Skinny Bread Machine White Bread

In Canada, you can just use all-purpose flour. In other countries, use bread flour. The dough cycle on our Black and Decker machine is 1 1/2 hours total -- the first 30 minutes are mixing, a bit of a rise, punch down, then mixing again and then, 1 hour of rising, so we just set a stove timer for 30 minutes. No need for the in-machine rise. We use a butter flavoured cooking spray. The gluten flour is optional. It does truly help to ensure a good full rise and crumb structure even though we have cut back a fair bit on the more carb-heavy regular flour; you do really notice a difference. You can just use two tablespoons more of regular (bread) flour instead. If you use iodized salt, you may need more yeast because iodine kills yeast. It's cheaper to use un-iodized salt so you don't have to use more yeast. Ideally the dough will be just a little bit on the stickier side when you turn it out of the machine to give you a better rise in the bread pan and avoid collapsing during baking. If your flour is older and dry to start with, you may need to add a tablespoon or more additional water -- you'll be able to see during the mixing process. Family size larger version of Skinny White Bread Here are the proportions for a longer Pullman pan 13 x 4 x 4 inches (33 x 10 x 10 cm) making a 2 pound / 900g loaf. All the same directions above apply. 1 1/2 cup water (lukewarm) 2 tablespoons Powdered Milk 1 tablespoon low-calorie margarine 1 teaspoon Sugar 1/4 teaspoon Salt 3 3/4 cups Flour 4 tablespoons gluten flour (optional) 1 teaspoon Yeast Hold back on a bit of the water, and watch the machine in the first few minutes of mixing. If your flour has been stored a while, it may have gone somewhat dry and need it all, or even want a few more tablespoons of water. You don't want a super, tight, dry dough, or you won't get a good rise.