A perennial favourite for so many people. This bread has a nice flaky crust, a tender crust, yet is sturdy enough for sandwiches.
Ingredients
1 cup warm water 230 ml
2 tbsp white sugar 30 ml
4 tbsp neutral oil of your choice 60 ml
1 tsp salt 10ml
3 cups bread flour (all-purpose works) 375g
2 tsp instant yeast 10ml
Instructions
Please read my Tips and Tricks below.
Place ingredients in order the bread machine specifies.
Set course on Sandwich or Basic.
Check the kneading about 4-5 minutes into the process. You want a smooth dough that is slightly tacky. (Touch it.)
Let it bake. Do not open the bread machine while it is baking. Remove within 3-4 minutes and place on a rack. Waiting for the bread to cool is the last step. It helps the starches gelatinize.
Susie's tips and tricks
If you use all-purpose or plain flour. The rise might not be quite as high not the crust as crisp. No worries. I doubt anyone would know in a plain bread like this.
You may need to add water or flour to your dough ball. Humidity and barometric pressure effect bread. Weighing flour still requires a check on the dough ball.
If you choose to measure with cups than weights (I do) please stir the flour and then spoon into your measuring cup. Scooping with the measuring cup adds a lot more flour.
Pull out the blades if desired (to avoid a larger hole) before the final rise. Check your manual.
Once the dough begins the bake cycle do not open. This will result in poorly risen bread; regular/traditional ovens are more powerful and handle such a disruption.
I like to shape my loaf nicely taut in the pan so it rises strong with an excellent crust. You can let the machine do the work; I just prefer a very excellent looking loaf. It helps with the rise.
Making this now, using 1.5 cups KA bread flour and 1.5 cups KA white whole wheat flour. I’ll let you know how it turns out. I’ll take out the paddle as the final rise begins then return the dough ball to the machine for baking.