Sunday, July 23, 2006

White Breakfast Bread

White Breakfast Bread INTRO
Don't think boring here. There are millions of white bread recipes; this one is different. It has a light texture, but is sturdy enough to hold up well with toasting. The addition of butter and milk provide an old-fashioned flavor that's enhanced by toasting.

INGREDIENTS
One (1 1/2-pound) Loaf

1 1/4 cups (10 ounces) water
1 1/2 teaspoons salt
1 1/2 tablespoons (3/4 ounce) butter : TOTAL 1 lb 10 1/2 oz
2 tablespoons sugar
1 1/2 tablespoons Baker's Special Dry Milk or nonfat dried milk
3 3/4 cups (15 3/4 ounces) King Arthur Unbleached All-Purpose Flour TOTAL: 1 lb 9 3/4 oz
1 1/2 teaspoons instant yeast

INSTRUCTIONS
Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for white or basic bread, light setting, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, soft ball of dough. Allow the machine to complete its cycle. Remove the bread when it's done, and let cool completely before slicing. Yield: 1 loaf.

NUTRITION
Nutrition information per serving (1/2-inch slice, 48g): 107 cal, 1.2g fat, 3g protein, 20g complex carbohydrates, 2g sugar, 1g dietary fiber, 3mg cholesterol, 205mg sodium, 52mg potassium, 14RE vitamin A, 1mg iron, 10mg calcium, 34mg phosphorus.

© 1998-2006 The King Arthur Flour Company, Inc.

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