Easy White Bread
Remember white bread? Go back in time with this easy recipe. I heat my milk & oil combo in the microwave for about a minute but you can do it on the stove. If you replace the oil with butter, add it to the milk before warming. The butter doesn’t have to be completely melted but should be very soft. Be sure to aerate your flour before measuring!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 30 minutes
Makes: One loaf
Ingredients:
- 2 cups all-purpose flour (or bread flour)
- 2 teaspoons (1 packet/ 7 gms) instant yeast
- 2 Tablespoons sugar (use 1 Tbsp. for less sweetness)
- 1 teaspoon salt
- 1 cup warm milk (low fat or whole milk) heated to 120-130° F.
- 2 Tablespoons vegetable oil (or butter)
- about 1/2 cup additional flour
Instructions:
- Combine flour, yeast, sugar & salt in a large mixing bowl.
- Warm the milk and oil together to 120-130° F.
- Add milk/oil to flour mixture and beat with electric mixer on high for 2 minutes.
- On low speed slowly add enough flour (about 1/2 cup) until dough forms a soft mass.
- Place dough on floured surface and knead 50 turns.
- Cover and let rest 10 minutes.
- Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 -inch loaf pan.
- Cover with a towel and let rise in a warm spot for 45 minutes to one hour, until it’s one inch taller than the pan.
- Preheat oven to 375° F & bake for about 25 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning. Bread is done when the internal temperature is 190° F.
No mixer? No instant yeast?
No mixer? Just mix it in a bowl by hand but knead longer, about 150 turns.
No instant yeast? Use regular dry active yeast but check the package for liquid temperature, which should be lower – probably 110-120° F.
Leave a Comment
Allie
January 25, 2024 at 3:02 pm
I have made your ciabatta bread recipe and it turns out every time but for some reason the loaf recipe doesn’t? I don’t know if it’s because my milk is too hot or too cold? I use a thermometer so I’m not sure what I’m doing wrong.
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Allie
January 25, 2024 at 3:02 pm
I have made your ciabatta bread recipe and it turns out every time but for some reason the loaf recipe doesn’t? I don’t know if it’s because my milk is too hot or too cold? I use a thermometer so I’m not sure what I’m doing wrong.
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louise
January 23, 2024 at 2:53 pm
Thanks for delicous recipe. I made this 3 times now and it always comes out perfect.
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Laurie
August 14, 2023 at 8:32 am
I wanted to make four small loaves of bread. What would be the temperature and time adjustments? If any…
Thanks!Reply to this comment
Laurie
August 14, 2023 at 1:01 pm
I took a chance. I baked 4 mini loaves at 375* and they came out perfect!
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Bruce
June 20, 2023 at 6:52 pm
I made this just an hour ago, with the following additions/changes. I put in 3 Tablespoons of sugar, I added 3 Tablespoons of Cinnamon and added 1 Cup of Raisins to make a loaf of Cinnamon/Raisin bread. Turned out great and is easier to make than the Cinnamon Swirl loaf. Great for toasting as well.
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Jenny Can Cook
June 20, 2023 at 8:29 pm
I was thinking about trying the same thing – making cinnamon-raisin bread out of this loaf and now I know it will work. Thank you.
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Valerie
January 30, 2023 at 6:42 am
Anyone ever substitute the milk for a non-dairy milk? Due to milk allergy I’m looking to use an oat milk or soy milk for my son.
I love the No Kneed bread!! Took a few times to get it right but my whole family LOVES it! Thank you!!
Reply to this comment
Rox
February 5, 2023 at 9:27 pm
I use oat milk for this bread all the time and it comes out great and tastes great.
Reply to this comment
Lori
January 21, 2023 at 4:48 am
I making this bread but do not have a temperature gauge to check if it reaches 190 degrees, so how long should i bake the bread for?
