Homestyle White Bread (Bread Machine)

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Made 11/30/10.  A bit on the sweet side, for white bread, but it has a nice crumb and texture as you can see in the photo.

From the book The Bread Lover's Bread Machine Cookbook by Beth Hensperger.

I use a Sunbeam bread machine (model 5891).
Ingredients
1 1/2 Pound Loaf
1 1/8 cups water
1 tablespoon honey
2 tablespoons unsalted butter, cut into pieces
3 cups bread flour
2 tablespoons nonfat dry milk
1 tablespoon sugar
1 tablespoon vital wheat gluten
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine yeast
2 Pound Loaf
1 1/2 cups water
1 1/2 tablespoons honey
1 1/2 tablespoons unsalted butter, cut into pieces
4 cups bread flour
3 tablespoons nonfat dry milk
1 1/2 tablespoons sugar
1 tablespoon plus 1 teaspoon vital wheat gluten
2 teaspoons salt
1 tablespoon bread machine yeast
 
Directions
1. Remove the bread pan from the machine.  Attach the kneading blade in bread pan.
2. Place ingredients into the bread pan in the order given.
3. Carefully insert the bread pan into the breadmaker and gently close lid.
4. Plug the power cord into a wall outlet.
5. Select the "basic" program.  Select "medium" for crust color. Select desired loaf size.

6. Press start.
7. During the first 5 to 10 minutes of the knead cycle, open the lid and check the consistency of the dough.  Every loaf is different and you need to adjust and repair the dough as needed.  Use your fingers to touch and press the dough.  If the dough is wet and sticks to the sides and bottom of the pan, sprinkle in some flour, 1 tablespoon at a time, while the machine is kneading until the dough forms a ball that is smooth and firm, yet soft and springy to the touch.  If the dough is very firm and dry looking, perhaps lumpy and not holding together, or even if it is a dry ball rolling around in the pan, add water 1 teaspoon at a time until the dough softens up a bit.  The humidity of the climate where you live will affect the dough.
8. Also, take this time to use a long-handled spatula to carefully push the dough around, checking in the corners to make sure all the dry ingredients are incorporated into the dough ball.  Exercise caution as the kneading blade will be moving while you do this.
9. When the baking cycle is complete, press the stop button and unplug the machine.  Carefully open the lid, and, using heavy oven mitts, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine.  Remove the bread from the pan immediately by turning the pan upside down and shaking it a few times to release the loaf.  If it does not slide right out, run your rubber spatula around the edges and shake the pan again to dislodge the loaf.  Check to see if the blade has come off the shaft and is still embedded in the bottom of the loaf.  You can either carefully remove it while the bread is hot, or wait until the loaf has cooled.
10. Place the loaf upright on a cooling rack to cool to room temperature before slicing.  If you wish, you can brush the crust all over with melted butter, which will soak into the bread while the bread cools.  Remember that bread technically does not finish baking until it has cooled and the excess moisture created during baking is evaporated, so it will slice and taste different when warm than when cool.
 
Notes:
Breadmaker Stages
At 3:00    The dough is kneaded for the first time. (10 mins)
At 2:50    The dough begins to rise. (20 mins)
At 2:30    The dough is kneaded for the second time. (15 mins)
At 2:15    The dough continues to rise. (20 mins)
At 1:55    The dough is "punched down." (30 secs)
At 1:55    The dough rises for the final time. (55 mins)
At 1:00    The dough begins to bake.  (50 mins)
At 0:00    The bread is finished.
Categories:
Dish   BreadCooking Method   Bread Machine




Dawn Knowlton

Member since Jan 2010

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