Kitchen Improv

Basic White Bread for the Zojirushi

This is as basic and ‘white-bread’ of a recipe as you’ll ever find me making. It makes a good first loaf if you’re just starting to bake bread and learn the process. Remember, these ingredient ratios are for high-elevation in a relatively dry climate.

I love this recipe for making simple dinner or sandwich rolls. If that’s your aim, remove the dough after the first rise and shape into rolls. Place the rolls on the baking sheet and cover with a dry towel to rise in a warm place. Bake at 350 degrees for about 15-20 minutes, depending on your roll size. If you want extra browning, brush the tops with an egg glaze of 1 egg and 4 teaspoons of water. For a soft, tender crust, brush the tops with melted butter when you remove it from the oven. Or, for a soft, shiny crust, brush the just-baked rolls with a little milk.

Ingredients
1 3/4 cups lukewarm water
3 tablespoons sugar
3 tablespoons butter
4 1/2 cups bread flour
1 1/2 teaspoon salt
6 tablespoons powdered dry milk
1 1/2 teaspoons active dry yeast

Method
Combine the water, sugar, and butter at the bottom of the Zojirushi Pan. Next, add the flour, salt, and milk on top, leaving a well where the yeast will be added. Fit the pan into the machine and set for a basic white setting with the desired crust.

Turn the loaf onto a clean, dry towel immediately after baking. Let the loaf cool completely before slicing and bagging.