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Old Fashioned White Bread Fast2eat

Old Fashioned White Bread Fast2eat
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Bread made like Grandma used to make, and now you can do it too. Just an old-fashioned recipe with basic ingredients.

Made with milk to give a very nice soft texture and taste.


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Old Fashioned White Bread Fast2eat
Prep Time: 5 minutes
Cook Time: 3 hours 18 minutes
Waiting timae: 15 minutes
Total Time: 3 hours 38 minutes
Bread made like Grandma used to make, and now you can do it too. Just an old-fashioned recipe with basic ingredients.
Servings: 16 slices
Author: Susana Macedo

Ingredients

  • 1 1/8 cup Milk - 24-30°C/75-86°F - 1/8 cup = 2 tbsp
  • 2 tbsp Butter - room temperature or Margarine
  • 3 cups Bread flour
  • tbsp Sugar
  • tsp Salt
  • 2 tsp Active dry yeast

Instructions

  • Attach the kneading blade to the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in your Bread Maker manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert the bread pan into Bread Maker and gently close the lid.
  • Select “Basic” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (1.5LB) and Press the Start button.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use a Bread Slicer with an Electric Knife.

Video

Notes

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan. KEEP it locked in the machine. Do NOT turn off the bread maker to adjust the dough.

Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine or make the dough in a bread machine and bake it in the oven.
Make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

Also check:


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf

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Course : Appetizers & Starters, Breakfast & Brunch
Cuisine : American, Brazilian, Canadian
Keyword : Bake bread, Basic, Basic/white Cycle, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Easy, easy-to-prepare, Homemade bread, Old Fashioned Bread, Old Fashioned White Bread, White Bread

Nutrition

Calories: 100kcal | Carbohydrates: 18g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 229mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin A: 100IU | Calcium: 20mg | Iron: 1.4mg
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Comments

This is my favorite go to white bread recipe.
So yummy. I do, however, use King Arthur All purpose flour ( still high in protein) with saf instant red instant yeast and cut back 1/2 tsp.
For some reason am always adding more flour, and yes like a 1/2 cup. You really do need to play with it. I like your explanation of how dough should look after being mixed.

Susana Macedo

Hello Nancie,
I really appreciate your comment.
I can perfectly understand what is happening. And I am glad you are following my suggestion for checking the dough consistency and having great results.
There are many methods for filling a dry measuring cup — sifting, spooning, scooping — and believe it or not, the method by which you fill a dry measuring cup can seriously alter the mass of the ingredient you’re measuring.
It does not mean that any of them is right or wrong.
But, when measuring flour, the difference can be extreme, up to 3 to 4 tablespoons per cup.
That means you might be adding up to 3/4 cup additional or less flour to a typical bread recipe.
Also here in Canada (as well as in UK, New Zealand and South Africa) the cup is 250 ml, while in the US it is 236.59 ml which means about 40.23 ml difference for a 3-cup flour recipe.
About weighing flour, If you tried baking with various flour brands, you probably noticed some differences when preparing the dough. For example, some flour brands made you put more flour than initially stated in the recipe, while other brands made the dough harder and drier, in spite of using the recipe’s indicated flour amount.
As there not the best and most accurate way to measure dry ingredients, to avoid dough that is too wet or dry, my advice is to always open the lid and check the consistency of the dough inside.
This is a secret well known to people who make bread the old-fashioned way. While hand kneading the mixture, they adjust the consistency of the dough by adding a little flour or a little water until the dough ball is just right. Although the bread maker kneads the dough for you, this secret is still true.

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