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One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. See our Classic White Bread how-to for step-by-step photos.

Source: Martha Stewart Living, February 2010



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How would you rate this recipe?
  • mdavisson
    24 JAN, 2015
    Hi Martha, I am a very big fan and enjoy watching you and trying your recipes. I made your rye bread recipe and it was terrific. Being from St. Louis I grew up on toasted ravioli, thin crust pizza and "St. Louis rye." St. Louis rye has what I call a tang to it. I keep a sourdough starter in the fridge so I thought why not try it in your recipe. I substituted 1/2 of the water called for with 1/2 sourdough starter and I also used 1/2 the honey called for in the dough. I believe I hit a home run!
    • ALR11237557DW
      8 JUN, 2018
      I tried this did not work for me...did not rise enough....baked it as it was....crust was hard as rock....
  • ecotripsyahoo
    4 APR, 2017
    Excellent recipe but I think the last instruction (#4) needs a little attention.
  • vgondrezick1
    26 MAR, 2014
    As usual, I don't know why I tried so many others before this, only to find out again that Martha's perfectionism won out again. Made two different types of loaves with it. One rolled out long on cookie sheet and the other in bread pan. Both are beautiful but I think I prefer the rustic look of rolled one. This turned out AMAZING!!!

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