The BEST Homemade Sandwich Bread Recipe 

My never fail method of getting bread to rise- start your dryer on high heat. Let it run 5-10 minutes. Turn it off. Place your covered bowl of dough in the dryer. Let it rise. The humid, warm environment works great for proofing dough. Usually less than an hour for the dough to double in size!

I bought a 50 lb bag of bread flour and proceeded to bake bread every weekend for a year. I learned a lot from books, videos and just plain experience. If you are baking bread in a metal pan, or if the crust on your bread is a little tough, when you get your bread onto the cooling rack, drape a dry kitchen towel over it. It will take longer to cool your bread, but it will trap the heat and steam under it and soften your crust. Learned this trick from the book "Tartine".

My Dad passed away a couple weeks ago, at nearly 94 years old. My Mom passed last year at 91. They were married nearly 75 years, and made bread each week, for my entire 71 years, and prior. There are 9 of us kids, so homemade bread was a staple in our poor household. Even at 90 years old, my Dad was still making 20 loaves per week, so he could share with 'old' people. 🥰 I dont recall ever seeing them measure anything, as they pretty much used the 'Jess Method' for all their cooking and baking. I guess I take after them! As my siblings and I are going through their home, I was chosen to receive all their different kinds flours, bulk dry goods, herbs, spices, dehydrators, and TONS of their home-canned food. That way, I get to keep the jars as I use the food! I'm just beginning to try and make my own sourdough starter for the first time. Thank you, Jess, for giving me such a warm and tasty memory! I REALLY needed this, tho it made me cry. I always appreciate you, Miss Jess!! Sending love, hugs, and prayers, to you and yours!! 🥰🤗🙏 Napoleon, Missouri

ok. I gotta tell you all a story of my bread making adventure! I was new at it. Had the dough all made, in a bowl, covered, ready to rise. I put it on top of another bowl, inverted, in a sink of warm water, because we were living in a cold basement apartment when we were first married. I waited, and waited, and waited some more. No rising. Ugh! After waiting more, I finally gave up, put it in a plastic bag and threw it out into the kitchen garbage can. Started a new batch, which rose and baked great. My husband came home from college class, went to throw something in the trash and stood there with a bloated plastic bag in his hand that he had taken from the inside the top of the trash can. "what's this??" he asked. My bread dough, which was thrown into a clean plastic bag, had risen in the perfect, warm, non-drafty place! Yep. I divided it out into pans and it turned out perfect, haha. True story. Thanks for sharing this recipe Jesse :)

This might sound strange but I made my first loaf of bread today 1/21/24. Me and my kids were so happy with it. No bread machine and I used self rising flour and milk and some kosher salt and it was just so good. My 16 year old son loved it so much he asked me to use the same ingredients to make a homemade pizza. I did just that. Tomorrow it will be homemade cinnamon rolls and then homemade croissants and chicken salad sandwiches. Makes me feel very good.

OMG!!!! IT WORKED! I went from never being able to bake decent bread to baking the prettiest, best loaf ever! What kind of magic is this?

This was great! My youngest daughter called me today on the way home from the grocery store asking if I had a good sandwich bread recipe. I told her to ask her oldest sister because she's the bread maker in the family. Literally less than an hour after we talked I sent her a link to this video. She just texted me back and said "it's like she knew!! LOL!

I made this today. It got 5 thumbs up from 4 people. The other three thumbs couldn’t let go of their slice of warm buttered yumminess for fear someone else would grab it. It probably will be unanimous after they finish off the first loaf. I hid the second one for tomorrow. Thank you. ❤

I make bread every Wednesday for my family, so glad that you are encouraging people to make bread.

My goodness. At almost 60 I have spent my life saying, "I can't make bread". Why? Because of several failed attempts in my 20's. This video made this look incredibly easy. Using this recipe, a I have successfully made not one but TWO loaves of bread! Who knew, I just wasn't practiced enough? Thank you for sharing this! I love being able to hone a new skill and really, anymore so many people don't know how to make things from scratch. I appreciate your effort to create content that helps educate and entertain.

