hi!
      I've never seen packets with only 1/4 tsp in each pack... but then again, I haven't bought the three-strip packet of yeast in years. From what I remember each three-strip package was .25 oz. and had 2 1/4 tsp. of yeast in the entire 3-strip package. If that's the case, you'd want to use and entire three-strip package, and then 1 additional packet removed from a second three-strip package. (4 individual packets total). If your three-strip package is not .25 oz. total and doesn't have 2 1/4 tsp. total, let me know. Hope this helps!

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    2. I went ahead and just dumped all three packs into a container and scooped out the necessary measurements. One question I did have was about the consistency after rising the first time. I went to take it out and knead it as outlined and it was super sticky. I added more flour and kneaded it in, I've got them rising for the 2nd time in the oven in the loaf pans.

      I have a question regarding the mixing and consistency. I use a kitchen aid mixer as well (I think my bowl is smaller though)and although the finger test made it seem like it was alright the dough didn't pull from the sides of the bowl like I've read in other recipes I've tried. Is the pulling away from the sides something you feel would also help signify that there is enough flour added?

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    3. Sorry you're having trouble... yes the dough should pull away from the bowl. Sounds like maybe you need more flour. :) When you lightly pressed your finger onto the dough, did the dough come up with you your finger when you raised it? Or detach from your finger almost as soon as you raised it from the dough? It should have detached and left only a tiny amount of dough on your finger. I'll add to the recipe that the dough should pull away from the bowl... hopefully that will help others who may find themselves in your situation. Thanks! I hope the bread turns out for you!

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  64. Hi! I love this! We go through a lot of bread in my house. (My 3 year old thinks that slices of bread are just snacks!) I just have a couple questions. I read your comment on freezing. My question is do you let the dough rise for the hour, split it the batch in half, then wrap and freeze, and then when you thaw it out let is rise a bit in bowl and then in the pans? Or do you just make the dough, freeze it, and then do all the rising when you defrost it? Also, about how long do you think the dough will last frozen? I am so excited to make this. Thanks!

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    1. Hi Toni,

      I'm glad you like the blog. :) As far as the thawing goes, you've got the right idea. When I thaw it, I usually set it out in a bowl, still wrapped in plastic... cause it's hard as a rock... then unwrap the plastic when it's almost completely unfrozen. THEN, I form it into a loaf, put it in the pan, and let it finish its rise. It takes a while, because the dough is so cold, but it will happen. Just be sure to cover it, so the dough doesn't dry out while it rises. Frozen, I'd imagine it would last 3-4 months. Truthfully, I've NEVER had dough sit in my freezer that long because we go through it way too fast. But, technically, it should be fine for 3-4 months. Hope this helps! Let me know how it turns out for you. :)

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  65. I used whole wheat flour, and then I added some nuts/ seeds (hazelnuts, sunflower seeds, poppyseeds, and cashews) and it turned out AMAZING! I'm a sucker for bread with nuts in it. I just threw the nuts in a food processor and ground to smaller peices then mixed with seeds. then I just kneeded them in after it rose in the bowl. Spending 5 bucks a loaf on bread with nuts like I like it, this is a much better, CHEEPER, and tastier option!
    Thanks again!

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    1. You're more than welcome, Kaitlyn! I'm really glad you liked it so much. :)

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  66. I made this today and just had a slice with some honey butter. Its the best homemade bread I have ever had. I will be making this on a regular basis and will make some buns too!! Thanks so much for posting this!!

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    1. Fantastic! I'm happy you enjoyed it. :)

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  67. I have been too intimidated to try making bread, until I saw this on Pinterest! It is AWESOME! The dough after I punched it down was super sticky, but it all seemed to work out okay :-) I love the flavor! And it was so fast to pull together. Thank you, and your grandma!

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    1. Hi Sandi,

      I'm so glad you had a good experience making bread for the first time!! I can tell you I pretty much flopped MANY of my initial attempts. :) If the dough was super sticky, you may try adding a little more flour. It should be a little sticky, but not so much that you can't work with it. If you are ending up with gobs of it on your fingers and hands, then you definitely need for flour. The more you make it, the easier it gets. Thanks for you nice comment!

      Andrea

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  68. I made this bread tonight. A few things went wrong. First I didn't have spray so I used oil. It stuck to the pan pretty good. Also if using glass pans should I cook it a little longer? The other is since I was using white flour I noticed that it ended up tasting a bit floury in the end. Any idea on changing that?

