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Bread recipes are common, but this homemade bread recipe is the winner after testing dozens of loaves of bread!
A few years ago I went on a quest to find the very best homemade bread recipe. Here were my criteria for the perfect loaf of white bread:
- Super soft texture
- Slices well/doesn’t crumble
- No expensive ingredients (no honey, gluten, butter, eggs or milk)
- Easy to make
I wasn’t sure if it was possible, but afterdozensof failed recipes and many loaves of so-so bread, I found it! THE VERY BEST homemade bread recipe! And after using the same recipe for over a year, I am convinced.
It meets every single requirement. This bread is so tender it melts in your mouth. It doesn’t fall apart when sliced and whoa, baby… it makes the most amazing toast. Plus it uses the very most basic ingredients, so it’s cheap to make. When we power through a loaf in five seconds flat, I don’t feel bad.
This recipe makes one perfect loaf. It can be doubled as long as your stand mixer or bread machine is large enough to handle double the dough. And I recommend doubling it because you will eat it so fast. It’s that good.
Tips for Making Homemade Bread
Water Temperature
- Cold water slows the rising yeast. Water that is too hot will kill the yeast. Warm water is best for bread making. I like to think of it as “baby bath” temperature. Room temperature water is fine too.
Yeast
- Yeast is available for sale in packets, jars and bricks. You can find it in the baking aisle at any grocery store. I bake a lot, so I buy the two pound bricks and store them in a glass mason jar in the fridge. If you only bake every so often, the packets or smaller jars might be better. Keep the yeast in a dry, cool place.
- Newly purchased yeast doesn’t need to be proofed, but if you find an old yeast jar in the back of your pantry and wonder if it’s still good, there’s an easy way to test it. Mix 1 teaspoon of yeast with 1 teaspoon of sugar and 1/4 cup water. If after 10 minutes or so, the mixture looks bubbly, the yeast is still good to use. If there are no bubbles, the yeast is probably no longer usable.
Flour Measurements
- Bread recipes never specify an exact amount of flour because it’s better to do it by feel. Start with the minimum amount of flour, mix it together with the other ingredients, then add more flour gradually (approximately 1/4 cup at a time) until the dough is no longer sticky.
- Adding too much flour will make your bread stiff and crumbly. That is the other reason that you should start with the smaller measurement of flour and then add it gradually… you can always add more flour, but it’s much harder to fix the dough if you add too much flour.
Mixing
- For years I mixed my bread dough in a bread machine, then transferred the dough to a bread pan and baked it in the oven. Bread machines are great because you just dump the ingredients in and walk away. They mix and knead the dough for you. They also keep the dough warm, so it rises faster.
- Now I use a KitchenAid to mix my bread dough. I use the dough hook attachment and let the machine knead the dough for me. When the dough gets to the right consistency, I just cover the mixer bowl with a clean towel for rise time.
- If you make bread by hand, mix the ingredients in a large bowl, then knead on a lightly floured surface, like your kitchen counter. Watch this 40 second video to see how to knead bread by hand.
Kneading
- Kneading is an important step in the bread-making process because it develops the gluten structure and makes the dough have that stretchy, elastic feel.
- You’ll know you’ve kneaded the dough long enough when it passes The Windowpane Test. If you can stretch a piece of dough thin enough to see light pass through it (like a windowpane) then the dough has been kneaded properly.
Rising
- Rise time is also an important part of bread making. If you don’t give the dough enough time to rise, you’ll end up with a loaf that is too dense. If you let the dough rise too long, the dough structure won’t be able to support the giant air bubbles and it’ll collapse.
- Rise times can vary based on the temperature of the air, the type of yeast, the exact amount of flour used, etc. so times are usually a suggestion and the size growth of the dough is a better indicator.
- Bread requires two rise times. Place the freshly kneaded dough in a bowl and cover the top with a clean towel. This first rise is when the yeast will do its magic and make your bread airy and fluffy. After the dough has doubled in size, you’ll shape it into a loaf shape and place it in a greased bread pan.
- Then it’s time for the second rise. I like to wait until the bread is about the size I want it to end up once baked. If you wait too long on the second rise and the dough collapses, don’t panic. You can still save it! Just reshape the dough into a loaf and let it rise again, but don’t wait so long.
Baking
- I use metal loaf pans and grease them with butter. You can use glass bread pans, although it may change baking times, so watch it closely. Metal loaf pans work better in my opinion.
