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Source: Martha Bakes, Episode MBLB1001



Cook's Notes

Cooled bread can be stored in a brown paper bag for up to 2 days. Once loaf is sliced it can be kept cut-side down on counter and covered with a clean kitchen towel.

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How would you rate this recipe?
  • katehuston
    20 SEP, 2015
    We didn't like the hardness of the crust even though everything else in the recipe turned out great. I might have over-proofed the dough. When I made it the next time I kept the temperature even at 375 the whole time rather than to start at 425 and the drop it. Worked better but for ease and weekly baking I still prefer the King Arthur white bread recipe. I did like the taste on this one more though so I will keep playing with it.
  • Chef Liz
    20 OCT, 2012
    Martha does not steal recipes. Cooks loan, borrow and build off of the same basic principles. Some food is as much science as it is creative. This bread is easy and delicious. I live in Arizona and have had to add up to an extra 1/2 cup H2O b/c it is so dry here(science!). Also, after the punching and forming stage, I will food saver and freeze 1 loaf and later let it thaw and rise in pan before cooking, as we are only a two person house hold. One can also sub a cups wheat flour for white.
  • susiederkins
    11 SEP, 2012
    This is a wonderful recipe that turns out great every time. It's one of my family's staples. It's also a classic recipe by Julia Child, not one by Martha Stewart. I wonder just how many recipes she has stolen.
  • Lorac63
    20 NOV, 2011
    Who needs to buy bread anymore!! It turned out perfect! I had never made bread before and this was so easy. I had lots of compliments on how yummy was. I am making it again this weekend!!
  • cottonwoodgirl
    14 NOV, 2011
    I really liked this recipe! It was more flavorful and tender than other white bread recipes I've tried. Although I couldn't get it up to 205 degrees, only about 198 and it just wouldn't get any higher. Could this be because I live at a high altitude? It turned out delicious nevertheless!
  • mitziegirl
    10 NOV, 2011
    i messed up. forgot the sugar. plus the doug rose way over my pans. so I put it back in my mixer added the salt and started over. i sure hope it comes out. please let me know if this was the right thing to do. thanks
  • mslo_naomi
    9 NOV, 2011
    Hi loomer. Yes, 1 tablespoon sugar is correct. The recipe has been updated.
  • loomer
    8 NOV, 2011
    No sugar listed - how much is needed? I did 1T.

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