A really great friend of mine taught me this exact recipe 17 years ago. I have been making this bread for 17 years, and now my grown children make it too

I've tried at least 10 to 15 different bread recipes. I am far from a baker and much rather prefer making meals for my family, but wanted a sandwich bread that didn't have 22 ingredients 🤦🏼‍♀️ this turned out perfect first try! Over all I added about 8 cups of flour. But I accidentally added 1/2 cup of butter not 1/4 so it had a little extra butter but it turned out great! We had a few pieces of store bought bread left and all my kids asked for sandwiches on home made bread today! Made my heart happy❤ my sons friend came home with us yesterday and they all asked for a snack. He said my sons had been raving about the bread and asked if I could make cheese toast for them. He told me I needed to teach his mom how make it now 😂

Wonderful bread. I’ve been making bread for many many years, so much tastier than store bought. One thing I do is add a pan of water on the bottom rack, before I turn the oven on, and leave in while baking bread. It adds steam/moisture to the oven while the bread is baking, keeps the top crust from drying out too fast, and I find my bread browning evenly and a lot nicer than without the steam. A RU-vid baker mentioned this trick, and I decided to try, and I’ll never bake bread again without that pan of water in the oven. For rising the bread, I have also used my dehydrator on lowest setting to keep the dough nice and warm without over heating it. Works like a charm on those colder days.

Jess, we are kindred spirits for sure! One tip for those who don't think they will be able to eat two loaves quickly enough. After that first rise when you divide the dough into two loaves, but the one loaf in the pan to rise and another into an oiled gallon-sized zippered bag. Toss the bagged dough into the freezer. When you want to bake that loaf, pull it out the night before, place into your oiled bread pan and cover to thaw and rise overnight (or in the early morning before going to work to bake in the evening), then pop into the oven in the morning as the recipe calls for. I bake bread (and other yummy baked goods) at least once a week. I always tuck back at least one loaf in the freezer each week. This is to make sure if I get ill or tired, my husband can pull it out and bake it. It's also nice to take to people with a freezer meal if just moved into our community, having a baby, job loss, etc. Freshly baked bread warms the belly and the soul!

I've been baking bread for a few years now and you are so right about the cost. I don't buy in bulk, but even so. Using organic flour, honey, etc., it cost me less than $1 per loaf and I know I'm getting a clean product.

I love how real you are, I feel like you are one of very few genuine authentic people making content! I can’t wait to make this bread! Thank you!!

Omg you are so down to earth, you do all the things we want to do. Who doesn't want to cut the bread hot... No one😊

Thank you for making your recipes printable with google docs. That is so much easier then writing it all down, like other creators. Don't cut our the real life bloopers and oops. That is how we all cook. Like you, I'm a 'seat of my pants' cook and it's difficult to teach that to others, so show them mistakes can be remedied with no worry. Another trick to get bread to rise is put in the oven with the light on. The light provides just a tiny amount of heat.

Jess, first of all, I have been following along since the pandemic. I adore your calm, refreshing attitude and your honesty in the hard parts. I love your willingness to teach us what you've learned, after years of figuring it out. I wish I was closer to you so I could visit you at Farmers market or stop by your new coffee shop. You are a light in my week and I've watched every video you've put out. You've been an inspiration to me and my tiny urban "homestead." I started raising quail around the same time I watched your videos, and got into gardening as well. (I blame you for my seed collection lol) I have less than 0.1 acres do do anything with, but I managed to get a small greenhouse in May this year. Above all though, this video is one that was timed so perfectly that it was a sign from the universe telling me to try making bread again. Last year, I was baking bread every day for a solid two or three weeks trying to get it right. First, I found out my yeast was actually dead. Then, I made a full batch and forgot to add salt. I couldn't ever get a recipe to work. I watched this video last night, rewinding and pausing and following your instructions, and I am pleased (ecstatic, really) to discover that I have the two most perfect loaves of bread I've ever made. I didn't add enough salt (I usually cut down on that, and sugar, since we use salted butter exclusively) but this is going to be the best base to make herb breads or garlic bread or other flavored breads. I only have metal mixing bowls, but I had the woodstove going so I set my metal bowl on a trivet and warmed it for a few minutes before oiling and adding the dough. My house was at about 70 with the fire and the oven going, so everything rose perfectly within 30-40 minutes. THANK YOU for sharing this with us and I can't wait to follow along for more Farmer's Table. I just want you to know that you've made a difference in my life and you are a highlight to my week. With love, Kaeti from Oregon