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Eddie
July 15, 2022 at 4:39 pm
I’ve been baking all of our bread for over four years now and I’m constantly tweaking recipes to get the perfect loaf of sandwich bread. Your White Bread recipe is the bomb! Since I like a little larger loaf I use a 9.5”X5.25” loaf pan. In order to get a beautiful loaf that rises nice and high I increased the amount of the flour to 3 1/2 cups, milk to 1 1/3 cups, sugar to 3 tbs. and oil to 3 tbs., adding all the flour with the other ingredients at once and I get the most beautiful high, light and tender loaf that stays fresh for 5 days when wrapped well in plastic wrap and stored at room temperature . Since I don’t like to haul out the big Kitchenaid Stand mixer I use my handy Kitchenaid 5 speed hand mixer with the dough hooks and knead the dough on speed 4 for 5 mins, then I knead it for 150 turns by hand on my silicone pastry mat with no extra flour. This is the most perfect loaf of white bread I’ve ever baked! Your recipes are all the best ever and your videos are so helpful, even for a 71 year old thats been cooking and baking for 60 years. Thanks so much for you excellent website, videos and recipes Jenny. BTW, your Crusty Rolls and Cinnamon Roll recipes are also favorites in our home. I bake a batch of the Crusty Rolls almost every week and always for every holiday dinner, they are incomparable.
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Lenore
March 9, 2023 at 2:29 pm
Try a Danish dough whisk….changed my life! No more dragging out the kitchenaid!
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GB
December 23, 2021 at 8:15 am
Every recipe I make comes out perfect! I love the hint of using the paddle blade to make the breads, it makes bread making so much easier and the results are great. Your a great cook and baker! Thank you for sharing.
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Barbara
October 11, 2021 at 11:55 am
Hi,
why does my bread collapse slightly after I put it in the oven.
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Jaymee
May 13, 2023 at 5:45 pm
You may have over proofed your dough. Try not letting it rise as long before you bake it. Your yeast only has so much energy to rise and if it has exhausted itself it won’t have any more hot the oven and will collapse. Assuming your yeast isn’t expired, this should help. Differences in humidity and temperature where you are may be causing this for you and not others.
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Mabel
February 8, 2021 at 5:05 pm
We really like this as the recipe states. (I use King Arthur All Purpose flour usually but it’s always turned out great with other all purpose flour as well.) We also sometimes after the 10 min rest, separate the dough for either burger buns, hot dog buns, or dinner rolls and just adjust the time accordingly and eyeball the browning in top. So good! Thanks Jenny!
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Brenda
January 10, 2021 at 5:28 pm
Hi Jenny! I love your bread recipe and will try others. I made it in my new bread machine so I was just wondering if this is a 1 1/2 pound loaf or a 2 pound loaf? I guessed 1 1/2 pounds with the quantity of flour but it rose really well and looked as large as the 2 pound loaves I have made with other recipes.
It is really good! I just have to do some fine tuning on my bread machine, so it doesn’t get the crust so dark.
Thanks for the recipe!Reply to this comment
Beth
November 23, 2020 at 2:41 pm
I followed this recipe exactly. It rose beautifully, but on the way from the warming tray to the oven, I placed it on the counter to take off the towel, and the whole top collapsed.
What did I do wrong?
I am planning on using it for Thanksgiving stuffing, so I think it will still be OK, even with a flat top, but would love to know what happened.Reply to this comment
joan
September 21, 2021 at 4:32 pm
I have made bread for years and don’t believe in using plastic wrap over rising dough. it usually does stick. I have always used a damp light weight kitchen towel losely laid over the top, nothing sticks. lay th pan gently on the counter, maybe you put it down too hard, that might do it.
Reply to this comment
Lee
September 26, 2021 at 2:34 pm
I’ve had the same problem so I greased the plastic and it worked well. Then I decided to use a plastic shower cap of heavier material. I shape it and it is well away from the dough, so no sticking, and it can be used many times.
So, many options.
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MartiB
August 18, 2020 at 8:15 am
I started putting ingredients together for my regular bread machine recipe for hamburger bun dough. To my horror, I discovered I didn’t have any eggs. How do I run out of eggs and not know?!?
Internet to the rescue. Found this eggless recipe and so glad I did!! It will replace my other one.
