It’s called ‘Perfect’ for a reason.

Before we get to the recipes–regular and adaptation for bread machine–I’d like to draw your attention to something amazing.

From time to time I go on a “Please hit the tip jar” campaign and many of you are kind enough to contribute. I assume it’s because you like what you find here, appreciate my attempts to write well (given that this is a blog), or you feel a deep and sincere sorrow for me, having to beg for tips.

Here is the amazing thing. My chapter book for kids and their grownups, Miss Missy’s School Book I: A Pack of Farm Dogs Starts a School, is on sale at Amazon for less than the minimal Tip Jar tip. So how about heading over to Amazon, and clicking on the “13 New from $4.39” button. (Due to the weird relationship between the giant bookstore in the sky and the company that prints the books, you need to click on that link.) Even if there are no children around, you could do me the favor of ordering it, giving it a read or a skim through (a review would be nice, too), and then donating it to your local children’s library or church library.

If you are not doing business with Amazon, Miss Missy’s School is available Barnes & Noble, Target (on sale), Books-A-Million, Walmart (on sale), or support your local independent bookseller and order through IndieBound. (All of these links go to hardcover with 70 lb paper so you can fully enjoy Caroline’s beautiful watercolor illustrations. Paperback also available.)

And now–to the Perfect White Bread!

This is a bread I’ve been baking for years. I’ve no idea where I originally got it, but it’s a real keeper. The recipe is for two loaves. Using the excellent instructions in Better Homes and Gardens’s Best Bread Machine Recipes (1997), I converted it to a bread machine recipe. Regular recipe below.

PERFECT WHITE BREAD IN A BREAD MACHINE

Make one 1 1/2 pound loaf

Bring all ingredients to room temperature. In the order listed, add ingredients to machine pan. Choose WHITE program, desired crust color, and 1 1/2 pound. Within the first 3-5 minutes, check for proper liquid/flour consistency.

My dough formed into a ball. However, at about 2 minutes, not all of the dough had been incorporated into the ball. I added 1 Tbsp flour at a time, sprinkling it over the unincorporated dough, and then let the machine knead for one minute before checking again. All together I added a little less than 3 Tbsp flour.

Turned out Perfect!

Regular recipe below.

PERFECT WHITE BREAD AND VARIATION

Makes 2 loaves

5 ¾ -6 ¼ C flour
1 package active dry yeast
2 ¼ C milk
2 Tbsp sugar
1 Tbsp shortening
1 tsp salt

In large mixing bowl combine 2 ½ C flour and yeast. In saucepan heat milk, sugar, shortening, and salt until warm (115-120°), stirring constantly until shortening almost melts. Add to dry mixture in mixing bowl. Beat with electric mixer at low speed for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn onto a lightly floured surface, and knead 8-10 minutes or until smooth and elastic. Shape dough into a ball and place in lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place about 1 ¼ hours or until double in bulk. Punch dough down, turn out on a lightly floured surface, divide dough in half, shape each half into a smooth ball, cover, and let rest 10 minutes. Shape in loaves. Place in two greased 8 ¼ x4 ½ x2 ½ inch loaf pans, cover, and let rise in a warm place 45-60 minutes or until double in size. Preheat oven to 375° and bake loaves about 45 minutes or until done. If tops brown too quickly, cover loosely with foil during last 15 minutes of baking time. Remove from pan and cool on wire racks.

CINNAMON RAISIN BREAKFAST BREAD

Follow recipe for Perfect White Bread, except increase sugar to 1/3 C and shortening to ¼ C, and stir in 2 C raisins before adding enough of the remaining flour to make a moderately stiff dough. After first rising (while dough is resting), mix together ½ C sugar and 1Tbsp cinnamon, and spread half the mixture over each of the two rolled-out rectangles. Sprinkle 1 1/2 tsp water over each. Shape into loaves and decrease baking time to 35-40 minutes.

To make mini-loaves (pictured here), cut each shaped loaf into 8 sections. Arrange in an 8″ square pan. Bake for 25-30 minutes.