How to make homemade bread {my fav recipe}

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Hello September! I’m so glad you’re here! Tis’ the season to start baking!! Who’s excited?! Me! This is my favorite time of year.

Today I’m going to share one of my absolute favorite homemade bread recipes! I first got this recipe from a sister in my church probably 10 years ago when I was still in school. She taught me and a few other young woman in my church how to make homemade bread and we all loved it!

It had been awhile since I made this recipe, so I decided to whip up a batch a last week. It is truly my favorite bread recipe. It has the perfect sweet touch. There is one secret ingredient that certainly takes this bread over the top!

The best homemade bread recipe on I Heart Nap Time

Homemade bread

Ingredients:

  • 2 cups warm water
  • 2 1/2 tsp active dry yeast
  • 1/2 TB sugar
  • 1/4 cup melted butter
  • 1 TB salt
  • 1/4 cup sugar
  • 1/2 cup evaporated milk
  • 5-7 cups of bread flour, white or wheat will work too (can use more if needed)
  • 1 TB shortening
  • 1 TB butter (to top bread)

Directions:

1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for 15-20 minutes, or until nice and bubbly.
2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.
4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (approx 1.5 hours). When it has risen over the bowl punch it down and place on a floured surface.
5. Kneed the dough for 2-3 minutes.
6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and place into 2 greased bread pans.
7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.
Enjoy!

Learn how to make homemade bread like a pro on I Heart Nap Time

How to make homemade bread

Now that you have my favorite bread recipe here are a few tips on how to form the bread. These tips can be used with any bread recipe. :)

  1. Let the yeast bubble up -the higher the better!
  2. Add a little more flour and keep mixing until the dough comes off the edge of the mixer. You don’t want it to be too sticky or too hard. Soft.
  3. While you’re letting the dough rise, cover the bowl with a warm towel and set by a window.
  4. Make sure the dough has doubled in size before touching it.
  5. When the dough is ready to be formed, punch the dough and then cut in half to make two loaves on a floured surface.
  6. Press the dough down removing any air bubbles. Form a rectangle as you’re pressing it down.
  7. Roll the rectangle up like a cinnamon roll.
  8. Tuck the ends under and it’s ready to rise again.
  9. Stick the two loves in bread pans and then cover with seran wrap that has been buttered and sprayed with non-stick spray.
  10. Let the dough rise until it has doubled in size or formed the perfect size bread. Then it’s ready to bake!

Once the bread comes out of the oven spread butter on top! If you’re making homemade bread… you might as well go all out and even top it with homemade strawberry jam! ;) Seriously there is nothing better in my opinion than homemade bread! Give it a try! So so good!

The best homemade white bread I Heart Nap Time

So have you made homemade bread? What are your tips?

Looking for more bread recipes? You’ll love these too:

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Jamielyn Nye

Lifestyle expert, Pinterest tastemaker and blogger at iheartnaptime.com. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.

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Comments

  1. Carly R posted on September 4, 2013 at 3:48 am (#
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    Like your bread recipe, but as I’m a little bit lazy, I thinking about to purchase a home bread maker. Do you have any experience with it? Is it worth it?

    Reply

    • Jamielyn replied on September 6th, 2013 at 1:26 pm

      I don’t have a bread maker, but I have friends who love theirs! My dad used to make homemade bread in a bread maker growing up and it was convenient because it mixed it all for us! :)

      Reply

    • Cameron replied on September 6th, 2013 at 8:31 pm

      I have a bread maker and I *love* it! HOWEVER….I don’t actually let the bread bake in it, it comes out like a brick! I let it mix my bread and it warms up nicely so it rices in there. Once it’s done with the dough setting I take it out and toss it in the bread pans for the 2nd rise and bake it in the oven :) Hope that helps!

      Reply

    • Cathy replied on September 7th, 2013 at 4:01 am

      I love to use my bread machine to make the dough (mix/knead and first rise) then take it out, add other flavours (cheese, onion, olives, etc) and shape it for the second rise myself. This gives a really awesome homemade look to the bread.

      Reply

    • Judy Laaper replied on September 8th, 2013 at 10:43 am

      I have having a bread machine, I make rolls and all kinds of breads. I love it.

      Reply

  2. Sara S. posted on September 7, 2013 at 4:35 pm (#
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    I have made this recipe twice in three days, once for us and once for some people I love very much because this bread is just. so. wonderful! I am very much a novice when it comes to making bread from scratch, and this turned out delicious on the first attempt! Thanks for sharing the recipe.

    Reply

    • Jamielyn replied on September 10th, 2013 at 1:45 pm

      I am so glad you loved the recipe and that it turned out the first time for you, I used to struggle with making bread but this recipe has saved me! Thanks for your comment Sara!

      Reply

  3. Gia P posted on September 10, 2013 at 11:22 am (#
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    Hi there, your recipe ingredients says 1 T sugar and 1 T salt, is that 1 tablespoon or teaspoon?? Please let me know as I wish to give your recipe a try, that bread looks awesome. Thank you.

    Reply

    • Melissa replied on September 10th, 2013 at 1:18 pm

      An uppercase T usually indicates tablespoon, but I’m thinking it must be teaspoon since there is TB on there, as well. I’m curious, now, too!

      Reply

      • HeatherMcD replied on September 10th, 2013 at 4:08 pm

        But there’s also a ‘tsp’ there in the yeast measurement. Is there a mystery third measurement that we’re all unaware of??

      • Jamielyn replied on September 16th, 2013 at 9:39 am

        Sorry for the confusion. It’s Tablespoon. Updated the recipe. :)

  4. HeatherMcD posted on September 10, 2013 at 4:06 pm (#
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    I recently got a bread maker second hand and it does NOT have the manual, so I haven’t tried to use it yet. I’d really like to try this recipe, but I am wondering if it will make too much. I don’t plan on letting the bread bake in the bread machine (as others have commented), but since this recipe makes 2 loaves, will it be too much for in the machine? Should I halve the recipe?? Also, should I throw everything in all at once or should I put in the water/yeast/sugar and allow the yeast to ‘bloom’ before putting in the rest of the ingredients and getting it mixing? Anyone with bread machine experience: please help! I am so excited and eager to get baking!