- Bread is done baking when the crust is a dark golden brown and it sounds hollow when tapped. Or if you have a food thermometer, bread is done when it reaches 190 degrees F in the center.
Homemade Bread Recipe Video
The Best Homemade Bread
Created by: The Craft Patch www.thecraftpatchblog.com
Cook Time 30 minutes mins
Total Time 2 hours hrs 30 minutes mins
This makes one loaf of soft, delicious homemade bread.
Ingredients
- 1 cup warm water
- 2 tablespoons white sugar
- 2 teaspoons active dry yeast
- 1/4 cup vegetable oil
- 2.5 – 3.5 cups flour (start with 2.5 cups and add more as needed)
- 1 teaspoon salt
Instructions
In the bowl of your stand mixer or bread machine, add the water, sugar and yeast and let sit for 10 minutes.
Add the oil and salt, then gradually add the flour and mix until a nice ball forms. The dough should feel elastic, but not dry. Add more flour if dough is sticky, but don't add too much flour.
Let dough rise in a warm place until double, about 1.5 hours. Shape into a smooth log and place in a greased bread pan.
Let rise again, about 20 minutes. I usually let it go until it looks the right size for a loaf of bread.
Bake at 350 for about 30 minutes, until bread is dark golden and sounds hollow when tapped, or until the center reaches 190 degrees F on a food thermometer.
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Want more homemade bread recipes? I’ve also got a great whole wheat bread recipe and my favorite artisan dutch oven bread that’s even easier to make!
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- v stamey says
How exciting! I can't wait to try this! One question: Do you use all purpose or self rising flour?
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All purpose flour.
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- Keith says
Does it only have to be all purpose? And how much flour do you use?
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- kellster Jereb says
Can you use this recipe in a bread machine?
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I mix mine in a bread machine, then take it out and bake it in the oven. I don't like the way my bread machine bakes bread, but you CAN bake it in the bread machine.
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- Sue B says
Hi,can you use all whole wheat flour or a mixture of half wheat and AP flour?
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You can try adding part whole wheat flour, but it really changes the texture. Wheat flour is much more dense. I wouldn't even try doing all whole wheat.
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- Todd Edington says
Have you tried a blend of whole Wheat and AP?
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- Jennifer says
Yes. If you use some whole wheat, only substitute up to half.
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- Sue B says
Ok,thanks.I tried once before to make a loaf of whole wheat bread and it didn't rise much but it did taste good.
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- Unknown says
Do you need to knead the bread at any time? I am excited to make the bread! Thanks
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My bread machine kneads the dough for me. If you use the dough hook on a Kitchenaid or stand mixer, that's pretty much the same thing.
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- Lindi Harris-Axon says
These are the exact measurements my father taught me (he was a construction worker during the 50's who liked to bake every Saturday!). He had another recipe (with egg, which really isn't too expensive but some people like to avoid for various reasons) that he used for dinner rolls and cinnamon rolls. Oh, wow — now I want to go make both kinds this afternoon. Arthritis has made it difficult for me to knead and I just got a food processor that is supposed to do the job. I hope it does. I don't think the cheaper bread machines do a good job of kneading and like you, I don't like how they bake.
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That's so neat, Lindi! I use another recipe for rolls and cinnamon rolls too. It has egg, butter and milk in it and makes for a much richer dough which is perfect for rolls.
I hope your new food processor works well. There's something so satisfying about making homemade bread, isn't there?!
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- Anonymous says
I can't wait to try this recipe. Would you please share your recipe for the dinner rolls and cinnamon rolls?
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- Anonymous says
No stand mixer or bread machine, can I just mix and knead by hand?
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Yes you can!
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- Anonymous says
I'm a rookie! Can you add kneading instructions?
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No prob! Way to try something new!
This is a great YouTube video that shows you how to knead:
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- Anonymous says
What kind of yeast do you use?
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I use Saf yeast that comes in a hard brick. Here's a link so you can see what it looks like:
I buy it at Winco.
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- Unknown says
Do you know how to alter/tweak this recipe for high altitude? I live in Denver and have had to alter bread recipes before. Thanks!
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I'm at 4700 feet and this recipe works well for me. Denver is at 5100-5700 feet, so I don't know if it's too much different. It should work for you!
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- 11emmeline says
do you used bleached flour?