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    1. Rachel,
      I'm so sorry things didn't go according to plan! I know how super frustrating that can be... If you decide to give it another go (and I REALLY hope you do, cause this bread is worth it), and you use glass pans again, try baking it for 30-35 minutes (or until it sounds hollow when you knock on the top of the loaf). As far as it tasting too much like flour... I'm unsure. The only thing I can think of is that it was a little undercooked. You could try substituting the sugar for honey (a stronger-tasting sweetener) to counteract the problem. I hope all this helps! If you do end up trying it again, please let me know how it goes. Good luck!

      Andrea

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    2. Alright giving this a second go as I type. I think maybe I didn't use enough flour last time too. But it seems like I might have it down and in 30-35 minutes I will see how well this bread turns out.

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    3. Oh my was that bread ahmazing. It took 35 minutes but came out perfect. Thank you for the help.

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    4. Oh, Rachel, I am SO HAPPY!!! When you commented that you were trying again, I was keeping my fingers crossed for you. So glad it turned out!!

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  69. I will be trying again next time I go to the store. I really want this bread to come out great cause bread up here in Canada is anywhere from $2 to $4 for the good stuff.

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  70. I made this recipe this morning. I used 1/2 whole wheat and 1/2 AP flour. They turned out amazing! Thanks for the recipe and helping our family cut costs, while eating a much healthier bread!

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    1. You are more than welcome. I'm really glad you enjoyed the bread!

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  71. Thank you so much for this step-by-step direction. As someone who has been afraid to make her own bread, I actually gave it a try a week or so ago (without looking at the step-by-step directions first) and while my bread did not turn out looking as pretty as yours, it sure did taste good!!!! This is exactly what I have been needing!

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    1. I would like to say thank you for this Bread recipe. But as a single person how long would the dough or bread freeze for?

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    2. 3-4 months. I go through it too quickly to actually wait that long, but I'm sure it would be fine frozen for that amount of time. :)

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  72. Just wanted to say thanks. Wanted to do our own bread for a while but very timid. Tried this recipe today! Currently it's in the process of the second rise. Can't wait to see the results! Thanks for breaking it down and making it simple.

    I did have one question. After the first rise when I tried to punch it down and remove it to split, it was impossible to work with. So i had to cover my hands with flour then everything went smooth. Is that what I'm supposed to be doing?

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    1. Hi Jen. It sounds like your dough could have used a little more flour. You should be able to work with it (yours hand will still be a bit sticky with dough... but not overly so) without adding flour to your hands. Either way, it should turn out okay. Let me know how it goes!

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  73. Thank you so much for sharing this delicious recipe. I am a homeschooling mother of seven, and a lot like you, I think, in how I bake. Not exact. I make homemade pizza dough at least once a week and I never ever measure-I just know what to put and how much. This bread recipe was so perfect for me, because I could basically do it the same way as my pizza dough, with a little more rising in between! I never made my own bread very often until I found your recipe because I would spend all day on it and it would literally be gobbled up in 10 minutes by my little hungries! (didn't seem worth the effort) With this recipe I can make it more often and treat my kiddos to fresh bread without sacrificing a whole day. Thank you for this wonderful recipe, your delightful blog, your servant's heart, and your mentoring of moms across America. This, I believe, is what we should be about!
    Blessings,
    Laurie

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    1. Laurie, I am so touched! What a wonderful compliment... thank you. I'm glad you and your family enjoy the bread. Blessings to you as well.

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  74. I love this Bread recipe. I have been making it once a week for about 2 months now. It is fabulous, my kids love it too. And they are super picky. I have also shared it with some of my neighbors with many compliments coming back to me.
    I am not just saving money on bread. I don't need to go to the store quite so often. So I save money on SOOOO many other things as well. Thank you for sharing such a wonderful recipe.

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  75. I LOVE this recipe! It is the only bread thus far that I have mastered! Probably because it is just so darn easy to make! I made rolls with this recipe for Easter dinner, and everyone loved them. Thank you so much for sharing! God Bless! Carilee

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  76. Thank you so much for the recipe and tutorial! Today was my first attempt in working with yeast. I have been afraid to try forever! But your tutorial made it easy! I still probably need to add more flour as it was quite sticky when I punched it down. Live and learn. But it was easy and tastes wonderful! Thanks again! I love it!!

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  77. Could I make this without bread pans? Just shape the loaves after I split the dough? Would it hold shape decently? Buying bread pans sort of defeats the purpose of saving money.