When at school in home-ec, we were sent home with the instructions for gathering our ingredients to bake bread, but I noticed it didn't tell me how to know when it was cooked. I asked my Mum how she knew. Apparently she'd been watching one of my Grandparents taking bread from the oven and tapping the bottom, so she asked why. "I give it a knock, and if it knocks back I know it's cooked". That's how I learned to bake bread. We all gather little idiosyncrasies, then create our own as we gain experience. Those learning from you will adopt that clean counter short cut, and why not, who the heck wants more cleaning!

Oh my goodness. Thank you! I tried this recipe. Girl, you weren't kidding! Made the two loaves a week ago. My small family of 4 went through both loaves in a week. I made it again this Sunday and now my kids want to pack their lunch everyday with sandwiches. PB&J, tuna salad, chicken and grape salad, cucumber cream cheese, hummus and veggies all on the menu this week. I used bread flour and active dry yeast and let it bubble a few more minutes. It turned out beautifully each time. ❤

I have been wanting this recipe. I have been craving regular bread lately. I just paid $3.84 for a loaf from Walmart yesterday. Now, I can make this instead, moving forward. Thank you Jess.

I love that you don’t turn it out onto the counter after the first rise! Less cleaning, yes. I’m doing that next time I make bread tomorrow ❤️

Thank you for your encouragement! Baking bread has been such an elusive skill for me- my family just rolls their eyes (with love 😉) when I say I’m trying to bake bread. Thank you for the tips and creating a space for us to try and experiment and say it’s okay to practice ❤

Hi Jess, I'm the lady from TX who wrote you a letter a while back. The reason the weather and different flours change the dough is this rule: the more protein in a flour, the more water it will absorb. Look on the side of the flour bag and see how much protein is in it. Usually all purpose has 3 grams and whole wheat and bread flour have 4 grams. (Because bread flour is usually more expensive than all purpose, never buy a bread flour with only 3 grams of protein as you are wasting your $.) So, if you want to change flours in a recipe you have to change the liquid content or the flour content. Example: the recipe calls for 6 c of all purpose flour and all you have is bread flour. Because bread flour with 4 grams of protein will absorb more liquid, you must cut down on the flour or add more liquid. Hope this helps.

Oh my gosh, when I say you are RIGHT ON TIME!! We are new to making our own bread and tried some recipes that just didn’t work for the family as well as I hoped…I was literally about to look up some more recipes and boom! here you are haha thank you for teaching us who weren’t taught the way around the kitchen. So appreciate you! God bless 🩷

My grandma taught me to make bread. Yours and Amanda’s recipe looks amazing. Grandma always kneaded the bread in a bowl. She hated the mess on the counter too. And because she was 5 foot nothing and teaching me at age 10 we put the bowl in the sink so that we could reach it. I’m 5’8” now and still knead the dough in a bowl in the sink. It stays still, especially if you put a dish towel under it. This video made me smile and gave me great memories of my amazing grandma. Thanks Jessica!

Always wonderful to have fresh home made bread of any kind , I will do this on Saturday as I have just made a fresh loaf this afternoon ... I really enjoy tuning in to the Farmer's Table , always lots of fun to see other takes on a recipe... I enjoy regular bread , my hubby loves sour dough and any other crisp crust country bread. The heavenly smell of baking bread in the air is like no other..Have a great day Jess..

