Classic White Bread For The Bread Machine Recipes

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CLASSIC WHITE BREAD FOR THE BREAD MACHINE



Classic White Bread for the Bread Machine image

Much better then store bought bread and so easy in your bread machine. Serve warm enough to melt the butter.

Provided by Karen From Colorado

Categories     Yeast Breads

Time 3h20m

Yield 1 Large Loaf, 8 serving(s)

Number Of Ingredients 7

1 1/8 cups water
3 cups white bread flour
1 tablespoon dry milk
2 tablespoons sugar
1 teaspoon salt
2 tablespoons butter
2 teaspoons fast rise yeast or 3 teaspoons active dry yeast

Steps:

  • Combine all ingredients in the order given.
  • Can be made with regular or rapid bake cycles.

Nutrition Facts : Calories 216.3, Fat 3.7, SaturatedFat 2.1, Cholesterol 8.6, Sodium 322.1, Carbohydrate 39.7, Fiber 1.5, Sugar 3.6, Protein 5.5

WHITE BREAD FOR THE BREAD MACHINE



White Bread For The Bread Machine image

White Bread for the bread machine. Plain, simple, gets the job done, and is good.

Provided by Diana Penning

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 6

1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons white sugar
1 ½ teaspoons salt
3 tablespoons vegetable oil
3 cups bread flour
2 ¼ teaspoons active dry yeast

Steps:

  • Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine.
  • Bake on White Bread setting. Cool on wire racks before slicing.

Nutrition Facts : Calories 168.3 calories, Carbohydrate 28.3 g, Fat 4 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 292.3 mg, Sugar 3.2 g

CLASSIC BREADMAKER MACHINE BREAD



Classic Breadmaker Machine Bread image

Make and share this Classic Breadmaker Machine Bread recipe from Food.com.

Provided by _Pixie_

Categories     Yeast Breads

Time 2h

Yield 1 loaf

Number Of Ingredients 6

10 -11 ounces warm milk
1 teaspoon salt
1 1/2 tablespoons butter (melted)
3 cups bread flour
1 1/2 tablespoons sugar
2 teaspoons bread machine yeast

Steps:

  • Put milk in bread machine, followed by salt, sugar, butter, flour, yeast.
  • My preference is to process on the dough setting until dough is ready and take out and bake as a normal loaf.
  • If not follow the instructions on your bread machine for a 1 1/2 lb loaf.

Nutrition Facts : Calories 1812.1, Fat 32.7, SaturatedFat 18.6, Cholesterol 88.5, Sodium 2638.8, Carbohydrate 322.6, Fiber 12.3, Sugar 19.9, Protein 52.2

CLASSIC WHITE BREAD



Classic White Bread image

This white bread recipe is the starting point for our Multigrain, Rye, and Cinnamon-Raisin breads. See our Classic White Bread how-to for step-by-step instructions.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 6

1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
2 1/4 cups warm water (110 degrees)
3 tablespoons plus 2 teaspoons honey
4 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing
7 cups all-purpose flour, plus more for surface and dusting
4 teaspoons coarse salt

Steps:

  • Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
  • Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
  • Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
  • Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush each loaf with butter, or dust with flour for a rustic look. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

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