CDNWiki - View Source: Recipes/PlainWhiteBread

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!!! Plain White Bread

!! Dry:
* 4c white flour

!! Wet:
* 1 1/4c Milk
* 1/4c Water
* 2T Butter
* 2T Sugar
* 2t Salt

!! Atop:
* 1 1/4t Bread Machine Yeast

!! Instructions:
# Pour wet ingredients into bottom of pan; mix well
# Cover with flour
# Pour yeast into a depression in the center of the flour
# Set to 2lb dark white (About 3 hours); push 'go'
# ...
# Profit!

!! In Oven
# Prepare dough as above, but set the bread machine to 'dough'
# Preheat oven to 450f
# Grease and flour bread pans
# Once dough has finished rising in bread machine, flop onto a lightly floured countertop
# Stretch dough into roughly a rectangle
# Start at one narrow end and roll dough up into a round shape, tucking the sides in and under as you go
# Once rolled up completely, set seam-side down, shape to the size of the loaf pan, and make diagonal cuts every inch or so along the top of the roll
# Place dough roll seam side down in the bottom of a bread pan
# Rest someplace warm to rise for 40-50 minutes, or until doubled in size
# Once risen, reduce oven heat to 400f, set bread pan with dough into middle shelf of preheated oven, toss a quarter cup cold water onto the oven floor (not onto the dough!) and close door immediately
# Do not open the door for fifteen minutes
# I'm serious. Not even a peek.
# Bake for 20-30 minutes, or until exposed loaf is starting to get golden
# Cover with a sheet or tent of aluminum foil to prevent the top from getting too brown when baking for the last 15 or so minutes
# Consider basting the crown with butter 5 minutes before completion
# Loaf is done when crown is golden brown and loaf sounds hollow when thumped

!! Extra:
* 2t crushed oregano in wet makes a nice aromatic loaf
* 2t garlic powder destroys universe -- do not try
* 2T grated parmesan cheese, maybe?

<verbatim>
Loaf    |   1lb | 1 1/2lb |    2lb
--------+-------+---------+-------
Milk    |  2/3c | 3/4c+3T | 1 1/4c
Water   |    2T |      3T |   1/4c
Butter  |    1T |  1 1/2T |     2T
Sugar   |    1T |  1 1/2T |     2T
Salt    |  3/4t |  1 1/2t |     2t
Flour   |    2c |      3c |     4c
Yeast   |  2/3t |  15/16t | 1 1/4t
</verbatim>
Trying 1.5lb loaf with 1t salt instead of 1 1/2t -- rises too high
Trying 1.5lb loaf with 1 1/4t salt instead of 1 1/2t