We have been making bread for over a year now! It’s an exciting venture because we no longer rely on preservatives and can add ingredients that we love. I was working with white bread and decided I needed to find a way to make a softer wheat bread that my kids would LOVE! I am sharing some top secret tips (not anymore) to making soft bread. First, I really believe the bread machine is the key ingredient. We love our Zojirushi bread maker. The 2lb maker has 2 paddles and is similar to what you get at the store. Next, I needed to design a recipe that made a 1 1/2 lb loaf because my kids need smaller portions for now.
Love these 2 paddles to make great even loaves, though I don’t like that no matter how much I soak and scrub I cannot get the pan perfectly clean. Luckily, this does not impact the bread at all.
Always be sure to list the ingredients in order when using a bread machine. I also use warm water to start, even though my bread machine does preheat.
Add water, then your flour…..then I add the other ingredients to the side, EXCEPT the yeast.
Then I make a nice well with my finger, really no need to be technical. Yes, I did wash my hands.
I buy the larger containers of yeast because we make a TON of bread! When I first open the yeast it is really fresh so I just add 2 tsp of yeast. Towards the end of the jar, I end up adding more, almost 3. Told you I was giving away all of my secrets to perfect bread every time.
Add the yeast to the well you made
Throw that baby in and get ready for the magic. But first, check your settings. I use whole wheat setting and take it out 30 minutes prior to end of cook time so that I get less crust and more of a soft bread. The only issue I have noticed is that the bread is not usually uniform on each end. But it tastes better than perfect in a sandwich!