KitchenArm Bread Map

Express White Bread

(Menu: EXPRESS WHITE)
Crust: MEDIUM

Loaf Size: Flour Type: Yeast Type:

Cooking Time(H:MM) 1:42 Remark
Step 1 Lukewarm Water 270g
(270ml,1 ⅛ cup)
lukewarm water: 97°F (36°C)
Step 2 Olive Oil
(TBSP) 		2 TBSP
Can be substituted by other vegetable oils. TBSP: tablespoon
Step 3 White Granulated Sugar 1 ¾ TBSP
Don't substitute it with powdered sugar or other sugars.
Step 4 Salt
(tsp) 		1 tsp
tsp: teaspoon.
Step 5 All Purpose Flour
(uniformly cover liquids) 		435g
(3 ⅜ cup)
Better Measure by grams
Step 6 Instant Dry Yeast
(no contact with liquids) 		1 ¾ tsp
(5.3g)
Make a small indentation on flour to hold yeast.

Useful Tips

1. Temperature is critical for EXPRESS WHITE. Please use lukewarm liquids (water or milk) at about 97°F (36°C), roughly your finger temperature. You can heat liquids in microwave. Flour and other ingredients should be still at the actual room temperature.

2. If you are new to this recipe, please try the 1.5LB loaf variant first, as it is the most error-proof compared with the 2LB and 1LB. If you use the Delay Timer, the 1.5LB variant is also recommended to better cope with unpredictable events during the unattended hours. Please set the loaf size using the LOAF SIZE button.

3. This recipe was carefully developed at the normal room temperature 68°F - 77°F (20°C - 25°C) using Instant Dry Yeast. Yeast is the only wildcard for a successful loaf. Yeast performance varies with yeast types, product brands, package-open dates, storing methods, etc. If Active Dry Yeast is used or the yeast package is newly opened, the yeast amount should be increased by 1/2 teaspoon.

4. For the EXPRESS WHITE recipes, if a loaf rises too high, try reducing the yeast by 1/2 teaspoon; if the loaf does not rise high enough, try increasing the yeast by 1/2 teaspoon.

5. It's recommended to measure yeast by teaspoons; measure flour by weight (grams) instead of by cups. If measure flour by cups, please observe these FIVE precautions: (a) Use US Standard measuring cup or the provided cup (b) Don't use cup to scoop flour (c) Don't fill cup from flour sack (d) Use a big spoon to loosen flour well, scoop flour, then loosely fill the cup (e) Level off flour at the cup top using a dinner knife.

6. Always use oven mittens when removing the bread pan from the machine or removing the loaf from the pan. Please take out the bread pan right after the baking is done, and then wait for 1-2 minutes or 4-5 minutes to remove the loaf from the pan. If the kneading paddle comes off with the loaf, remove it using the provided paddle removal tool. Let the loaf cool down completely before slicing it and then store the slices in a sealed food storage bag to soften the crust.