"soft As Wonder" White Bread

bailey46's Note:

This is my standard loaf of white bread, good for anything. Very soft. I mix it in the bread machine then bake it in the oven. As with all my bread, I let it cool and then slice the whole loaf and put in a freezer bag and freeze and then I can take whatever I need out and have fresh bread. This does not include machine and rising time.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Serves: 12

Yield: 12.0 slices

• 1 cup water (room temp.)
• 1 teaspoon salt
• 3 tablespoons margarine
• 1 tablespoon honey
• 3 cups all-purpose flour
• ¼ cup powdered milk (not skim)
• 2 teaspoons sugar
• 1 ½ teaspoons bread machine yeast

Directions:

1. Add ingredients in order given (this is for my machine, your's maybe different).
2. Select dough cycle.
3. When done, take out dough and on a floured surface, shape into loaf and place in loaf pan. (I try to work it as little as possible).
4. Let rise in a warm place for approximately 40 minutes until doubled in size.
5. Bake on centre rack of preheated 350 degree oven for 25-30 minutes.
6. Cool on wire rack before slicing.

Reviews

[Perfectionist cook]

I wanted to make a soft white loaf which I could tweak by adding some wholemeal flour so I figured that this was a good recipe to try. I followed the recipe but used 2 1/2 cups bread flour and 1/2 cup stone-ground wholemeal flour. I also substituted brown sugar instead of white, used full-fat milk instead of powder and butter instead of margarine. Well, the bread rose beautifully, baked perfectly and was absolutely delicious! I highly recommend this recipe for a brown loaf.

[Marsha D.]

This is a 10* recipe in our eyes! WOW! fantastic bread. My hubby is on cloud 9, he had 4 slices as soon as it came out of the oven today. I had forgotten to add the sugar but I don't think it harmed the flavor at all. I also used 2% milk instead of the powdered milk and I used bread flour that I use for baking bread.As soon as it came out of the oven, I brushed some melted butter over the entire loaf. This is most certainly a favorite in our house from now on! Thanks so much for sharing this marvelous bread!!

[Chef shapeweaver ©]

Even though today is Friday the 13th.,2012, I sure didn't have any bad luck when I made this bread.:) Instead of AP flour,bread flour was used.I did have to add about 1/4 to 1/3 cup of extra flour to get the dough into ball form. Instead of letting the dough rise for only 40 minutes, it was left to rise for a total of 1 hour.The bread was baked @350 degrees for 25 minutes,and turned out perfect.Since I didn't have enough willpower to let it cool off, I had a couple of slices with margarine and it was PERFECT !!!. Thank you so much for posting and, "Keep Smiling :) "