A long time ago I posted about bread not rising in my breadmaker.  I tried a lot of different things and I've tried some different flours.  By accident I used some of my wifes new Gold Medal unbleached flour and got the bread I wanted.

It seems that the Gold Medal unbleached flour is really good for making bread in my machine, your results may vary.  

The other factor is the age of the flour, I found that even that flour when it's a year old doesn't rise as well.

I'm not the only one happy with the bread.  My concern was the lack of rise.  When I first made bread it would rise up out of the pan in the machine but later it wouldn't.  That made a pretty dense loaf of bread and it didn't look as nice.

Everybody that we visit back a forth with likes the bread and if we have a potluck supper they request that bread.  Nobody seems to believe the simple recipe though.

4 cups flour
2 heaping tablespoons  sugar
2 1/2  tablespoons butter
1 1/2 teaspoons salt
12 ounces water at 85 to 90 degrees,  I use a thermometer
1 packet of dry Fleischmann's yeast

I set the West Bend bread maker on medium and something over 3 hours later we have bread which I pop out, rub butter over and cover for about an hour.

 

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bread.JPG (122KB - 320 downloads)

bread (2).jpg (107KB - 312 downloads)