ADVERTISEMENT
- Real Recipes from Real People -

ISO: Light, fluffy bread

Misc.
Does anyone know how to make bread in a bread machine that is as light and fluffy as store-bought white bread? My family calls my bread "lead-bread"!
MsgID: 027910
Shared by: Chris in Michigan
Board: All Baking at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Chris in Michigan
2
  Shirl
3
  Chaven, South Africa
4
  don andon san diego
5
  BILL FROM OHIO
6
  Marilyn, Tracy CA
7
  Roy, San Antonio TX
ADVERTISEMENT
Random Recipes
  • New Banana Tea Bread
  • New Banana Tea Bread Source: Good Housegkeeping Yields: 1 loaf Enjoy a slice for dessert or to start your day off right --it also makes a great snack. For a whole-grain variation, substitute 1/2 cup whole-wheat flour f...
  • Tropical Chicken Stir-Fry
  • TROPICAL CHICKEN STIR-FRY 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks 2 teaspoons peanut oil 3 medium carrots, julienned or coarsely grated 2 medium red bell peppers, cut into 1/2-inch pi...
  • Chili (like Chili's Restaurant)
  • CHILI'S CHILI 2 pounds lean ground beef 1 onion very finely chopped 1 clove garlic, chopped 1 (8 oz.) can tomato sauce 1 cup condensed cream of tomato soup, undiluted 1 cup water 3 tablespoons chili powder 1 tablespoo...
  • Duke's Angel Eggs (lighter deviled eggs)
  • DUKE'S ANGEL EGGS "Angel eggs are as tasty as deviled eggs, only lighter." 8 hard-cooked eggs, chilled and peeled 1/3 cup light or fat-free mayonnaise 1/3 cup plain non-fat yogurt 2 tablespoons prepared Dijon-style m...
ADVERTISEMENT
  • Sesame Shrimp with Miso Sauce
  • SESAME SHRIMP WITH MISO SAUCE FOR THE MISO SAUCE: 1/4 cup orange-pineapple juice concentrate, thawed 1 tablespoon water 1 tablespoon red miso (soybean paste) 2 teaspoons minced fresh ginger 2...
  • Tomato and Feta Salad with Lemon Vinaigrette
  • TOMATO AND FETA SALAD WITH LEMON VINAIGRETTE FOR THE DRESSING: 7 tablespoons extra-virgin olive oil 4 tablespoons fresh lemon juice 3 tablespoons whole-grain mustard 2 garlic cloves, minced 2...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Light, fluffy bread
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!