Throw Away the Bread Machine Instructions!.... White Bread

Perfection !!! My second loaf just finished. For my first loaf I used all-purpose flour and 4 tsp of vital wheat gluten. The top fell but everybody said it was the best white bread they had ever had. For my second loaf I used the suggested bread flour and no vital wheat gluten. I followed the directions and selected dark crust. The loaf is absolutely perfect My bread machine bread usuallly turns out too dense for my liking so I'm going to try these direction for my other recipes. Thanks so much for sharing.

This bread is absolutely delicious! The first time I made it I forgot to choose a loaf size so my machine defaulted to 2 lbs. which resulted in dough that rose excessively and collapsed -- but it tasted awesome so I tried again on the 1.5 lbs. setting with better results. After that I tweaked the recipe a bit, using the oil to make it easier (I bake bread every other day or so) and decreased the yeast to 1.5 tsp. as I prefer a denser loaf. I process the ingredients in the bread loaf until the dough is kneaded the final time then let it rise in a greased bread pan and finally bake it at 350° for 31 minutes. After baking, I let the bread cool for half an hour or so then place close it in a bag to soften the crust for easier slicing.

Another masterpiece from the master chef. Made exactly as directed and turned out exactly as expected. Beautiful and delicious! Thanks, Kitten, for another great one. :] Made again and it rose so high it pushed the top of my bread machine open. Best bread machine recipe I have ever made. :]

Gosh Kitt, this recipe was wonderful! I used dough cycle, put in greased loaf pan, let rise again and baked in a 350 degree oven for 25 minutes. It produced a very high loaf. It was a perfect texture for sandwiches which is was I needed it for. 10 stars if I could. It was easy, quick, tasted wonderful and was just beautiful!

This recipe is amazing! My new go-to recipe! Couple of pointers to those having some issues: -use a meat or kitchen thermometer to test water temp. It’s not a suggestion to have 110, it’s important not to overheat yeast. -Don’t pour melted butter directly into your sugar and yeast mixture. Instead, put the flour in first, then add oil, salt, and butter last. Heat kills yeast. -Find out when your final rise starts and pick up the dough at that time. Remove the paddle, shape the dough, replace the dough and smooth it out so it touches all sides of the pan. It’s fine to punch it down to achieve this evenness. You will get a correctly shaped loaf this way. -avoid wrinkly tops after cooling by putting the bread back in the machine sans pan after baking. Crack the top with a toothpick. Let the machine and bread cool together. Reduces wrinkles by 90% or so.