2 Reviews
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Kris on 2.14.2014
Awesome bread with good flavor. I mixed it in the bread machine, let it rise for a couple of hours, then baked it at 350 for 55 minutes. Came out wonderful and a nice toasty brown. Thank you for the wonderful recipe. I’ve been searching for so long for a good one.
Michelle D on 4.25.2013
I made this yesterday and it turned out really well! I have tried making several different bread recipes at high altitude (6800) in the bread machine and they all end up falling. This was the first one that didn’t fall, thank you so much! I’m wondering if you have any other recipes for the bread machine for high altitude? I may play around with a partial wheat version of this…unless you already have one that you’d be willing to share? 
thanks again!
5 Comments
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Kristin Obert on 9.16.2024
When do I add the egg? No where in my manual does it say when to add the egg.
MICHELLE MARIE on 11.29.2020
Loved this but tweaked it as well for mile high.
I did 1/2 cup water and 1/2 cup milk heated to 90 degrees, and I
did the rest the same. Omit the milk powder. The bread is super light and airy. May try to bring the yeast down by a 1/4 tsp to get a bit denser as this version was really fluffy!
Samantha Stephen on 1.31.2019
I am just curious what adjustments you would make in order to convert this to a Whole Wheat Bread Recipe? The Basic White bread is delicious, and is the recipe I have tried thus far that doesn’t fall, and I would love to have a wheat bread version! Thanks in advance
Karen Martinez on 1.21.2019
Wow! I live at 7000 ft and struggle with breads. This recipe is perfect. I also have an ancient Welbilt. My grandfather gave it to me in 1995ish. He had used it for years before that. I am so incredibly impressed with this recipe. Thank you! It rose and came out amazing. I’m still a little shocked at how good it was, considering how difficult it is to make breads here.
Jae on 8.8.2012
Awesome!