Breads

I use a welbuilt 1.5 lb bread machine and so far this has been my "goto" recipe. I have played with it some here and there swapping out some of the bread flour for whole wheat flour. When you do that, breads get temperamental quick!!! I tried to sub out for 50% wheat, and the loaf was too dry while cooking and the top fell in. Didn't affect the taste or texture, but it did look funny.


BASIC WHITE BREAD


3/4 cup Plus 1 tbsp warm 2% milk
1 1/2 tsp Active dry yeast (Fleischmann's)
2 cups Bread flour (King Arthur's bread flour for machines)
1 tsp Salt
1 tbsp Granulated sugar
1 tbsp Butter (unsalted, sweet)


Add liquid first, then flour, then yeast (make a little well in the top of the flour for the yeast). If you use the delay start, put your salt in before the flour and yeast so it doesn't come in contact with the yeast while sitting (if you're not using delayed start it doesn't matter - it will all start mixing together when you turn on the machine).


- Use room temperature ingredients


- Listen to your machine, if it sounds like the motor is straining, add 1 to 2 tablespoons more liquid. 


- You can remove the hot paddle from the loaf with a crochet hook or a small steak knife.


- I have been told that if you use self rising flour you should cut the salt in half, I think it might need to be a touch more than half removed, but I could have been using salted butter. (It came out smelling and tasting like cornbread dressing)


-You can use splenda as well as honey just make sure you don't over do it or under do it...