Things that matter: - Use bread flour, it's higher in protein to feed both the yeast and you. - Use distilled water, chlorine & chloramine, etc. aren't great for your yeast. - Don't forget the salt. - Grease the pan. - Can't eat 2 loaves? Put one in a Ziplock bag. You can freeze it, or start making some pizzas. 😉

So love that you show how cooking really goes. It's not always picture perfect, but the love we put into it is. But showing real cooking and being real is just so beautiful. Thank you, Jess!💛

Thank you for this! I can’t wait to try this. I’m a farmer in Iceland and I’m always trying to learn to bake and cook new recipies to be more self-sufficient.

After burning out my hand mixer over the holidays, I convinced myself that I deserved a heavy duty stand mixer. Thank you, Jess, for this video because you made it look doable in an encouraging way. And as you said, practice, practice. My first try at this bread was a great success! Absolutely delicious! I felt it was beginner's luck. Yesterday, I made another batch. Again, PERFECT! Thank you again for presenting in an easy and motivating way. Now I've bought a 20 lb bag of flour cuz I'm gonna go wild!

Thanks for this recipe Jess! I love fresh baked bread while still warm...with lots of butter. The smells, both while putting it together and while cooking it are awesome. Looking forward to your "bread machine recipe."

Baby bath water warm is how my mother-in-law taught me. It always turns out the perfect temp for proofing yeast or adding to yeast recipes.

I love your honesty! So happy I found this video - you show us we can be successful even if we don't everything "perfectly"! And to not give up - keep trying and improving - priceless encouragement!! Thank you!

Jess, I made this bread today and it is the best! I have been baking bread for about two years and have tried more than a couple of “homesteading “ recipes and some others. This one today is perfect. Thank you.

Thank you for sharing this! Stand that cut loaf on its cut end to trap the steam and let it finish cooling. Usually works for me.

I love raising my dough in the oven with the oven light on. It’s just enough warmth :). Can’t wait to try this recipe!

Watching this while "failing" my 2nd attempt ever to make bread. Thank you for the words of encouragement. I can't wait to try again

Thank you for posting and showing us how to make this bread. As you were slicing it, I was also drooling!

Rain does make a difference. The humidity in the air changes the rise of the bread. One thing I learned from my grandmother was to cover the dough with a warm wet towel while it is rising.

Looking forward to your gluten-free options. Thank you so much for adding this channel. I love both!😊

I'm LOVING your cooking content! It brings me joy!

Excellent recipe! It works so well!! Thanks for posting this.

You are my kind of baker! No need to "martha" everything!

I love how you emphasized not packing the flour, but to keep it light and loose. When I learned to cook as a kid, my mom always had me sift the flour. That may date me a bit. Most I see on You Tube just scoop out the flour, and it seems that would condense it too much. I've made this recipe once and loved it so much I'm making it as a gift for our friends. When it does get a little stale, it makes great French toast.

Wow! That’s the best white bread recipe I’ve ever seen before and talk about forgiving! Wow! Thanks for sharing!!!🥰❤️🇨🇦🙏🏻🍁

Very good bread. I’m an amateur at making bread but I didn’t really have any problems . This recipe makes a lot. Great taste. Next time , I’ll use three of my pans because they must be smaller. My very first loaf was huge. But who’s complaining?

Thanks so much for this recipe!!! It turned out perfectly. I’ve never made a loaf so sliceable! Just made it over here in NZ and now we’re all spoiling our appetites on it while dinner cooks 😋 This is definitely going to be a regular in our household

I’ve been wanting to make bread for years and fear of failure has been a deterrent..until now! I’m making bread today. I can’t believe I waited so long. It’s rising right now as I type this. Thank you for giving me the courage to try new things, Jess. You’re such a great friend to all. ❤

Just sliced and buttered the heel of my very first try at this recipe. It is indeed very good! And I might add it is a quite forgiving recipe. I did make it by hand (no kitchenaid). I kneaded it for 10 minutes. For anyone who is in search of a good all around white bread this is it! Give it a try, you won't be disappointed. Thank you for demonstrating and posting this recipe.