    Reply

    • Marlene replied on September 29th, 2013 at 9:34 pm

      You should be able to find the manual online, I did when mine was misplaced.

      Reply

    • SaBrina replied on October 17th, 2013 at 6:11 pm

      Hi, I have a bread machine! I let it do the first part of the work. I take the dough out and shape my bread. But to answer your question. Bread Machine recipes have 3 cups of flour at the most. So this recipe seems like it should be half, if you are using your BM. Look up some recipe for BM and look at the “Flour” measurements. One last thing. The order of the ingredients for the BM the liquids usually go first, the dry ingredinets are on top. I hope this was helpful.

      Reply

      • Jamielyn replied on October 18th, 2013 at 2:50 pm

        Thanks for your comment SaBrina! :)

  5. Jen posted on September 13, 2013 at 3:07 pm (#
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    WOW! Thank you so much for rhis awesome recipe! I have made A LOT of bread this past year and this is by far the best! is

    Reply

    • Jamielyn replied on September 16th, 2013 at 1:21 pm

      Thanks for sharing Jen, I appreciate your comment! :)

      Reply

  6. Jennifer G. posted on September 15, 2013 at 2:31 am (#
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    This is a good basic bread recipe. I used 2 cups of white whole wheat flour and really enjoyed it. It was quick and easy to put together. I liked the technique of rolling the dough up before putting it in the loaf pan. I will continue to use that tip in the future.

    Reply

    • Jamielyn replied on September 16th, 2013 at 1:13 pm

      I’m glad you liked the bread recipe Jennifer, I love that it is simple but delicious!

      Reply

  7. carissa posted on September 15, 2013 at 6:09 pm (#
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    beautiful! i wish i had the patience {and foresight} to let it rise in time to eat it:)

    Reply

  8. Michela posted on September 15, 2013 at 10:27 pm (#
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    )

    Have you had an experience freezing the dough? Would it work, do you think if I were to freeze the dough after the first rising and than let it rise as it thawed a second time?

    Reply

    • Jamielyn replied on September 17th, 2013 at 5:08 pm

      I haven’t tried freezing the dough, but I think you are right…it would probably work best to let it rise once, freeze it, and then let it rise as it thaws! I think it would work best to freeze the bread once it is cooked though! :)

      Reply

  9. Connie posted on September 16, 2013 at 9:59 pm (#
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    I made this bread today for the first time and I loved it!! It was light and a little sweet, which is my favorite kind. Thanks for posting this!

    Reply

    • Jamielyn replied on September 17th, 2013 at 2:43 pm

      I’m so glad you liked it! The sweetness is my favorite part! :)

      Reply

  10. Shaylene posted on September 17, 2013 at 4:04 pm (#
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    This was my second time making bread. The first time was a flop seeing as I used a bad recipe but this recipe was soo easy to make and turned out beautifully. I think we ate a whole loaf in like 1 day ;) So happy I tried this recipe. It also freezes really well.

    Reply

    • Jamielyn replied on September 17th, 2013 at 5:30 pm

      I’m so glad you loved it and that it turned out well! :)

      Reply

  11. Jennifer posted on September 17, 2013 at 5:11 pm (#
    11
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    I love this recipe! I made it for the first time two weeks ago and today I’m making it again. One of the loaves I’m going to do cinnamon and sugar brushed on the dough before I roll it up. So delicious, thank you for the recipe!

    Reply

    • Jamielyn replied on September 17th, 2013 at 5:29 pm

      Yum…cinnamon sugar brushed on the dough would be amazing! Thanks for the idea! :)

      Reply

  12. Debbie posted on September 20, 2013 at 7:54 am (#
    12
    )

    What size loaf pan do you use?

    Reply

    • Jamielyn replied on September 25th, 2013 at 4:27 pm

      I use a 9×4, just the regular size you find at the store! :)

      Reply

  13. vicky posted on September 21, 2013 at 2:32 pm (#
    13
    )

    bread must me kneaded to form gluten. I did not see anywhere in your recipe where it said to knead. Gluten is what is needed for a good texture. After mixing knead until dough becomes elastic and forms little bubbles across the dough, this takes from 5 to 10 minutes. You will notice a big difference in the texture of your finished bread.

    Reply

    • Jennifer replied on September 24th, 2013 at 11:12 am

      My mixer uses a bread hook which does the kneading for me. This bread comes out divine, haven’t had any issues with texture!

      Reply

    • Jamielyn replied on September 25th, 2013 at 4:28 pm

      Thanks for noticing that, after mixing I knead the dough for a few minutes. I will update the recipe! :)

      Reply

  14. Sharon posted on September 24, 2013 at 9:47 am (#
    14
    )

    I’ve been making sour dough bread and rolls for the last year my rolls turn out fine but my loafs have been falling in the middle I usually do 4 turn of them and some look nice and some don’t what am I doing
    wrong I haven’t tried rolling n triangle but doing like my rolls then using a fork on top to get rid of air bubbles my recipe makes 3 loafs yours look beautiful how much dough do u put into a pan my is about 1.20 lbs. I hope this makes sense to you I could use the help with the holiday coming up. Thank. SA

    Reply

    • Jamielyn replied on September 25th, 2013 at 4:29 pm

      Every recipe is different, but with this recipe I put half of the dough in the pan!

      Reply

  15. jennie posted on September 29, 2013 at 1:41 pm (#
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    What kind of yeast did you use?

    Reply

    • Jamielyn replied on October 8th, 2013 at 1:53 pm

      I just use active dry yeast!

      Reply

  16. Chelsea posted on October 5, 2013 at 2:12 pm (#
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    This bread was amazing. Honestly I loved it! Didn’t change a thing. Thank you so much! I will be posting it on my site soon!

    Reply

  17. Laura w posted on October 26, 2013 at 9:52 pm (#
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    I’m making this for the first time today…..actually my first homemade bread ever!!! It smells soooo good we will see how I did!!!

    Reply

    • Jamielyn replied on October 31st, 2013 at 2:58 pm

      I hope your bread turned out great!! Great job on your first batch of homemade bread!!

      Reply

  18. Jan posted on October 27, 2013 at 10:06 pm (#
    18
    )

    So that was a Tablespoon of salt??? That sounds like a lot but if you say it is good I believe you! I was just making sure it was a Tablespoon. I want to make this soon!

