This pale, crisp-coated white bread is reminiscent of the loaves Linda's mother would bake on occasion. If you prefer a darker crust, add 1 to 2 tablespoons instant nonfat powder or bake on the Dark Crust setting.
1 Pound (small)
1 1/2 Pound (medium)
2 Pound (large)
|Water||3/4 to 7/8 cup||1 1/8 to 1 1/4 cups||1 3/8 to 1 1/2 cups|
|Shortening||2 teaspoons||1 tablespoon||4 teaspoons|
|Salt||3/4 teaspoon||1 teaspoon||1 1/2 teaspoons|
|Sugar||1 tablespoon||1 1/2 tablespoons||2 tablespoons|
|Bread Flour||2 cups||3 1/3 cups||4 cups|
|Red Star brand active dry yeast||1 1/2 teaspoons||1 1/2 teaspoons||2 teaspoons|
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select MEDIUM CRUST setting. Press START.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from the pan, place on a cake rack and allow to cool for 1 hour before slicing.
Bake Cycle: Standard
OPTIONAL BAKE CYCLES: Whole Wheat/French Bread/Delayed Timer/Rapid Bake
From: MORE BREAD MACHINE MAGIC , (page 24) by Linda Rehberg and Lois Conway, St. Martin's Griffin. ©
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