What ingredients go in white bread - Cooking

If you could have said how the loves were a failure, maybe I could have helped. Also if there is no white bread setting on your machine maybe you won't be able to make a white loaf.
I would like more details if possible.

Basic white bread 1.5 loaf. 1 1/3 c luke warm water.2 Tbls powderted milk.1 1/2 tsps salt 1TBLs sugar. 2 TBls butter, marg or oil. 3 3/4 c flour 1 1/2 tsps yeast . Put ingredients in that order select basic bread and enjoy.

There will be no need to extend the baking time on your uncooked loaf for if the loaf is uncooked as you say cooking it longer won't make things any better. I suspect you need a bit of tutoring regarding the fine art of using a bread machine.

Here is the assistance I offer:

White Flour: When using white flour select nothing less than unbleached white flour containing 12 to 16% protein (or 3 to 4 % per ¼ cup serving). Storage: Flour absorbs ambient humidity hindering it from blending with liquid ingredients during the initial kneading phase so always be certain to store your flour in a burped & sealed freezer bag.

Yeast: Use active dry yeast for all your standard-rise bread recipes and rapid-rise dry yeast for all your fast-bake bread recipes. Fast-Bake aka Ultra-Bake aka Rapid-Bake aka Express-Bake is an option available on select models. Always refrigerate your yeast with a close eye on the expiration date. When using grocery-bought bread mixes always substitute the yeast packet provided with fresh active dry yeast. Tip: A packet (or "sachet") of active dry yeast contains 2-1/4 teaspoons.

Baking Surface Prep: Spray, not wipe or smear, the inside of your loaf pan generously with cooking oil before adding the ingredients.

Water: Use only drinking or filtered water, never tap, boiled or distilled.

Ingredient Temperatures: All ingredients should be at room temperature before pressing Start. Specifically 70 to 80 degrees F, 21 to 87 degrees C. Add liquids, oils, salts, sugars and seasonings first, next the flour, and last the yeast.

Delayed Start: Flour floats on the surface of the water until the initial kneading phase begins. That is why many breadmakers have a programmable start-delay timer. You can add the ingredients tonight and wake up in the morning to the aroma of fresh-baked bread.

Shelf Life: Refrigeration and/or freezing finished loaves is not recommended. For best results store them in a breadbox. Tip: Adding 1-2 tsps of lemon juice to any bread or dough recipe will double the shelf life of your bread.

Measuring: Water MUST be measured using a clear liquid measuring cup. Dry ingredients MUST be measured using standard measuring cups. All measurements, either spoons or cups, MUST be leveled.

Slicing The Loaf: Electric carving knives work best, especially when using a slicing guide. Be certain to wait until the loaf is cool to the touch before slicing.

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Basic White

1 1/3 cups lukewarm water
2 tablespoons powdered milk
1 1/2 teaspoons salt
1 tablespoon sugar
2 tablespoons butter or margarine
3 3/4 cups white flour
1 teaspoon yeast

1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select BASIC setting and 2.0 lb. loaf setting. Choose LIGHT or DARK crust setting.
4. Push Start button. There will be a 15-minute preheat delay before mixing begins.
5. The Complete Signal will sound when bread is done.
6. Using pot holders, remove Baking Pan from the unit and carefully turn bread out of Baking Pan. (Mixing paddle may remain in bread. Remove paddle when load if cool.)
7. Allow to cool before slicing.

Time 3:50 hours

100% Whole Wheat

1 1/2 cups lukewarm water
2 tablespoons powered milk
1 1/2 teaspoons salt
2 tablespoons honey
2 tablespoons molasses
2 tablespoons butter or margarine
3 3/4 cups whole wheat flour
1 3/4 teaspoons yeast

1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan security into unit; close lid.
3. Select GRAIN setting and 1.5lb. loaf setting.
4. Push Start button. There will be a 25-minute preheat delay before mixing begins.
5. The Complete Signal will sound when bread is done.
6. Using pot holders, remove Baking Pan from the unit and carefully turn bread out of Baking Pan. (Mixing paddle may remain in bread. Remove paddle when load if cool.)
7. Allow to cool before slicing.

Time: 4.10 hours

Rapid Cycle White Bread

• 1-2/3 cups warm tap water
• 2 tablespoon vegetable oil
• 4-1/2 cups bread flour or regular white flour
• 2 tablespoons dry milk powder
• 1-1/2 teaspoons salt
• 2 tablespoons sugar
• 2 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. On my machine this lasts for 80 minutes, or 1 1/3 hours. Press Start, and let the machine work it's magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

Hi Lyndseycoone:
Here is the recipe from the manual

3 cups of water (80 to 90 F)
3 tbsp butter or margarine, cut into pieces
1 tsp salt
3 tbsp dry milk powder
4 tbsp sugar
5 1/2 cups bread flour
1 1/4 tsp active dry or bread machine yeast

1. Measure ingredients into bread pan in the order listed
2. Insert bread pan into unit, close lid. Plug unit into wall outlet
3. Select Sandwich setting and appropriate loaf size (3 lb)
4. Press start button
5. The Complete Signal will sound when bread is done.
6. Using pot holders remove bread pan from the unit and carefully remove bread from pan and turn right side up. (Kneading blade may remain in bread. Remove blade when bread is cooled.
7. Allow bread to cool on wire rack until ready to serve at least 20 minutes.

Hope this helps...
Darlene

Traditional White Bread (2 lb. loaf)
1 and 3/8 cups water
2 tblsp butter or marg.
1 and 3/4 tsp salt
4 cups bread flour
2 tblsp dry milk
2 tblsp sugar
2 and 1/4 tsp active dry yeast
Measure and add liquid ingredients to the bread pan
Measure and add dry ingredients (except yeast) to bread pan.
Use your finger to form a well (hole) in the flour where you will pour the yeast. Measure the yeast and carefully pour into the well.
Snap the baking pan into the breadmaker and close the lid.
Press "Select" button to choose the Basic setting.
Press the "Crust Color" button to choose light, medium or dark crust.
Press the "Start/Stop" button.

A COMMON problem is to use regular flour instead of the "bread flour".

I stack the ingredients in a particular order for my Hitachi brand breadmaker. The liquid goes in on the bottom. Then the BREAD FLOUR ( high glutten), then other powdered ingredients EXCEPT the yeast... It goes on top so as to be exposed and activated the last thing during mixing... The flour I use is the "Better for Bread" brand. Using regular enriched flour usually results in a paperweight half as tall as it should be.

After initial mixing, the dough should be in a ball and not really sticking to the sides of the container.

due to the general acidic properties of these ingredients, the living organisms in yeast may be partially killed off in these recipes. To increase the rise of these breads using a small amount of warm water to activate your yeast (place the yeast in a small dish and add a tablespoon or more of warm, not hot water), until it's a little foamy, helps. If the directions call for the ingredients to be added at a later time then I would follow those instructions, if not, and you're feeling a little adventurous, try adding those ingredients near the end of the 'resting' cycle of the bread maker, this allows the dough to rise before the yeast is submitted to the more acidic ingredients, and you would be adding them before baking again. If your bread maker does not mix again after the resting period this will not work though.
Yeast are little organisms that when revitalized, excrete gases into the dough, giving it little pockets of air, that when baked expand and allows for more even cooking and those little bubbles in your bread that make it fluffy and more tasty. Higher quality east are typically more resistant to acids, and the older the yeast is the lower the gaseous production is.

You should just be able to put all the ingredients wet and dry into the bread maker. The machine should be doing the work.