    Reply

    • Jamielyn replied on November 4th, 2013 at 1:05 pm

      I know it seems like a lot, but yes it is a Tablespoon of salt!! :) Hope you enjoy this bread, it is my favorite! :)

      Reply

  19. tyannae posted on October 28, 2013 at 9:43 pm (#
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    This was so good!!! And for my first time ever making bread, it turned out beautifully. Thank you, thank you! I only made 1 loaf, though. I used the other half of the dough to make some scrumptious cinnamon rolls. This recipe was perfect!

    Reply

    • Jamielyn replied on October 31st, 2013 at 2:33 pm

      Good job making your first loaf of bread!! I’m so glad it turned out well for you! Cinnamon rolls would be perfect with the other half of the dough. Thanks for your comment Tyannae! :)

      Reply

  20. Deb posted on November 3, 2013 at 2:45 pm (#
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    Amazing! My first time ever baking bread, not only does it look beautiful it’s absolutely delicious. Thank you so much for such an incredible recipe. I’m not a bread eater, I made this for my husband but I think I’m going to have trouble staying out of it. LOL!

    Reply

    • Jamielyn replied on November 4th, 2013 at 11:42 am

      Good job on your first batch of homemade bread!! I’m so glad it turned out great for you, I love this recipe because it turns out perfect every time! :) Thanks for your comment Deb!

      Reply

  21. Autumn posted on November 19, 2013 at 12:13 pm (#
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    )

    Not sure what went wrong… It came out very dense and a little doughy in the middle. Maybe I cut into it too soon? I followed all the directions and it did rise very well… hmmm any suggestions?

    Reply

    • Jamielyn replied on November 26th, 2013 at 12:47 pm

      Hmmm…did you use bread flour? For the dense consistency, maybe you used a little too much flour. It is sometime tricky to get the right amount of flour. And for the doughy middle, maybe let it cook a little longer! I’m sorry you had trouble with it, it has always come out soft and cooked all the way through for me!

      Reply

  22. Tara posted on November 23, 2013 at 8:34 am (#
    22
    )

    I found your recipe a few months ago, and my husband loved it. I’ve tried a few different recipes since then, and he has complained EVERY.SINGLE.TIME. Thanks for sharing. This is our new family favorite!

    Reply

  23. shelly posted on December 5, 2013 at 2:11 pm (#
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    )

    Hi ~ I’m looking for a delish wheat bread. Do you have anything yummy & easy to recommend or share? Thanks & Happy Christmas!

    Reply

  24. Hannah posted on December 8, 2013 at 7:41 pm (#
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    I have a batch of this waiting to go in the oven right now! I can’t wait to try it! I spread a cinnamon sugar mixture over one loaf before rolling it up ( I am especially excited to try that one)!

    Reply

    • Jamielyn replied on December 11th, 2013 at 12:09 pm

      Sounds amazing!! I hope you enjoyed the bread Hannah! :)

      Reply

  25. nibblesbynic posted on December 15, 2013 at 10:24 pm (#
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    This bread looks fantastic!!! I have so many soup, sandwich…meatloaf nibbles that this would be perfect in!! Can’t wait to make it :-) warmest, Nic

    Reply

    • Jamielyn replied on December 16th, 2013 at 5:06 pm

      It is our favorite bread recipe! You’ll have to let me know if you try it…my mouth is watering over here with all you ideas to use it in! :)

      Reply

  26. Raval posted on December 15, 2013 at 10:41 pm (#
    26
    )

    I just made this your recipe and came out perfect. I never tried making it..till I’m comfortable with recipe and reviews.
    You are genius. :)

    Reply

    • Jamielyn replied on December 16th, 2013 at 5:04 pm

      I’m so glad it turned out well for you! Thanks for your comment Raval! :)

      Reply

  27. j posted on December 23, 2013 at 3:10 pm (#
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    hi just made this recipe! just took them out of the oven but i couldn’t get the top on mine to brown? any reasons why?

    Reply

    • Jamielyn replied on January 9th, 2014 at 2:16 pm

      Hmmm, I’m not sure! Mine always comes out golden brown. Every oven temperature varies, maybe try upping the temperature for the last little bit to brown it!

      Reply

  28. Deann posted on December 30, 2013 at 10:12 pm (#
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    I just made this bread & got the best compliment. My fiancé said it was every bit as good as his mothers! (she made bread all the time and is now in her 70’s)

    Reply

    • Deann replied on December 30th, 2013 at 10:16 pm

      Mine was light on top when I took it out of the oven. I buttered the top and but it back in for 5 minutes and it sure looked pretty.

      Reply

    • Jamielyn replied on January 1st, 2014 at 10:51 pm

      I love when my husband compares my food to his mothers, such a compliment! I’m glad you loved the bread! :)

      Reply

  29. Tricia posted on January 3, 2014 at 11:00 pm (#
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    This seems like a very easy, delicious recipe. However, for some reason, I am not very fond of shortening. Do you think it would affect the recipe at all if I left the shortening out?

    Reply

    • Jamielyn replied on January 9th, 2014 at 2:36 pm

      Hi Tricia! You could definitely leave the shortening out…it just makes it easier so it doesn’t stick! You could replace it with butter or cooking spray and it should turn out the same! :)

      Reply

  30. Trista posted on January 6, 2014 at 1:29 pm (#
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    I don’t have any evaporated milk on hand. Any suggestions for a substitute? I do have sweetened condensed, but I’m guessing that won’t work!!

    Reply

    • Jamielyn replied on January 8th, 2014 at 1:22 pm

      I’ve heard that people have substituted powdered milk and water for evaporated milk in bread recipes, but I’ve never tried it myself! I’m sure it would change the consistency a little! If you try it, let me know how it goes! :)

      Reply

      • Trista replied on January 8th, 2014 at 11:47 pm

        Well I’m not a patient person and it was 3 degrees so no way I was going to the store! I really wanted fresh baked bread! So I went for the sweetened condensed milk and used less sugar and it was AMAZING! My children had it ate before it was even cooled! Thanks for getting back to me:)

  31. kinsey posted on January 7, 2014 at 11:42 am (#
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    Can you use regular milk instead of evaporated?

