Name: Basic White Bread
Prep time: 25 minutes
Yield: 2 loaves of bread
Ingredients: 2 cups warm water (100-110 degrees); 2 ½ tsp active dry yeast; ½ tbsp sugar; ¼ cup melted butter; 1 tbsp salt; ¼ cup sugar; ½ cup milk; 5-7 cups bread flour; 1 tbsp shortening (or butter); 1 tbsp butter, melted

The Bread Machine

I’ve read in many articles that when it comes to breadmaking, the bread machine will change your life. You literally set it and forget it, and two hours later you have a fresh loaf of bread. Using the super affordable Hamilton Beach Bread Machine, I did just that.

I think what you’ll love about this machine besides the price, is that it has a ton of options that include:

14-cycles - for bread, dough, cake, jam, and more
3-loaf sizes and 3-crust options - choose 1, 1.5, or 2 lb. loaf and light, medium, or dark
Viewing window - watch bread as it kneads, rises, and bakes
Delay timer - lets you add ingredients and start the baking process later

I wish I had more to say about the process but I’ll just show you in pictures because it’s that easy! The ingredients for a basic loaf include sugar, oil, flour and yeast for the most part. You just put all the ingredients in the machine and set the machine to the desired setting.

Open your machine a few hours late and like magic, your bread is done! Oh and friends, the bread is DELICIOUS! Light, flavorful and warm!

Basic White Bread for a Bread Maker

Printable Version

theinspiredhome.com

SERVINGS

1 1-pound loaf

PREP TIME

5 minutes

ACTIVE TIME

2 hours and 10 minutes

INGREDIENTS

2/3 cup lukewarm water
¼ cup lukewarm milk
2 tablespoons butter
2 ½ cups all-purpose flour
5 ½ teaspoons sugar
1 ¼ teaspoons salt
1 teaspoon active dry yeast or instant yeast

DIRECTIONS

Put all of the ingredients into your machine in the order recommended by the manufacturer. No need to mix.
Program the machine for basic white bread, and press Start.
When the loaf is done, remove the pan from the machine. After about 5 minutes, gently shake the pan to dislodge the loaf, and turn it out onto a rack to cool.
Store, well-wrapped, on the counter for 4 days, or freeze for up to 3 months.

Breadmaking from Scratch

Now after that experience I put my cooking skills, rolled up my sleeves and made bread from scratch. Kneading and rising and punching and proofing. I did it all! But not without all the proper tools!

Making bread from scratch does require a few extra steps so I was hoping it will be worth it. Spoiler alert: it was!

The first step involves dissolving the yeast and water and sugar. From what I've read this is sort of an activation stage! The water needs to be around 100-110 degrees. No hotter or you can kill the yeast!

You will add the flour in until it’s no longer sticky but comes together easily. But too much flour and it will be tough. So add the flour slowly. The same goes if you are using a mixer or kneading it by hand! Use a dough whisk like this one from Tovolo to help make mixing the dough easier!

Once you’ve mixed it you are going to want to knead it so the dough comes together nice and smoothly. I like to use a Silpat mat for any pastry or dough creations that are going to be messy. The clean up is so much easier and you don’t have to worry about sticky dough on your countertops.

I used a proofing basket to help the loaves keep their shape and structure through their final rise. This seems like a step you can skip but don’t it truly gives your bread amazing shape if you choose not to use a loaf pan!

But I still used a couple of metal loaf pans from Le Creuset. A staple for any home chef for sure. It’s coated with a nonstick surface that makes the removal from the pan a breeze.

Once you’ve don't the final rise, stick it in the oven and wait while your entire home fills with the aroma of fresh bread. Kids, husbands, neighbors the UPS man all will start to come. Just watch.