I have been using this recipe for about 25 years to make wholesome, delicious bread at home. We've never found one we like better. The recipe is very forgiving--novices rarely have difficulty with it. It is also very versatile: in addition to loaves you can use the dough to make dinner rolls, english muffins, sweet rolls, pizza, etc. I prefer to use oil instead of margarine and with regard to the first step of pouring the boiling water over the dry ingredients, it is best done and then let the whole thing cool completely. This improves both the texture and the flavor.

Reviewed by momcat.