I followed BERMYROSE's alterations to this recipe, 3TB sugar, 1.5 tsp sea salt, 2.5C white flour, 1/2C whole wheat (dropped into the cup and leveled, not scooped out of the canister) and it came out PERFECT on a 3 hour light crust basic setting on my Oster 5858. I've made it this way twice now and each one was identical.
The trick to this is to make sure your measurements are EXACT. Too much water, or too much yeast, or not enough salt will cause it to fall, and that is precisely why I came looking for a new white bread recipe in the first place, which landed me here.
If you follow this recipe with exact measurements, you will not go wrong, it will come out great every time.
I used Kirkland Sea Salt, and olive oil, store brand active dry yeast, store brand all purpose flour, and King Arthur Whole Wheat flour, started the yeast for 10 minutes before adding the oil and dry ingredients. With both loaves, I checked on it during each knead cycle and added a TB or so flour at each knead, and each came out perfect.
This is a great sandwich bread, soft and fluffy, but knife sturdy on the inside, and just right on the crust for cutting without falling apart. PERFECT RECIPE!!!
This recipe has 6 ingredients. Consider that next time you are in the bread isle, deciding on a store bought bread, and look at the ingredient list.
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I followed BERMYROSE's alterations to this recipe, 3TB sugar, 1.5 tsp sea salt, 2.5C white...