Rapid Cycle White Bread

Makes a 1 1/2 pound loaf.

Ingredients
1cup warm tap water
1 1/3 tablespoon vegetable oil
3 cups bread flour or regular white flour
1 1/3 tablespoons dry milk powder
1 teaspoons salt
1 1/3 tablespoons sugar
1 1/3 teaspoons bread machine yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Rapid or Quick Cycle. Press Start.  Remove the cooked bread from the pan after baking and allow it to cool before slicing.

-* Due to shorter time in proofing  when using the quick or rapid setting, this bread is very dense and hard, not so suitable for Asian taste. Would recommend change to basic setting of 3 hrs cook time for a more softer bread.

This recipe has a texture very close to hand-made bread. It is the recipe my family eats most often, every day, in fact. It won’t rise up as high and fluffy as bread mixed and cooked on the Standard Cycle. This “lack” of kneading and rising is what makes it’s texture closer to hand-made.

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