As a busy mother and grandmother, Cindy understands the importance of convenient meals and a well-stocked pantry, as well as the enjoyment that goes into spending time in the kitchen with little ones. Cindy’s idea of relaxing? Making an apple pie that’s just like Mom’s. Let’s hope she shares the recipe.
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Gluten-free bread that's perfect for your next sandwich.
Combine milk, sugar and yeast in bowl; set aside 10 minutes.
Combine flour blend and salt in large stand mixer bowl; beat with stand mixer on low speed, gradually adding yeast mixture until well combined. Add butter and eggs; beat, scraping bowl occasionally, until well mixed. Increase speed to high; beat about 3 minutes or until batter is very smooth.
Cover, let rise in warm place 1 hour.
Grease 8x4-inch loaf pan. Stir dough; pour into pan, leveling top. Loosely cover with greased plastic food wrap; let rise 20-30 minutes or until just above top edge of pan.
Heat oven to 350°F.
Bake 42-50 minutes or until top is golden brown. Remove bread from pan; cool completely on cooling rack.
Dietary Fiber: 1g
Hello - Can I replace the rice flour with Quinoa flour instead?
This tasted so incredibly fantastic!!!! I have been gluten free for a year and have looked long and hard for a great recipe. I have also been milk free, but opted to go with the butter and milk (actually, I used 1/2 c. water + 1/2 c. milk) and also added 2 tbsp of ground flax seed. Additionally, I can only have limited sugar so I used 1 1/2 Tbsp of sugar and 1 Tbsp of stevia. It tasted like the homemade regular flout bread that I used to make through the years...actually it was better. The taste is superb! I put some jelly on it and had to stop myself at only 1 1/2 slices of bread with cherry jelly. It is by far light years better than the GF bread that I can buy at the store that is dry and tasteless and EXPENSIVE!
I have made this recipe MULTIPLE Times! My children LOVE this bread. I have gone through three loaves of this bread in one weekend (with NO waste). I substitute egg replacer for the egg and use rice milk instead of cow's milk (for allergy purposes). I use the recommended flour blend. One of our non allergic friends tasted this bread, they were asking to eat this bread instead of their "regular" bread.
Like many who are gluten-intolerant, my partner gets sick from too much gum in a recipe. To substitute ground chia for the gum, leave the xanthan gum out of the flour mix. Add one teaspoon chia and three tablespoons of one of the stickier starches (I used sweet white rice flour, but tapioca might work) to the dry ingredients of the recipe. Chia doesn't add liquid, but the batter behaves as if it does and must be balanced out with more starch in order to rise properly. I also substituted (unpacked) brown sugar for white, and brown rice flour for half the rice flour in the GF flour mix. This gave it a flavor closer to whole wheat sandwich bread.
Hi, quick question as I am new to gluten free recipes (we need to start because of my 3 yr old son). For the rice flour is it brown rice flour or white rice flour? And once I make the Gluten free Flour Blend, do I store that in the fridge? Thanks and can't wait to try this recipe!
This was my first attempt at making gluten-free bread. I followed the recipe, but used Chia seeds instead of xanthan gum since they are healthier for you and can be used as a substitute. The bread did not rise at all. However, it smells divine and tastes delicious. Is there something that I could have done wrong that caused the bread not to rise? I followed the directions exactly. The yeast doesn't expire until November 2016.
I used your recipe for GF burger buns (poured batter into 4" round pans). It turned out well. My daughter who is on a GF diet said the taste was better than most GF breads she tried. I did substitute coconut oil in place of butter, almond milk for the milk and used raw sugar.
I love love this bread but whats the best way to store it ? I have put it in the refrigerator and then it gets hard but then I toast it .I`m going to try some of these other gluten free recipes for sure :)
I've not tried this recipe yet, but want to know "How does it freeze?"
any chance this can be made without a loaf tin? perhaps a round tin..or other dish..would like to make this today, otherwise i have to wait for a loaf tin. thanks
We have been searching for a good gluten free bread recipe to make at home. My daughter has been trying at least one recipe a week. This recipe is the best so far. It is light and moist, not dense like the other recipes she has tried.
I have tried so many bread recipes and most of them were fails. I found this recipe today, in an online search, and it was so different from any of the others I decided to give it a try. I'm so glad I did! This will be my go-to sandwich bread from now on. I love everything about it; texture, mouth feel, rise, taste, ease of preparation and the perfect slices I achieved with my electric knife.. Thank you so much for publishing this terrific recipe.
