Ron's Bread Machine White

SUBMITTED BY: Ron Evers PHOTO BY: ireneb

"This bread stays fresh longer than any 'standard' white bread we have tried."

PREP TIME	5 Min
COOK TIME	3 Hrs
READY IN	3 Hrs 5 Min

SERVINGS & SCALING

Original recipe yield: 2 pound loaf

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup water
1 extra large egg, beaten
2 tablespoons dry milk powder
1 tablespoon white sugar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
1 cup bread flour
2 cups all-purpose flour
1 1/4 teaspoons active dry yeast

READ REVIEWS (33)

DIRECTIONS

Place ingredients in order suggested by your manufacturer.
Select basic bread setting, normal crust.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 21, 2006 by steen71688

We attacked the defenseless loaf hot from the machine. Armed with serrated knife, cutting board, butter and homemade jam, we fell upon the loaf and eradicated half its ranks. Excellent delicate crumb, fabulous flavor; makes delicious toast the next day...if any survives that long.

4 users found this review helpful

Reviewed on Jul. 24, 2004 by Breeze

Outstanding! Increased sugar to 1/3 cup and that was perfect. I didn't have powdered milk so I cut water to slightly over 3/4 cup and added 1/4 cup milk. Chose light crust setting. Came out perfect. Will definitely make again!

4 users found this review helpful

Reviewed on Feb. 12, 2004 by KRISTIN THOMSON

This is the best bread machine recipe ever!! It actually tastes like my Grandma's homemade bread. I was so impressed. In general, white bread recipes turn out ok, but this recipe turned out great! It think it's the egg that makes it taste that much better. This bread doesn't stay around too long!

4 users found this review helpful

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