    Reply

    • Jamielyn replied on January 8th, 2014 at 1:17 pm

      I’ve never tried it with regular milk, I would think that the consistency would change a bit! I’ve heard that it’s better to substitute powdered milk than regular milk with bread! You’ll have to let me know how it works if you give it a try! :)

      Reply

      • Andree replied on January 18th, 2014 at 11:58 am

        I can’t have dairy, do you think almond milk would work for this recipe?

        • Jamielyn replied on January 31st, 2014 at 3:58 pm

          Hi Andree! You know, I’m not sure…I’ve never tried it before! But if you end up trying it, definitely let us know how it goes because I’m sure there are many readers that can’t have dairy!

  32. Christina posted on January 12, 2014 at 2:01 am (#
    32
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    I have made this recipe a dozen times, including twice yesterday. I was always intimidate when it came to making bread, but this recipe helped me to get over that fear. It is so easy to make and amazingly delicious. My family loves this recipe, and I may never buy bread again.

    Reply

    • Jamielyn replied on January 13th, 2014 at 4:11 pm

      I am so glad you have made this recipe so many times! :) It definitely our favorite bread recipe and is easy enough for people who are new to bread making! Thanks for leaving such a sweet comment! Xo

      Reply

  33. Elya posted on January 23, 2014 at 12:49 pm (#
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    Can I use plain ol’ all purpose flour? I live out in the boonies and don’t want to drive all the way to the store just to buy bread flour ;-)

    Reply

    • Jamielyn replied on January 31st, 2014 at 3:57 pm

      Hi Elya! Yes you can, I just prefer using bread flour!

      Reply

      • Clarissa replied on February 27th, 2014 at 8:21 am

        Hi does this bread freeze well. I like to freeze my bread for French Toast.

        • Jamielyn replied on March 3rd, 2014 at 1:28 pm

          Hi Clarissa! Yes, this bread freezes very well! :)

  34. Pamela posted on March 6, 2014 at 4:34 am (#
    34
    )

    I just made this today and it is great!

    Reply

    • Jamielyn replied on March 17th, 2014 at 6:46 pm

      I’m glad you liked it Pamela! Thanks for your comment! :)

      Reply

  35. Maru posted on March 10, 2014 at 3:36 pm (#
    35
    )

    Hola! soy amante de la panaderia y ese pan se ve delicioso. ya mismo me pongo a hacerlo!! gracias por la receta.

    Reply

  36. Christa posted on March 12, 2014 at 6:04 pm (#
    36
    )

    OMG! LOVE this recipe! Thank you! Thank you! Thank you! I have tried for years to make bread with and without a bread machine. It always turned oK, but never could get the big fluffy loaves….until NOW. :) This recipe is getting printed and going into my cookbook. Ill be making bread more often now. I was so excited I turn pictures….. from different angles…. sent them to friends and fam. Is that weird? lol. Again, thanks for this great recipe. You have made me a happy girl and my kids and I are enjoying our first slice right now.

    Reply

    • Christa replied on March 12th, 2014 at 6:07 pm

      *took

      Reply

    • Jamielyn replied on March 14th, 2014 at 5:58 pm

      I am so glad you had such success with this recipe!! It is my favorite bread recipe. Thank you for leaving such a sweet comment Christa…it made my day! :)

      Reply

  37. LG posted on March 25, 2014 at 12:24 pm (#
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    Hi, I like to make more than 2 loafs at a time since we’re bread lovers here and I don’t want to bake back-toback. To get atleast 4 loaves, would I need to double this recipe?

    Reply

    • Jamielyn replied on March 26th, 2014 at 6:01 pm

      Hi! I’ve never tried doubling my recipe since it is the perfect fit for my kitchen aid. I’m sure it would work, but you would need a really large mixer! Let us know how it goes if you try it! :)

      Reply

    • Lindsy replied on April 1st, 2014 at 10:08 pm

      I never have good luck doubling when using yeast so I just use both my mixer bowls and make 2 of these recipes in separate bowls to get 4 loaves.

      Reply

  38. Lindsy posted on April 1, 2014 at 10:04 pm (#
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    Inhave been making bread for years handmade and bread machine! This is THE BEST recipe ever! It turns out perfect every time. I made one cin swirl loaf and one regular tonight and the cin swirl lasted 10 mins out of the oven. I cant wait tommake egg salad sandwiches tomorrow woth the other. How do you store your loaves once cooled?

    Reply

    • Jamielyn replied on May 14th, 2014 at 12:17 am

      I’m so happy you like it!! Thanks so much for your comment! The cinnamon swirl loaves are my families favorite too! I usually just wrap them in plastic wrap, but you could buy those loaf bags with a twist tie!

      Reply

  39. Amy @ Life to the Full posted on April 15, 2014 at 3:55 pm (#
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    Just made your recipe today! I’m new to homemade bread making, so mine didn’t turn out as “pretty” as your pictures but the bread is still soooo tasty! Great recipe.

    Reply

    • Jamielyn replied on April 21st, 2014 at 6:40 pm

      I’m glad you tried it Amy! This recipe is my families favorite. Thanks for stopping back by to leave a comment! :)

      Reply

  40. Stephanie posted on April 29, 2014 at 8:58 pm (#
    40
    )

    Just wanted to let you know that after trying a few bread recipes last fall, I tried this one and it stuck, and I’ve been making it weekly every since! I halve the recipe to make 2 mini loaves–one plain, and one cinnamon swirl :) fantastic recipe!

    Reply

    • Jamielyn replied on April 30th, 2014 at 2:13 pm

      I’m so glad you love this recipe! I need to start making one of them into a cinnamon swirl loaf, my kids would LOVE that! I usually make two regular and freeze one. Thanks for commenting Stephanie, you made my day! :)

      Reply

    • Elizabeth Hallahan replied on September 14th, 2014 at 11:49 am

      Total bread newbie here – any chance on getting instructions for modifying this recipe into Cinnamon Swirl?

