Blue Ribbon White Bread

"I, too, double the yeast and use melted butter instead of shortening. I have found that using butter not only improves the flavor, but it also eliminates the need to butter the crusts altogether. I al..." See moreso don't bother with the pan of water. No need! It is wonderful without the fuss!! The milk, butter, and honey give the bread the depth of flavor that we were looking for. The texture is perfect, and I love that it makes two 9x5 inch loaves. To make wheat bread, I just substitute whole wheat flour for the first 2 cups of bread flour. I can't believe that this recipe isn't more highly rated!!"

"Ever since I decided to make my own bread by hand instead of buying the mediocre loaves at the grocery store, I've been in search of the perfect white bread recipe. Well, I found it a month or two ago..." See more in this. This bread has everything I want in a loaf -- the flavor is there, it really is tender and creamy enough you can eat it plain, and yet it holds together well enough for sandwiches and for scooping up gravies and sauces. You really do get the best of all worlds with this recipe. However, I recommend using a bread flour instead of all-purpose flour. I have found that all homemade loaves really benefit in texture immensley. The only other thing I eventually changed was using melted butter instead of shortening -- one time I had run out of shortening and didn't notice until it was too late, so I had to substitute. The butter tastes very, very good in this loaf! The texture isn't exactly the same, but the difference is very minor and I actually like it better. This is a keeper! Thanks, Kristin."

"Love it, love it, love it!!!!! I am a novice (with a capital N) baker, but I have made this several times and it always turns out great. As Kristin has said, it's creamy and rich. Actually, it's ..." See morea little too good, because we're consuming a lot more bread than we usually do!!! :-)"