My family eats wheat bread for everyday, but sometimes, I just get to hankering some good old white bread. Not the white trash, rural-suburbanite Wonder Bread of my youth, but some good old thick sliced white bread for making peanutbutter sammies or grilled cheeses. This recipe makes a soft and tasty two pound loaf of white bread with a crispy crust. You can get 16 thick slices or 32 thin slices. The thin slices have about 75 calories each. This recipe has been trial and error for me over the years. I think I have perfected it finally. Peace, B.
I blogged about baking bread and if it was cost effective in August, 2010. You can find that post here.
Place the following ingredients in a bread machine pan in this order:
one and 1/2 cup water
two tablespoons softened butter
four cups bread flour
three tablespoons powdered milk
two tablespoons sugar
two teaspoons salt
one and 1/2 teaspoons active dry yeast
Select basic or white cycle on your machine; 2 pounds; and medium or light crust color. I store my bread in a plastic container with an airtight seal. I don't know how long the shelf life is on this as it never sits around for more than 5 or 6 days.
I blogged about baking bread and if it was cost effective in August, 2010. You can find that post here.
Place the following ingredients in a bread machine pan in this order:
one and 1/2 cup water
two tablespoons softened butter
four cups bread flour
three tablespoons powdered milk
two tablespoons sugar
two teaspoons salt
one and 1/2 teaspoons active dry yeast
Select basic or white cycle on your machine; 2 pounds; and medium or light crust color. I store my bread in a plastic container with an airtight seal. I don't know how long the shelf life is on this as it never sits around for more than 5 or 6 days.
