Prep 5 mins
Cook 4 hrs
I've had this recipe for almost 10 years. I used it in the 1993 Oregon State Fair and won 1st place. I'm not sure where I got it, becasue I collect magazine recipes, recipe books, newspaper recipes. I often change ingredients by trial and error. I like this recipe becasue it always comes out tall, light and perfect in every way.
- 1 cup water (about 90 degrees)
- 3 cups white bread flour
- 1 tablespoon dry milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons butter
- 2 teaspoons fast rise yeast
- Place ingredients in your bread machine according to manufacturer's instruction and bake as directed.
Very nice bread! I'm sure I'll make it again and again. Did the dough cycle in the bread machine, let rise for 30 mins., bake @ 350 for 30 mins. Perfect loaf!
Very tasty! I used regular flour, and didn't have dry milk, so I used about half a cup of soy milk and half a cup of water for the liquid. This bread is velvety soft, and slightly sweet. I think the butter gives it the soft texture.
I wore out my old Panasonic bread machine and made bread for a long time in my KA stand mixer. After much deliberation, I broke down and bought a Zojirushi bread machine. This was the recipe I selected for my "maiden voyage". It was delicious!! Lovely texture, sliced perfectly and had great aroma and taste. A++++ all around!! We are a very humid climate (close to Houston) and I had to knead in quite a bit of extra flour. I also used the dough cycle and baked it at 350 degrees for 40 minutes in the regular oven. Sandi, thanks for posting a great recipe!!