This is my 'go to' bread... I make this 2-3 times a week.
YIELD: 1 LOAF, APPROX. 1.5 LBS.
YIELD: 1 LOAF, APPROX. 1.5 LBS.
INGREDIENTS:
1-1/4 C buttermilk - room temperature
2 TBSP butter - divided in half - room temperature
2 TBSP sugar
1 tsp. salt (1-1/4 tsp. if using Kosher salt)
3 C bread flour
scant TBSP Rapid Rise Bread Machine yeast (at room temp)
DIRECTIONS:
Assemble all the ingredients and line them up in the order shown.
Pour the buttermilk into the bread pan. Add 1 TBSP butter over each paddle.
Sprinkle the sugar evenly over the buttermilk. Same for the salt.
Put the flour into the bread pan as evenly as possible over the liquid. DO NOT STIR THE FLOUR INTO THE MILK! Put the bread pan into the machine and press it securely into place.
Make a small indention in the top of the flour approximately between the paddle locations and sprinkle the yeast in it. (Don't let the yeast get in the milk.)
Close the lid and plug the machine in. Select the QUICK COURSE [takes approx. 2:25] setting. Select DARK baking degree setting for the crust. Press START.
When the bread is finished, the machine will beep. Lift the lid and press CANCEL. Using potholders, CAREFULLY remove pan from baking unit and turn the loaf out onto cooling rack. Cool at least 10 minutes before slicing - if you can wait that long!
Note: These are instructions for my specific bread machine model. Follow directions for your Zojirushi breadmaker..... and I hope you enjoy my white bread! This is far and away my favorite bread to make.