This is my go to recipe for gluten free bread. Can this recipie be doubled for two loaves?
Wow! Just made this and just finished having a sandwich with this bread. Made and used the GF flour mix at the bottom of the recipe and followed directions precisely. This bread is amazingly good. Wonderful texture, soft, not dense or grainy. Will be using this recipe often! Thank you!
I made this yesterday using rapid rise yeast (just skipping the first step and incorporating all the ingredients in the mixer) and it turned out perfectly. The bread was flavorful and tender, slicing like a dream without crumbling or falling apart. It also toasted nicely for sandwiches and today I'm even using the leftovers to make French toast. The recipe was very easy to follow and the results much tastier and more economical than the flavorless, overpriced gf breads at the store. Such a welcome treat to make a quick sandwich bread without elaborate "bread flours" or waiting for hours or days for a dough to rise in the refrigerator using more complicated gf recipes. Thanks to the LOL test kitchen!
Instead of the milk can you use coconut milk or just plain water? Thanks!
I have been looking for a recipe like this for a long time!
I just made this for the first time this evening. I only a few months into gluten-free baking for my husband who has developed a wheat allergy. We both enjoyed this. I added 1/2 cup of oat bran and kept everything else as the recipe stated. The bread had a good flavor and the texture was good and can be used to make a sandwich. It was a little too soft/moist but I think that can be fixed by baking just a little longer the next time. I made this using a bread machine.
Amazing gluten free bread! New to gluten free an have tried a few other recipes that were not very edible. This one I made twice and it was awesome. Upped the eggs to three (they were medium size) and a full pack of yeast and my husband noticed it was less crumbly. Thanks for a simple delicious bread recipe!
Is there really no substitute for xanthan gum?
I first made this bread when I took my son off gluten for six months to see if it had any effect on his ADHD. It did not. However, this was the best of several gluten free loaves we tried. It was not super grainy like many of the others, not to mention the store bought loaves! Now I bring a loaf to my hair stylist, since she has a true gluten allergy. She LOVES it ! Thank you for such a fine recipe.
Is the flour blend a mixture of brown and white rice flour or just white rice flour?
Is there a substitute for xanthan gum?
I wonder If I can use potato flour instead of starch
This was my first time making gluten free bread, and it turned out beautifully! The taste is really nice. I don't need to be GF, but some of my family does, so this a nice alternative for family dinners.
My loaf rose well in the pan but then sunk flat in the middle whilst baking, any ideas why? I didnt open the oven while baking and pretty sure I followed the recipe fairly accurately using the flour mix suggested.
This is a great recipe for gluten free bread. It is so easy and simply delicious. Since I don't have a stand mixer I just use my hand mixer and it turns out great. It is excellent toasted! You will never, ever eat the tasteless and dry breads available for sale at the supermarket again.
I have been struggling to find a viable GF bread recipe that tasted like 'real' bread. Just eating my first slice and it's fabulous! More to come :-)
This is such an easy recipe, and my girls LOVE it. They hate it when I have to substitute store bought gluten free bread. My oldest, who is 9, can make this recipe with very little assistance. We even have our nanny eating this bread and skipping her traditional sandwich bread. I do add a little honey to the recipe, and decrease the sugar a little.
This bread was fantastic, and even better the next day, which is a rare in the GF bread department. Its soft, has good flavor and made excellent sandwiches. And worked for french toast as well! I'm thinking it would make great hamburger buns.Due to allergies to dairy and eggs, these are the changes i made. I used 2 tsp of The Vegg+1/2 cup of water = the 2 eggs. Used vegan 'butter' and soy milk, and exchanged the xantham gum for psyllium husk powder.
My 12 year old son loves to bake, he made this bread,and it came out beautifully. Would love to post a picture, but don't know if we can. Thanks
I found this recipe and i loved the simplicity of it and good reviews, so, i tried it and follow it step by step but the bread never raised? I got a good quality active dried yeast...the taste of the bread is beautiful but the texture is terrible. What could i have done wrong? Thanks.
Just finished mixing this bread recipe - it was so thick. I mean REALLY thick, Added almost 2 cups of water so I could finish mixing. Right now it is raising, hope it is something I can eat when all is said and done.
