Soft White Bread

To go with our hearty beef stew for supper yesterday (and tonight), my father made a tasty, homemade white bread. At first, he was going to make a simple no-knead white bread recipe. This would make two loaves, and he was planning on adding some cinnamon and raisins to one of the loaves to make a cinnamon raisin bread again, which we really enjoy. But later he decided instead to take the cinnamon raisin bread recipe he made not too long ago, and only put the cinnamon and raisins in one of the loaves and just leave the other loaf as a white bread After all, cinnamon raisin bread is delicious, but it doesn't really go with beef stew. 

Personally, I do not eat much white bread. I do eat a lot of homemade bread, but mostly my own and it is always whole wheat or multigrain, so I really don't have much experience in tasting white bread. But I thought this bread was pretty good, especially warm from the oven. Despite us wanting to devour the bread as soon as it came out of the oven, so it was still very hot, my father did do a good job in preventing the bread from falling apart and slicing it quite neatly. The bread was soft and warm, with a light and fluffy texture. It didn't even need any butter on it, especially if used to sop up the stew. The crust was light, but crispy and yummy. The bread may have been slightly sweeter than your typical white sandwich bread, but that is probably because it is really a recipe for cinnamon raisin bread. It rose and baked very well, and had a nice even color and texture.