(Bread Machine) 1 1/2lb. Traditional White Bread

READY IN: 1hr 8mins




  • Carefully measure 1 cup and 2 tablespoons (9 ounces total) of hot water. Remember, it's a good idea to place the measuring cup at eye level to make sure you have measured exactly.
  • Use a cooking thermometer to make sure the temperature of the water is between 115-125 degrees. When water is at the proper temperature, pour into the baking pan.
  • Carefully measure and add 2 tablespoons of oil that is at room temperature.
  • Carefully measure and add the salt and sugar to the baking pan.
  • Measure and add exactly 3 cups of bread flour to the baking pan. Remember to level off the bread flour for an exact measurement.
  • Before adding the yeast, use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients.
  • Measure (again leveling off) 4 1/2 teaspoons of "Red Start Quick Rise" yeast and carefully pour into the well you made in the flour.
  • Carefully snap the baking pan into the breadmaker.
  • Repeatedly press the "Select" button until the display reads "5:P".
  • Press the "Start/Stop" button and your machine will start making bread.
  • After teh EXPRESSBAKE setting bread is baked, use pot holders or oven mits to carefully lift the pan by its handle from the breadmaker.
  • Turn the pan upside down onto a cooling rack and gently shake it until the bread comes out. If it sticks, take a rubber spatula, (metal can damage the pan's surface), and carefully go around the sides of the loaf until the bread comes out.
  • If the kneading blade comes out with the bread, use a plastic utensil to remove it from the loaf. Remember, it will be hot!
  • Allow the bread to cool on the rack for 15 minutes before slicing and enjoying it.
  • If you wish to make another loaf of bread right away, please allow the breadmaker to cool down for 10-15 minutes with the cover open and the pan removed.