I usually hate reviewing recipes if I haven’t made them exactly as written — I mean, it’s not really the recipe if I’ve made changes, right? — but I have to make an exception here since I had already started putting things together before I found this site.
I use 50/50 mix of milk/water and 1/4 cup of buttermilk powder. That’s the only change from original. Used butter, as called for.
Had to add an addl cup of flour to get right consistency, rather than the stated 1/2 cup, but that’s not unusual, as flour changes with humidity.
Split into 8 pcs for buns. Let rise, covered with cloth, for 30ish minutes. Baked at 375 for approx 12 min. Brushed tops with butter and had absolutely delicious hamburgers for dinner!
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PC
January 13, 2023 at 12:55 pm
I’m glad you commented. I’m scrolling through the comments looking for a person who had no milk, since I want to make this dairy-free! 😉 I’ll probably just try with water and add a tiny more oil…
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Pamela
May 9, 2020 at 9:45 pm
See AlsoEasy Dinner Rolls, best bread rolls recipe | Jenny Can CookPF Changs Moo Goo Gai Pan RecipePolish Pączki Recipe, Oven Baked Jelly Donuts | Jenny Can CookEasy Roast Chicken Recipe, Blasted Chicken | Jenny Can CookMy family and I agree that this is by far the best tasting bread we have ever had. I’ve made it 2 days in a row…
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Gloria
May 3, 2020 at 11:18 am
Love your receipes.Do you use a pastry or dough mat to roll out bread dough.
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Tina W
May 3, 2020 at 8:44 am
Hello!!
Can unsweetened or original almond milk be used?
I will try the water if not.Reply to this comment
Cathy L.
August 24, 2020 at 11:29 am
I have made this recipe using skim milk, almond milk and coconut milk. It always comes out great no matter what I use.
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Linda
April 27, 2020 at 12:04 pm
Can this recipe be doubled
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Tricia
April 28, 2020 at 12:24 pm
I sucessfully doubled the recipe today and then divided the dough into two bread pans.
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Trish
January 14, 2021 at 8:19 am
When doubling the recipe, do you also double the yeast using 4 teaspoons? Seems like a lot, but I’m new at this! Thanks!
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Teresa B
December 31, 2022 at 4:28 pm
I’m baking this as we speak. Looks so nice and smells so good. Can’t wait!!!!
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Amber Pfeil
April 15, 2020 at 11:16 am
Jenny,
Hi! If I substitute water for milk when making white bread, how hot should the water be?
Reply to this comment
Jenny Can Cook
April 15, 2020 at 11:45 am
It should be the same temperature as the milk – 120-130° F.
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Amber Pfeil
April 17, 2020 at 11:48 am
Thank you!!!
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Donna VonDenBosch
April 13, 2020 at 5:23 pm
Jenny You Love bread ! I am a new vegan. I used sugar free oat milk instead of cow milk. The loaf turned out perfect ! Thanks for all that you do. It is so fun to see you light up when you cook. You are doing a great public service.
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Marlene
April 9, 2020 at 4:11 pm
Hi Jenny! Why the video “the white bread (no egg)” recipes isn’t under the recipes… I can’t find it!! Je vais t’écrire le reste en francais… Je viens du Québec et je suis tombé par hasard sur une de tes recettes (brioche à la canelle), que je suis en trin de faire présentement… très hâte d’y goûter, c’est la première fois que je fais des brioches de toute ma vie et je veux te remercier car tes vidéos (oui je me suis abonné) sont très clair et facile à comprendre… et j’adore ton humour, alors, MERCI!!
Reply to this comment
Jenny Can Cook
April 9, 2020 at 4:16 pm
It’s there in the “Breads” category. https://www.jennycancook.com/recipes/easy-white-bread-no-egg/ Bonne cuisson!
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Karen C.
April 7, 2020 at 1:05 pm
Hi Jenny. I have made this bread a number of times and it always comes out great. Today I was out of bread and only had a little bit of milk left, which I wanted to save for my tea. I didn’t want to make another trip to the grocery store, so I used buttermilk instead. I actually think it might be even a little bit better with the buttermilk! Gave the loaf a nice little tang and rose really well. FYI – just wanted to let you know how well it worked with the buttermilk. Thanks for all your wonderful recipes. I use them often and they always make me look good!
