Ingredients for a 2-POUND LOAF
- 19 Tablespoons (between 1¼-1⅓ Cups) lukewarm water
- 3 Tablespoons room temperature butter (43g)
- 1 Scant Tablespoon Organic Whole Milk Powder (or amount that would equal ⅓ cup milk when rehydrated)
- 3¾ Cups (450g) Unbleached All Purpose Flour
- 3 Tablespoons (35g) Organic Sugar
- 1½ teaspoons (9g) Pink Himalayan sea salt
- 1½ teaspoons active dry yeast or instant yeast
Instructions
*Note: Adding dry ingredients such as flour is much more accurate when done by weight. The weight given is correct for the organic flour I have used, but is based off what the manufacturer says 1 cup weighs. I also always measure my butter by weight for recipes.
- Measure water and pour into bread machine pan.
- Place bread machine pan onto a kitchen scale and hit the tare/ zero button. Measure butter into pan by weight.
- Add the powdered milk.
- Tare/Zero the scale and add the correct amount of all purpose flour by weight.
- Add the Sugar, Salt, and Yeast.
- Program the Machine for a 2lb loaf. We prefer a light crust and turn off the “keep warm” setting for our machine.
- When the loaf is done remove the pan from the machine and take the loaf out of the pan to cool on a cooling rack.
- Store in a sealed container on the counter for a few days, in the fridge, or slice and then freeze.
Original recipe can be found at: https://www.kingarthurbaking.com/recipes/bread-machine-bread-easy-as-can-be-recipe
Recent Comments