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I've used both. There is really such a small difference between the two, in my opinion, that I use them interchangeably.
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- foxart58 says
Jennifer, there is difference! Bleached flour literally has a dry chemical bleach added. My husband worked at a flour mill here in Kansas, and being around that stuff caused breathing problems, and he developed a nasty rash on his arms where it touched his skin. Unbleached flour has a natural creamy color, and is certainly my preference.
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Wow! I had no idea. Thank you for sharing!
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- Kikki says
I just made this bread for the first time. I used coconut oil instead of vegetable oil and dusted with coconut flour. This is the most heavenly bread ever. I've found my new go to bread recipe.
See Also17 Ideas for Using Canned Tuna and 70+ Recipes To TryTop 10 Most Popular Recipes On The Rising Spoon in 2018Sriracha BBQ Tofu Pizza with Pepper Jack on Spelt Crust. Vegan Recipe - Vegan RichaReply
Yay! I'm so glad you liked it! I'll have to try making it with coconut oil some time. It sounds like it would be delicious that way!
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- Lora Lee says
I'd love to use coconut oil instead, did you use the same amount as the recipe calls for?
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- Christy C. says
Can you substitute the veg oil for coconut oil? Thanks, I am so excited to try this! Looks delicious
#poppingmybreadcherry
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I wish I could tell you, but I've never baked with coconut oil, so I have no idea!
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- Unknown says
I use olive oil with most of my cooking. Can you use it for making this bread recipe? Thanks.
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I think it would work and I bet it would taste delicious!
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- Anonymous says
Made it last night… My family loves it. It is soft and tasty. Not to mention it is a easy and quick recipe…
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- Anonymous says
Making now! I am excited!
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- Rebekah says
I'm making some right now but it didn't rise very much during the first rise. Any tips? I'm not really a baker 🙂
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Is it in a warm place? Gentle heat helps with rising. How old was your yeast?
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- Stephanie says
I turn my oven on, just for a minute to warm it up. I cover the bowl and let it sit in there warm. Hope this helps!Reply
- foxart58 says
Making this bread in a few minutes, Jennifer! I'd like to thank you for the very brief comments prior to posting the recipe. I don't like scrolling & scrolling & scrolling through someone's blog to get to a recipe.
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No problem! I am the same as you… I hate scrolling through a dozen pictures to get to a recipe. Like I need to see a picture of how to stir something. haha.
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- foxart58 says
The bread was wonderful! The only changes I made were substituting 1/2 cup white whole wheat flour, and using Crisco to replace the oil. Crisco isn't the healthiest, I know, but I have a new 3# can and it has to go somewhere! I always use Crisco in my cinnamon rolls/dinner rolls, biscuits, and pie crust. Arlene
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Yay Arlene! I'm so glad you enjoyed the bread.
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- Unknown says
Agreed! The long drawn-out explanations of something simple are a turn-off. Just get to the point! …and you did. so yay for you 🙂
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- Anonymous says
Should the water be warm? I'm a beginner. Thanks
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Yes! Warm, but not hot.
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- Anonymous says
It came out beautifully. Thanks so much for sharing.
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- Anonymous says
I've been making breads for years, and during that time taught classes on it. I always use unbleached flour, to avoid the bleaching process. It's just not good for you. If I want whole wheat bread, I use approximately 60% whole wheat flour and finish with unbleached. I substitute oils without changing the measurements. If you use butter or shortening instead of oil, you may need a bit less flour, but you probably won't notice a change in texture…just taste. I don't change the measurement on the oil. Starting the bread in a machine does save kneading, which is great for those of us with joint problems, although I do like to finish with a few turns of hand kneading. This recipe looks fantastic. I'm so glad to see young women carrying on this wonderful and satisfying skill.
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Thank you for sharing your wisdom! There is something so satisfying about making homemade bread, isn't there?
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- J Celeste says
Jenn, does this make 1 or 2 loaves?
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One loaf, but it works well to double it!
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- Anonymous says
Do you think I could use instant yeast? If so would I have to adjust the amount? Thanks!
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Yes, I think you can use instant yeast and I'd just keep the amount the same.
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- Anonymous says
how can adapt this recipe with instant yeast,do i need to skip adding water and sugar
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You can use instant yeast interchangeably in this recipe.
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- Debbie Koziolek says
What size pans?
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Normal sized bread pans. I think they measure about 9 x 5 inches.
