I did find a bread recipe I wanted to try and today it is being made in the bread maker. I found a neat site with a lot of bread recipes. The site has bread, rolls and more. If you are a fan of home made bread then it is worth some time to check out the recipes and advise.
The author of the site does not make their bread in the machine from start to finish, rather they use the machine to make, mix and knead the dough. They then put the bread in a regular bread pan to finish. Today I am not going to finish in the oven but allow the break maker to make the complete loaf. If I end up liking this bread I may try it in a pan and see if the difference is worth my time to do.
The reason I chose this recipe is the sweetened condensed milk. I am envisioning a sweet bread and hope this recipe does not disappoint. I did have to go out and get the bread flour. I know there is a little science to the type of flour that is used when making bread.. so until I get more familiar with bread making as a whole, I will stick to the recipe ingredients as stated. The recipe below has the directions for finishing in the oven. I will let you know how completing it in the bread machine work out.
Author: Recipe adapted from Bread Machine Magic, Book of Helpful Hints by Lenda Rehberg & Lois Conway
- 7 ounces water
- ½ cup sweetened condensed milk
- 1 teaspoon salt
- 1 tablespoon butter
- 3 cups(+) bread flour
- 2 teaspoons instant yeast
- Add ingredients to bread pan in order listed.
- Select Dough Cycle and start. Raise lid and check dough after about 5-10 minutes. Add flour one tablespoon at a time, if necessary, until dough reaches correct consistency. It should come together in a ball that sticks to side of pan, then pulls away. If dough thumps against the side of pan, add warm water 1 tablespoon at a time. If dough is thin enough to level out, add flour 1 tablespoon at a time till dough starts to form a slightly sticky ball.
- Remove dough from pan at the end of the dough cycle and place on lightly floured board. Roll into rectangle. Roll up and tuck ends to fit into greased 4 x 8 inch loaf pan. Let rise till dough is 1 inch above top edge of pan in the middle.
- Bake at 375 for 35-45 minutes. Interior should reach 190 degrees. Place a foil tent over bread half-way through baking to protect from over-browning. Allow to cool 15 minutes before turning out to cool completely. Best if you wait at least two hours before slicing so loaf will hold its shape without squishing with the pressure of a knife.