On Jan 22 2014 Pris left a comment for which no one responded. I too have the same question. My father-in-law is incredibly talented in the cooking and baking field but dispite all of his efforts, the bread either collapses when cooled or comes out dense with a hard crust and too much moisture. I sent him this recipe and his response was:"Yeast batters don’t work because there is no gluten to give the batter structure. They deflate. They bake beautifully only to sag away as they cool because of no gluten" He uses baking soda, baking powder and vinigar instead of yeast.What are your thoughts about making the best gluten-free bread? Do you have a favorite recipe that you could share with me?I look forward to your reply.
Your simple recipe is perfection !
Finally a GF free that tastes, feels, and behaves like normal bread! Our daughter had to be put a GF 4 weeks and I have been trying to get a half decent loaf of GF bread baked at home from scratch and have been failing at every attempt. This one is fantastic! The only alteration I made was with the xantham gum, I didnt add any to the flour mix. To replace it I use 1tsp of dry chia seeds per cup of flour mix and mix them with 3 times the amount of boiling water, let it thicken and add to the dough, batter mix. (so in this recipe I used 2.5 tsp(dry) chia seeds mixed them with 2 tbs + 2.5 tsp of boiling water and once it makes a thick paste like substance addded it to the mix along with the eggs and butter). GF bread is so incredibly expensive to buy ($5 per loaf, which are really half the size of a normal loaf of bread). One question. do you know how well and how long this bread will keep in the freezer or in th fridge? Thank you!
I neither have a bread maker or a big kitchen aid with a bread attachment.Can this be mixed with my hand held kitchen aid?I so miss good bread and want to try this.
I have a one pound bread maker. What are the ratios for that size loaf
Made with lactose-free milk and it was delicious!
Hello Cindy. Thank you for this easy to follow recipe. This was the first GF bread recipe I've ever made, so I have a few questions for you. I followed your recipe (including the given GF flour blend recipe) to the letter. I timed everything exactly, and I made sure to check the loaf's temperature for doneness (205 degrees F.) It looks great, but it smells like beer! After it cooled completely, I cut a slice: The inside looks fine, but it smells like beer! The mouth-feel is fine, but...it tastes like beer! (Sorry for my repetitiveness.) Did I over-proof the dough? Is that smell to be expected with GF breads? It's odd because when I did the final stir the dough smelled like mashed potatoes. Though I'm new to bread-baking, I am familiar with the behavior of yeast in gluten bread doughs; and this has never happened with any of those recipes. Can you offer any insight as to what I may have done wrong? Also, is this bread safe to eat? The thought of throwing away something made from expensive ingredients makes me crazy ;-) Thanks in advance for your help.
Haven't baked yet, but rated according to previous reviewers. However, in lieu of milk, using potato water in bread gives a nice texture and flavor. When you next boil potatoes for dinner, save the water. The thicker the 'broth' the better tasting the bread.
I don't give out the 5 star lightly. But, I've tried numerous GF bread/roll recipes, and this bread recipe is SO good that I was concerned I had used regular flour (which I didn't). So, it's a winner with us!I have a Zojirushi bread machine & used that to make the loaf (GF bread setting). I warmed the milk, beat in the egg (to warm them up), added to the machine, melted the butter & added that, and then added all the dry ingredients. Used King Arthur GF flour. Ooops, forgot to add Xanthan Gum, but it didn't seem to matter! Most GF bread recipes are also dairy free & Vegan. I think this makes for dense and/or crumbly breads -- not the tastiest, best textured stuff. People with Celiacs often need dairy free, too...but, we don't. When I searched for GF bread recipes that had eggs, butter, and milk, this came up & I'm glad I tried it!Awesome!
I've made this twice and have been very happy with the results. Best tasting gluten free bread I've made so far Thank you!
Great recipe, tastes just like gluten bread. It also makes an excellent dinner roll if you bake it in a cupcake pan. My family said the dinner rolls made with this reminded them of King's Hawaiian Rolls.
I have made this recipe three times now. I used Pamela's Artisan Flour blend. The batter comes our very thick and dough-like, unlike any other GF bread I have made. The first time I made it, I got excellent oven spring, and beautiful loaf, but it was undercooked and collapsed when I removed it from the loaf pan. The flavor was delicious, though. The second and third times I have had very little oven spring and a very dense, disappointing loaf. I don't understand why it sprang so beautifully the first time but never again.
