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OLD FASHIONED WHITE BREAD
Made with milk for a tender crust and fine texture. Bread just like Grandma used to make. Now you can make it too!
1 Pound Loaf INGREDIENTS 1½ Pound Loaf
6½ ounces (¾ cup + 1 Tbsp.) MILK, 115-125°F 9 ounces (1cup + 2 Tbsp.)
1 tablespoon BUTTER or MARGARINE 2 tablespoons
2 cups BREAD FLOUR 3 cups
1 tablespoon SUGAR 2 tablespoons
½ teaspoon SALT 1 teaspoon
2¼ teaspoons FAST RISE/ 3 teaspoons
BREAD MACHINE YEAST
FOLLOW THESE INSTRUCTIONS FOR BOTH OLD FASHIOND WHITE BREAD AND HONEY OATMEAL BREAD
BREAD SELECT SETTING TO USE:
one-hour
Add liquid ingredients and butter to pan.
Add all dry ingredients, except yeast to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into
the corners.
Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
Program for one-hour bread setting. Turn bread maker on. When done, turn off, unlock pan and remove with oven mitts. Shake bread
out of pan and cool on rack before slicing.
HONEY OATMEAL BREAD
Use quick cooking oats in this recipe, but do not use instant oatmeal. A very light textured bread with a crispy crust. A good, all-purpose
bread.
1 Pound Loaf INGREDIENTS 1½Pound Loaf
6 ounces (¾ cup) WATER, 115-125°F 9 ounces (1 cup + 2 Tbsp.)
2 tablespoons HONEY 3 tablespoons
1 tablespoon BUTTER or MARGARINE 2 tablespoons
1¾ cups BREAD FLOUR 2½ cups
⅔ cup OATS, quick cooking 1 cup
1 tablespoon DRY MILK 1½ tablespoons
½ teaspoon SALT 1 teaspoon
2¼ teaspoons FAST RISE/ 3 teaspoons
BREAD MACHINE YEAST