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  1. when this CCP virus hit, I started making my own bread with a starter I made from scratch.
    have you tried using the discard extra starter in place of the yeast?
    do you have any idea of how to substitute one for the other?
    let me know.
    would greatly appreciate it.

    1. Alberta, I don’t think the recipe deserved one star on account of my font color. Nevertheless, I always appreciate constructive criticism. You are the first person to mention that the font is difficult to read. Thank you for taking the time to say so. I will look into changing the color of the font, I do believe my theme allows for that.

  2. I’ve been looking for a good hamburger bun recipie and haven’t found one my family likes. Winner! This worked out great, soft, light, fluffy and tasty.

  3. If you are using instant yeast is does not have to be proofed. If you are using active dry yeast it may need to be proofed which means you should put it in the warm liquids and the sugar to reactivate it if unsure of age. One of the reasons I do this is to make sure the yeast is good to keep from wasting other ingredients. I have bought newly purchased yeast that was dead. What are the amounts of yeast and flour?

    1. Hi Judi,
      Yes, great tips! I believe the recipe states 4 cups of flour and 2 Tbs yeast. Hope that helps!

    1. I use Prairie Gold White Whole Wheat flour, but whole wheat mixed with all-purpose, or just all-purpose would be fine. I would not use self-rising. Hope that helps!

  4. I can’t wait to try this recipe! I make most things from scratch but have never made bread before. Thank you for posting this!

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