Do you use UNSALTED or SALTED butter? Can you use Lactose-Free Whole Milk?? I am guessing UNSALTED since salt is another add in ingredient. Please advise.
Loved the bread, as toast or for sandwiches. I only have I question. Does it matter what type of rice flour to use, white, brown, glutinous, sweet rice?
This recipe looks very promising! I'm trying to also eliminate processed sugar from my diet; could honey be substituted instead?
I made this on Wednesday and was very pleased. Like with wheat flour you do have to watch your indoor temperature and humidity, I did not. The second rise was not significant, however, it was slightly over the top of the side of the pan. After cooking exactly 42 minutes, I looked at the bread and it was a beautiful amber color but the rise had fallen a bit. Since I was baking in 70% humidity,, I am guessing I could have used less milk.? On a positive note; the bread was not gooey, it was actually perfect and did not fall apart at all. This is a great loaf of bread!!!!!! Will be making many more loaves.
Closest thing to regular white bread I've tasted since going Gluten Free! THANK YOU!!!!!
I ended up using Bobs Red Mill All purpose gluten free flour and it came out amazing! I am enjoying a piece right now with a little butter on it- yum. I made the mistake of letting it sit in the pan (before cooking) longer than the 20-30 min stated in the recipe so it spilled over the sides of the pan but, came out easily and tastes great.
This is DELICIOUS! I made it for my daughter (she is gluten intolerant), and we struggle finding a sandwich bread that tastes good. (Most I find in the stores are a bit dry and flavorless from being frozen, etc.) I have never made bread before but just followed the directions and it came out delicious. The bread sunk a bit when I took it out, will have to see how to remedy that but it did not affect the taste. I think this is a winner!
I am new to making GF bread & this was super easy and turned out great. I did, however use purchased GF flour blend instead of the recommended GF flour combo. I'm not sure it will work for sandwiches because it does fall apart easily. Do you think it was the flour that creates this affect? I'm searching for a good GF sandwich bread
I am trying this bread this weekend and am very excited about it. I was curious what kind of milk was used. Can I use my Unsweetened Almond Milk or do I need to use 2%?
This is the best bread ever! Even my non GF family loves it! I find it very easy to make and it makes the house smell wonderful. Nothing like the smell of bread in the oven! Thanks for great recipe! I would encourage everyone to try the Land O Lakes GF butter cake. It's great!
I just got a 2lb breadmaker and was wondering if I make the bread in a breadmachine. Do I have to alter the recipe at all?
Is the serving size/nutritional info for 1 traditional size slice or 2 slices? I just made this, looks great. It's cooling and waiting to slice.
I can't believe I have never rated this bread recipe. I've been making it for several years and it is a lovely loaf. Lovely flavor, slices like a dream. Best part is I can make it in my bread machine too! I use the quick cycle that finishes the loaf in about an hour.I just made grilled cheese and tomato on it, yummy!
Hi there,This recipe looks great. Can you use almond flour instead of the GF blend of flours above?:-)
My husband and I LOVED this bread!!! I made it in my bread machine (settings: gluten free, 1.5 lbs and medium crust). I mixed the milk, sugar and yeast and set aside for about 10 min. I mixed the melted (cooled) butter with the 2 eggs. I added the butter and egg mixture to the bread machine, and then I added the flour mixture and made a large well and added the milk/yeast/sugar mixture. I did use a spatula to help in the mixing process (to make sure all the ingredients were well blended). This will my be my go to gluten free bread!!
I made this in my bread maker. I used my gluten free setting on my machine and mixed the flour with the eggs and butter before I put it in the machine. Then I added the milk/sugar/yeast mix and helped it blend in the machine. The only change is that I used bread machine (RapidRise) yeast. The top of the loaf isn't very smooth, but the taste of the bread is excellent. If you come up with a bread machine version that would be good to see, too.
I am making this bread right now! :) I'm curious to know what everyone has done about storage. Is it better to keep this bread refrigerated and hope to eat it quickly, or has anyone found that freezing is a success?
After being told my husband needed to be on a Gluten-free diet, I was amazed at how bad food was from the store bakery. This was such a pleasant surprise. It was delicious, the whole family loved it including my 2 year old granddaughter. I guess I'll be making more homemade bread all the time.
