Ha! Ha! What recipe follows next after my marmalade jam? You guessed it right, bread of course! Really straightforward and simple, if you have a breadmaker, that is! This milk loaf is made in the breadmaker from start to finish. It is simple, easy, and what you get is a nice, soft and delicious loaf of bread. Baked this in the late evening intended for breakfast, but finished it that night itself, (yes, a very rare late night snack with my family!) really good when it is warm and smells wonderful just after baking, spread with butter and my homemade Orange Oxford Marmalade. I baked another one that same night, for next morning's breakfast, of course!
I'm sharing this lovely bread with Cookbook Sundays at Brenda's Canadian Kitchen
(adapted from "The Big Book of Bread - 365 Delicious Recipes For Bread Machines and Home-Baking" by Anne Sheasby)
Preparation Time : 10 minutes
Cooking Time : varies according to breakmaker
Makes : 1 medium loaf (serves 10)
1 cup milk, at room temperature
1/2 cup water
3 cups strong white flour
1-1/2 teaspoons salt (I find it a little salty, I reduced to 1 tsp the second time round)
2 teaspoons granulated sugar
2 tablespoons butter, diced
1 teaspoon fast-action dried yeast
- Please note, bread machines vary, so add the ingredients to the bread pan in the order specified in your instruction booklet (if this differs from the instructions given here).
- Pour the milk and water into the bread machine pan. Sprinkle over the flour, ensuring that the water is completely covered. Add the salt, sugar and butter, placing them in separate corners of the bread pan. Make a small indent in the center of the flour and add the yeast.
- Close the lid, set the machine to the program recommended in the manual (usually Basic White/Normal setting), select size of loaf and type of crust, and press Start.
- Once the baking cycle has finished, remove the bread pan from the machine and turn the loaf onto a wire rack to cool. Serve in slices.