My first loaf of bread! How nerve racking:)! I’ll admit, I’ve never been a crazy baker, but this is a piece of cake once you get the basics down! Plus, the machine does everything for you, so it saves my sore hands…
I started by googling recipes, and came across an easy Egg Enriched Recipe that I had all the Ingredients for, but it looked plain in the bucket, so before I pushed start, I added 2 scoops of some Herbs de Provence I picked up while in Seattle, and 1/2 a teaspoon for vanilla extract. TA-dah!!! Custom bread in 3 hours if you set it to rapid bread. It was rich, but fluffy. The house smelled wonderful!
Here’s the basic Egg Enriched Bread recipe I started with:
2/3 cups water
1 1/2 tsp salt
2 1/2 tbs sugar (I stuck w 2 tbs)
3 cups of flour
1 1/2 tbs unsalted butter cut in cubes
1 1/2 tsp fast acting dry yeast
*i subbed out regular butter for Smart balance spreadable with Canola Oil. 40% less saturated fat!
The recipe said to put the flour before sugar and salt, but a comment from a bakers daughter said it effects the rise of the bread if you do that, so add them in the order I wrote, salt and sugar with the water, away from the yeast.
Just throw the ingredients in order! Before you put the yeast, carve a bowl shape in the flour. Then pour in the yeast.
After that, I just added the butter chucks around the border of the pan, and clicked start. 3 hours later… Bread!!! This is a great recipe served warm with a salad… You’ve gotta try it! If you don’t have the machine, knead the dough with your hands, and let rise for 2 hours before you bake it at 350 for 25-30 minutes until the crust browns to your preference.