I made this recipe twice now. I turn this video on each time. Mainly because I’m looking for a consistency for the dough. Thanks for that video shot it helps! My family loves it and I don’t know that I’ll be going back to buying loaf bread from the store. They demand the good stuff! I’d send a picture but I can’t or don’t know how! Thank you again Jess for your help and time! I can’t wait to watch you harvest this upcoming season and watch you go from garden to table. I can things but haven’t figured out how to use the fresh stuff (I’ve been gardening for many years and just learned canning not to long ago) and have forgotten how to use the fresh stuff because I’m too busy putting things up for winter. It’s crazy I know.

My grandma ALWAYS sifted her flour, even though it said it was sifted. It sure made a difference in her baked goods. They were always light and fluffy!

If I have a bread failure, I will break the dough into small pieces and flatten them out a bit, then put the dough flats into hot oil on the stove and fry them up till they are cooked through. Remove from oil and drain them in a colander. You can sprinkle some cinnamon and sugar on them or just slice in half slobber some butter on them and eat. I have done this for years, my late ex mother in law showed me how to do them. My family loves them and I don’t waste the dough

Thank you for being so encouraging! As someone who was told for years I couldn’t cook or bake, I found the courage to keep trying and have improved so much. This bread is something I can’t wait to try! ❤

Thanks Jess for starting this farm to table channel . I’m so stoked to try this recipe. With everything getting so expensive these days even though it takes more time it is worth it financially and definitely health wise! I appreciate you sharing your knowledge 💕

Love this already! Always wanted a sandwich bread recipe. Thanking you in advanced!

The bread in our small village bakery is $11.00/ loaf! This is B.C. Canada

I just made this bread last night and it is amazing!!! Thank you so much. I love your style of teaching and look forward to your videos

WOW…I LOVE how you just mix the dough in the bowl instead of putting the flour onto the counter…sooooo much EASIER!!! This bread is definitely worth trying!!! TYFS 💕❤️💕

Hi Jess! I watch as much as I can. Both channels. I just made this bread day before yesterday and I had gotten the recipe off of Southern Mud Pottery on the Homesteads channel. It is a delicious bread and we just finished the last pieces of both loaves tonight with spaghetti (we made cheesy garlic bread with it). It does start to go stale fast but we just used it for garlic bread and problem was solved. My kiddos enjoyed it for sandwiches and grilled cheeses and I gave some to my sister. It makes beautiful bread. I am thinking I’m gonna start making it twice a week and just slice it and freeze it for as needed use. It’s definitely something you’d want to buy the ingredients in bulk though because a bag of bread flour or AP flour can be pricey here where I’m at. I figure it costed me a little over 1.00 a loaf to make two loaves but I had bought the white lily unbleached bread flour for my first attempt. I’m proud I did it because we loved it. And none was wasted is the amazing thing usually a store bought loaf will mold before we use it all. 😅. Anyway good video and I look forward to some sourdough ones on here! God bless y’all! 🙏🏼❤️Leslie McDonald down in Florence Alabama

Love this! Baking is my everything. 😂 I suggest as well, a Pullman pan . The bread comes out square and soft and perfect for sandwich bread. Thanks for all you do Jess! You are a gem!

Hey Jess, I’ve been watching roots and refuge for a few years now and you have been so meaningful to me. When I first found you I was living in town after growing up in the country and it felt like you could see my aching soul for the homesteading life style. Last year we were able to move to our 50 acre homestead and are living out our dreams and I’ve been watching you all the way. I don’t usually comment, but this bread recipe is amazing! I made it twice just as you posted it and then I made it with freshly milled whole wheat and it still turned out great, soft, and sliceable. A couple of days ago I decided to try it with half a cup of sourdough starter instead of the yeast and reduced the water by a quarter cup. The rises took a few hours but the bread still turned out perfectly and I just wanted to comment and let you know and anyone else that was curious about using sourdough. Thank you so much for this recipe and all you do to encourage us!