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Jenny Can Cook
April 7, 2020 at 1:28 pm
That’s a great tip, thank you. ?
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Natalia
April 3, 2020 at 3:42 pm
I just made this recipe tonight to go along with dinner. It was such an easy bread to make, it almost feels like cheating! It came out perfect, and gets a nice crunchy top if you dont tent with foil while baking! Definitely one to save.
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#goodblessingstoall
March 22, 2020 at 4:30 pm
Thanks so much Jenny. I used water instead of milk and it came out great. Just made a pb&j and it was terrific.
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Wannabe Baker
March 27, 2020 at 10:08 am
Thank you for answering my question!!! We have been homebound, as are millions of others, for two weeks and are low on milk and eggs…so water it will be. I was originally going to do a Google search for a bread recipe that did not call for eggs, but checked Jenny’s website first. SCORE!
I’ve been preparing bread in a bread machine and then bake it in the oven for the best results. The only change I made to this recipe, other than replacing the milk with water, was to use yeast specifically for bread machines.
Delicious, and I’ll be making this bread again (with water, as I don’t see the need to use milk when water worked so well).
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Erica Tonner
March 30, 2020 at 7:45 am
Can you use dry milk and hot water?
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Teresa Orr
April 1, 2020 at 6:34 am
Yes, but make sure the milk isn’t too hot to kill the yeast. See Jenny’s directions.
Reply to this comment
Teresa Orr
April 1, 2020 at 6:37 am
Yes, as long as the water isn’t too hot. See Jenny’s directions.
Reply to this comment
Amber Pfeil
April 15, 2020 at 10:48 am
Hi!
Where did you find Jenny’s directions on using water instead of milk on loaf white bread?
Reply to this comment
Christie
March 21, 2020 at 11:20 am
Hi Jenny!,
Is it ok the mix bread flour and all purpose flour together? I have just enough of each left to make 1 loaf 🙂
Thank you so much!!
Reply to this comment
Jenny Can Cook
March 21, 2020 at 11:34 am
Yes, I have done that too.
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Ria
January 23, 2020 at 4:30 pm
My dough didn’t rise. How long do you microwave the milk and oil for?
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Anon E Mouse
March 1, 2020 at 4:41 pm
Microwaves are different as far as the power they put out… typically they range from 700 watts to 1250 watts. So your microwave may make something hotter at 30 seconds on high than someone else’s microwave will.
Best bet, get a thermometer so you know the actual temp of the liquid before you use it.
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Cathy L.
June 1, 2020 at 12:04 pm
Hi Anon, if you don’t have a thermometer, put your pinkie in the liquid. If you can keep it in for 15 seconds and still feels warm but doesn’t feel uncomfortably warm it’s ready. My Mom taught me that about 50 years ago. It worked for her and worked for me. I broke down about 5 years ago and but an instant thermometer.
Reply to this comment
Christa
May 29, 2022 at 7:28 am
Thanks, I was wondering if there was any way to tell by feel. I think in the old days recipes would say lukewarm. I guessing that meant something around this. Maybe just slightly warmer.
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Bambi
December 28, 2019 at 6:50 pm
Dear Jenny Jones
I have always been a big fan of yours ever since your TV show,
I was so pleased to find out that you had your own cooking site,
I have tried many of your recipes and have loved them all only confused about one and that is your English muffin I don’t know if my husband is in too big of a hurry or what happened but I’m wondering if I was to use butter instead of oil would that make a difference in them?Reply to this comment
Laura
December 28, 2019 at 11:32 am
Hi Jenny just made the bread, very easy to make and tastes so good. My loaf pan is wider than normal so my bread doesn’t rise as high but that doesn’t matter to me. This bread is great my husband and I have already eaten half of it. Thanks for the easy recipe.