      Reply

      • Jamielyn replied on September 22nd, 2014 at 1:52 pm

        Hi Elizabeth! I just make it like cinnamon rolls and spread melted butter on the dough and then sprinkle cinnamon sugar on top! :)

  41. Michelle posted on April 30, 2014 at 5:41 pm (#
    41
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    I’ve made this recipe a few times and it is AMAZING! It came out perfect the first time I made it. I brought it to a party and everyone said it was the best homemade bread they’ve had! Definitely a keeper! :)

    Reply

  42. KikiB posted on May 29, 2014 at 1:24 pm (#
    42
    )

    Thank you so much for this wonderful recipe and helpful pictures and notes! I made this bread today and wow! it was so easy and worked so well. I have now printed the recipe out as I had written it on the back of an envelope and have had it floating around in my stuff for a while! I have a board of bread recipes to try, but now they seem obsolete. I make bread in my bread machine and love it but takes 3 hours and only get 1 loaf, this way I get 2 big loaves, which are perfect for sandwiches. Thank you, thank you thank you!!!! And the idea for cinnamon sugar is next in the list to do!

    Reply

    • Jamielyn replied on June 5th, 2014 at 5:06 pm

      I am so happy my recipe has worked so well for you! The cinnamon sugar bread is amazing too! Thanks for your nice comment, it made my day. :)

      Reply

  43. Dianne McDonald posted on July 22, 2014 at 4:17 am (#
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    Hi! Can I use this recipe with my bread machine? thanks :)

    Reply

    • Jamielyn replied on July 22nd, 2014 at 10:13 pm

      Hi Dianne! I’m not sure, I don’t have a bread machine so I have never tried it with this recipe. Sorry!

      Reply

  44. Anna posted on August 4, 2014 at 6:38 am (#
    44
    )

    Hi
    Just wondering if where your instructions say to kneed the dough (at step 5) after you have let it rise once and then make the rectangles. Is that extra kneed time supposed to be after you get it out of the mixer? Or should I be kneeling again after rising it? I made this last night (following directions exactly) and it was yummy but very dense? 
    I have just tried again and put the extra kneeding in after I got it out of my mixing bowl and it just feels so much better already! And I haven’t put it in the oven yet? 
    A lovely recipe regardless so thank you very much!! 
    Anna

    Reply

    • Jamielyn replied on August 13th, 2014 at 6:13 pm

      Hi Anna! I think you have it right the second time. Once you have let your dough rise the first time, sprinkle some flour on the counter and take the dough out of the bowl and knead it with your hands for 2-3 minutes on the counter. Then you cut the dough into two pieces and roll into two rectangles. Hope that helps! :)

      Reply

  45. Tiffany B. posted on August 4, 2014 at 10:48 pm (#
    45
    )

    First of all I have never made homemade bread (without a bread machine). This recipe turned out fantastic! Even better than the bread machine and I have 2 loaves. First off I used 1/2 whole wheat flour and 1/2 all purpose flour, second we are lactose intolerant so I used 1 cup of almond milk and simmered it down to 1/2 cup. Everything else was kept the same and it was amazing! Thank you. 

    Reply

    • Jamielyn replied on August 13th, 2014 at 6:17 pm

      Great substitutions, thanks for sharing Tiffany! I’m so glad my recipe turned out great for you! :)

      Reply

  46. Flora posted on August 8, 2014 at 10:22 pm (#
    46
    )

    Thank you for this wonderful bread recipe! I just made it a few hours ago and no need to save the recipe because I have already memorized it. 

    Reply

    • Jamielyn replied on August 10th, 2014 at 12:22 am

      I’m so glad you loved it! It is my all time favorite bread recipe! :)

      Reply

  47. Lynn posted on August 29, 2014 at 2:05 am (#
    47
    )

    Can instant yeast be used instead of active dried?? thanks

    Reply

    • Jamielyn replied on September 22nd, 2014 at 1:46 pm

      Yes, it should turn out the same and it will rise faster! :)

      Reply

  48. Magda posted on September 4, 2014 at 11:24 am (#
    48
    )

    Mil gracias, es un pan riquisimo y a prueba de principiantes.

    Reply

  49. bannexa posted on September 16, 2014 at 10:55 am (#
    49
    )

    Hello !!! Thank you so much for sharing this recipe bread looks beautiful…my question is in your ingredients list you have listed 1TB of shortening and 1TB of butter but on the instructions it says comine melted butter with milk and sugar do you mean melted shortening or do we melt both butter and shortening I want to make this delicious bread today thank you God Blessed

    Reply

    • Jamielyn replied on September 20th, 2014 at 11:33 pm

      Hi! The shortening is just for coating the bowl before the first rise. The melted butter is mixed with the milk and sugar! :)

      Reply

  50. Rachel posted on September 16, 2014 at 11:01 pm (#
    50
    )

    Thanks, that looks awesome! Can’t wait to try it!

    Reply

    • Jamielyn replied on September 20th, 2014 at 11:34 pm

      It is amazing! Definitely give it a try soon! :)

      Reply

  51. bannexa posted on September 17, 2014 at 8:10 am (#
    51
    )

    Hello I made this recipe yesterday and let me tell you that I made different bread recipes before but this recipe is THE BEST BREAD RECIPE EVER…Thank you so much for sharing this recipe my kids love this bread I made them toast this morning…Thank you againg may the LORD continue to blessed you and your family 

    Reply

    • Jamielyn replied on September 20th, 2014 at 11:34 pm

      I’m so glad your family loved it! It is our favorite bread recipe. Have a wonderful weekend. :)

      Reply

  52. Jessica posted on September 19, 2014 at 9:34 pm (#
    52
    )

    My sister and I have never made homemade yeast bread before and I found your recipe and decided it was time to try it together today! It turned out amazing!!!! The color was beautiful and the taste was in amazing!!!! I think our husbands and children will be expecting it weekly now!!! 

    Reply

    • Jamielyn replied on September 20th, 2014 at 11:52 pm

      I’m so glad it turned out so well for you and your sister! This is definitely a fail proof recipe and it is amazing!! My family expects it almost weekly too. :)

      Reply

  53. Kathleen Freese posted on September 22, 2014 at 8:09 pm (#
    53
    )

    I made this recipe for the first time today and it turned out so delicious that I’m going to make it again and again. In fact, I’m going to make it within the next few days in order to use up the opened can of evaporated milk that I learned can only be stored for 3 days in the fridge. Who cares….what a great excuse to make some more of this delicious bread and share it with my neighbours. I’ve been looking for a good bread recipe and as far as I’m concerned, I’m done searching….this one is the best by far! One question I do have. Can olive oil be used instead of the melted butter and shortening throughout the recipe?

