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This bread may be prepared and baked right in the machine (1 1/2-pound or larger models), or prepared in the machine, then removed, shaped, given a final rise and baked in a conventional oven. Either way, it's a good, down-to-earth white sandwich bread.
This is a variation on a recipe from Walter Sands, father of long-time King Arthur president and owner Frank Sands. Walter made bread faithfully once a week for years, using a hand-cranked, dough-kneading bread bucket. Frank dictated this recipe to us, and we modified it for use in a bread machine. Many thanks to both Walter and Frank for passing along this tradition.
1 1/4 to 1 1/3 cups (10 to 10 5/8 ounces) water, depending on the time of year (more in the winter, less in the summer)
1 heaping tablespoon (1 1/8 ounces) honey or sugar (1/2 ounce)
1 1/2 teaspoons instant yeast
1/3 cup (1 1/4 ounces) Baker's Special Dry Milk or 1/2 cup nonfat dry milk granules
2 tablespoons (1 ounce) butter
1 1/2 to 2 teaspoons salt (best the lesser amount, but Dad preferred the greater)
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
Place the ingredients in your bread machine in the order recommended by the manufacturer, and program the machine for white or basic bread, or for the dough cycle. Press Start.
If you're using the dough cycle, after the cycle is complete, allow the dough to continue to rise in the machine until it has really doubled in bulk. Remove the dough, shape it into a loaf, and place it in an 9" x 5" loaf pan. Let it rise until almost doubled. Bake the bread in a preheated 350°F oven for 35 to 40 minutes. Cool and offer to a friend.