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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaf 704g Recipe makes 1 loaf) |
||
| Calories 1965 | ||
| Calories from Fat 526 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 58.5g | 90% | |
| Saturated Fat 7.7g | 38% | |
| Monounsaturated Fat 15.5g | ||
| Polyunsaturated Fat 31.3g | ||
| Trans Fat 0.2g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2341mg | 97% | |
| Potassium 545mg | 15% | |
| Total Carbohydrate 314.1g | 104% | |
| Dietary Fiber 11.6g | 46% | |
| Sugars 26.2g | ||
| Protein 41.5g | 82% | |
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Softest Ever Bread Machine Bread
By: KC_Cooker
Jan 8, 2005
My sister gave me this recipe soon after I brought home my bread machine. It's a staple in our house. Soft and fluffy and great for sandwiches or just to eat fresh out of the oven! UPDATE 3/25/2005 - I made this using the dough cycle of my bread maker today but baked it in the oven and it turned out perfectly! I baked it at 350°F for 25-30 minutes.
1 loaf
Ingredients
- 1 cup warm water (110 degrees F/45 degrees C)
- 2 tablespoons white sugar
- 1 (1/4 ounce) package bread machine yeast
- 1/4 cup vegetable oil
- 3 cups bread flour
- 1 teaspoon salt
Directions
1
Place the water, sugar and yeast in the pan of the bread machine.2
Let the yeast dissolve and foam for 10 minutes.3
Add the oil, flour and salt to the yeast.4
Select Basic or White Bread setting, and press Start.5
You can also use the dough cycle of your bread maker and then place in a greased loaf pan; punch down and let rise again and then bake at 350 for 25-30 minutes or until done.
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- Course > Breads > Yeast
- Main Ingredient > Pasta, Rice & Grains > Grains
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Small Appliance > Bread Machine
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: Food Snob in Israel
On Jul 22, 2008
It was good. Really good. Made it on dough setting according to machine directions (put yeast in last, liquids first). Took it out and made challah and baked. Used a cup of ww flour. Really good. Will definately make again.
From: Alexis L Sutter
On Mar 12, 2008
This is my regular bread recipe! I make it about 3 times a week. My husband likes to eat it plain as well as with sandwiches. It does taste better with all white bread flour, but I usually try to use at least one cup of whole wheat flour. I also add a few tablespoons of whole wheat gluten. It's important to take the bread directly out of the bread machine and out of the pan as soon as possible so it doesn't get soggy on the bottom.
From: Marsha D.
On Jul 12, 2005
Nice and fluffy! This is a good recipe. I had a bit of trouble though with the directions. The bread didn't work, so I gave it another try fellowing the way my bread machine calls for and the bread turned out GREAT! What I did was put the liquids(water and oil) in first than added salt and than added the flour and sugar and made a dent in middle of flour for the yeast than closed the lid and hit select once and than clicked start and away it went and about 3hrs later I had a fluffy loaf of bread. Smelled so good in my house. Thanks for sharing KC!
From: Janie Cooper
On Apr 18, 2005
I hestitate to rate this recipe since I did NOT follow the directions exactly. I had read a review where corn oil was used and it left a corn oil taste. That made sense to me.. I was out of vegetable oil so I used canola oil. I also had a oil taste to my bread. The texture was EXCELLENT just as promised. Next time I will use vegetable oil, or maybe try subsitituting part soft butter. I always 'proof' my yeast in bread making and this is the first time I saw it done in a bread machine.I REALLY recommend filling your machine's pan with HOT water while you get your ingredients together. This warm pan really helps with the yeast activation. Thanks for sharing this recipe. It's a keeper!!
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