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Tuesday, May 6, 2008

Soft White Bread

Today I'm posting a recipe for "Soft White Bread". I really like this one because its so soft and it tastes really good.This one doesn't fall apart when you slice it like other bread recipes do. I have tried many bread recipes, this one seems to be the best. I also have a bread slicer board. I love it, you get perfect slices every time. I hope you enjoy this as much as we do.

*Soft White Bread*

Servings: 16

Note: you can substitute 1/3 cup potato flakes with ¼
cup of potato flour.

3 Cups Bread Flour
2 Tsp. Yeast
1 Tsp. Salt
4 Tbls. Sugar
4 tbls. Butter, Softened
1cup +2 Tbls. Milk, Lukewarm
1/3 Cup Potato Flakes

Add ingredients in the order suggested by the bread machine manufacturer.
Hold out ½ cup bread flour and add 1 tbls. at a time until a soft smooth dough is formed.
You will add the bread flour on the second cycle for kneading.
Follow baking instructions provided in the manual.
I use a light crust setting because if I use a darker setting it's to dark.
I like mine a golden brown color.

Per Serving: 125 Cal (11% from Fat, 13% from Protein, 76% from Carb); 4g Protein; 2g Tot Fat; 1g Sat Fat; 0g Mono Fat; 24g Carb; 1g Fiber; 4g Sugar; 29mg Calcium;
1mg Iron; 165mg Sodium; 3mg Cholesterol.

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