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    1. Hi Dani. I've never done it that way, and it would probably bake up fine on a baking stone... but it definitely won't be tall like a loaf of bread from the store. You may even want to split it into three or four, and make smaller loaves. If you do bake this without bread pans, let me know how it goes... I'd be curious to hear about your results. :) If you change your mind about bread pans, I think you can find them for $10 at Walmart. I make all our bread all the time, so my pans have definitely paid for themselves.

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    2. I've never made this recipe, but I have successfully baked two loaves of bread side-by-side in a 9x9 baking dish. They may take a few extra minutes in the oven.

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  78. Ok, so I've never even attempted a yeast bread before and this is probably a really stupid question, but is there any particular type of yeast I should use? I went to the store and frankly got a little overwhelmed.

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    1. Hi Sammi. :)
      Everyone feels that way the first time, so you are definitely not alone. I've had several people ask that question. Brand does't matter. I use instant dry active yeast. (Not rapid rise.) I hope that helps! Good luck!

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  79. I just tried this recipe today. Very very easy. However, I think our 95% humidity today had an adverse affect b/c my loaves were HUGE. However, my 5yo enjoyed helping me and my house smells wonderful! I think these loaves will be made into french toast.

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  80. I was able to make this recipe in my bread machine. I cut all ingredients in half (1 loaf). After a trial run I adjusted. Only use 1/2 tbsp of yeast or slightly less and I used 4 cups all purpose flour. You must keep an eye on it during final rise. Mine rose so much it covered the window.I merely patted it down a bit. It had a great taste and consistancy. My kids and husband loved it!

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  81. I just made this except for I used 6 c. All purpose flour and then about 4 c. Ground oats. It turned out really good. I can't stop eating it :)

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  82. OMG! This bread is delicious! It was such a hit at my house. I made a pictorial on my blog for this recipe and I linked it back to you! Thank you for sharing such a wonderful recipe!

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  83. Don't you add the salt along with the sugar and yeast?

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  84. Hi! I found you on Pineterst this morning and I'm really excited about trying out your recipe. I love what you're doing here and look forward to trying other recipes too. I just have one question, and I know its kinda a crazy one but you wouldn't by any chance know about how many Weight Watchers points a slice would be?! Told you, crazy question! LOL

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    1. Hi Rachel! You're question isn't crazy at all... I just have zero knowledge of the weight watcher's program/ point system. :(

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    2. Ok, thank you anyways. I'm actually planing on baking a batch today!

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  85. Oh my gosh!! This bread was AAAAMAZING!!!

    Now..I am NOT a bread maker.. lol I dont have the patience, nor do I like sticky hands.. but this one..I would totally convert my ways to make this bread! The smell while it was rising and baking.. oh my oh my oh my! I was like a 5 year old in a candy shop. I couldn't wait to cut into it. I know that your supposed to wait till it cools off, and I did. Totally well worth the wait! I cut it while it was still.. um a little warmer than warm and less hot than burning hot.. I just couldn't wait any longer! Thank you so much for posting this recipe.. and I can not wait to try your others!!

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  86. Just wanted to stop by to tell you I LOVE your blog :)
    I made this recipe with great success as well as your pancakes, refried beans, tortillas, and homemade bisquick! The price breakdowns are amazing I'm sharing & Pinning your blog every chance I get :)

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  87. With the amount of flour you used you should be able to get atleast 5 large loaves of bread this is the same recipe I have used for years.

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  88. We love this recipe, thanks for sharing. I think since we found this recipe, I have made at least 8 loaves of bread within two weeks.

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  89. Thank you! I halved the recipe and now wish I didn't. Turned out perfect! I've never made bread without a machine before and even with a machine it never turned it this good.

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  90. I made this today and it turned out amazingly delicious!! Only variation I did was to use 3 cups of whole wheat flour and the remainder of AP flour. This is going to be a permanent part of my recipe box!!

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  91. Hello! I recently found your blog and love it! :-D I've never made bread before and am planning on tackling this recipe very soon! Question for you, though: about how long does this take, start to finish? I know you had a warm kitchen, but I usually don't (home's not very winterized, which is partly why I want to start baking more things!). I know there would be some variation, but your best guess? Thanks so much! :-)
    Warm wishes,
    Wendy

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    1. Hi Wendy! I would say between 2 1/2 and 3 hours or so. You should check out my homemade bread tutorial. It will walk you through every little step. Good luck!

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    2. Would this bread be good for a bread stuffing? I want to make homemade stuffing for the first time but didn't want to use the store bought bread unless necessary. Thanks.

