This bread is so yummy you don't need butter!!

Submitted by BONNIEB5

You can gradually substitute White Whole Wheat flour for some of the white; a cup at first and a little more each time to get your family used to the change slowly.

Submitted by LDYSABELLA

Submitted by BEDAAI

I got this recipe from my sister, and it is wonderful. It can be made the traditional way, but it also works well in a bread machine. It makes one standard size (roughly 8"X4" or slightly larger) loaf.

If you don't have vital wheat gluten, substitute more flour. The texture will not be quite as good, but it will work and tastes fine.

My husband is salt sensitive, so I do not add salt. The original recipe called for 2 heaping teaspoons salt, which I think is excessive anyway, but add some if you like.

I use bulk yeast. If you use the packets, two of them equal about 4.5 teaspoons yeast.

Most of the prep time is the rise time. You need to be around to check on it, but you can do other things.

Submitted by BJMOOMEY

I use 1 cup Bread flour to soften the bread - makes a better sandwich. You could use all Whole Wheat if you prefer

Submitted by MOMRITZ