Directions: |
Directions:These instructions are for the Zojirushi bread machine, although it should be easy to adapt to any other that has 2 lb. loaf capacity.
Place the paddles on their posts in the pan and spray the interior of the pan with Pam or other vegetable oil cooking spray.
Mix the dry ingredients (except yeast) together in a large bowl: flour, salt, dry milk, sugar and sesame seeds.
Add the butter, water and yogurt directly into the bread pan. Pour the dry ingredients into the pan without mixing into the water. Make a small indentation on the top of the flour mound and put 1-1/2 tsp. dry yeast in it. Zojirushi instructions are to keep the yeast dry until the kneading cycle begins.
Set the machine on its regular cycle for white bread and set the crust to light. Once the machine has finished the warming stage and has been kneading for five minutes, check to see if the dough is either too wet or too dry. Correct by adding either flour or water until you have a smooth ball of dough that feels soft and moist to the touch but not sticky. |
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Notes: |
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Notes: Earlier editions showed this recipe with a tbsp. of vital wheat gluten. I ran out once and proceeded without it, making no adjustments. I couldn't tell that it made any difference. I have removed it from the recipe but you can throw in a little more gluten when you add the dry ingredients if you have some on hand and you aren't allergic.
Experienced bread makers should also be able to mix and knead the ingredients for oven baking. It is large enough that you will probably need to split the dough into two medium bread pans. Typically, these loaves would bake 30 to 35 minutes at 400º F.
This is a good everyday bread for sandwiches, toast and table serving.
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