    Reply

    • Jamielyn replied on September 27th, 2014 at 1:41 pm

      I’m so glad that you loved this recipe Kathleen! It is definitely one that I make all the time. Yes, if you prefer olive oil, you can definitely use it instead!

      Reply

  54. Tina posted on September 28, 2014 at 5:38 pm (#
    54
    )

    Love this bread and the recipe is so easy!! Thanks!

    Reply

    • Jamielyn replied on September 30th, 2014 at 6:48 pm

      I’m so glad Tina! It is my favorite. :)

      Reply

  55. tammy lewis posted on September 29, 2014 at 11:01 pm (#
    55
    )

    Hi…want to try this tomorrow…what do u mean by sit by window? Is the window to be opened ? I have a kitchen window but no sun comes through it…is that the reason for sitting the dough by it..please help?

    Reply

    • Jamielyn replied on September 30th, 2014 at 6:44 pm

      Hi Tammy! I just put it near a window that has sun coming through. It helps it rise faster! :)

      Reply

  56. Farah.F posted on October 4, 2014 at 2:15 am (#
    56
    )

    This looks SO great. Im definitely trying it first thing tomorrow :) Just wondering how does the evaporated milk effect the texture?
    Thanks so much for the recipe.

    Reply

    • Jamielyn replied on October 5th, 2014 at 12:50 am

      The evaporated milk makes it really moist! :) Hope you enjoy this recipe!

      Reply

  57. Afsha posted on October 7, 2014 at 7:01 am (#
    57
    )

    Hi, I am really looking forward to making this bread today. Could you please tell me if 375 degree is for conventional oven or fan oven? I have a fan oven, what temp should I bake at? Thanks

    Reply

    • Jamielyn replied on November 24th, 2014 at 8:14 pm

      Hi! My oven is a conventional oven. With a fan oven you can still bake it at 375. I would just watch it and make sure it doesn’t get too brown. If it is getting brown and it is not done on the inside, you can put a piece of foil on the top to keep it from getting browner. :)

      Reply

  58. Ruthanne posted on October 14, 2014 at 12:45 am (#
    58
    )

    I just made this bread tonight. HEAVEN!!!! I’ve never had bread turn out so amazing. I’ve tried so many different recipes. This one isn’t heavy like some of the others. Definitely light and definitely DELICIOUS. It’s a keeper. Thanks for sharing.

    Reply

    • Jamielyn replied on October 16th, 2014 at 12:53 am

      I am so glad you loved this recipe! Thanks for coming back to leave a comment. It is definitely a family favorite. :)

      Reply

  59. Farida posted on October 23, 2014 at 5:19 pm (#
    59
    )

    The bread just look WOW ! But I see that some people have issues with the bread maker, mine get the bread nice but it get dry so easy, any tips ? I would love to give this recipe a try ? and Jamie is there any replacement to the evaporated milk? i don’t have any and i don’t buy it usually 

    Reply

  60. Alison Brookfield posted on October 27, 2014 at 11:04 pm (#
    60
    )

    Great recipe but I am in the UK, how much is a cup in imperial or metric measurement please?

    Reply

    • Jamielyn replied on October 29th, 2014 at 1:18 am

      Hi Alison! Whenever I see recipes with different measurements, I just look up online for a conversion chart and it is pretty easy to convert! :)

      Reply

  61. Julie Tweedie posted on January 25, 2015 at 4:56 pm (#
    61
    )

    I love your recipe! I have made it a couple times and it has come out perfectly both times. The second time I made it…I rolled out the dough after the first rise and spread some shredded mozzerella and rough chopped pepperoni’s on it, then rolled it up, placed it in the pan, let it rise a second time, and baked it. DELICIOUS!! I’m thinking of trying shredded cheddar and chopped broccoli next….so many possibilities! Thank you for the recipe!

    Reply

    • Jamielyn replied on February 2nd, 2015 at 4:46 pm

      That sounds amazing! I will definitely have to try some mozzarella and pepperoni’s next time. :)

      Reply

  62. Pattie M posted on January 25, 2015 at 9:59 pm (#
    62
    )

    I have always heard and read that dough should rise in a warm place.  My house is always cool…..we keep the thermostat set at 55 degrees!  Do I just leave this on the counter, since it’s as cool as leaving it in a window,  or do I need to find a warmer place to let it rise?  I’ve never had much luck making bread and this sounds like a great recipe.  Thanks

    Reply

    • Jamielyn replied on February 2nd, 2015 at 4:50 pm

      Hi Pattie! I would set it in the window where the sun is shining on it…that should work! :)

      Reply

  63. Kate posted on January 27, 2015 at 11:02 am (#
    63
    )

    How long does the bread last for? 

    Reply

    • Jamielyn replied on February 2nd, 2015 at 4:53 pm

      Hi Kate! This bread is usually gone really fast in my house, but it should last up to a week. I always freeze a loaf or give a loaf away! :)

      Reply

  64. Kari posted on February 3, 2015 at 9:54 pm (#
    64
    )

    I used bread machine yeast, which omitted the first rise. Cut the time in half nicely. Would kneed white a bit more next time. Didn’t use quite a full Tbsp salt as it seemed a lot. Beautiful and delicious. With using this recipe for wheat; I used wheat flour. Added a cup of golden flax seeds. I also added 2 Tbsp wheat gluten in 1 cup and filled with wheat flour rest of way. With another 1 cup I filled 1/3 (roughly) with garbanzo bean flour and then filled rest of way with whole ground flax seed meal. I finished adding wheat four according to the recipe. My husband and I call this bird seed bread. This recipe was incredibly tasty and allowed for all the healthy stuff without giving up the taste. I also did a loaf of wheat rolled with honey and cinnamon, cinnamon roll style and it was wonderful. Thank you for posting such a cornerstone recipe for bread making.

    Reply

    • Jamielyn replied on February 18th, 2015 at 10:30 pm

      Thanks for sharing all your substitutions Kari! I’m glad the bread turned out well for you! :)

      Reply

  65. Shannon Kramer posted on February 6, 2015 at 8:54 am (#
    65
    )

    This bread is delicious. However, I live in Alaska, so with temperatures at -3, I did not place my loaves ‘by the window’ to rise. I missed the part about rolling the dough prior to placing it in the pan plus I didn’t place plastic wrap on top of the pan (I need to follow instructions better). Nonetheless, the bread turned out wonderful. 

