Bread Machine Crack Bread
Did you know January is Bread Machine Baking Month? I didn’t either but I’m apparently aligned with the universe because I’ve used my machine no less than a dozen times since the start of the new year. I can’t give myself too much credit, though — that just tends to happen when our temps dare to dip below the 40 degree mark.
I call this Crack Bread because my family can’t get enough of it. I’ll make it in the afternoon to go with dinner, and by breakfast the next morning it’s completely gone. That rarely happens with any other bread.
The machine I have is a nine-year old Sunbeam that is still chugging along beautifully. Not all my loaves get the weird saggy-looking top, but don’t worry, it’s all delicious on the inside.
This bread smells absolutely amazing while it’s baking, and it goes well with anything you serve for dinner (and the girls endorse it for breakfast and lunch, too).
Crack Bread
1 cup of warm water
3 Tb white sugar
2 tsp kosher salt
1 tsp dried basil
1/2 tsp onion powder
1/2 tsp garlic powder
3 Tb olive oil
3 cups bread flour
1 packet (2-1/4 tsp) Rapid Rise yeastIn order, place water, sugar, salt, basil, onion powder, garlic powder, olive oil, flour and yeast into the bread machine pan. Bake on white bread setting at 1.5 lb.
Cool before slicing (I sometimes skip this step.)
Note: I baby my dough a little bit when it first starts mixing. I usually end up having to add in a few more tablespoons of warm water (or sometimes flour) and watch it for a minute to make sure it looks like it should.
This is best served with softened real butter. Yes, real butter. This bread is worth it. (And really, you don’t need a lot.)
