Classic butter crust bread from The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas by Judith Fertig

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Notes about this recipe

  • anightowl on March 07, 2018

    This makes a tender, delicious, fine grain, slightly buttery tasting white bread that isn't gummy and holds up well as a sandwich bread. The first night we had it plain sliced and slightly warm, then over the next couple of days I toasted slices for hearty meat sandwiches. I made croutons with the last third of the loaf - they were so good I think I will always use this bread for croutons and homemade stuffing - i think the butter in the bread is what puts them over the top. I usually make whole grain breads, but this one has earned a spot in my favorite bread rotation. One change I would make to the recipe would be to halve the butter called for when brushing the top.

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