Enriched White Bread

This is our families favorite white bread recipe. It is an adaptation of Beth Hensperger’s Vienna Bread recipe in The Bread Lover’s Bread Machine Cookbook. If you are new to making bread in a breadmaker then I highly recommend this book. It is full of bullet-proof recipes.

Enriched White Bread

2/3 cup warm (90 degrees) water
2/3 cup whole milk
4 tablespoons butter, softened
17 ounces (by weight) bread flour
3 tablespoons sugar
1 tablespoon plus 1 teaspoon King Arthur Flour Vital Wheat Gluten
2 teaspoons salt
2-1/4 teaspoons instant yeast.

Place the ingredients into the breadmaker in the order shown and set it to the ‘Basic Bread’ or ‘Basic White Bread’ cycle.

I use SAF instant yeast and store it in the freezer. This recipe uses 1-1/2 teaspoons of yeast so pour that amount into a small cup, put the large container back in the freezer, then set the small bowl in a warm spot to come up to temperature. My favorite trick is to soak a washcloth in water and heat it in the microwave for two minutes. I then set the washcloth on the counter and place the small bowl of yeast on it for about 5 minutes.