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  92. Hi, Andrea! I posted and linked your site to your recipe! My site is mainly using my recipes and trying out other recipes. If I find them great or five stars, I will link or post the recipe. Check it out at http://thatgalfromcolorado.blogspot.com/2013/12/the-easiest-bread-youll-ever-make.html. I really enjoy your site and will be trying out your wheat bread!

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  93. hello,
    This is one of the BEST ever bread recipes I've made, THANK YOU.
    I just want to ask if I was to freeze the dough when would I do this please?

    Thank you

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    1. I'm thrilled that you like it so much, Carol! I freeze the dough after the first rise and punch-down. :)

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  94. Just curious...how important is the salt? I accidently left it out. It's at the rising stage (the 2nd rising stage in the dish to be baked) I'm about to put them in the oven. And after I let it rise for an hour it dawned on me that I omitted the salt. Ha ha!

    I'm usually better about things than that. Just completely forgot. Hopefully it turns out okay.

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    1. Hi Tiffany,
      Man! I wish I'd seen this sooner. The salt actually matters a lot (unfortunately).

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    2. Well, I finished making it. It actually turned out alright, surprisingly. I think it would be a little bit more flavorful with the salt, though. But I'm still pretty happy with it. I was really worried but its still MORE than edible. IMO. I'll make another batch in a few days and add the salt.

      I also didn't knead it long enough, I used my kitchen aid and I took it out too soon and let it rise for the hour. And re kneaded it (by hand) then let it rise in the pans. I'm not sure if that affected it or not but it turned out good (considering) and it rose like mad. I was worried it was going to collapse on itself or something. Mine took about 30 minutes instead of 25 to cook. And only about 30 minutes to rise double the rise but I put it in the oven with the warm setting on.


      Could I substitute some of the water for milk? I'm wondering how much of a difference that would make in the taste of it.

      But thanks for your response and I like your site. I've made your refried, this bread and I plan on making the dinner rolls for Christmas dinner. Hopefully with the salt. And sorry for the long reply!

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    3. Sorry I'm so slow getting back to you Tiffany! You could try subbing in some milk... I've never done it with this recipe, but I don't think it would hurt. I've used milk for rolls many times. Let me know what happens. :)

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  95. Thank you, I've been told I'm not allowed to buy bread from the store unless I really must! lol

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  96. I printed this recipe this morning and read through the directions twice because I thought I missed where the salt was supposed to be added in, but it was not included.

    I just added it along with the flour when combining the dry with the wet ingredients.

    The two loaves came out of the oven 30 minutes ago. I popped them out of the pans, waited a few minutes until I could touch one without burning my fingers and sliced off a pretty and delicious looking end piece. And all I can say after eating it is...

    "Oh! My!" (my eyes were closed while saying this ;) )

    Anywho, I wouldn't want to ruin this bread by putting butter and honey on it - it is THAT WONDERFUL!

    ~Linda

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    1. Linda, I am so GLAD you enjoyed it that much! I'll have to check out the printable recipe version and get that salt added on there. :)

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    2. Hi Andrea,

      The mention of approximate measurements of All Purpose flour don't appear on the printable either. I am making my second batch of this bread today - we love it!

      ~Linda

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  97. Hi Andrea, I just made this bread yesterday, and it tastes amazing! I just have a few problems that I hope you can help me with. Firstly my bread was only brown on the top not the sides or bottom, could it be the bread pan i am using? I am using a aluminum pan without nonstick coating. Also the bottom half of the bread was a little doughy, I think i just need to cook it a little longer. Thanks in advance for the help! Love your blog ;)

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    1. Yep! A little more cook time should do the trick. :) I have dark pans, so the bread cooks and browns a little faster. Good luck!

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    2. Thank you for your quick reply!

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  98. can you use bread flour instead of all-purpose flour ?

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  99. Which yeast do you buy and where do you find it?
    Thanks,
    Kimberly

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    1. I use Fleischmann's Instant Dry Yeast (not the same as rapid rise but the same as active dry). You can buy 16 oz. packages bundled by two's from Sam's Club for super cheap. I store it in the freezer.

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  100. Omg I LOVE LOVE LOVE this bread recipe! It's so simple and easy-plus saves a TON of money. Thanks to you, I will no longer waste money on bread from a store! Today I'm craving garlic bread, so after it's baked I will sprinkle some garlic salt on top with butter and smother with cheese. Mmmmm! Thanks again! You can give a man a fish- but teach him to fish and he will eat for a lifetime. This is exactly what you're doing here. Teaching people to fish. #gamechanger :)

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