COUNTRY WHITE BREAD 
This recipe uses water rather than milk, which gives it a crispier crust. A classic white bread that everyone will love.
1 Pound Loaf** | INGREDIENTS | 1½ Pound Loaf |
6½ ounces (3/4 cup +1Tbsp.) | WATER,95°F/35°C | 9 ounces(1 cup +2 Tbsp.) |
2 cups | ALL PURPOSE or | 2¾ cups |
| BREAD FLOUR |
|
1 tablespoon | DRY MILK | 2 tablespoons |
1½ tablespoons | SUGAR | 2 tablespoons |
1 teaspoon | SALT | 1½ teaspoons |
1 tablespoon | BUTTER or MARGARINE | 2 tablespoons |
1½ teaspoons | ACTIVE DRY YEAST | 2 teaspoons |
1 teaspoon | BREAD MACHINE/ | 1½ teaspoons |
| FAST RISE YEAST |
|
BREAD SELECT SETTING TO USE: Basic/Specialty
1.Add ingredients to pan.
2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan.
3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.
**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.
POTATO BREAD 
An
1 Pound Loaf** | INGREDIENTS | 1 ½ Pound Loaf |
7 Ounces(¾ cup +2 Tbsp.) | WATER, 95°F/35°C | 10 ounces (1¼ cups) |
2 cups | ALL PURPOSE OR | 3 cups |
| BREAD FLOUR |
|
⅓ cup | INSTANT POTATO FLAKES | ½ cup |
1 tablespoon | DRY MILK | 1½ tablespoons |
1 tablespoon | SUGAR | 1½ tablespoons |
1 teaspoon | SALT | 1½ teaspoons |
1 tablespoon | BUTTER or MARGARINE | 1½ tablespoons |
1½ teaspoons | ACTIVE DRY YEAST | 2 teaspoons |
1 teaspoon | BREAD MACHINE/FAST | 1½ teaspoons |
| RISE YEAST |
|
BREAD SELECT SETTING TO USE: Basic/Specialty 1. Add liquid ingredients to pan.
2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan.
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