This bread is very simple to make, because a bread machine does all the hard work in making the dough we’re going to take the dough out shape it. Let it rise and bake in the oven. This bread is soft, delicious and perfect for sandwiches. So join me as we make bread machine, honey, white, bread, okay, so really quick about the bread machine, they’re really easy to use.
This is a bread man. It’s a two and a half pound bread machine and I love the bread man. The one I usually use is a two-pound bread machine ultimate, but I also have this one, so I figured I’d, drag it out today and see how it does with the dough. Pretty much it’s got a thing up here where you can put things if you want to drop in some raisins or something like that on the menu. It’s very easy. You just choose the desired cycle that you want, depending on the type of the bread, the color, whether you want a light meeting, my dark crust, you can increase the times the loaf size and you just hit start.
The pan looks basically like this. It has the paddles in it these paddles. If you were going to break the bread bake the bread in the bread machine, it has these little classical paddles that are supposed to keep it from getting too big of a hole in the bottom. That really doesn’t matter to me, because I don’t really make it too much in the bread machine only when I’m like really want to set it and forget it bread, I usually let basically use it as a dough machine.
I make the dough in here. I take it out, I shape it, I let it rise again and I put it in the oven this way. I can have it the shape. I want whether I’m making bread rolls whatever. So, let’s put our ingredients into the bread pan. Okay, so now we’re going to put our ingredients in our bread pan. The very first thing that we are going to use is one and 1/3 cups of warm water. Now you want water, that’s about 110 degrees.
You need something. That’s warm enough to activate the yeast, but you don’t want it to be too warm because it will kill the yeast and it’s very important to measure your water properly. We are going to adjust it a little bit when it’s inside the bread maker and we’re going to either add a little flour or a little water. Depending on how our dough looks. You always are going to have to do that because a humidity the heat, the cold, is always going effect and your flower is going to affect how it takes in that moisture.
So the way I do water is fill your liquid measuring cup and make sure you put it down on the counter and lean down to verify that it measures exactly at the right level. So we want 1 and 1/3 cups, 110 degree, water and next we’re going to use 1/3 cup of olive oil. I like using olive oil over refined oils, it’s just better for you, it’s cold-pressed and it’s really delicious and it doesn’t really leave and all of the taste to it.
At least I don’t think so. Ok, so the next thing we’re going to put in is a little bit of salt and you really want some salt, because otherwise the bread will be bland. You want 2 teaspoons of salt, so we’re going to put that into our burn pan and then we’re going to put in 3 tablespoons of honey. Now make sure you get pretty good honey. There are honey’s out there that aren’t really honey. Some of it is just basically sugar water, so next we’re going to put in 4 cups of bread, flour and bread.
Flour is a little different than all-purpose in that it has a higher protein content. With this bread, you want a nice sturdy bread, so you don’t want to use all-purpose. You want to use a higher protein level, bread and that is bread flour. So by a fresh flour, that’s a label to spread file a good quality brand. We don’t want to sift it right, because shifting is really for cakes. It makes it light.
We don’t want it really light. We want it Hardy right, so we’re definitely not going to sift our flour. Ok, so we’re going to make a little well in the side. Here to hold our yeast and one of the things is, you need to put this in in the order called for in your bread machines manual. My bread machine wants me to put all the liquid salt and sugar at the bottom and the yeast. Then the flour, then the yeast above the flour.
This is so that the yeast and the the sugar and the salt stay away from each other as long as possible. Okay, so now we’re going to put in our yeast and what I use in my bread machine is just plain: active dry yeast. There is used on the market called bread, machine use and basically it’s turbocharged yeast. Technically the difference is active dry you’re supposed to proof. You’re supposed to put it in a little warm water and let it start doing its thing for a little bit before you put it into your bread.
I never really have a problem with it. Rising sometimes a little like way over eyes, particularly with this bread and the amount of yeast I’m using. So I would go ahead and get regular active dry yeast. If you really like the instant or bread machine ease, you know go ahead and use that I haven’t tested this recipe with that, because I generally just use active dry. So we’re going to use three teaspoons of yeast and we’re just going to put that.
On top of our flour making sure the yeast stays separate, this is particularly important because some bread machines have a delay timer. So if you mix it all together, the use would activate way too early for the delay timer so make sure that you put them in there in the order that your bread machine recommends. Okay, so we’re going to put our pan into the bread machine. This is what makes it’s so easy you got to make sure it’s all the way down there, so your paddles get activated we’re going to close the lid down and we’re going to set our bread machine to the dough setting in mine on this you’re going to Set it to cycle number ten, it has white rapid white whole wheat, rabid wheat, French, sweet rapid wheat gluten, free, quick bread, dough, low-carb jam and bake.
