Angel Bread Bread Machine Recipe
Elevate your homemade bread game with this delightful Angel Bread Bread Machine Recipe, a foolproof way to bake soft, fluffy, and perfectly golden bread right in your bread machine. Combining pantry staples like bread flour, honey, and dry milk powder with a touch of butter, this recipe creates a tender loaf that virtually melts in your mouth. With just 5 minutes of prep time, the bread machine does all the work—kneading, rising, and baking—while you enjoy the irresistible aroma wafting through your kitchen. Whether you’re new to bread-making or a seasoned pro, this recipe is as simple as it is satisfying. Perfect for sandwiches, breakfast toasts, or as a dinner side, Angel Bread is sure to become a cherished favorite in your household. Don't forget to choose the recommended medium crust setting for the ultimate texture!
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 2 tablespoons Unsalted butter
- 2 tablespoons Honey
- 1.5 teaspoons Salt
- 3.5 cups Bread flour
- 2 tablespoons Dry milk powder
- 2.25 teaspoons Active dry yeast
Instructions
Add warm water (approximately 110°F), unsalted butter, and honey to the bread machine pan.
Sprinkle the salt evenly over the liquid ingredients.
Add the bread flour to the pan, ensuring it forms a mound above the liquid ingredients.
Create a small well in the center of the flour mound (but do not let it reach the liquid beneath). Place the dry milk powder and active dry yeast in the well.
Place the bread machine pan into the bread machine and secure it according to the manufacturer's instructions.
Select the basic or white bread setting on the bread machine, choose the desired crust color (medium crust is recommended), and press start.
Monitor the dough during the first kneading cycle (around 5 minutes in). If it appears too dry, add water 1 teaspoon at a time; if too sticky, add bread flour 1 teaspoon at a time until the dough forms a smooth ball.
Once the bread machine completes the cycle (kneading, rising, and baking), carefully remove the bread pan using oven mitts.
Turn the loaf out onto a cooling rack and let cool completely (about 30 minutes) before slicing.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3559 mg | 155% | |
| Total Carbohydrate | 369.8 g | 134% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 35.7 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