Reply to this comment
Kim
December 22, 2019 at 12:37 pm
Thank you so much for this bread recipe! It is truly wonderful and the house smells great when it’s baking. I’ve been doing additions like Everything Bagel Spice and Herbs de Provence… Even frshly ground black pepper. My question is can you knead this bread a second time after it rises and let it rise again? Or will it just turn into a blob? Has anyone tried this?
Reply to this comment
Carol
October 10, 2023 at 2:32 am
It let it rise a second time, and it rose very high – 3/1/2 inches above the pan. It had risen so high that I had to place it on a lower rack to finish baking, and also tented it with foil as recommended by Jenny. Made double the recipe yesterday, on Thanksgiving. Wonderful bread!
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Jeanette
December 11, 2019 at 3:28 pm
Made this for the first time today. Second loaf ever. DELICIOUS!! And so easy. I did sub almond milk and it worked just fine. I’d post a picture, but I don’t see a way.
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Jeanette
December 11, 2019 at 3:30 pm
Forgot to say, I had no mixer. Did it all by hand. That works fine, too!!
Reply to this comment
Novice bread maker
May 22, 2020 at 6:14 pm
Can you please advise how you would go about this recipe without a mixer?
Reply to this comment
Jenny Can Cook
May 23, 2020 at 8:00 pm
See the note at the bottom of the recipe.
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Jenny Can Cook
December 11, 2019 at 3:43 pm
You can use the link at the top to email photos. YourPhotos@JennyCanCook.com
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Norma GARZA GOMEZ
August 25, 2019 at 11:26 am
I have No!!!! Mixer at all I do it all By hand ./// So please send me A egglless whitebread resapy .(Fast or soon please .!!!
Reply to this comment
Jenny Can Cook
August 25, 2019 at 12:16 pm
This IS an eggless white bread recipe and there is a note at the bottom on how to make it with no mixer.
Reply to this comment
Shane Wayne
March 26, 2020 at 10:26 pm
Thank you so much Jenny! Love this recipe, and this is my first homemade bread ever. Your directions, measurements, and temperatures are spot on, I really appreciate that. Bread has risen, preheating my oven to 375°F, so excited that I had to leave you a comment before it’s even done cooking! Used my finger as a mixer, worked great. I microwaved some leftover, residual dough and it made a delicious bread ball.
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Jenny Can Cook
March 27, 2020 at 9:35 am
Got your photo, thank you. It’s posted in “Your Photos.”
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Tami
August 19, 2019 at 1:55 pm
Jenny the bread is amazing thank you so much for the recipe!!! My whole family wants more!!
Reply to this comment
Lila
August 17, 2019 at 2:53 pm
Jenny I just want you to know I “love” you and your videos! And you are the only one that has ever been able to show me how to make bread! I’ve made your No Knead bread many times and ‘everyone’ loves it! Now I have a loaf of your simple White Bread in the oven! I just can’t thank you enough, because I had pretty much given up until I came across your videos! You make all of your recipes so fun and “easy”! I know it’s too much for you now, but I sure miss them and millions feel just like I do! It’s so seldom you find someone with your cooking abilities and your “great” sense of humor! Truly a ”gift”! <3
Reply to this comment
Lare
July 23, 2019 at 9:46 am
Just made another couple loaves. Always perfect! Thanks again Jenny!
Reply to this comment
Julie
June 4, 2019 at 7:39 pm
Not sure if you recieved an answer or not but 50 turns if you mixed with a mixer and 150 turns if you mixed by hand.
Reply to this comment
Dee
April 5, 2019 at 10:15 am
Never made bread, but always wanted to learn. When I made your bread the first time I was amazed and delighted how good and easy it was. You can teach an old dog how to cook. Loved your show, wish you were on again.
Thanks for making me feel like an old pro.Reply to this comment
Lisa
April 2, 2019 at 9:22 am
I just made this bread and did not knead it by hand I just used the cuisinart food processor and it turned out amazing! Yum! I also used almond milk.
Reply to this comment
Nancy
March 17, 2019 at 2:02 pm
The kneading and mixing instructions are a little confusing. In the directions it says turn out and knead 50 turns. At the very bottom it says 150 turns. Please explain a little more.
