My favorite recipe has been a Rustic Italian Bread Recipe that I had adapted and used successfully in my vintage Welbilt ABM 100-4 machine until it died?
I found this recipe Express Rapid Bake White Bread from Susana Macedo on Fast2eat to be almost the same plus I liked the idea of reducing the processing time by 1 hour.
My adjustments: First I played safe and reduced the recipe by one third (closer to what I thought would be a 1 lb loaf) and I omitted the sugar. To compensate for the high humidity in my house I reduced the water and reduced the temperature of the ingredients to 80°F (My Room Temperature).
My Adjusted Ingredients List:
5 fl ozs+1 tblsp+½ tsps Water
1½ tblsps Butter.
½ tsp (rounded) salt
2 cups of Bread Flour (scoop and level method)
2 tsps Bread Machine (Instant) Yeast
Method: Add ingredients to pan Water, Salt & Butter First, then add the Flour, Smooth the top of the flour to make a flat spot to sprinkle the Yeast onto. Select Menu (2 Rapid), Crust Color (Medium) and Loaf Size (1lb). Time will show 2:15.
Option: Add ½cup (2ozs) Cheese approximately 5mins before the end of the 15min Kneading about 25mins after start for Menu 2 Rapid.
| Start | Mix/Rest | Kneading | Rising | Bake End |
| Time | 0:15:00 | 0:15:00 | 0:45:00 | 1:00:00 |
| 3:15:00 | 2:00:00 | 1.45:00 | 1:00:00 | 0:00:00 |