- 1-2/3 cups warm tap water
- 2 tablespoon vegetable oil
- 4-1/2 cups bread flour or regular white flour
- 2 tablespoons dry milk powder
- 1-1/2 teaspoons salt
- 2 tablespoons sugar
- 2 teaspoons bread machine yeast
Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Rapid or Quick Cycle. On my machine this lasts for 80 minutes, or 1 1/3 hours. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.
This recipe has a texture very close to hand-made bread. It is the recipe my family eats most often, every day, in fact. It won’t rise up as high and fluffy as bread mixed and cooked on the Standard Cycle. This “lack” of kneading and rising is what makes it’s texture closer to hand-made. A very good bread.
Makes a 2 pound loaf.
Just found out you cannot substitute splenda for the sugar it will not activate the yeast, but you can use splenda blend to replace brown sugar but cut the amount in half.
It might be better to add the salt before the flour in this recipe, so that it rises better. I read somewhere that salt can kill yeast and needs to be kept away from it when layering the ingredients in a breadmaker to give the yeast time to work. What do others think? Have you every tried putting in the salt earlier? My loaf is in the breadmaker stirring as we speak, I’ll let you know how it turns out!
Thanks for the recipe!
Noting that down, probably why my bread machine bread never rises right!
I have a bread machine that measured 6 cups of water so will this recipe have to be reduced so as not to make a mess in my machine? Thank you.Robyn
I have a problem with this loaf not rising at all. It mixes and then stays in a ball??? Is there something that I am doing wrong? I keep the yeast and the salt seperated, the water is warm, not hot, and I have no idea what else to do. Any suggestions?
My first thought is that your yeast is dead. If it’s over a year old and hasn’t been kept in the freezer that’s a good possibility. Also, you need to use “instant,” “bread machine,” or “quick-rising” yeast, not regular “active dry” yeast. Active dry yeast doesn’t work fast enough to use in most bread machines’ rapid cycle.
You can test your yeast by sprinkling a just little bit over a very small amount of warm (NOT hot) water with a pinch of sugar. Let it sit on the counter for about 10 minutes. If it foams up a little, it can still be used. If it doesn’t, get some more yeast. Keep your yeast in an air-tight container in the freezer or refrigerator. If you buy your yeast in bulk, keep the majority of it in the freezer, and a small amount in the refrigerator.
This is the best bread machine bread I’ve had yet!!!! (And that’s saying a lot, since I’ve been using it for a couple years.) Thank you so much for posting it!
I’ve been making this recipe for years now. Thanks so much for posting it. My kids LOVE it!