For a no-fat white bread, it turned out pretty good. I would make a couple of changes next time: add at least 1 tsp salt (it definitely needed some) and let rise the second time longer than 20 minutes. At 20 minutes, mine had only risen to the top of the loaf pans, and it stayed right there (relatively flat) when baked. Oven temp: 400 for 20-25 minutes. Keep an eye on it. I went 20 minutes at 400 and got nicely browned loaves; I will try 375 for 25 min. next time.