Reply to this comment
Jenny Can Cook
March 17, 2019 at 2:24 pm
It’s 150 turns if you don’t use a mixer.
Reply to this comment
Janice
December 2, 2018 at 9:06 pm
What if you don’t have a thermometer for the milk? How hot is 120? Any tips?
I made some bread last night from my Mother’s old cookbook and added some ground flax. The house reeked! I’m trying Jenny’s recipe tomorrow.Reply to this comment
Alan B.
December 1, 2018 at 3:47 pm
My egg was cold. I put it in my pocket (watch the video!) to warm up. I followed the instructions to the letter and and now at the second (35-60 minute) proof. Walked out of the kitchen to another room, sat down and felt something in my pocket… a room temperature egg! HA! I guess this will be an ‘eggless’ bread, after all! Too funny!
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Debbie
November 24, 2018 at 1:16 pm
I just baked this bread, but I used almond milk instead. It smells amazing we have not tried it yet. I also baked it in a deep dish pie pan. This bread will be for dipping a cream cheese artichoke dip.
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Carmel
October 7, 2018 at 2:06 pm
1st. I love your personality, Feels as though we met before.Do you ever get that feeling with people? Anyway .My Question is, I’m backing your rised white Bread. It ask for reg. flour I have rised flour and active yeast and the rest of the ingredients called for.what do I need to do ,or I’m I good.
Reply to this comment
Rain
August 15, 2018 at 12:06 pm
Thanks for the recipe, turned out delicious!
Reply to this comment
Sandi
April 8, 2018 at 5:42 pm
I don’t have a stand mixer, just a handheld one. Will that work for the mixing of the dough?
Reply to this comment
Leanne
May 2, 2018 at 4:28 am
Needs to be a dough hook.. Not beaters..! (~_^)
Reply to this comment
Janice
April 19, 2020 at 5:25 am
Jenny uses the paddle on her kitchen aid mixer, not the dough hook.
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Albert
May 3, 2018 at 6:13 pm
Many years ago I realized, that life in the kitchen would be so much sweeter with a mixer and after checking all the options, I bought a heavy duty KitchenAid and some attachments, which increased over time. After more than 20 years of service, it is still going strong without any repairs. It may cost a bit more to start, but I did not want anything cheap, just inexpensive. And KitchenAid filled the bill.
Reply to this comment
Lori
January 1, 2018 at 4:03 pm
Hi Jenny,
I absolutely love this bread and many of the other recipes of yours that I’ve tried. They are all so delicious and SUPER EASY! My latest was the Christmas Wreath (I opted for the braided loaf version]. My second one in a week was better than the first. I’m thankful for stumbling upon your website last year….and I love your videos, especially the humour. Happy New Year!
Reply to this comment
Jeanne L
May 18, 2017 at 7:07 pm
Jenny – what I like about all of your recipes (that I have made thus far) is they are easy to make and delicious. I made this bread and it was wonderful. One of the best breads I have ever eaten. The texture was one thing I really enjoyed. Can’t wait to try another one of your recipes. Thank you.
Reply to this comment
Suzanne
March 28, 2017 at 12:03 pm
Will a stand mixer with dough hook do the job of kneading. Arthritis in my hands makes hand kneading a challenge.
Reply to this comment
Bruce E
May 3, 2017 at 6:00 pm
I use a B & D bread machine to do my initial mixing and kneading. Once that is done (takes an hour and a half for initial mixing, kneading and first rise) I then take it out onto a floured board and do the hand folding over amd then place it into the bread pan for the secong rise (approx 1/2 hour) then into the oven for the 1/2 hour baking. Turns out great every time. Hope this helps you.
Reply to this comment
Connie S.
June 27, 2017 at 8:07 pm
You can use a bread machine to do the kneading or a Kitchenaid mixer if you’re that lucky. I know what you mean with hands that hurt. I
Reply to this comment
Betty Horne
January 6, 2017 at 3:42 pm
Hi jenny,
I remember you from back when?? I am going to bake your bread tomorrow. I follow and love your video’s Hummmm!! your Smart! Sweet!! and Funny too!!
