mamapinky, I use this one of Grandma's, but it does have eggs/milk/butter, it's a rich Farmhouse White bread and the grandkids love it:

BREAD (GRANDMAS RECIPE)

1/3 cup sugar

1 cup milk

1/3 cup butter

2 eggs

1 pkg yeast

1 tsp salt

4 - 4 1/2 cups flour

I make this in the bread machine by adding sugar, milk, butter and eggs first, then 4 cups of flour. Make a little "well" on each end of the flour, add yeast to one and salt to the other. Push the "dough" cycle. I check after it's kneaded a few minutes and add more flour if it's wet, or more liquid if it's dry, and that depends on all kinds of things like the flour and the humidity and the way I brushed my hair possibly. When it's done I shape into loaves or rolls and bake in the oven, but it could go through the regular bread cycle too. Dad had an old Sunbeam (I think) and he made bread every week with it, and used it for baking the bread too, and he used this recipe.

Makes 1 large or two small loaves or 18 dinner rolls

Here are lots of bread machine recipes from King Arthur Flour, they've always turned out well for me.

https://search.kingarthurflour.com/search?w=white%20bread%20for%20bread%20machine&deftab=recipes

I've made the country loaf and the 100% whole wheat, and they were both good, but I like my own Honey Wheat recipe better. I just made some, these were mixed in the bread machine and baked in the oven, we have an elderly friend (in his 90s) coming to dinner and he loves them, so I had to bake.

Have fun and enjoy that bread!

Annie

But remember mamapinky0; you have a regular sized 1 to 1.5 # machine. You might not be able to mix as much as in annie's recipe. And her's certainly isn't basic. You should probably try the basic white listed in your downloaded manual. However, here is my basic white out of my head:

3 Cups White Bread Flour.

2 t yeast (or a packet)

1 t Salt

Turn on machine to let above mix a few moments then add

~ 1 Cups plus a little more warm Water

That's Basic.

I usually add an Egg Yolk and ~ half of the Egg White (then brush the risen loaf with remaining Egg White).

I sometimes add less than 1/4 cup Honey that helps bread keep longer or a couple tablespoons sugar; or use Warm Milk instead of Water (lindac said that helps with the more solid texture).

annie1992 said add flour or water if too wet or dry.

A good bread machine rule for basic liquid to flour is to watch the bread mix for under a minute. There should probably be a little sticky flour/water on the lower wall. If you watched longer, it should disappear. If its all a big glob sloping around then you need more flour. If you already know what dough is supposed to look/feel like, then nevvvver mind.

I make this one pound loaf almost every other day. Delicious.

1 Cup plus 2 T water around 115°-120°

1 tsp salt

2 Tbs sugar

2 Tbs butter or oil

2 C bread flour

1 C AP flour

Add ingredients to bowl in that order, indent the flour, then add

5 tsp rapid rise yeast

In my machine i press the Ultra fast program, which is 58 minutes from press to finish. It begins baking with 35 minutes remaining on the timer. I have begun removing the paddle at that time to avoid the paddle break in the finished loaf.

Voila! Delicious bread

Also, I add 2 T dry nonfat milk because someone suggested I do that. We like it,

QUESTION: why do some of you turn out the bread and bake it in the oven instead of machine?

sheesh, I don't like the crust when I bake it in the bread machine, it seems more "steamed" than baked. Plus, if I mix the dough in the machine I can make a loaf, or dinner rolls, or cinnamon rolls, or a rolled/filled type loaf or a round boule or a long baguette, shapes other than a standard sandwich type loaf. Even bagel dough can be kneaded in the machine, but must be baked in the oven.

chas is right, the recipe would have to be halved for a small machine. And just because it's "basic" in my world, doesn't mean it's really basic for anyone else, LOL. I grew up on a farm and everyday bread always had milk/eggs/butter because we had cows to milk and chickens for eggs and those items needed to be used up before they spoiled. A basic loaf is flour/water/salt/yeast. I do make that sometimes, but I use the "no knead" dough from King Arthur Flour and leave it in the refrigerator for several days, using it as I want it. It requires only a spoon and a bowl, no kneading, so I don't put that in the machine.

So bake away and enjoy that new machine. I think much of the fun of baking is in the experiments!

Annie

Thank you, Annie. I also use the machine to knead dough for rolls, pizza, etc and bake them in the oven, but for our everyday bread I love the crustiness of the recipe above as it comes from the machine.

You'll get your breadlegs (*-*) quickly, Mamapinky. Have fun!

Thanks I appreciate all of your help.

I will test out all of your recipes lol. So far I tried three that I found online and all three were heavy as my cast iron skillet. I probably should get some scales. I do have some digital postal scales here somewhere. I measured the flour same as i always have. Fluff it up and sprinkle into the cup and level off. Good thing bread making isn't $$. My grands want good old fashioned white bread warm from the oven with butter and jam..I told them when they least expect it they will have it. Lol

I alway made my bread by hand up to a few years ago when arthritis put a stop to it so we've been buying homemade no preservatives or additives from a little bakery in my farming community. Not expensive but with a family of 5 it adds up plus there's the issue of oops I forgot bread for hubs lunch and the bakery closed early...not to mention making it is much more fun.