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- LauraF says
I'm not sure what is going on but I have tried this twice and mine just doesn't rise. It is hard as a rock and horrible. I've followed the directions exactly. Same results both times. 🙁
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Oh, no Laura! I'm so sorry you're having trouble. It's hard for me to guess long distance what the problem is, but since the bread is hard, I think it's probably something to do with the yeast and rising. What type of yeast are you using and how old is it? Do you give the bread plenty of time to raise, then shape it, put it in the pan and raise again?
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- LauraF says
I'm using Fleishmann's yeast and I just bought it last week. The second time I gave the bread an extra hour to rise…no different.
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Wow, Laura. I am stumped! Let's see… what kind of flour are you using?
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- LauraF says
White Lily I think. It's all purpose.
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I am just completely stumped. My last guess is maybe the water is too hot? Does the bread raise at all?
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- LauraF says
It does a little but it doesn't even double in size. I'm using water that is warm but not hot. I don't know.. 🙁
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Well, that does it. I am completely stumped. I have no idea why it isn't working. Maybe you could try a completely different recipe and see if it works, then you'll know whether it's the ingredients or the recipe. Good luck Laura, and I'm so sorry you've had so much trouble!
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- TC Brooks says
Thanks for posting. I wish I had known how long to knead it by hand. I kneaded it about 5 minutes. I'm so new to breadmaking. 🙁 Thanks again for sharing your recipe!
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Kneading is tricky because it's not necessarily how long you knead. You do it by how the dough feels. Kneading develops elasticity in the gluten molecules within the flour.
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- Anonymous says
How long do you knead with dough hook in stand mixer?
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I'm not sure exactly how long it will take, but knead until it forms a smooth ball and pulls away from the sides of the bowl.
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- Jackie says
yes that is true but if you are sharing a recipe, it would be important to give a general idea about kneading time. in order to get the windowpane dough, which i never really did, it takes approximately 10 minutes of kneading in a kitchenaid at 2 speed. I also occasionally speed it up to 4 but watch carefully because kitchenaid gets hot!
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- Sayema says
The top of my bread is not brown as shown in the picture, it is ok otherwise. What can I do to have a nice brown colour on the top?Reply
- Jennifer says
Usually if you move the pan up a rack in the oven, the top will brown quicker. Or you can brush the top with egg white before baking. Or make a sugar water mixture in a spray bottle and spray that on two or three times during baking. Hope that helps!
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- Jo ann says
Messed mine up big time. First rise didn’t work. Tried a second time. Slight improvement. Seemed like too much liquid? Put it in oven anyway. Will probably have a laugh when it comes out. I will try again!Reply
- Jennifer says
Double check your measurements and make sure that your yeast is not super old.
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- James says
Hi Jennifer, can we do away with the sugar? Is it just for taste or the yeast build up? Thanks!
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- Jennifer says
The sugar is for taste AND yeast build up, so I don’t recommend leaving it out.
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- Stan Quick says
Made my first loaf of this bread today. I always mess with recipes. Used instant yeast, added half cup of whole grain cereal, increased water by half cup to accommodate the cereal, used the dough cycle on bread machine. Had to go an extra 15 minutes in the oven but I love the result! Grains added a bit of crunch. Thank you!Reply
- Amy says
I tried to make this twice today. BOTH times the dough didn’t rise at all. Yes I had it in a warm place to rise. I’ve made other bread before with great success. Very disappointed in this recipe.Reply
- Jennifer says
If your bread didn’t rise, it was not the recipe’s fault… it was the yeast. Was the yeast old? Did you check to make sure it was active? If your water was too hot, that would kill the yeast or if the yeast comes into direct contact with salt, that also kills it.
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- Betty says
Wow, Jennifer! I’ve always known that too hot water will kill the yeast, but this is the first time I’ve heard that direct contact with salt will kill yeast, too. Thanks for the info.Reply
- Linda Hicks says
Good recipe, bread turned out great.Reply
- Laurie says
I am always trying new bread recipes and so far this is my favorite! So moist and delicious. Thank you!Reply
- Chris says
How would you recommend storing this bread overnight. I’d like it to still be crusty for breakfast.
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- Jennifer says
If you want it crusty, don’t cut into it and leave it loosely wrapped in a breathable cotton towel. I like mine to stay soft, so I put it in a plastic bread bag.
