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1
Add ingredients to the bread machine bowl in the order listed. You want to put in liquid and wet ingredients first, then dry, then at the very end yeast. Remember to keep salt and sugars away from the yeast until the machine mixes them together.
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2
Place the machine mixing bowl into the machine and set machine on dough cycle.
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3
When the dough has finished its last cycle, turn out onto a lightly floured counter.
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4
Knead out the big bubbles. Pressing down and forward with your hands, turn 1/4 turn, fold, press down and forward... Complete this a total of 6-8 times. Be careful to just press out the bubbles. You don't want to bruise and toughen the dough.
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5
Form into a ball and cut in half. You can either form each half into a loaf and put into greased (I use Pam) bread pans, or braid.
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6
For the last rising, place both loaves on the middle rack of the oven. HINT: On the bottom rack, place a flat pan or baking dish. Pour boiling water into the casserole and close the oven door. This will create the perfect warm-humid environment for the dough to rise.
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7
When the bread looks like it's doubled, open the oven and test the rise by poking your finger into the dough. If the dough slightly collapses where you poked, it's ready to bake!
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8
Remove the pan of water from the oven.
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9
Preheat your oven to 325 F. Bake about 20 minutes or until done.
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10
If you can't tell the doneness, knock out a loaf and test the temp by sticking a thermometer through the bottom crust into the heart of the bread. Most bread is done at about 120F, but I found this bread to register a bit higher at about 150-160F. The main thing is that you don't want it to burn and you don't want a doughy center.
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11
Remove both loaves and cool on wire rack.
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12
Wait at least a few minutes before you slice into the first loaf, slather it with butter, bite in and transport yourself to a much better place.
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13
PS... This makes outstanding French Toast!
