Traditional White Bread 2 lb. loaf
1 + 1/3 cups water | 2 teaspoons salt |
4 teaspoons softened | 2 teaspoons active dry |
butter or margarine | yeast |
4 cups bread flour |
|
2 tablespoons sugar |
|
4 teaspoons dry milk |
|
1 | Carefully measure 1 and 1/3 |
| cups water. Remember, use |
| water that is room |
| temperature. DO NOT use |
| very hot or very cold water. |
| It’s a good idea to view the |
| measuring cup at eye level to make sure you have |
| measured exactly 1 and 1/3 cups. |
2 | Pour the water into the bread |
| pan. |
3 | Carefully measure 4 teaspoons of butter or margarine |
| that is at room temperature. Add this to the bread pan. |
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