READY IN: 3hrs 45minsYIELD: 1 loaf
INGREDIENTS 2 1⁄4 ouncesfast rising yeast 2tablespoonswhite sugar 1cupwater, at 120 degrees 2tablespoons melted butter 2tablespoonsvegetable oil 3cupsflour 1egg, lightly beaten 1teaspoonsalt
DIRECTIONSHeat water to 120 degrees.I use a meat thermometer to check the temperature.Do not guess at the temperature of your water.Too hot or too cold makes a difference.Add sugar to water and stir until dissolved.(Note:If you do not dissolve the sugar, you will not get the same result.).Add 2 packages of RAPID RISE yeast to the water.(Note:regular yeast will not give you the same result.).Let mixture sit for 10 minutes.That seems to be the best amount of time.Anything more than 20 minutes seems to have a negative effect on the results.If you skip this step you won’t get the fluffiness you’re looking for.This should be in ADDITION to your bread machine rise.Spray bread machine pan with non-stick spray.Pour yeast mixture into pan.(My bread machine directions say always pour dry ingredients in first, but this works for me).Add oil.(I’ve tried this recipe with 4T of oil and no butter and 4T of butter and no oil, but did not get the same result.).Add melted butter.Salted or unsalted butter doesn’t seem to make a difference.If I use unsalted butter, I up the salt to 1 1/2 teaspoons.Add flour.Add beaten egg.Add salt.Select medium crust, white bread and 2-pound loaf cycle.Remove the bread from the bread pan after the cycle has finished and place on a rack so the bottom doesn’t get soggy.Try to resist taking that first slice while it’s still warm.Sometimes I do–sometimes I don’t. 🙂 Lasts about 2 weeks in a refrigerator.Lasts about 3 days if kept out.You can take this basic recipe and add whatever spices you enjoy.I’ve used garlic, oregano, basil, etc.I haven’t tried cheese yet, but if someone out there does would love to know how it turns out!
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