These bread machines make jam...NO I'm NOT gonna do it. Lol

Annie, probably a dumb question but how easy would it be to make a sandwich roll? Would one just make a regular roll and flatten it?

I don't have a bread machine...I use my cuisinart to mix and knead bread....
I have a DLC-10 which i believe is a 7 cupper.
I put 3 3/4 cups of flour..., 1 1/2 tsps salt....2 tsps yeast ( I buy it in bulk)...turn on the processor, mix the dry stuff and with the machine running very slowly pour 1 1/3 cups of very cold water into the running processor....taking at least 20 seconds to do it....run it for another 30 seconds (keep your hands on the outside of the bowl to be sure it's not getting too hot...if it does stop running it)....dump into an olied bowl, cover...let rise...puinch down....rise again....punch down and shape and bake.
Sometimes I add a little honey, or sub some buttrmilk for a bit of the water....or sub some WW flour for 1/2 cup of the white....or rye flour and add some dark molasses...
Takes up less space than a bread machine and can be used to slice carrots, shread cheese, make cole slaw etc.

Sheesh, I made your bread yesterday. We love it. So glad you posted.

Sheesh I tried to make your bread yesterday actually late last night but I used the quick bread function instead of the fast one hour cycle. Ya it would help if I would slow down and read first. I plan to try again tonight. Tomorrow it will probably be Annies. Lol.

I want to also try pizza crust. I almost never make pizza. The kids will be thrilled.

Oh, I'm so glad you liked it, walnutcreek! It's nice, isn't it.

Mamapinky, I know all about doing first, reading directions next. I'm here because I was sewing a jacket for myself just now and did step two before step one. I'm seething and calming myself before I have to start ripping it out! Grrrr.

dandy, not a dumb question at all. I do like hamburger buns to be a bit larger than dinner rolls, so I make a bigger dough ball and flatten it. Sometimes it rises too high and I flatten it again/more. I place them further apart on the sheet too, so they have room to spread out instead of up. I have made them with various dough recipes, but the kids like the King Arthur Flour version. I tend to just make a dough ball and flatten it really flat, then let it rise, but KA says you can also make a log of dough and slice off pieces like slicing cinnamon rolls. That would make a more uniform bun, I think, but I haven't used that method. There is a special pan available to make hamburger buns too, but I never found it necessary.

https://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe

I have also made bread in the food processor, like LIndaC, and the bread was OK, but I found it more difficult to convert other recipes to the food processor, as it didn't hold the larger amounts of flour that I sometimes use. With the bread maker I've used recipes from James Beard to King Arthur to the old Better Homes and Gardens and Farm Journal. They've all worked as long as I put liquids in first, flour/salt/yeast on top. I can make a double batch in the Zo, it'll hold up to 7 cups of flour, where the food processor can't go over 4 and that's stretching the capacity.

So, I can make a dozen dinner rolls, a loaf of bread for sandwiches and have enough left for a small pizza for Elery in the Zojirushi, and only get one of those things with the food processor. I never make a single loaf, I make a double batch so Mother can have a loaf, or an elderly neighbor, or we have pizza for supper and still have buns for hamburgers. It's that "cooking in bulk" thing, LOL.

If it's a holiday, I haul out the Magic Mill!

Annie

A larger processor will handle a larger amount of flour/dough....but it doesn't work well with a smaller amount.
I have learned to adapt most "recipes" to the processor....just remember about 4 cups ( no more) flour and 1 1/3 to 1 1/2 cups flour. I even make my sweet roll doough in there when I want a small batch.
And I don't need another appliance....nope....not anothr pan....really I don't.....even if I run into a Le Cruset at a thrift store for $5.....nope~!!

Sheesh, I finially made your bread recipe this morning and managed to follow the directions. WOW its wonderful. This is exactly the kind of bread my family loves. For a classic white bread this recipe is perfection. its so perfect that I can say I've found the only recipe I need as far as a classic soft white bread goes. I can move on to rustic, french, the hole'y good stuff, pizza crust and of course sweet doughs. Lol

Thanks a lot Sheesh!!!!

I'm saving that one to make also! I hope that my bread machine works for it. I just need to buy some bread flour first though.

You're welcome! I'm happy you like it as much as we do.

I'm going to experiment with a buttermilk loaf this weekend, and also I want to try one with eggs. Sounds rich and wonderful. I'm afraid I love breads and eat way too much.

I have never liked breads with eggs in them; that is why I appreciated you posting your recipe so much, Sheesh. Now buttermilk is entirely different. I love buttermilk is just about anything, even a glass and drinking it. So good.