Instead of using the Land O Lakes All Natural Egg, can I substitute for a regular egg?
Just finished making this recipe with my son.. We were hopeful, but kept our expectations in check since we were first time bakers. Surprise, surprise, surprise - the bread came out perfect and tasted amazing. On another note, we used a convection oven and the bread was finished at 40 minutes with a beautifully brown outside and well cooked inside.
Hi, I am in the process of baking this bread and it smells great! From the looks of it, it'll turn out well, but my only issue was when I poured the dough into the pan and covered it with plastic wrap, when the dough rose, it stuck to the plastic wrap and I ended up peeling a little bit of the top off. I don't know how this will affect the crust, but I am wondering what I can do differently to keep this from happening. I did grease the plastic wrap, but my dough still stuck, I think because it was pretty wet. Would you suggest adding more flour to thicken it?
I am new to the Gluten-free community, and I was wondering if brown rice flour works the same as regular rice flour. I want to to use only whole grains.
I have a gluten sensitivity and been trying all sorts of recipes. I was happily surprised, this was very good! Mine did rise nicely but when cooking it deflated some so the top was flat. I think it has to do with the calibration of my oven. Can this recipe be modified by reducing sugar? It was just a little too sweet for sand which bread.
Recently had our 7 year old diagnosed with Celiac and this is the fifth bread recipe that I've tried.... and it's a WINNER!! It is easier than several other recipes I've tried and not as heavy so we are IN LOVE! Don't waste your time on other bread recipes!
Sepi,I assume the taste that you are not enjoying is the garbanzo bean (chickpea) flour that is used in Bob's Red Mill All Purpose... It is an acquired taste, and while I love chickpeas, I do not love the flour (and neither do a large majority of GF people I know). Try omitting the chickpea flour and see if that changes the taste at all.
Hi Shirley, Thank you for sharing the recipes with everyone.I have a question and would be grateful if you could guide me. My boyfriend recently developed gluten intolerance and tried to find a Gluten-Free bread for him, so I tried couple of G-free recipes in my breadmacker (including the one suggested by my bread machine, and some few others with different flours). All results turned out looking great (high rise, beautiful texture etc.) but they had “AWFUL” taste and smell! I just had to throw them out! Though I had bought and tasted prepared G-free bread (like Udi’s white sandwich bread) and I thought they tastes wonderful to me! So I was wondering what is the matter with this awful result that I get!!? all my ingredients are Bob’s Red Mill and I tasted them in my mouth to see if I can realize which ingredient has that bad taste?!!The recipes I used combined these ingredients:1.Rice Flour (I used whole grain brown rice flour)2.Potato starch flour3.Tapioca flour5.Xanthem6.Salt/sugar/yeast/eggs/milk* In one of the recipies I used 1cup rice flour and replaced the other cup with Bobs redmill G.Free whole purpose flour.I would appreciate if you could help me with this issue.BestSepi
I found this recipe when my first try of making my own version of gf bread ended up as bird food. I'm not sure if the birds or squirrels actually ate it though LOL. This recipe is easy and wonderful. I will only make this recipe as it is sooo good. Since my dtg found out she is gluten and lactose intolerant it has been a real challenge to
Has this recipe been converted to use in a bread machine? Thank you
By FAR the best soft gf soft white bread recipe out there. Tender with that 'stretch' we miss in most gf baking. I ahve made thsi recipe 4 times now and it is my go to recipe. Thank you for a perfect formula for successful bread and rolls.
Amazing! I baked this for Christmas brunch and all really enjoyed it, and I admit it is as good if not better than my wheat version. I did add an extra egg which is really not necessary. Also-be sure to bake for teh ful time as the crust will be brown and center could still need more time if you go by look of the crust alone. Mine was baked perfectly at 50 minutes, but another 2 wouldnt have hurt. I removed it from the pan after 5 minutes and cooled on a rack, but we couldn't wait to try it so slinced into it while stil warn. Spread with sweet butter and had our first taset of heavenly bread. Thank you Land O'Lakes.Next time I will make a cinnamon swirl bread...let yiur imagination be your guide. I am thinking pepperoni bread, cheese bread, herb and garlic bread. Maybe cranberry orange swirl bread for New Years. Yum!!
