CLASSIC WHITE BREAD (SALLYE)
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- 1 c
- milk, warmed to 105º
- 1/8 c
- olive oil or melted butter
- 3 c
- sifted bread flour
- 2 Tbsp
- granulated sugar
- 2 tsp
- 1 pkg
- rapid rise yeast (1-3/4 teaspoons)
IMPORTANT-ADD INGREDIENTS TO PAN IN ORDER LISTED
CAUTION: DO NOT OVERHEAT MILK. If it is too hot, it will kill the yeast action. If you don't have a thermometer, sprinkle a bit of milk on your inside wrist; it should be just lukewarm.
Gently pour into bread machine baking pan.
Sift flour, sugar and salt together (Note: You don't have to sift the flour, but I find it makes the bread lighter in texture)
Carefully pour over milk and oil mixture.
Make sure that all liquid is covered completely by flour
Close lid and start bread machine in basic cycle.
OPTION NOTE: For a lighter textured bread, allow the bread machine to go through the first kneading cycle. Turn machine off and start up from the very beginning again. This will give the dough an extra knead which will result in a lighter bread.
When bread is done, brush with melted butter (option).
Do not wrap until bread has cooled. Otherwise it will sweat and become limp.
This is a basic recipe. You can add dried herbs or fruits to the flour mixture if you wish.