Put water, dry milk, butter, and sugar first in your machine.
Put in flour next and then salt. Finally make a small hollow in the
flour/salt and put in yeast. Use the standard 1 1/2 lbs cycle on your
machine. When done I find it helps to rub the loaf with butter to
soften the crust. Place in loose bag when cool and store in fridge
to keep it fresh. 5-10secs in a microwave will warm a slice again if
you want it that way.
Mix in a large bowl the water, dry milk, butter, and sugar. Add yeast
and let sit loosely covered by a clean dishtowel or cheesecloth in a
warm spot for one hour. This will form a sponge. Next add salt.
Then add flour slowly about 1/2c at a time until a nice dough forms.
Sticky enough to feel sticky, but not stick to your hands. Cover,
place again in a warm spot, and let rise until doubled in size. Punch
down and turn out on to a well floured surface. Knead, return to
bowl and let rise again until doubled in size. Punch down and turn
out on to the same surface as before. Knead lightly and place in
well greased pan, grease top of loaf, cover and let rise until
doubled again. Place in a preheated 350 degree oven and bake.
Loaf is done when top is lightly browned and sounds hollow when
lightly tapped. Place on wire rack to cool and rub the loaf with
butter to soften the crust. Enjoy with favorite toppings.
Recipe can be doubled to make more than one loaf by hand (my
usual method) it will usually produce 2 loafs and 6-8 buns.
It will also work in a 1 lb machine, but the loaf will be a little denser.