    Reply

    • Jamielyn replied on February 18th, 2015 at 10:32 pm

      I’m glad the bread turned out well for you Shannon! Thanks for sharing! :)

      Reply

  66. Port Credit posted on February 28, 2015 at 9:43 pm (#
    66
    )

    I made your recipe 3 times. The first two times it didn’t raise as much as it could so today I left it proofing for almost 4th.  And oh boy! It was absolutely beautiful.
    Thanks for sharing.

    Reply

    • Jamielyn replied on March 13th, 2015 at 3:12 pm

      I’m so glad you liked it! Thanks for sharing! :)

      Reply

  67. Carola posted on March 9, 2015 at 4:32 pm (#
    67
    )

    Hi, 

    What is a TB? 

    I an from Argentina and I did not find This in any other recipe or Google. 

    Is This a table Spoon?  A tera byte? 

    Many thanks 

    Maria Carolina Cotarelo. 

    Reply

    • Jamielyn replied on March 9th, 2015 at 6:44 pm

      Hi Carola! TB is a Tablespoon. :)

      Reply

  68. Ellie posted on April 13, 2015 at 10:57 am (#
    68
    )

    Perfect explanation! Can’t wait to try at home!

    Reply

  69. Jessica Everett posted on April 20, 2015 at 2:57 pm (#
    69
    )

    There are two different amounts of sugar in this recipe. How much goes into step one and how much into step two? Can’t wait to try your recipe!

    Reply

    • Jamielyn replied on May 3rd, 2015 at 12:03 am

      Hi Jessica! 1/2 Tb for Step 1 and 1/4 cup for Step 2! :)

      Reply

  70. mindy posted on April 21, 2015 at 1:00 pm (#
    70
    )

    Is this  read good for sandwiches?

    Reply

    • Jamielyn replied on April 30th, 2015 at 11:10 pm

      Yes it is!

      Reply

  71. sue posted on June 6, 2015 at 6:59 am (#
    71
    )

    Hi 
    I’m  in the UK,  I have cups  in sizes  but can you tell me in the recipes 
    What  does tb equate  to?

    Many Thanks 

    Reply

  72. Sharon posted on June 11, 2015 at 12:14 pm (#
    72
    )

    I have used your recipie for white bread many timers. Thank you so much for posting. It is the best recipie i have ever come across. I do not have words to describe the finished product. Thanks again.

    Reply

    • Jamielyn replied on June 15th, 2015 at 4:37 pm

      Thank you so much! I am so glad this recipe turns out so well for you, it is my favorite! :)

      Reply

  73. Linda dunford posted on June 20, 2015 at 7:27 am (#
    73
    )

    I’ve been making bread for years, yours is a little different, but am going to try it. It looks delicious.

    Reply

  74. Brandee Eagles posted on July 1, 2015 at 12:56 pm (#
    74
    )

    I’m making this bread today and I’m wondering… The recipe calls for 2. 5 tsp of yeast but my Active Dry Yeast package is 2 1/4 tsp….. Would this be okay or should I open another package to get the other 1/4tsp out? 

    Thank you! 

    Reply

    • Laura Capello replied on July 1st, 2015 at 2:33 pm

      I would go ahead and try it without that 1/4 teaspoon, Brandee!

      Reply

  75. Brandee Eagles posted on July 2, 2015 at 11:19 pm (#
    75
    )

    The recipe calls for 2 1/2 tsp of yeast, the packets I bought are 2 1/4 tsp per packet. Is this okay or should I open another packet  to get the extra 1/4 tsp? Thank you!! 

    Reply

  76. Lori Trach posted on July 5, 2015 at 7:53 pm (#
    76
    )

    This is the first time that I’ve ever attempted to make homemade bread. Excellent! My boyfriend said it was the best bread he’s ever had ( and he’s a tough critic) My grandmother would have been proud. It brings back memories of my childhood. Are you sure your name isn’t Margaret? Sent from heaven!

    Reply

  77. Jessica D. Everett posted on July 20, 2015 at 10:46 pm (#
    77
    )

    How much sugar goes into step one?

    Reply

    • Laura Capello replied on July 21st, 2015 at 7:26 am

      Hi Jessica! In step one, you use the half a tablespoon (that’s equivalent to one and a half teaspoons). Then you add the quarter cup of sugar with the flour in the mixer.

      Reply

  78. Heather posted on August 16, 2015 at 11:08 am (#
    78
    )

    I used your recipe to make my first batch of bread last week, and it was a success! It browned beautifully and was light and soft inside. The only “problem” I had was that it took a lot longer than 1 1/2 hours to rise. I didn’t start until late afternoon, so there wasn’t much sun left (and we don’t get much to begin with) and we keep our house pretty cool. I’m planning to make another batch this week, so I will start in the morning to take advantage of any warm sunshine. Thanks for sharing!

    Reply

  79. Rebecca posted on August 19, 2015 at 3:27 pm (#
    79
    )

    I made this bread last week…it was my first attempt at any type of bread and it came out perfect! I posted the picture on Facebook and everyone was in awe. Haha! I’m totally going to make it again, but I’m going to try to half the recipe because I don’t like defrosted bread and we can’t eat two loaves. It lasted five days wrapped in plastic wrap left on the counter. I also forgot to add the salt. Ha! Everything worked out fine, it was just very sweet. 

    Reply

  80. Maggie posted on October 3, 2015 at 8:10 am (#
    80
    )

    Hi. I was wondering, can I use all-purpose flour or does it have to be bread flour?
    Thanks!

    Reply

    • Laura Capello replied on October 3rd, 2015 at 12:08 pm

      Bread flour has more gluten in it; you can certainly try AP flour, it just may not turn out as tender. :)

      Reply

  81. Bhavna posted on October 7, 2015 at 4:35 pm (#
    81
    )

    I had never made bread before & was pretty sure that it’s a tedious job and was prepared that I would mess it up at one stage or the other BUT to my surprise it has come out so well !!  I just want to thank you for the wonderful explanation of the steps involved . I followed every step carefully except that I used instant yeast instead of dry active and sweetened condensed milk instead of evaporated milk (I omitted the sugar in step 2 though ! )thanks again. Stay happy Stay blessed. Today with your help I fulfilled a dream . May god full fill yours’ !

