ABM Homestyle White Bread
Source of Recipe
The Bread Lover's Bread Machine Cookbook by Beth Hensperger
Recipe Introduction
A nice basic white bread.
List of Ingredients
1 1/8 cups water (1 1/2 c.)
1 T. honey (1 1/2 T.)
2 T. unsalted butter -- cut into pieces (2
1/2 T.)
3 cups bread flour (4 c.)
2 T. nonfat dry milk (3 T.)
1 T. toasted wheat germ (2 T.) -- optional
1 T. sugar (1 1/2 T.)
1 T. vital wheat gluten (1 T. plus 1 t.)
1 1/2 t. salt (2 t.)
2 t. SAF yeast or 2 1/2 t. bread machine yeast
(2 1/2 t. SAF or 1 T. bmy)Recipe
Add ingredients to your pan according to your ABM manual.
NOTES : The first set of measurements are for a 1 1/2 lb. loaf and the measurements in parenthesis are for a 2 lb. loaf.
I just use the dough cycle of my bread machine and bake in my oven. I pull the dough out and put on a lightly floured surface and punch it down. Then I cover it and let it rest for about 10 minutes (a lot of times this isn't necessary). Flatten dough out and shape into loaf (or loaves) by rolling tightly jelly-roll style (sealing the seams and ends) and put in greased loaf pan(s). Cover loosely with greased saran wrap and let rise for about 45 or so. For 1 1/2 lbs. of dough (3 cups of flour), bake in a 9x5 pan and for 2 lbs. of dough (4 cups of flour) divide in two and bake in 8x4 inch pans. For Pyrex loaf pans bake at 350 for about 32-35 minutes approximately. I stick an instant read thermometer into the center and like it to read atleast 190 degrees. For metal or stoneware loaf pans, I bake at 375.
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