Bread made by yourself tastes so much better and using the bread maker makes it so much easier. Whilst it still takes 3 and a half hours to make (all the work is done for you) and the magic of the yeast has not been rushed. This recipe makes a 2lb white, crusty loaf that is light and airy.
- Hand hot water (enough to make up to 300ml)
- 1 egg
- 500g white bread flour
- 2 tsp sugar
- 1 tsp salt
- 25g softened (or chopped) butter
- 1 tsp dried yeast
- Add one egg to a measuring jug and lightly whisk
- Top up to 300ml with hand hot water
- Put the liquid into your bread pan
- Gently add flour over the liquid in the bread pan (taking care not to let the liquid rise above the flour).
- Put the salt, sugar and butter into 3 corners of the bread pan.
- Make a small indentation in the flour (taking care not to expose any liquid) and add the yeast to this.
- Set the bread maker to medium loaf (or 2lb+ setting), medium crust … often setting 1 on your bread maker. Press start!
- Remove from the bread pan from the bread maker soon after it has finished and after a few minutes, transfer the loaf to a wire rack to cool (take care to use a dry tea towel or oven mitts, as the bread pan may still be hot).
*Note: The bread is usually best left to stand to cool before cutting as it may not be firm enough if too hot.