Basic Bread Machine Bread (A B M)
"This is a very reliable standard bread machine recipe for a 1 lb loaf. Too many people I know have bread machines but don't use them because they don't know how to do anything but use a mix! This will make a nice soft loaf as is, and it's also a great jumping off point for experimentation. Try varying the types of flour, fat, and sugar. Or try adding things like spices, nuts, mustards, or cheeses. My goal with this recipe is to get people comfortable enough with baking in their bread machines that they'll experiment. (If your machine only makes a 2 lb loaf, simply double all the ingredients.)"
photo by Sassy J
- Ready In:
- 3hrs 5mins
- Ingredients:
- 7
- Yields:
-
1 loaf
- Serves:
- 10
ingredients
directions
- Add the ingredients to your bread pan in the order listed.
- Set your machine to 1 lb / white bread.
- Alternatively, set your machine for the dough cycle. When it's finished, take the dough out, shape it into a round loaf, cover, and let rise until doubled. Bake in a preheated 375 degree oven for 30-40 minutes.
- In both cases, cool on a wire rack before slicing.
Questions & Replies
-
For 2 2lb bread machine capacity can I simply double the recipe or is there some kind of chemistry to consider? -
Can I refrigerate the dough after its risen and cook the next day -
You said use regular flour, not breadflour? Do I use regular yeast or breadmaker yeast
-
do I use bread flour or AP flour?
-
If I don’t add the dry milk, does the measurement of water change?
Reviews
-
Very good. I used the dough cycle on my bread machine and then let the dough rise before baking in the oven. My kids like this as cinnamon toast. -
Thank you so much, dividend! I was one of those that was scared of using my bread machine that MyNi sent me....This was SOOOO easy and SOOO good! YUM! I had a pic to post, but it wasn't as good as the one already posted...THANK YOU!!! You helped me tremendously, and I truly appreciate your posting this! :) -
I like this better than the Breadman recipe booklet. I used King Arthur All Purpose Flour organic. I used 2/3 cup of warm water AND milk mixed. It came out super crispy yet chewy and soft inside. I used the Basic Medium Crust. I like it better than bread flour. It's tastier, chewier and crispier, almost reminds me of French Bread. This is now my go to recipe!!
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What if I don't want to use dry milk, can I use whole milk? -
I like most purchased a bread maker and used the recipes that came with it once or twice. Never really satisfied with the results, I tucked the machine away disappointed with my purchase. This recipe is a KEEPER and it has won a place in my personal cookbook. The bread is every bit as wonderful as the other reviews say. I can wait to show off my bread making skills with this recipe. THANK YOU! THANK YOU! THANK YOU!
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RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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