ABM White Bread – Automatic Bread Machine – 2-1/2 Pound Loaf
ABM White Bread Recipe – 2-1/2 Pound Loaf
Making bread in a bread machine is almost as simple as throwing in the ingredients, pressing the start button and walking away. . . . Well waking away once you checked the dough for the proper consistency.
A few thoughts on Bread Machine Bread
I want to pass on some comments I have on the loaf sizes of bread produced in a bread machine and why bread machines are not always the best at baking a nice loaf.
- Loaf Sizes tend to be odd sizes. Many toaster will not fit a slice of bread. What I mean here is a slice of bread fits in the toaster and when you depress it to toast, the entire slice will get toasted. Many bread machine loaves are larger sizes and when you go to toast the slice, it still sticks up an inch or more meaning you have to turn the slice upside down to toast both ends.
- The mixing./kneading paddle leaves a hole in the bottom 1 inch of the loaf when you remove it. And sometime they can be difficult to remove. The bread may stick and tear out additional inner bread when removed.
- The center of the bread tends to be soft compared to the outer ends. The crusts tend to be thicker than oven baked. Not that this is bad, because I love the crust, but if you make a sandwich with it, the center is a large area and just squishes because of no support.
- A sharp bread knife is needed to slice or better yet an sharp electric knife. And don’t forget you get a lot of crumbs. But I think homemade bread is far superior to store bought so I can live with this.
- Fresh Bread has no real preservatives like store bought so it goes stale quicker. You can purchase some conditioners which will help extend shelf life, but do not expect more than three days before it goes stale. Stale bread is great for French Toast, bread crumbs, croutons, stuffing etc.
- If you have a power problem it could be tough to save the partially cooked loaf. Of course you can always shape and bake the bread in the oven to begin with.
- These are just a few things to keep in mind. But like I said, I would take homemade over store bought almost any day.
The idea for this loaf came right out of the manual that came with the bread machine.
Ingredients for ABM White Bread Recipe – 2-1/2 pound Loaf
Bread ingredients are basic. Do not expect to start off as an expert bread maker. The way to improve is to make it. Don’t be afraid of it. This loaf of bread cost me about fifty cents for the ingredients. This is a 2-1/2 pound loaf, but do not expect to get the same number of slices as store bought.
- Bread Flour
- Apple Cider Vinegar
- Vegetable Oil
- Instant Yeast or Bread Machine Yeast. You can use active dry yeast but you need to proof the yeast in the water before adding the salt and remaining ingredients. This takes about 10 minutes of rest time.
How to Make ABM White Bread in the Wolfgang Puck 2lb. Programmable Electronic Breadmaker BBME0070
Load the ingredients in the bread pan. This is so simple, just measure the ingredients and add them to the pan starting with the liquid ingredients first. Salt should never touch the yeast and the yeast should go in a well on top of the flour. If you are not planning on making your bread right away, you can delay start of this loaf by following the directions for your bread machine. When using the delay cycle, yeast should not come in contact with the water. (The only problem with the delay cycle is unless you know how much water from experience you will need, you can end up with a scrappy dough which will not turn out a loaf of bread.). Once your ingredients are in the bread pan, place it inside the bread machine and select the proper cycle, loaf size and crust color before pressing the start button.
You need to check your bread while it is kneading and adjust it by adding water or flour, 1 tablespoon at a time, to get to the desired consistency. I love to watch the dough knead. And saw a ‘scrappy’ dough after 3 minutes which I knew was way too dry and would never mix in the remaining flour. I slowed added water, but in the end I added over 6 tablespoons of extra water. I could of measured my flour wrong (could of been too packed in the cup when measured), the flour could of been dry, some flours (especially whole grain flours) require more water or made other measuring errors. This is why we check it and adjust it.
Really once you adjust the dough consistency you are done until the cycle completes unless you are adding raisins or other fruits or nuts. The reason you do not add these in the beginning is the kneading process will chop them up and you might end up with tiny pieces. Many bread machines have a buzzer which signals when they should be add. This bread machine has a bin to place the fruits/nuts in and it automatically adds them to the kneading dough with 5 minutes kneading time left.
The second kneading has been completed and it goes into the second rise. Next thing that happens is a final shape/knead occurs and the final rise before the heating element kicks in and it bakes.
Heating element kicks in after a short rise period and the finish buzzer alerts the cycle is complete. Turn the machine off by depressing the stop button, remove the pan and take the loaf out of the pan. It may be necessary to use a heat resistant no scratching spatula to help the bread out. Place on a cooling rack to cool. Allow the bread to call at least 30 minutes before slicing. This i the hardest part the wait.
One of the biggest drawbacks for bread machine cooked bread is the kneading paddle(s) bake into the bread and have to be removed before slicing or earlier if you want to use the machine sooner. This tends to make the bottom inch or so of the bread unusable since it has this hole in it and it tends to cut narrow the solid edges.