Keep up the great work. Ohhh!! and so cute too! I Like your outfits………..
Thanks a million,
Betty HorneReply to this comment
Carol
December 21, 2016 at 5:27 pm
Thanks so much for placing this bread receipt online, I use to bake homemade yeast bread years ago and lost my receipt.I just so happen had a couple packets of Fleishmans Yeast so I will be baking tomorrow.
I also notice someone comment above about the Fleishmans Yeast packet contains 2 1/4 teaspoons, Im glad I read the comment section and your answer.
You video’s makes everything look so simple and that your one of use
( LOL) your crust isn’t perfect but repairable ( I like that) So glad Jenny I ran across your site and I have bookmarked it to return again and again.My question is as long as the packet of yeast has not been opened is the shelf life indefinitely?
Reply to this comment
Jenny
December 21, 2016 at 7:16 pm
Yeast has a short shelf life so check the expiration date. Once opened, it does not keep well unless frozen.
Reply to this comment
Kathryn Smith
April 17, 2017 at 1:05 pm
Can you really freeze yeast with out messing it up? Also, do you know if this recipe will work in a bread machine? Has anyone tried it? My oven is very inconsistent and unreliable so I thought my old bread machine might be better. Someone else had asked about using a bread machine a while back but I didn’t see an answer anywhere.
I love your website. I’m so glad I ran across it. I used to watch your show and I love how down to Earth you are. Thanks for sharing your recipes.
Reply to this comment
Bruce E
May 3, 2017 at 6:03 pm
I’ve done it in the bread machine but I prefer baking it in the oven. I do use the bread machine for mixing, kneading and first rise though.
Reply to this comment
Connie S.
June 27, 2017 at 8:11 pm
Freezing the yeast is a way to keep it fresh until you use it. Just keep it dry in a jar with a screw type lid.
Reply to this comment
Bunny
February 14, 2018 at 7:14 am
I freeze my yeast as soon as it comes in the mail (I buy it by the pound because it’s so handy and so much cheaper that way). Not only does it keep the yeast fresh up to the expiration date, but I have even used that same yeast a full year AFTER the expiration with fabulous results. However, when I take the yeast out of the freezer to use, I put the yeast right back in the freezer and don’t let it dawdle on the counter. That way it stays cold. Happy baking!
Reply to this comment
Jenny
January 4, 2017 at 12:48 pm
I think the yeast would not be effective past the expiration date.
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Lois in So. California
December 16, 2016 at 1:49 am
I make a double batch frequently. My only problem is I always get one large and one slightly smaller loaf no matter how carefully I divide the dough, so I just live with it.
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PATRICIA GARCIA
February 9, 2018 at 2:06 pm
use a food scale, so they will both bake in the same amount of time.
Reply to this comment
Bunny
February 14, 2018 at 7:15 am
Also make sure you use the same kind of pans. Glass and metal pans cook best as different temperatures and vary in cooking time.
Reply to this comment
Lois in So. California
December 16, 2016 at 1:26 am
I tried both your with egg and eggless white breads, using no sugar. They turned out fine, and I prefer the taste that way. I think it is a matter of personal preference.
Exception: when using milk that has slightly soured, I add the sugar. It tasted just like the sour milk without it, not at all like sourdough bread as I had hoped.
Thanks again for all your great recipes!
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Lyn
November 17, 2016 at 1:59 pm
Hi Jenny, could I use coconut milk? I have allergy to dairy.
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Jenny
November 18, 2016 at 3:58 pm
I only make it one way. Please look through the comments as someone may have addressed this.
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GlosamSC
November 5, 2016 at 6:02 pm
Hi Jenny. The loaf turned out wonderfully. Just had a slice with cream cheese and jelly. Ummmm. I be using this easybrecepue regularly. Thanks again
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GlosamSC
November 5, 2016 at 6:05 pm
*Easy recepie.* I’ll be following your blog for other fun cooking