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1
Heat water to 120 degrees. I use a meat thermometer to check the temperature. Do not guess at the temperature of your water. Too hot or too cold makes a difference.
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2
Add sugar to water and stir until dissolved. (Note: If you do not dissolve the sugar, you will not get the same result.).
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3
Add 2 packages of RAPID RISE yeast to the water. (Note: regular yeast will not give you the same result.).
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4
Let mixture sit for 10 minutes. That seems to be the best amount of time. Anything more than 20 minutes seems to have a negative effect on the results. If you skip this step you won't get the fluffiness you're looking for. This should be in ADDITION to your bread machine rise.
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5
Spray bread machine pan with non-stick spray.
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6
Pour yeast mixture into pan. (My bread machine directions say always pour dry ingredients in first, but this works for me).
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7
Add oil. (I've tried this recipe with 4T of oil and no butter and 4T of butter and no oil, but did not get the same result.).
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8
Add melted butter. Salted or unsalted butter doesn't seem to make a difference. If I use unsalted butter, I up the salt to 1 1/2 teaspoons.
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9
Add flour.
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10
Add beaten egg.
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11
Add salt.
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12
Select medium crust, white bread and 2-pound loaf cycle.
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13
Remove the bread from the bread pan after the cycle has finished and place on a rack so the bottom doesn't get soggy. Try to resist taking that first slice while it's still warm. Sometimes I do -- sometimes I don't. :-) Lasts about 2 weeks in a refrigerator. Lasts about 3 days if kept out.
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14
You can take this basic recipe and add whatever spices you enjoy. I've used garlic, oregano, basil, etc. I haven't tried cheese yet, but if someone out there does would love to know how it turns out!
