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Foolproof White
Bread (bread machine)
Recipe By: Cook's Illustrated, May/June 1994, p. 29
2 1/4 tsp active dry yeast
3 cups bread flour
1 tsp salt
1 tbsp sugar
1/4 cup nonfat dry milk powder
1 tsp lemon juice
1 tbsp butter or margarine
1 1/4 cups water
Add ingredients in order suggested by manufacturer. Process on white bread
cycle on light setting. Very soft white bread with a crusty exterior.
French Bread for the Bread Machine
Extra Large Loaf (2 lb.)
1 1/2 c. water
2 tsp. butter or margarine, softened
4 c. flour
4 tsp. sugar
1 1/2 tsp. salt
1 3/4 tsp. yeast
Large Loaf (1 1/2 lb.)
1 c. plus 2 T. water
2 tsp. butter or margarine, softened
3 1/4 c. flour
1 T. sugar
1 1/2 tsp. salt
1 3/4 tsp. yeast
Small Loaf (1 lb.)
3/4 c. water
1 tsp. butter or margarine, softened
2 c. flour
2 tsp. sugar
1 tsp. salt
1 3/4 tsp. yeast
Add ingredients according to manufacturer's directions. Set for French Bread.
Fresh Herb Bread
1 cup plus 2 tablespoons water
2 tablespoons stick margarine or butter,** softened
3 cups flour
2 teaspoons chopped fresh sage leaves
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
2 teaspoons chopped fresh thyme leaves
1/4 cup chopped fresh parsley
3 tablespoons dry milk
2 tablespoons sugar
1 teaspoon salt
1-1/2 teaspoons yeast
Measure carefully, placing all ingredients in bread machine pan in the order
recommended by the manufacturer.
Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread
from pan and cool on wire rack.
* Recommend using bread machines with 9-cup or larger bread pan for this
recipe.
**Spreads with at least 65% vegetable oil can be substituted.
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