A finely textured loaf of white bread–mixed, kneaded, and proofed in a bread machine, but shaped by hand and baked in a conventional oven for the best of both worlds.
- 7 ounces water
- 1/2 cup sweetened condensed milk
- 1 teaspoon salt
- 1 tablespoon butter
- 3 cups(+) bread flour
- 2 teaspoons instant yeast
- Add ingredients to bread pan in order listed.
- Select Dough Cycle and start. Raise lid and check dough after about 5-10 minutes. Add flour one tablespoon at a time, if necessary, until dough reaches correct consistency. It should come together in a ball that sticks to side of pan, then pulls away. If dough thumps against the side of pan, add warm water 1 tablespoon at a time. If dough is thin enough to level out, add flour 1 tablespoon at a time till dough starts to form a slightly sticky ball.
- Remove dough from pan at the end of the dough cycle and place on lightly floured board. Roll into rectangle. Roll up and tuck ends to fit into greased 4 x 8 inch loaf pan. Let rise till dough is 1 inch above top edge of pan in the middle.
- Bake at 375 for 35-45 minutes. Interior should reach 190 degrees. Place a foil tent over bread half-way through baking to protect from over-browning. Allow to cool 15 minutes before turning out to cool completely. Best if you wait at least two hours before slicing so loaf will hold its shape without squishing with the pressure of a knife.
Keywords: bread, bread machine, bread recipes, bread machine recipes, flour, yeast