Prep 1 hr
Cook 40 mins
From King Arthur Flour website. Haven't made but will soon. Keeping here until then.
- 1 1⁄3-1 1⁄2 cups water, depending on the time of year (more in the winter, less in the summer)
- 1 tablespoon honey or 1 tablespoon sugar
- 1 1⁄2 teaspoons instant yeast
- 1⁄3 cup Baker's Special Dry Milk or 1⁄3 cup nonfat dry milk powder
- 2 tablespoons butter
- 1 1⁄2-2 teaspoons salt (best the lesser amount, but Dad preferred the greater)
- 4 cups king arthur unbleached all-purpose flour
- This bread may be prepared and baked right in the machine (1 1/2-pound or larger models), or prepared in the machine, then removed, shaped, given a final rise and baked in a conventional oven. Either way, it's a good, down-to-earth white sandwich bread.
- Place the ingredients in your bread machine in the order recommended by the manufacturer, and program the machine for white or basic bread, or for the dough cycle. Press Start.
- If you're using the dough cycle, after the cycle is complete, allow the dough to continue to rise in the machine until it has really doubled in bulk. Remove the dough, shape it into a loaf, and place it in an 8 1/2 x 4 1/2-inch loaf pan. Let it rise until almost doubled. Bake the bread in a preheated 350°F oven for 35 to 40 minutes. Cool and offer to a friend.
This is the "Real" Walter Sand's bread recipe. I've made this bread in my machine once a week for the past two years. Also, it's a good idea to follow the water measurements for summer and winter, if you don't, it doesn't rise as well. The only change I've made over the years is using dry baking buttermilk powder when dry milk powder is not available. Also, every once in a while I add roasted garlic, so don't be afraid to add your favorite flavor.