Delicious breadmaker bread and raises perfectly every time and has a wonderful texture and taste. This recipe is for a two-pound loaf. It's terrific for breakfast or dinner. It's wonderful served with jams and preserves or spread with garlic butter and toasted in the oven.
1 pastry brush to brush the bread with butter after bread bakes
1 electric knife preferred, or sharp bread knife to cut bread in slices
Ingredients
1 1/2cupshot water
2tbsp.powdered milk
2tbsp.Crisco shortening
1tbsp.granulated sugar
1 1/2tsp.sea saltor kosher salt
4 1/4cupsbread flourNOT all-purpose flour
1 1/4tsp.bread-maker yeast
Instructions
Measure ingredients in the order listed into breadmaker baking pan.
This recipe is for a basic bread setting and cooks for 3 hours and 50 minutes in my breadmaker.
You must have a 2-lb. size breadmaker to make this bread.
Allow bread to cool about 15 minutes before removing from breadmaker.
Butter top and sides of bread to prevent crusts from hardening.
Wait 15 more minutes before slicing bread down with an electric knife (if you have one).
About 25 half-slices.
Notes
NOTE: Homemade bread has no preservatives so it needs to be refrigerated after 2 days.NOTE: All-purpose flour doesn't contain enough gluten. The bread tends to come out very dry and crumbly.NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.