Best White Bread

I began mastering my bread machine a few years ago, finding the most successful recipes.  I've owned it for over a decade, but used only occasionally.  Since finding great recipes, I haven't bought bread at the store in over 2 years.  For some breads I use the machine  just for mixing, kneading, and first rise then shape and bake in oven, and others I fully bake in the machine.  I've used "mixes" but  it's much more economical to enjoy bakery quality bread of all kinds when making from scratch.


A friend in Texas shared this recipe and it makes a huge, soft loaf equal to two loaves of bread.  Once cooled, I slice it in half vertically and freeze one half for later use. Dough can be made then taken out and shaped into buns or rolls.  Bread machines are great for making pizza dough, too.


You'll never find a better bread for toast!

Bread Machine White Bread 

1 cup milk warm milk

1 large egg, or 2 small at room temperature 

2 1/2 tablespoons butter, softened

1/4 cup sugar

3/4 teaspoon salt

3 cups bread flour, regular white flour will be okay, too.

2 1/2 teaspoons yeast

Put ingredients in according to machine instructions.  Mine calls for liquids first, then dry ingredients, with yeast last. I warm milk to about 90 degrees quickly in microwave with the butter, then beat egg(s) and pour in. Next add sugar, salt, then flour.  Make an indent on top and spoon in yeast.  I set the machine to basic white. During first knead, seeds such a poppy or sesame, or  dry spices may be added.

No-Knead Ciabatta Bread

Ready to Bake

Slice of White Ciabatta

Ciabatta Bread
4 cups flour (can use white or combo of white and wheat)
1 tsp. yeast
1-1/2 tsps. salt
2 cups warm water

Put four cups of flour, yeast and salt in large bowl; add warm water.  Stir until blended and sticky.  Cover bowl with foil, plastic wrap or towel for 12 - 18 hours at room temperature until doubled in size. Dough will be spongy and bubbly looking.

Pull out of bowl and turn out to floured board to shape into long oval or divide making two rounds. Dust with flour.  Flipover onto oiled baking sheet sprinkled with corn meal, dust top with flour.  Cover with towel for 2 hours and let rest and rise again. It won't seem like it's risen very high, put will spread,  and rise greatly when baking.

Bake 425 oven, 35-45 minutes until browned.  Bread will have thick crust and large airy holes. Experiment with adding seeds or Italian spices, or brush top with oil or butter before baking for different effect and taste of an artitsan style bread.  Can be divided and shaped into baguette loaves.


Hint:  Great bread for children to help make.  So easy!  I usually make dough in late afternoon and it's ready in mid-morning.

Link to Video of Step-by-Step
http://youtu.be/YX_6l2bmvQI


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