My husband is obsessed with fresh bread. I grew up pulling slices of bread out of the freezer and toasting them. I do have an appreciation for fresh bread now! 🙂
Having a bread machine is wonderful- this is one of the standard breads that we make. This recipe is adapted from King Arthur Flour. I modified it (simplified it!) to make it using a bread machine. I also incorporated white whole wheat flour.
The bread has a golden crust and a soft, sliceable texture. It’s great for French toast too.
Yield: 1 loaf
- 3 cups unbleached all-purpose flour (1/2 amount can be substituted with whole wheat flour or white whole wheat flour) (I used 2c all-purpose & 1c white wheat)
- 1/2 cup milk, room temperature (skim, 1%, 2% or whole, your choice)
- 1/2 to 2/3 cup hot water, enough to make a soft, smooth dough
- 4 T melted unsalted butter, vegetable oil, or applesauce
- 2 T granulated sugar
- 1 1/4 tsp coarse salt
- 1 packet active dry yeast dissolved in 1 T warm water OR 2 tsp instant yeast
Bread Machine Method:
- Place wet ingredients and salt in the bottom of the pan of your machine.
- Top with flours and sugar. Spread the flour to the corners of the pan.
- Make a well in the center of the flour and add yeast.
- Set machine to 1 1/2 pound, basic loaf.
- About 10 minutes before the end of the second kneading cycle, check dough and adjust its consistency as necessary with additional flour or water; finished dough should be soft and supple.
- Complete baking in machine.