This simple and plain white bread is for the bread machine. Nothing smells better than bread baking, especially on a wintery snowy day! True, those kinds of days are rarer when you live in the warmest place in Canada. But we still end up with a few of them. I got back into the swing of making bread again after attending a sourdough bread making class. The first loaf of no-knead bread I made was whole wheat, but I much prefer white bread.
When I make this recipe, I like to make it on the dough setting on the bread machine, then form the loaf and pop it into the oven to bake.
Note, do not let continue rising for too long. Take the dough out of the machine, fold and shape, and pop into the oven immediately. Or let rise for 30 minutes maximum first.If you let it rise again for too long, it will expand to the size of a basketball, form a skin, and collapse into a giant mess. I may be speaking from experience. A horrible, horrible experience.
The last couple loaves I made, I put a dutch oven pot to warm up with the stove, took the dough out from the bread machine, folded and formed, and sliced a pretty design on top. I lined the dutch oven with parchment paper, placed the dough on top and baked at 350°F for 30-35 minutes. Note: I don’t use my convection oven fan setting for bread or cakes.
- 1 1/3 c lukewarm water
- 2 tbsp powdered milk
- 1 1/2 tsp salt
- 1 tbsp sugar
- 2 tbsp butter
- 3 3/4 c flour
- 1 tsp yeast
- Layer the above ingredients into bread machine in the order they are listed.
- Set bread machine on dough setting. When cycle finished, remove, form into shape, score the top, place in a preheated dutch oven (uncovered) and bake. (If you want it to let it rise, only do so for about 30 minutes maximum!)
- Bake at 350°F for 30 min.