This bread is by far the most popular from our first book, Bread Machine Magic. Two slices from this moist, rich and tender loaf will make any sandwich exceptional. (Jackie says: "This is one of our favorite breads made in the bread machine. It never last very long at our house. I also enjoy bringing it for club dinners and something to bring to share during a pot-luck meal. Good luck waiting an hour before slicing! Also when I don't have fresh buttermilk available, I use the powdered buttermilk and mix up my own. We haven't noticed a difference in the taste either. ")
Yield: 32| 1 1/2 - 1 5/8 cups | buttermilk |
| 1/4 cup | honey |
| 2 teaspoons | salt |
| 2 tablespoons | butter or margarine |
| 4 cups | bread flour |
| 2 1/2 teaspoons | Red Star Brand |
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting and press Start. 2. Observe the dough as it kneads. Ater 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch. 3. After the baking cycle end, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing. CRUST: Light / BAKING CYCLE: Standard / OPTIONAL BAKE CYCLES: Sweet Bread Recipe from: The Bread Machine Magic Book of Helpful Hints (Second Revised Edition) by Linda Rehberg & Lois Conway ISBN 0-312-24123-2