Directions

Pamela's Amazing Bread:

In a Bread Machine
Setting suggestion - Basic White Bread, 2 lb loaf, Medium Crust. In a 2 cup liquid measuring cup, measure oil, crack in eggs, and fill with warm water for a total of 2 cups of liquid, plus 2 additional tablespoons water. Pour all liquids into bread maker, add bread mix and yeast. Start machine, you may need to scrape down the sides and corners of the pan while the dough is mixing. After baking, remove from pan and let cool before slicing. In High Altitude, use 2 cups total liquid.

Oven Baking
Preheat oven to 350°. Use a HEAVY DUTY STAND MIXER with Whisk Attachment. Do not use bread hooks. In a 2 cup liquid measuring cup, measure oil, crack in eggs, and fill with warm water for a total of 2 cups of liquid. Add to dry mix and yeast, and beat with hand mixer for three minutes on med/high. Pour into lightly greased 8-inch x 4-inch bread pan and let dough rest for 1 hour. Dough will rise when baking.

Bake for 70 minutes. Let sit for 10 minutes then carefully remove from pan and cool on a rack.

Let bread cool thoroughly and slice into very thick slices, 1-inch thickness. Bake on sheet pan 30 minutes at 200°, flip and bake 30 minutes more. Cool thoroughly, and trim off darker colored crusts.

Chef's Note:Process the these darker crusts for toasted bread crumbs in a food processor. Makes about 2 cups. These bread crumbs are already toasted so you can't use them for something that will be browning again. These are good for things that will be covered while baking and need crumbs for texture.

Cut the remaining crustless pieces into quarters. Process in a food processor in batches. This will make almost 5 cups of crumbs. Keep extra crumbs refrigerated. These crumbs are more like fresh bread crumbs, and can be used as a coating that will be browned in cooking.