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ABM Homestyle White Bread




Source of Recipe


The Bread Lover's Bread Machine Cookbook by Beth Hensperger


List of Ingredients




1 1/8 cups water (1 1/2 c.)
1 T. honey (1 1/2 T.)
2 T. unsalted butter -- cut into pieces (2 1/2 T.)
3 cups bread flour (4 c.)
2 T. nonfat dry milk (3 T.)
1 T. toasted wheat germ (2 T.) -- optional
1 T. sugar (1 1/2 T.)
1 T. vital wheat gluten (1 T. plus 1 t.)
1 1/2 t. salt (2 t.)
2 t. SAF yeast or 2 1/2 t. bread machine yeast (2 1/2 t. SAF or 1 T. bmy)

Recipe



Add ingredients to your pan according to your ABM manual. (For Welbilt machines, add an additional 2 T. of water)

NOTES : The first set of measurements are for a 1 1/2 lb. loaf and the measurements in parenthesis are for a 2 lb. loaf.

I just used the dough cycle and baked in my oven. I pull the dough out and put on a flour surface and punch it down. Then I cover it and let it rest for about 10 minutes. Flatten dough out and shape into a loaf (or loaves) and put in greased loaf pan(s). Cover and let rise for about 45 or so. For 1 1/2 lbs. of dough, bake in a 9x5 pan and for 2 lbs. of dough divide in two and bake in 8x4 inch pans. I used Pyrex loaf pans and baked at 350 for about 35 minutes or so (for 2 (1 lb.) loaves).

I made Garlic Knots with it. So good! I divided the dough into 8 pieces and rolled them into ropes and tied them. While they were rising, I took 1 T. unsalted butter and 1 T. olive oil and added 1 large clove of crushed garlic and 1/4 t. Penzey's granulated garlic and melted it in the microwave. Then I added about 1 1/2 t. Penzey's dried chives. Right before I put the rolls into the oven, I lightly brushed this mixture over them. Then I sprinkled them with Parmesan cheese. I baked them on a stoneware pan for about 20 minutes at 350. So light and delicious!