    Reply

  82. Kate posted on October 7, 2015 at 7:07 pm (#
    82
    )

    Hi, wondering if I can use this recipe for rolls as well? making the bread as we speak and can’t wait to try it!

    Reply

    • Laura Capello replied on October 8th, 2015 at 7:07 am

      You probably could use it for dinner rolls, I haven’t tried! :)

      Reply

  83. Patricia posted on November 30, 2015 at 8:53 pm (#
    83
    )

    Hi Jamielyn….I have one silly question before I make this bread….

    One of the ingredients says 1/4 cup melted butter …… or do you mean 1/4 cup butter, melted. Please reply.

    Thanks.
    Patricia

    Reply

    • I Heart Naptime replied on December 1st, 2015 at 7:13 am

      Hi Patricia, it states 1/4 cup melted butter – since butter doesn’t evaporate while melting (unless you take it to popping and sizzling), 1/4 cup butter, melted should be an equal measurement to 1/4 cup melted butter. :)

      Reply

  84. Danielle posted on December 13, 2015 at 12:13 am (#
    84
    )

    I accidentally used 3 C flour then 3 C bread flour and it still came out sooooooo good!! I wish i could post a photo! Thank you for sharing! 

    Reply

  85. Alexandra posted on January 15, 2016 at 6:57 pm (#
    85
    )

    I have tried so many bread recipes and they were blah. I couldn’t get my kids to eat it. They had no taste and were really dense.  I stopped making bread for about a year and decided I wasn’t going to give up. I found this recoup on Pinterest and thought I’d give it a try since the ingredient amounts were different. Omg this bread was amazing. Thank you so much for posting this.

    Reply

  86. Donna B posted on January 23, 2016 at 8:03 am (#
    86
    )

    My grandma always made homemade bread, she also made rolls with her dough. If I make 1 loaf & make rolls how many should I get? I’ve never tried making bread before, grandma passed when I was 10 now 55 time to try.
    Thank you for sharing your recipe with us.
    God Bless.

    Reply

    • I Heart Naptime replied on January 23rd, 2016 at 8:55 am

      Hi Donna! It really depends on how large you make your rolls. :)

      Reply

  87. Cabidor posted on February 1, 2016 at 2:38 am (#
    87
    )

    This looks really tasty! Thanks for sharing your recipe!

    Reply

  88. J. Stefanac posted on March 9, 2016 at 10:11 am (#
    88
    )

    Curious what the purpose of “set by the window” is?  I’ve never seen that in a bread recipe before.  Is it to capture sunlight/heat?  We’re near Seattle, that won’t do much here.  LOL  Just wondering.  Thanks.  

    Reply

    • I Heart Naptime replied on March 9th, 2016 at 12:17 pm

      Yes, if you set it in a slightly warmer spot of your kitchen, it will rise more quickly. :)

      Reply

  89. Krystle posted on March 9, 2016 at 11:26 pm (#
    89
    )

    This looks so yummy! Would love to use it for homemade sandwiches or as toast with eggs nomnom

    Reply

  90. Tina Marie posted on March 10, 2016 at 9:20 am (#
    90
    )

    I can’t wait to give this recipe to my mother in law. She loves making bread!

    Reply

  91. Megan @ MegUnprocessed.com posted on March 10, 2016 at 12:44 pm (#
    91
    )

    I love making my own bread! Yum! 

    Reply

  92. nicole @ I am a Honey Bee posted on March 10, 2016 at 8:53 pm (#
    92
    )

    love your process photos

    Reply

  93. Serena (Serena Bakes Simply From Scratch) posted on March 10, 2016 at 8:54 pm (#
    93
    )

    Homemade Breads always the best! Your loaf looks gorgeous! 

    Reply

  94. Beth posted on April 7, 2016 at 11:20 am (#
    94
    )

    Hi there, I am going to try this recipe as I just bought a stand mixer and want to put it to use. I’m assuming that I still need to knead the dough once the mixture has been mixed with the dough hook correct? I tried my hand at something and used the dough hook to knead and the rolls were a bit tough.

    Reply

    • I Heart Naptime replied on April 7th, 2016 at 3:27 pm

      If they were tough, they were over kneaded (which is oddly easy to do in a stand mixer!). Once it’s mixed with the dough hook, you only need to to do a few knead to release air bubbles and get it set to rise. :)

      Reply

  95. Donna posted on April 9, 2016 at 12:14 pm (#
    95
    )

    I need to tell you, this is the best recipe ever! After trying many recipes I am so thankful to have see this one. Thank you so much for sharing. 
    Sincerely,
    Donna 
    The Eclectic Farmhouse fb

    Reply

  96. Caroline Wilson posted on April 10, 2016 at 1:03 am (#
    96
    )

    Dear Jamielyn,

    I found a minor typo.  The recipe says floured service.  It should have read floured surface.  Love bread and this one looks yummy!  Looking forward to trying this recipe!  Thanks for sharing!

    Reply

    • I Heart Naptime replied on April 10th, 2016 at 9:14 am

      Thanks, Caroline, I got it updated!

      Reply

  97. Caroline posted on April 10, 2016 at 5:49 pm (#
    97
    )

    Someone mentioned about using sweetened condensed milk?  I won’t use it.  One time I didn’t have evaporated milk so I used 2% milk.  Yeast – I’ve used every kind of yeast except cake yeast.  Redstar Platinum yeast works great.  King Arthur Flour has SAF instant yeast and it last me a long time.  I keep mine in the fridge in an air tight container.  Some stores sell it.  With active dry yeast you must do a double proofing.  SAF instant yeast you just add it to the ingredients.  

    Reply

    • I Heart Naptime replied on April 10th, 2016 at 9:33 pm

      Thanks, Caroline!

      Reply

  98. plasterer bristol posted on May 7, 2016 at 1:47 am (#
    98
    )

    Yummy, what a great recipe. been looking for decent bread making recipe. Thanks for sharing.

    Simon

    Reply