Recipe by Kittencal@recipezazz
This is pretty much a foolproof method for a wonderful white bread.
Top Review by insulin resistant carb addict
This bread is absolutely delicious! The first time I made it I forgot to choose a loaf size so my machine defaulted to 2 lbs. which resulted in dough that rose excessively and collapsed -- but it tasted awesome so I tried again on the 1.5 lbs. setting with better results. After that I tweaked the recipe a bit, using the oil to make it easier (I bake bread every other day or so) and decreased the yeast to 1.5 tsp. as I prefer a denser loaf. I process the ingredients in the bread loaf until the dough is kneaded the final time then let it rise in a greased bread pan and finally bake it at 350° for 31 minutes. After baking, I let the bread cool for half an hour or so then place close it in a bag to soften the crust for easier slicing.
- 1 cup warm water (110 degrees F/45degrees C)
- 2 tablespoons white sugar
- 1 (1/4 ounce) package bread machine yeast (2-1/4 teaspoons)
- 2 tablespoons melted butter
- 2 tablespoons oil (can use 4 tablespoons of oil or melted butter)
- 3 cups white bread flour
- 1 teaspoon salt