Makes a 1 lb. loaf
WET INGREDIENTS1 teaspoon salt (yes, I meant it here, not with the dry ingredients)
DRY INGREDIENTS2 1/2 cups all-purpose or bread flour
Beat egg with other wet ingredients quickly and pour into bottom of bread pan (Salt is here, because the Breadman instructions say that the salt should not come in immediate contact with the yeast).
Add the flour and sugar to the bread pan carefully so that they stay on top of the liquid ingredients.
Make a small "well" in the dry ingredients for the yeast and put the yeast in the depression. Make sure that the well does not go all the way down to the liquid ingredients.
Insert pan into machine, plug the machine in, and select the first setting (white, light crust).
The count-down timer on the machine will display 2hours 40 minutes, but this produces a very thick hard crust. Set a separate timer to 2 hours 28 minutes (12 minutes less) and cut the power to the machine when that timer beeps.
If the crust is still too hard for you, let it cool a bit, then put it in a ziplock bag. The crust will soften.
This recipe was based originally on the recipe "Country White Bread" submitted by Joanne Shew Chuk to allrecipes.com (original URL: http://allrecipes.com/Recipe/Country-White-Bread/Detail.aspx. It was further modified by David and Melissa Wilkins to work better in the Breadman breadmaker (simply cutting the recipe in thirds did not produce satisfactory results).