Only I’m, I think. If you’re going to use the instant or bread machine use, you would go with rapid white or rapid wheat wheat. I never use those because I don’t use that. I just use regular active dry because I like to just take my yeast. If I’m going to make bread in the mixer or bread, the bread machine, I like to just have one kind of yeast, so I just use active dry, so we’re going to put it on the dough cycle and we’re going to go ahead and turn this baby.
On and the bread machine is going to do what it does it’s going to need it’s going to mix it’s going to need it’s going to rise, it’s going to punch it down! It’s going to rise again when you start seeing the bread. The dough come together on the first cycle to mixing and it’s starting to knead we’re going to open it up real, quick and verify that it’s the right feel to the dough. You don’t want it too.
Wet you don’t want it too sticky and you don’t want to dry and it really depends on your humidity, your heat, your flour, whether or not you’re off a little bit on the water. So that’s when we’ll adjust it so we’ll get the proper consistency to the dough. So we’re going to let the bread machine go for a little bit and then we’ll check the consistency here. Our bread is done and in our bread machine it takes an hour and a half for this to happen and it looks, risen and delicious right.
So we’re going to get this out and we’re going to take the dough out. The dough is punching down, basically on its own, just from being moved around, so we’re going to get this dough out of here and what we’re going to shape it. Now we’re going to roll out our bread get the red out of the pan, and this is a very beautiful dial. Let me take my rings off really quick and we’re just going to knead it a little bit.
You don’t have to knead it too much. The bread machine did a really good job, kneading it it’s a nice big loaf and we’re just going to shape it into a little loaf like this and we’re going to put it into a loaf pan. And this is going to rise up really really nicely, and we have our loaf shaped and in this loaf, pan we’re going to go ahead and cover this up and we’re going to put in kind of in a warm place and we’re going to let it rise Until it’s going to basically double in size, it’s going to take about 30-40 minutes.
Our bread has risen and it looks beautiful Wow look at that. It’s risen twice what it was before and it is just completely gorgeous. So we’re going to put this in our oven at 350 and it’s going to cook anywhere from 25 to 40 minutes. What you want to look for is nice golden brown. When you tap on it is you’re going to get a hollow sound throughout the bread. That’ll may let you know that it’s done in the middle and you can butter the top.
If you want to, we might do that. We’ll see how it goes but 350 in the oven and we’re going to take this out and we’re going to have some beautiful bread. Okay, so the bread has been in there about 30 minutes and we are going to butter it real, quick. We want to butter it when it’s almost done. It’s looking really good. It has risen, really really high, so we’re going to put a little butter on it.
Butter is going to shine it up and it’s going to give it a nice little taste to it. Okay, I just had it in the oven for just a couple minutes. I don’t want to get it too Brown and we’re going to go ahead and take it out. Wow, it looks beautiful, it’s risen really really high and we’re going to go ahead and pop it out of here. We don’t want it to continue cooking too long, so we’re going to pop it out of here.
Okay, I won’t burn myself and we’re going to flip the bread over Wow. It is huge, looks good, it’s nice and golden brown. We got it a little brown, but I kind of like that and it’s hollow-sounding so we’re going to let this cool we’ll see how long we can let it cool before Eric dives into it. The best thing is, let it cool completely, then the bread will have a chance to set up, but I just have this feeling that this thing might get cut and with the little butter on it before we even get to that stage.
Okay, so it’s just a little bit warm Eric, seems and not be able to wait. So I’m going to go ahead and cut this baby. This is an offset bread knife. You really need to use a serrated knife when you’re cutting bread, otherwise you’re just going to squish it. You need a nice serrated knife, so we’re going to go ahead and get some slices here. Sometimes I don’t exactly cut it like every slow as perfectly you can get a bread slicing guide.
It’s like a piece of plastic and you put your bread in there and you slice it with little guides. So it helps you, keep your slices even and we’re going to butter a piece of this up and Eric’s going to take a taste clue you in on a little secret. I’ve already smelt this stuff, but just to be official, I say it’s a keeper, so we’re going to taste it here right now that we’ve got it buttered, let’s take a taste, so just have to look at this hard way.
The crust is, definitely, I don’t know ideal, it’s not hard, and it’s not soft. The middle is definitely soft. It’s a little more weight to it and, like Wonder Bread, but it’s not like a hard type of a bread. It’s got a lot of taste from like the yeast and stuff v, um ZUP. If you like this recipe, please subscribe below and leave a comment and log on to my website at Amy Lawrence to cook, calm, I’m also on Twitter and Pinterest at Amy learns to cook