After all of the heavy eating during the holidays, I was craving a light soup and salad dinner. My daughter is always asking for Tomato Soup, so I made this bread to serve with it so that it would be a substantial enough meal for my husband. It was a bribe of sorts, as I usually do not support the consumption of white bread. 😉
This wonderful bread recipe was adapted from a favorite book, Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King. I halved the recipe and adapted the recipe to use a bread machine. My family loved it!
Yield: one standard loaf
- 2 1/2 T warm water
- 1 cup warm milk (I used 1 percent)
- 1 1/2 T unsalted butter, cubed
- 2 1/4 cups all-purpose flour
- 1 1/2 T granulated sugar
- 1 tsp coarse salt
- 2 1/2 tsp bread machine (dry) yeast
- Combine warm water, warm milk, and butter in the bread machine loaf pan.
- Place flour over the top, using a knife to spread it evenly into the corners of the pan.
- Sprinkle the sugar and salt over the top of the flour.
- Make a well in the center of the dry ingredients and add the yeast.
- Set the bread machine to 1 1/2 pound standard loaf and start.
One Year Ago:
Two Years Ago:
- Whole Wheat & Oat Zucchini Bread
- Skinny Whole Wheat Pumpkin-Chocolate Chip Bread
- Skinny Whole Wheat Pumpkin Banana Chocolate Chip Muffins
Three Years Ago:
Four Years Ago: