Basic Bread Machine Bread (A B M)
photo by Sassy J
- Ready In:
- 3hrs 5mins
- Ingredients:
- 7
- Yields:
-
1 loaf
- Serves:
- 10
ingredients
directions
- Add the ingredients to your bread pan in the order listed.
- Set your machine to 1 lb / white bread.
- Alternatively, set your machine for the dough cycle. When it's finished, take the dough out, shape it into a round loaf, cover, and let rise until doubled. Bake in a preheated 375 degree oven for 30-40 minutes.
- In both cases, cool on a wire rack before slicing.
Questions & Replies
Reviews
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Thank you so much, dividend! I was one of those that was scared of using my bread machine that MyNi sent me....This was SOOOO easy and SOOO good! YUM! I had a pic to post, but it wasn't as good as the one already posted...THANK YOU!!! You helped me tremendously, and I truly appreciate your posting this! :)
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I like this better than the Breadman recipe booklet. I used King Arthur All Purpose Flour organic. I used 2/3 cup of warm water AND milk mixed. It came out super crispy yet chewy and soft inside. I used the Basic Medium Crust. I like it better than bread flour. It's tastier, chewier and crispier, almost reminds me of French Bread. This is now my go to recipe!!
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I like most purchased a bread maker and used the recipes that came with it once or twice. Never really satisfied with the results, I tucked the machine away disappointed with my purchase. This recipe is a KEEPER and it has won a place in my personal cookbook. The bread is every bit as wonderful as the other reviews say. I can wait to show off my bread making skills with this recipe. THANK YOU! THANK YOU! THANK YOU!
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RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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