DIY Basic White Bread

Bread-machine recipes are often dismissed as cheating, but the loaf they produce is reliable, soft and exactly what you want for sandwiches. This white bread recipe gives you the option of going either route. Run the full bread-machine cycle and you’ll have a finished loaf in a few hours with no effort. Or use the machine for what it does brilliantly (kneading and the first rise), then pull the dough after the second knead, divide it between two small loaf pans, let it rise to double for 45 minutes to an hour, and bake at 350°F (175°C) for 35 to 40 minutes. The hand-shaped version gives you better-shaped loaves with a more even crumb. Order matters: yeast goes to one side of the pan and stays separate from the salt and warm water until the machine starts mixing. That’s a small step but a critical one (salt and direct contact with hot water both kill yeast).

Pro Tips

• Use water around 100°F (38°C). Too cold and the yeast sleeps; too hot and it dies.
• The non-fat milk powder is the unsung hero here. It tenderizes the crumb and helps with browning.
• Tap the bottom of a finished loaf. A hollow sound means it’s done. A dull thud means a few more minutes.
• Cool fully on a rack before slicing. Hot bread looks ready but the crumb is still setting up inside.

Variations

• Add 2 tablespoons of honey in place of the sugar for a softer, slightly sweeter loaf.
• Brush the tops with melted butter the moment the loaves come out of the oven for a soft, glossy crust.
• Replace one cup of flour with whole wheat for a heartier, nuttier bread without losing the soft texture.