From Our Recipe Files ~~ Mom's White Bread ~~

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.

CRUST: Medium
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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