White bread, breadmaker recipe

[Samcro]

Does anyone have a good one please.
I'm still new to this and the one in my book is too sweet. Maybe because it uses sugar and powered milk.
Help i miss white bread.

No sugar in this one

allrecipes.co.uk/recipe/28308/four-ingredient-white-bread-for-the-bread-machine.aspx

The site has a few bread recipes you could try

1tsp yeast (i use the one for bread makers in a green tin)
Then follow on top with
500g strong white flour
1 and a half tsp sugar
1 and a quarter tsp salt
2 tbs olive oil
350ml water

This is for a large loaf. Let me know if you want one for a lovely fruit loaf

I replace the tablespoons of sugar with teaspoons.

Thank. Folks i will be copying these.
I am thick though, my dil to be gave me her recipe, it was for wholemeal bread, all i have to do is use white flour, then its the same as the one NOdney. Posted

You can use the one in your book with no sugar. There's enough sugar in the dough for the yeast. The book's probably aimed at an American market. Their bread is much sweeter than ours. The milk contributes to the taste and the nutritional value but it can safely be left out.

If you sub white for wholemeal you might need a bit more flour or a bit less water, because white flour doesn't take up as much water as wholemeal.

I forgot to say: when you get the proportions sorted, get into the habit of poking your (clean!) finger into the dough after it's mixed. That'll give you an idea of what you're aiming for if you start mixing things up a bit. In general, it's quite a bit softer and wetter than you'd want if you were making it by hand. If it's too dry it won't rise well and you'll get a brick, and if it's too wet it'll rise but then collapse in the middle into a nasty wet doughy lump.

I would suggest Googling for a recipe for a lighter loaf too as I find they come out very dense (heavy enough to break your foot if you drop it) when I use the recipe book.

1 and 1/8 cups of water
1 tablespoon of sugar
1 and 1/4 teaspoon salt
2 tablespoons milk powder
2 tablespoons of oil...I use either sunflower or olive
3 cups of flour
1 and 1/4 teaspoons of yeast.

This works beautifully though I take our bread out of the machine about 20 minutes before the end as otherwise it ends up too dry for my liking.

And just to say...This is a white bread recipe and works very well, but I often make it with half white and half wholemeal and it is perfect.

ThatLibraryMiss the book is terrible. its so badly translated.
i have a feeling I will be working through all these recipes, I love my bread maker.

do any of you have a rapid setting. I have no idea what that means.

You literally need 4 ingredients for bread; flour, water, yeast and salt.

The rapid setting has less proving time so won’t be as well risen.

Old school (or just old like my scales) here. Bread is flour, yeast, salt and water. Milk and sugar aren't needed (and taste weird in my opinion). I'm also in the age bracket that use both Imperial and metric measurements.

1lb 2oz of strong white flour
1tsp/5ml Easy bake yeast in the bottom of the pan, flour on top
1tsp/5ml sea salt in the top of the pan
350ml cold water slung on top

If you won't eat it all as soon as it comes out, shove a glug (very scientific measurement, I know) of mild vegetable oil in as well, as that keeps the bread softer for another day but we use the leftovers to make bread pudding

Shove in the full (not rapid) programme, middle size loaf, middle browning, push go and walk away.

Works every time.

I have a Panasonic and do

500g strong white flour
1tsp yeast
1 1/2 tsp salt
1 tsp sugar
1 tbslp oil
350 ml water

For a rapid programme which takes 2hrs instead of 4, just increase the yeast to 1 1/2 tsp. All other ingredients the same.

For a 400g loaf its
400 flour
1 scant tsp yeast
1tsp salt
Scant 1tsp sugar
Scant tbsp oil
275ml water

i will have to try that. like the tip about the oil as well.
I do find the bread doesn't keep as well as shop brought.

I use exactly Nodney’s recipe but with no sugar (and slightly less salt - say a teaspoon).

I’ve never felt the need to put sugar in bread, and it just tastes like (nice!) normal bread without it. Sometimes i mix wholemeal and white flour to make up the 500g in different proportions, sometimes just white.

My breadmaker’s fastest setting is 4 hours for a large (normal) loaf, so i usually just go with that - sometimes overnight if i want to wake up to fresh bread.

so leaving out the sugar makes no difference?

½pt water
knob of butter
splosh of olive oil
1lb flour
1 tsp salt
1½tsp yeast (the special stuff for breadmaking-machines)

The sugar isn't necessary with quick bake yeast, as it'll use the sugars in the flour as food. If you have standard dried yeast, you have to activate it first in a little warm water and a pinch of sugar until it starts foaming and smells like beer, then tip it into the pan (put the salt in the bottom in that case - they have to be kept separate at first) or you'll get a brick like loaf that doesn't rise properly.

Oil/fat is purely optional.

My bread maker said to put liquid in first then dry on top, it’s strange to see people do it the opposite way! I might try the other way and see what happens...

mine does it that way, wet then dry, keep salt and yeast apart.

It doesn’t keep as well as shop bought because it’s addictive free.

Rule of thumb, if the mould fungus won’t eat it, we probably shouldn’t be either.

A homemade loaf is sandwich good for a couple of days, then toast for a day then pop it in the freezer to make breadcrumbs or croutons

Bread is weirdly the only thing I make in metric everything else I’m still imperial, and more weirdly dd prefers imperial too and she’s 20

I use 3 cups flour, 1 pkt yeast, 1 tbsp olive oil, one teaspoon sugar 1/2 teaspoon salt and 1.25 cups water - works also for pizza base and focaccia but reduce water to 1 cup.