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.
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.
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.
Store in an airtight container at room temperature for a few days, or slice and freeze the loaf.