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The HBHW Recommends
Rapid Cycle White Bread
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- 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.
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2 Responses to “Rapid Cycle White Bread”
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September 1st, 2009 at 11:31 pm
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.
October 21st, 2009 at 3:31 pm
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!