Traditional White Bread

1 cup + 6 Tbsp. water (75”.85°F)

2 Tbsp. canola or other vegetable oil

2 Tbsp. sugar

2 Tbsp. dry milk powder

1 tsp. salt

4cups bread flour

2 tsp. breadmaker yeast

1.Insert kneading blade in bread pan.

2.Add ingredients, except yeast, to the pan in the order given. With finger, make a small indentation on one side of the flour. Add yeast to the indentation, making sure it does not come into contact with the liquid ingredients.

3.Insert bread pan into breadmaker; gently close lid. Plug the power cord into a wall outlet. Press the “Select” button until the “Basic” cycle is reached. Press the “Crust Color” button to select a crust color (light, medium or dark). Press the “Start/Stop” button to start the cycle.

4.When the machine emits 10 beeps, the bread is ready. Unplug the machine. Lift the lid and, using oven mitts, firmly grasp the bread-pan handle and gently twist the pan, then pull up and out of the machine.

5.Use a spatula to gently loosen the sides of the bread from the pan;

turn bread pan upside down onto a wire cooling rack and gently shake until bread falls out onto rack. Make sure the mixing paddle is still attached to the bread pan.

6. Turn bread right-side up on rack and cool about 15 minutes before slicing.

YIELD: 1 LOAF