The following tested breadmaker recipe is designed to work in any machine. It will make a large white (750g) loaf. Halve the ingredients to make a 375g loaf. Use the recipe most appropriate to the size of your bread pan.
Note:
If the crust is not completely baked (soft and pale) on the top, reduce the water measurement by 2 Tbsps for your next loaf. If the crust is uneven and knotted on the top, increase the water measurement by 2 Tbsps for subsequent loaves.
Oven Method
1. Whisk yeast, sugar and warm water together in a medium bowl. Leave for 10 minutes, until frothy on top.
2. Combine yeast mixture, salt, flour, butter and milk powder in the bowl of a stand mixer. Using the dough hook attachment, knead for 5-10 minutes until dough is smooth and elastic. If you don't have a stand mixer, you can knead by hand (this should take approximately 15 minutes).
3. Cover the bowl and leave the dough in a warm place to rise until doubled in size (between 1 & 1/2 - 2 & 1/2 hours).
4. Lightly grease a large heavy-duty loaf tin. Punch down the dough to release the air and shape into a log. Place in the prepared tin. Cover loosely (greased cling film works well) and return to a warm place to rise until doubled in size again - approximately 1 hour.
5. Preheat oven to 200 °C bake. Bake bread for 30 minutes, until golden brown and loaf sound hollow when tapped. Remove from tin onto a wire rack to cool before slicing and serving.
Tips
Store in an airtight container at room temperature for a few days, or slice and freeze the loaf.
