Community Pick
Throw Away the Bread Machine Instructions!.... White Bread
"This is pretty much a foolproof method for a wonderful white bread."
photo by limeandspoontt
- Ready In:
- 5mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 1 cup warm water (110 degrees F/45degrees C)
- 2 tablespoons white sugar
- 1 (1/4 ounce) package bread machine yeast (2-1/4 teaspoons)
- 2 tablespoons melted butter
- 2 tablespoons oil (can use 4 tablespoons of oil or melted butter)
- 3 cups white bread flour
- 1 teaspoon salt
directions
- Place the water into the bread pan.
- Sprinkle the sugar then the yeast over the water; allow the yeast to foam for 10 minutes.
- Add in the melted butter, oil, flour and salt.
- Select the BASIC or WHITE BREAD setting and press start.
Questions & Replies
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Has anyone tried this recipe with gluten free flour? I don’t want to waste my pricey gluten free flour if it is just going to be an epic fail!
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What size loaf does this make? I selected 2-lb loaf, since the recipe didn't say. Now I see that others have chosen 1.5-lb loaf. I sure hope mine turns out OK. :/ It would really be helpful to add that information to the recipe.
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Can you use regular all purpose flour to make bread? -
hi, i am trying out the recipe, just how much water is required? in ml please, in your video it seems quite a bit, if this for 1kg loaf bread?
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Can I substitute Splenda for sugar. With the other bread machine recipe with yeast on top I use Splenda.
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Reviews
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Perfection !!! My second loaf just finished. For my first loaf I used all-purpose flour and 4 tsp of vital wheat gluten. The top fell but everybody said it was the best white bread they had ever had. For my second loaf I used the suggested bread flour and no vital wheat gluten. I followed the directions and selected dark crust. The loaf is absolutely perfect My bread machine bread usuallly turns out too dense for my liking so I'm going to try these direction for my other recipes. Thanks so much for sharing. -
This bread is absolutely delicious! The first time I made it I forgot to choose a loaf size so my machine defaulted to 2 lbs. which resulted in dough that rose excessively and collapsed -- but it tasted awesome so I tried again on the 1.5 lbs. setting with better results. After that I tweaked the recipe a bit, using the oil to make it easier (I bake bread every other day or so) and decreased the yeast to 1.5 tsp. as I prefer a denser loaf. I process the ingredients in the bread loaf until the dough is kneaded the final time then let it rise in a greased bread pan and finally bake it at 350° for 31 minutes. After baking, I let the bread cool for half an hour or so then place close it in a bag to soften the crust for easier slicing. -
Another masterpiece from the master chef. Made exactly as directed and turned out exactly as expected. Beautiful and delicious! Thanks, Kitten, for another great one. :] Made again and it rose so high it pushed the top of my bread machine open. Best bread machine recipe I have ever made. :] -
Gosh Kitt, this recipe was wonderful! I used dough cycle, put in greased loaf pan, let rise again and baked in a 350 degree oven for 25 minutes. It produced a very high loaf. It was a perfect texture for sandwiches which is was I needed it for. 10 stars if I could. It was easy, quick, tasted wonderful and was just beautiful! -
This recipe is amazing! My new go-to recipe! Couple of pointers to those having some issues: -use a meat or kitchen thermometer to test water temp. It’s not a suggestion to have 110, it’s important not to overheat yeast. -Don’t pour melted butter directly into your sugar and yeast mixture. Instead, put the flour in first, then add oil, salt, and butter last. Heat kills yeast. -Find out when your final rise starts and pick up the dough at that time. Remove the paddle, shape the dough, replace the dough and smooth it out so it touches all sides of the pan. It’s fine to punch it down to achieve this evenness. You will get a correctly shaped loaf this way. -avoid wrinkly tops after cooling by putting the bread back in the machine sans pan after baking. Crack the top with a toothpick. Let the machine and bread cool together. Reduces wrinkles by 90% or so.
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Tweaks
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I whisked an egg, then added water to equal 1 cup. I found this to be a richer tasting bread. Excellent. -
Great white bread recipe. We made this the regular oven way but the exact recipe!! - knead dough in mixer until smooth - let rise til double (about 1-1.5 hours) - make into loaf sized shape and place in greased pan, rise for another 45 mins - bake at 375F for about 25 minutes until golden and hollow taps!! the recipe definitely makes a great bread!! -
4 T vegetable oil instead of half oil and half butter. Converted flour and water measure to grams: 236.6g water, 384g Pillsbury bread flour. Yeast: 2 1/4 tsp SAF Premium instant yeast. Bread machine settings: Basic bread cycle, 1 1/2 lb loaf, medium crust. Did not have to adjust flour or water for dough consistency. Always check your dough mid way through the kneading cycle and adjust with either water or flour for proper consistency. The dough will sometimes have to be adjusted due to humidity and temperature fluctuations. Edit: I have posted a recipe "BASIC WHITE BREAD 1 ½ LB LOAF" http://www.food.com/recipe/basic-white-bread-1-lb-loaf-533040 that incorporates these tweaks with instructions for prepping with your bread machine and cooking in a loaf pan in your oven.
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Used 4 T olive oil (no butter) Reduced bread flour to 2 Cup and added 1 Cup rye flour. Sifted together, did everything else as usual. Nice light rye with a great fluffy texture and crisp crust.. -
Oh my goodness, this is delicious! The bread is soft and fluffy and the crust is crunchy, but not too thick. I did screw up when I removed the paddle, so my bread sunk in a bit at the top. I'll be more careful next time. I've had my bread machine (Cuisinart convection) for 3 months and had a disaster with my first brick, er loaf, which made me leery of baking in the machine again. Since then, I've used the machine to mix and proof, but the oven to bake. I'll be making this recipe over and over because it's all done in the machine, including the baking. I used 4T of butter and no oil. My minor tweak is that I used 240 grams (2 cups) of King Arthur All-Purpose flour, 113 grams (1 cup) of King Arthur White Whole Wheat Flour, and 1T of vital wheat gluten. The gram measurements come from the chart on the King Arthur Flour website and are specific to the type of flour. I love that this tastes like a buttery white bread, but has fiber from the White Wheat flour. I used the White Bread setting, 1.5 pounds, and light crust. Next time I'm going to add sunflower seeds.
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