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- Alyce says
This recipe was perfect. I was looking for simple, warm, homemade bread and this was spot on! Thanks!Reply
- Vicky says
hello,
I’m new to your website. We live in WA state and got a huge snowstorm resulting in empty shelves at the grocery stores. This led me to look for a bread recipe I can make at home and sooooo glad I came across this one! I have made it 3 times already, doubling the recipe each time and it is absolutely divine!! my husband and kids devour it within a day haha. Thank you so much for an awesome recipe!Reply
- Brenda says
Hi Jennifer! My daughter and I used your recipe for our very first homemade bread. It was so simple and 😄 Delicious! Thank you for sharing 💖 Next time I want to try the wheat bread recipe 😃👍Reply
- Leola says
Can bread flour be used in this recipe?
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- Jennifer says
Yes!
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- Ronda says
I have never been a bread maker but love the way this recipe comes out. So soft and airy. Use my bread maker to mix and kneed. Makes it so easy. Doubleing for 1st time today. Hope it comes out good. Thanks for the recipeReply
- Jana says
Followed the recipe to a T. Active yeast, not old. EVERYTHING was followed by the recipe. The bread didn’t rise and came out as hard as a brick! 🙁 I’ll try again.
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- Jennifer says
Jana, Oh no! I’m so sorry! Bread can be tricky that way… there are so many variables. Did you let your salt touch your yeast? Was your water too hot? Both of those things would kill the yeast. Did you let the bread double in size during the first rise and then double again in size once it was shaped and in the bread pan? Just throwing out ideas. Hopefully you can figure out where you went wrong. Good luck!
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- Chris says
Can you make this into crusty buns?
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- Jennifer says
I’m sorry, I’ve never heard of a crusty bun before, so I don’t know.
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- Chris says
It’s a dinner roll with a crispy crust
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- Shelby says
This is my favorite bread recipe! I have made it over and over! SO simple and quick!Thank you!
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- Kim says
omgosh…. totally goofed and put 2 TABLESPOONS of yeast instead if 2 teaspoons 😂😂😂 I’ll let you know how it comes out🤦🏻♀️Reply
- Jenna says
Hi!! Loved the recipe. Fast and easy. My first loaf I made accidentally, without salt. Did everything in a mixer. Taste is whatever but the look is perfect. Great rise and loaf shape. Literally the best loaf I’ve ever made. Second loaf I decided to try by hand, with all the ingredients this time. I felt like the dough was in better shape too…more moist.However the shape of the second loaf takes on the shape of a brick. Half the rise as the first. What did do? 😢Reply
- Jennifer says
It sounds like something must have gone wrong with your yeast. If it didn’t rise, maybe the water was too hot? Or you didn’t allow enough time for the dough to rise? It could also be because you mixed by hand and didn’t knead the dough long enough to develop a good gluten structure. So many factors when baking bread, it’s hard for me to guess long distance. I hope you’ll try again, though. Good luck!
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- Morgan Orgain says
Hey I made this recipe yesterday. I used rapid rise yeast or instant yeast. Is that ok to use?? I followed instructions to a tee. During first rise could I put in my oven? I have a proof option?? Also could I add more surgar??
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- Jennifer says
Hi Morgan, I think you’ll have the best success if you follow the recipe as written.
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- Erica says
I made this bread last night and everyone loved it! And it was super easy! The only thing is I feel like it needs to be a little sweeter. Will it mess up the recipe if I added more sugar?
Thanks,
EricaReply
- Jennifer says
Yes, you can add more sugar and the recipe will still work.
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- Janah says
How do you store this bread after you’ve made it?? So, many comments. I thought someone might have asked this, but didn’t find the comment after looking at a bunch! Thanks!
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- Jennifer says
I put it in a large plastic ziploc bag.
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- DEBBIE TURTON says
Mine is rising now. 😉 With bread flying off the shelves I thought this this was a good idea. Plus I LOVE HOMEMADE BREAD
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- Annmarie says
If someone could tell me how long to let it kneed in a kitchen aid, that would be so helpful. I’m thinking 5-7 minutes?
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- Jennifer says
Yep, that’s about right!
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- Annmarie says
When you let it rise the second time, do you cover it again?
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- Jo says
Do you punch it down after the first rise? Some of the other recipes I saw said to do that and I was not sure.
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- Jennifer says
I don’t necessarily punch it down. I just handle it while I’m shaping it and that does the same thing.
