Bread Machine Bread...Easy as Can Be
King Arthur Unbleached All-Purpose Flour is perfect for bread machines, too. Its high protein level (13 grams per cup), and the quality of that protein, allows you to use it in recipes calling for either bread flour or all-purpose flour.
For large (1 1/2lb.- 2lb.) machine
1 cup lukewarm water
1/3 cup lukewarm milk
3 tablespoons butter or margarine
3 3/4 cups King Arthur Unbleached All Purpose Flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons active dry yeast
For small (1 lb.) machine
2/3 cup lukewarm water
1/4 cup lukewarm milk
2 tablespoons butter or margine
2 1/2 cups King Arthur Unbleached All-Purpose Flour
5 teaspoons sugar
1 1/4 teaspoons salt
1 teaspoon active dry yeast
Put all of the ingredients into your machine in the order recommended by the manufacturer. Program the machine for basic white bread, and press Start.
Reviews
01/23/2009
i used the larger recipe, did 1.5 C all purpose flour, 1.5 C bread flour, .5 C white whole wheat flour, and .25 C untoasted wheat germ, added 1 extra T brown sugar. loaf was outstanding, perfect. very tasty for a non-sponge method.
01/21/2009
I have been using "packaged" bread for my bread machine - since the last time I tried making bread from "scratch" with the bread machine's recipe came out lopsided and awful. I tried this recipe last night, and 'OH MY GOODNESS" - it was the best I have ever had - I realize now "packaged" mixes are not very good. Thank you, thank you - thank you! I can't wait to try more.
12/30/2008
Outstanding loaf in 1 1/2 pound setting, light crust. I add 3 additional Tbs of flour in Arizona at 3,000 feet in very arid climate. Great toasted.
02/20/2009
I'm making my third loaf of bread in 24 hours!!!! This is a wonderfully simple recipe with great taste. The only thing I do different is add the salt and sugar with the liquids and the yeast on a well in the flour.
02/23/2009
Fabulous! I am a novice and this is the best loaf I have made in my machine-better than any box! I substituted 1/4 cup of ground flax seed and it is great! Thanks so much.
03/09/2009
Wow! So easy, so good. I have the Zojirushi mini and used the 1-lb. recipe. It was great! It rose so well that I was worried -- the top peaked right under the window. It's my second loaf ever, the first one which worked right, and first with this recipe, and I was simply not sure how high the bread is supposed to go. It was such a tall loaf, and the texture and crust were amazing. Had sandwiches for breakfast and dinner, it was so good. Thank you!
03/29/2009
I've had my bread machine for about four years but I had'nt used it more than a half dozen times when I first got it. I didn't care for the package bread mixes so it got stored away and I had almost forgotten about it. I got it out yesterday and made yet another bread machine mix and I still didn't like it. I came onto your site and looked through some recipes. This one said it was easy so I tried it. I am so glad I did. The bread was beautiful. The taste was perfect and I will definitelu make this again. Thank You!!!
04/27/2009
I thought I would give this recipe a try when I ran out of bread flour. WOW! The KAF Unbleached All Purpose Flour and this recipe yield a lovely "everyday" loaf that slices nicely, holds up to sandwiches, toasts well, and makes great French toast. Though I prefer a crustier loaf normally, I found this recipe works best for me on the light crust setting. And when I am in a rush, this recipe still produces a good loaf on the quick setting of my Zo, with the yeast adjustments called for in the Zojirushi manual. This recipe is a keeper.
05/12/2009
A very good loaf of bread - and amazing when you consider that it's made with all purpose flour (which is a bit more economical than the bread flour). The two loaves I've made rose beautifully, although both fell in the center while baking (not sure why and plan to investigate what might be happening there). The bread itself is delicious, and toasted up nicely, but has a tendency to fall apart if sliced too thinly. Will definitely make again.
You may have added too much liquid. Check dough consistency after it has kneaded for a few minutes. You are looking for a soft cohesive ball of dough. Make any corrections if needed by adding water or additional flour. If you still have problems call our baker's hot line for help. Joan@bakerhotline
07/05/2009
Inspired by Jess's January review we played around with this recipe, too: 1 1/3 C water 3 Tbsp olive oil 2 C white flour 1 3/4 whole wheat flour 3 Tbsp sugar 2 Tbsp ground flax seeds 1 Tbsp vital wheat gluten 1 1/2 tsp salt 1 1/2 tsp yeast It's a bit denser than the white, but stays soft for a few days. We love it and I'm about to make the 4th batch this week!
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