I made this bread yesterday. Excellent results! Thank you.

Omg yes just what I was waiting for Jess I have been cooking along with you I will be making sandwich bread tomorrow 😊 and the cranberry sauce was a hit thank you

I will certainly be trying this recipe, but I also have found one I'd like to share with you because it's that good! I struggled for a long time trying every bread recipe. I could get my hands on, and as you said, some were great successes, and others were great failures. But I was determined to find one that would make a great sandwich bread that wouldn't fall apart for my kids' school lunches. I started learning about japanese bread's end started watching and painstakingly translating authentic Japanese recipes and converting measurements. I found one called Shokupan sandwich bread, and I have never needed another recipe since. It's the most simple recipe ever and makes 2 loaves every time. 5 C Bread flour 2.5 tsp. Salt 2.25 tsp. Inst yeast 3 tbsp sugar 1 C warm water 1 C warm milk (105°-115°) Combine the dry, slowly pour in the wet while mixer is going. When dough pulls away from sides, add 3 Tbsp soft butter 1 Tbsp at a time. Dough will be soft, supple and you can handle it easily with no sticking. Lightly oil bowl, replace dough ball cover and rise 45 min. Punch dough, reform ball, cover and rise 30 min. Divide dough in 2 equal pieces. Flatten each, rolling them into logs almost like cinnamon rolls. Place in silicone or oiled loaf pans, cover and rise 1 last time for 45 min. Bake at 335° for 30 min. Brush bytter on top when they come out of the oven, wait 5 min then transfer to wire rack to cool before baghing and storing. These loaves freeze beautifully. My whole family beg me to make this bread ALL the time. My mom, who lives 3 towns away, has me make bulk batches to send to town for her. She uses them to gift people on the holidays 😂 It really is that good. I will be giving your recipe a try because there's nothing wrong with having more than 1 good bread recipe!

I would wholeheartedly agree. I have been looking for someone that I trust to share this bread. Thanks Jess and Amanda.

I have never baked bread before....no special mixer, bread maker, ect and this came out beautifully and looks perfect! Definitely a confidence booster. Thank you so much for sharing. One less store bought item. Makes my heart happy ❤😊❤

Yum Yum! I have my own make shift sour dough sandwich bread in the oven rising.....good tip on just letting it rise above the pan....I never really had a rule of thumb on that, but if you leave it too long it literally could ooze over the sides onto the oven racks and the bottom of the oven.....don't ask me how I know :)

Yes!! Tired of buying my husband sandwich bread that's terrible for him. Can't wait to try this! Thank you Jess!! ❤

Wow just started watching you when you opened this new channel, I’m in my 60s, you’ve taught me so much! Most of all I love how honest you are about how to handle things you don’t cut the bloopers but explain them, u r amazing! Ps my husband loves the new spatchcock chicken I’m making thanks to you!

I made your sandwich bread this AM 12-7-23, It was easy and my husband loved it. This will be my "go to" for his bread from now on. Thanks again, Jess

Jess, I’m consistently happy to watch your “The Farmer’s Table” videos! As you explain about your health journey, I, too, have some physical healing to do. I believe the eating plan best for me is clean protein and a few vegetables and berries. I am not good with gluten and would love to have some of your recipes that you use(d) to heal your body. I’d love it if you could please share a few! God bless!

Jess you are the best! Why dosen't every video have a million views?

I don’t know how many times I’ve watched this video while baking and made perfect bread every time - THANK YOU!!!!!!!❤❤❤❤❤❤

I love that your just you,, honestly it's a pleasure!! The real kitchen the real cook. Thank you for sharing!! Many blessings to you all!!!!

