The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

World's Best Bread Machine Recipe -- and easy

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EricCartman's picture
EricCartman

World's Best Bread Machine Recipe -- and easy

I got this recipe from a computer tech forum. It has received hundreds of rave reviews. It it very very easy to make.

World's Best Bread Recipe

chiuyc's picture
chiuyc

the hyperlink does not work

Antilope's picture
Antilope

I managed to recover the recipe on the above old link by using the Wayback Machine on Archive org. I haven't tried this recipe:

"...RideFree's Bread Recipe

put ingredients into breadmaker in order listed

2 Tablespoons - dark brown sugar — packed (I am always generous with the sugar...I can control the rise with salt.)

1 1/2 to 1 3/4 Tablespoons -- high quality Olive oil (Aw, heck, just use two short Tablespoons, Olive oil's good for you.)

12 oz. filtered water* -- (I use Britta) * Microwave the water for 90 seconds and use it to rinse the oil from the Tablespoon as they are both added to the pan. I start with room-temp water.

1 1/2 to 1 3/4 teaspoon -- salt (Salt is pretty much the key to consistency as far as how much the loaf will rise.)

1 cup -- Whole wheat flour (I prefer stone-ground, but commercial is probably just as good.)

3 cups -- enriched white flour (not necessary to use the more expensive "bread" flour.)

1 3/4 teaspoon -- dry yeast (I get it from Sam's or Costco in the 2-lb. size and refrigerate it for year(s)) Might also be possible to use the yeast packets but they'd be more expensive).

Press the standard (default) bake button, hit start and let 'er rip.

Note — for a softer crust, this loaf must sit undisturbed for about a three hour cool-down after the normal finish of the baking and cool-down cycle of the machine. I've even left it for several hours (like 'till you get home from work or overnight)...."