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This white bread recipe is the starting point for our Multigrain, Rye, and Cinnamon-Raisin breads. See our Classic White Bread how-to for step-by-step instructions.

Source: Martha Stewart Living, February 2010



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How would you rate this recipe?
  • krolikcukier
    23 MAR, 2018
    As a professional cook, I use this recipe as my go-to sandwich/toast bread. I sub the first 3 cups of all purpose flour with bread flour and have found this gives a stronger crumb (read: more dense) and provides more chew. I occasionally add 1 tablespoon of dried thyme if I’m feeling fancy and get excellent results. Highly recommend, would give nine stars if possible.

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