It was a hit. I made this bread for my fiance last night. He had two sandwiches made from it, when I asked him it how the sandwiches were. He said, ... great! Better than that frozen bread we usually have. He was very surprised to find out I Baked it! Yay!
I just made this recipe and am eating the delicious bread as I write this review. This is the best gluten free bread that I have found. Thanks for posting this!I substituted coconut oil for butter. I didnt have any potato starch so my mix was 2 cups white rice flour and 1 cup tapioca flour.
Very good recipe I used King Arthur gluten free flour and made this into hamburger buns. My husband said to save the recipe for thanksgiving to make gluten free Grands biscuits (that is what they tasted like). I did use 1 teaspoon of xanthan gum in the recipe. I also added 1/2 tsp of vinegar as a dough conditioner. I really liked this bread I will make it into sandwich bread next time. I hate using dry milk powder or egg substitue like so many gluten free bread recipes call for. This was very good I just gave it 4 stars because I did adjust the gum and add the vinegar. I will also add 1 tsp of unflavored gelatin next time because the bread got dry quickly and it's suppose to help retain moisture.
I have tried many gluten-free recipes over the last several years for my daughter who is gluten-intolerant. This recipe rates the highest of ANY gluten-free recipe I have ever tried. My husband tried it and he could not tell it was gluten-free. I will be baking this bread each weekend.
Mine sunk after 15 min of baking :(
I can't believe I finally made a great gluten free bread! The last recipe I made was a brick! All I can say is awesome.
This bread is amazing! Finally a gluten free bread that tastes like "real" bread.I will be making this again and again. It did raise beautifully, had a nice texture, and my house had that wonderful smell of fresh bread in the oven. Thank you Land O' Lakes!
can i put this in the bread machine?
I used an extra tsp of Xanthan gum and it was perfect!! Stayed togethes wonderfully.My only question is how should i be stored? In the fridge, feezer or on the counter in a bread box?Thanks so much for this wonderful recipe!
I have tried many gluten free bread recipes but I think think this one is the best!
I used Bob's Red Mill all purpose flour blend and the recommended amount of Xanthan Gum, otherwise followed the recipe exactly. At 42 minutes it was exactly 208 degrees internal temp - done to perfection. If I hadn't made it myself, I would not believe that this is a gluten free bread. Fantastic - so good that I am going to cook a small roast so I can have roast beef sandwiches for lunches this week!
Yeah! Really good gluten free sandwich bread and it makes great toast. It has a slightly yeasty taste, like regular bread.
Due to a GF, no dairy & refined sugar diet I made a few subs. 1/4 C agave nectar / sugar. 1/4 C oil / butter. 1 C coconut milk (gave it a slightly sweet scent & flavor). Turned out wonderful. I think I didn't follow the rising instructions properly because i was using my bread machine to knead & then I transferred it to a regular loaf pan. It did raise to level with the top of the loaf pan, but never went beyond that & sinking just a tad bit. BUT it tastes wonderful! Still has a coarser crumb than glutened breads. Not sure how to fix that.
I tried this recipe this weekend and followed the directions exactly. I wanted to come back and comment on my findings. The bread rose and looked beautiful. The taste of the bread was very good and it did have a nice moistness to it. But the down side is that it is very crumbly. I now have the best ever bread crumbs! I think the problem is the amount of Gum for the 2 1/2 cups of flour is not enough. It would do well to add another teaspoon of Gum to help hold the bread together.
I made this and replaced the xanthan gum with gelatin instead. I can't tolerate the xanthan gum. It still turned out great! Absolutely loved it! Very light, like "real" bread.
For those looking for the perfect gluten-free bread recipe this is it!!! I followed the recipe exactly as written and have to say this is the best tasting bread ever. It's easy to make, rises fast (in case you've made gluten-free bread before you know it takes hours and hours to rise), it was done in onlyl a couple hours. It smells, looks, and tastes like real bread! Try it-you won't be sorry. This is the only bread recipe I will be using from now on!
Made this bread , it rose perfectly , tastes great and slices thinly with an electric knifeFinely a bread that's not a door stop or has no tasteThis is an easy go to bread. Thank You so much for a gluten-free bread everybody enjoys !
I rate this five stars on taste and texture but it did not rise to a full size slice. I will be having half sandwitches that taste yummy. Makes great toast with butter on it. Slightly sweet taste.
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Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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