I love this white bread recipe. With a bread machine, everything is dumped into the pan in the order listed below. Then tap a couple of buttons, and a while later it bakes up the softest, pillowy loaf of white bread.

Ingredients are added in this order to the bread machine pan:

1 cup Warm Water (110°f or 45°c)

2 Tablespoons Sugar

1/4 cup Vegetable Oil or 1/4 cup room temp Dairy Butter slices

3 cups Bread Flour

1 teaspoon Kosher Salt

1 PKG Bread Machine Yeast (2 1/4 teaspoons)

With bread machine baking, the ingredients go into the bread machine pan in the order listed above. Or use the order your bread machine instructions recommend.

Pour the water in first, then the sugar, then the soft butter goes over the sugar.

If not using butter, add the oil next, then the flour goes on top of the oil, and then the salt on top of the flour.

The last ingredient put on top of all the rest is the bread machine yeast. Make a small crater in the top of the dry flour, and pour the yeast into that crater. Do not stir or mix the ingredients.

Bread machine yeast isn't going to die in the heat of the bread machine as normal yeast would. Adding the ingredients in a specific order ensures the yeast doesn't expand the dough too quickly before the machine has finished kneading and proofing the dough.

Bread machine yeast is also known as Instant Yeast. It will activate the instant it touches the water, and that will make the dough rise too quickly in the kneading and proofing cycle of the bread machine.

I didn't remember to put the yeast in last when I made my first bread machine loaf, and the dough grew like a mad science project, baking to the inside of the bread machine lid. It was a minor mess to clean, but at least it was a *tasty* mess!

Once the ingredients are added in the above order, press the "White Bread" or "Basic" setting, then press "Start".

Listen for the machine as it kneads. Check on it to: #1 Make sure the bread machine isn't about to wobble over the edge of the countertop while kneading. This is because some bread machines are light on their toes. Other brands will stay in place better. It can also wobble around if the countertop has a slight incline.

And check for #2 to make sure the machine isn't struggling with a dry doughball. Humidity affects baked goods, and some days the exact same recipe measurements will either be too dry or too wet, depending on the humidity of the air.

If the dough is stiff and the machine is straining to knead it, simply add a teaspoon or two more water, and watch how the dough changes.

If the paddle is swirling around in dough that looks more like a thick gravy, there's too much liquid in the dough, just add a teaspoon or two of flour, and watch how the doughball changes. It needs to be a flexible mass of dough, neither gravy nor a softball.

If in doubt, watch a video to see what everything is supposed to look like, and how to use the bread machine.

The dough can also be kneaded on the bread machine's "Dough Cycle", and then baked in the oven. Once the machine has completed the dough cycle, punch the dough down, shape to bake on a flat pan or place in a loaf pan. Bake at 350°f for about 30 - 40 minutes. Or until it's as browned as you'd prefer.

The bread machine pan is non-stick. Oiling the pan is not recommended. Oiling the pan will hinder the rise. The dough rises best if the pan isn't slippery. The dough needs the pan surface to cling to as it rises, or it just slides back down on itself and never rises much. That makes a dense loaf, not the puffy, pillowy loaf it could be. Please don't oil the pan.

MOST Important!

As tempting as it is to slice into that warm pillow of bready heaven as soon as it's finished baking, DO NOT slice into it right away or the loaf will crush. The freshly baked loaf needs to be gently turned out onto a rack, and allowed to cool uncovered before slicing. I promise it will crush if you try to cut it while still steamy hot.

The steam needs to escape as the loaf cools, allowing the texture of the loaf to become resilient. After it cools and the steam evaporates, it can be sliced without the loaf crushing and collapsing. A straight edged knife can also crush the fresh loaf. A serrated knife does much less damage to the loaf when slicing.

Last Tip: Yeast can be kept in the freezer until needed. I keep mine in the freezer or fridge. It does not expire as quickly this way. Most of the reason dough fails to rise is because the yeast has gotten too old or died.

Fresh yeast is evident because the rise is robust. To make sure yeast is still active, simply dissolve a teaspoon of sugar in water that's about 110°f, and sprinkle the bread machine yeast on top of the warm water. Don't stir. Check on it about 10 minutes later. If the yeast water is frothy and foamy, the yeast is good. If it isn't, the yeast has expired. Some brands offer great, reliable yeast (Saf brand for instance). Other brands are useless. Always check the expiration date of the yeast at the store before you purchase.

I have not tried the following in my bread machine, however, several professional or culinary recipes, state that the addition of whole milk powder in the dry ingredients is a necessity for a moist, soft and lofty loaf with a tender crumb. Specifically whole milk powder that is above 20% fat content, and is finely ground.

The addition of cornstarch will also offer a tender baked item. If using, add only a tablespoon.