Jess, a couple of questions... 1.What are the size of your bread pans? 2. You have mentioned a friend who sells pampered chef, maybe you could share a link to her store? Finally, thank you for all that you share from you and your beautiful family's life. You all bring joy into my life! ❤

Just curious if you have tried making a Tangzhong when you make your sandwich bread? I found it makes a crumb texture that is much closer to the sandwich bread you buy at the store, and it also stays fresh longer. 😊

Made this today!! I was so excited at how easy it was to follow the instructions. Thank you so much for sharing!! 💜

I watched this video yesterday and went home and made sandwich bread from this video. It was so good! I instantly fell in love with your channel and can’t wait to made all these for our home! ❤

Hi Jess, I made my first sourdough starter ever! I made sourdough English muffins and I can't go back to store bought ones! Do you have a sourdough book you recommend that has bread and sweet bread recipes? Or can you do some sourdough recipes for bread and sweet breads? Thanks for sharing and creating this channel.

I can't believe you posted this 8 days ago and this is my 3rd time making this recipe ! My husbands thinks i'm crazy, the video has basically stayed on repeat . It is fantastic!

I just made this bread & it is fantastic! So easy & so delicious! My new favorite! Thanks so much for sharing!

I started a sourdough starter on 8/13/23 and haven’t bought bread since. I make English Muffins, sourdough boules and sandwich bread. I give away more than we eat and my friends just love it. BTW, I put my starter and my dough in the microwave and crack the door. The light warms it to 85 degrees and it works great!

I would love to see your recipes for gluten free bread and other GF foods. I have been GF for 6 years and have been pretty successful in adapting my traditional recipes. My one persistent failure is GF sandwich bread. I would love to see your recipe.

Not me tearing up at “hey there darlin” cause I needed a homesteading big sister so bad

I just made this bread. It is so good and so easy. I made it by hand. No need for any special equipment. I also used metal pans.I like the slightly crusty result. This is my new go to recipe. Thanks Jess!

When my husbands store bought bread got forgotten for a long term but it wasn’t moldy, when found, I started making my own. I’ve come up with a popular tasty sandwich bread that is popular at my church and my picky husband happy. I use dried buttermilk, yeast and a cup of sourdough. It’s amazing.

Hey Jess, any chance you can show a gluten free bread recipe? Its so hard to find GF bread thats cost effective and also it all kinda falls apart. So idk if uve figured that out but id love to learn lol

Have you tried making this with gluten free flour? Or do you have a favorite gluten free version?

Thank you for the great recipe. It was so easy and turned out just like you said it would and I feel so great that i was able to make...

I made this Sunday. The first time bread turned out! Thank you!

Hint: If you add tangzhong (a few tbs of milk & flour heated to a paste) to the recipe, it will make a softer, fluffier bread...but more importantly, it will also make the bread store longer without going bad. But overall, that recipe looks like it makes a very nice sandwich bread!

I love that you made this channel. Life has gotten to busy to keep up with all my favorites channels. I had to limit myself to the ones about food, food preparation, and food preservation. This is exactly what I needed. Thank you for creating this spin off channel.

The details that you provided in this video are great. And same with telling people to practice,practice and more practice. I have been looking for a white sandwich bread, fresh to make. I can’t wait to try this. Thank you.😊

I just made this bread and it has to be the best tasting bread I have ever had! Thank you Amanda and Jess!

I just made this bread and it is legit THE WINNER!!! I’ve been making bread for a few years now, experimenting with many different recipes with sourdough and yeast but wow this recipe is it!!! So darn perfect and spongy and soft!!!! Thank you so much for sharing!!!

I made your bread recipe yesterday afternoon after watch the video. My husband wanted to eat a whole loaf. I have made bread before but not this good. Thank you for being you. You are so genuine and real with it. Love from Virginia

Looks delicious! I’ll have to try this recipe. I have baked bread for years, and my way of keeping it is to slice the loaves after they have cooled, and wrap them in plastic wrap, then put in plastic bread bags and freeze. It never spoils, and is ready for use by toasting, thawing, or even zapping* in the microwave for a few seconds to get that fresh baked taste back. Thank you for sharing, I’m loving both of your channels! 😊🐓🐝🍞

Thanks you so much for sharing this recipe. I made one loaf to try with half of all ingredients and it turned out really well. 😊 I am so excited to bake more of this.