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- Jena C says
Excellent. Super easy and turned out perfect!!!
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- Lesa says
Very good just made it today came out great. Can you substitute butter for the oil?Reply
- Nancy Slavik says
Just made the bread last night, my youngest son loves it has eaten practically the entire loaf, my oldest son asked me to make hoagies out of the dough, well I did it, I got 4 large hoagie rolls, used 6.2 oz of dough per roll. Thanks for providing a great recipe was going to send a pic but was unable to attach.
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- Catherine says
Woo the best bread l have ever tasted & made just easy perfect. Thanks soo much l kneaded with my hands .added in more water as l had nuts in soo it was 1cup & quarter warm water.Reply
- Mary Ellen White says
It came out very nice. Crust was a little tougher than expected. Tasted like plain white bread that you would buy in the store. Didn’t seem to have that “homemade” taste I was looking for. Will try variations and see what happens.Reply
- Amy says
Do you add the oil to the bread mixer or is it just for the bowl
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- Jennifer says
I only add it to the bowl.
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- Trudy Pais says
Tried this recipe the bread turned out superb. The tip on how to knead was so good, thanks so much. Can I make bread rolls with the same recipe?Reply
- Jennifer says
You CAN make rolls out of this recipe, but the best rolls have butter, egg and milk in them. I use the recipe in this post: https://www.thecraftpatchblog.com/bombs/
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- Kim says
Thanks for this delicious recipe! The first time I made it, I used olive oil and the second time, I made it with coconut oil. Both were delicious, but I preferred the coconut oil. I literally ate half of the loaf in one sitting. Will try doubling the recipe and subbing some whole wheat flour on my next batch. Thanks!Reply
- Mai says
I have been making this bread 4 days straight and today I forgot the oil. It still came out good. It won’t last long. Love this recipe.Reply
- albert says
we love this blog its the bestReply
- Linda lane says
Can’t wait to try. Thank you
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- Nancy says
To get the correct temp for the liquid, I use an instant read thermometer, to get to around 116 degrees. I always use Instant Yeast and I add it to the dry ingredients. (I’ve read this in other recipes). Always works great. Will try your recipe tomorrow. Thank you!
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- Pam Marshall says
What size pan?
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- Jennifer says
The standard bread pan size — 9×5 inches. I’ve made it in other pans that are both slightly larger and slightly smaller with good success too though.
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- Sharon J says
I tried your recipe today using my new toy (my Kitchen Aid stand mixer). It turned out OUTSTANDING! It was moist, not crumbly…can’t wait to toast it with breakfast tomorrow! I will definitely be making this again and again! I took a picture of the finished product but didn’t see where I could post a picture.Reply
- Amy says
Have you ever put different flavors in this dough? Like making it with cinnamon and raisins?
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- Jennifer says
Yes I have and it works great!
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- Waylock says
I am a 72 year old male that has done very little in the kitchen in the past. I just started trying to make bread about 3 weeks ago. I have made this recipe twice, and it worked and tasted great. If I can do anybody can. I used White Lily bread flour. Thanks for the recipe.Reply
- Kelley says
The best bread ever! Thank you for the recipe.
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- Beth says
Love this recipe! It always turns out perfect!Reply
- Susana says
Read your recipe ave made it right away, so far it looks and smells delicious! Feels soft to the touch. Waiting for it to cool down for the taste test(hopefully we can wait) 🤣😂Reply
- Betzbee says
I love this bread! It is easy and delicious, but most of all, my particular husband likes it just as well as his Grandma’s complicated, takes all day to make recipe. If I’m in a hurry, I slightly heap my teaspoons of yeast, and only let it rise and hour:)Reply
- Heidi S Naylor says
I never have been able to get my yeast to work 😫 but 110* is perfect. So I could never get bread to rise. This recipe is a full blown winner. I have made it many times now and it’s perfect and delicious every time. Thank you for sharing this recipe.Reply
- Fairly Majaw says
Thank you so much for the recipe.It is very clear and detailed information about making homemade bread.I love your recipe. I will make it for sure.♥️🤗Reply
- Daisy says
I love this recipe, but I changed it just a bit. Instead of white, refined sugar, I used 2 tbs of honey, and swapped out vegetable oil for avocado oil, both much healthier alternatives. The bread came out fantastic! Also, I made sure my water temp was about 100 degrees before combining the ingredients. Happy baking everyone!Reply
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