Home baked bread with simple ingredients.
- 1 egg
- 1 ts salt
- 1/2 c milk
- 1 1/2 tb butter or margerine
- 1 tb butter or margerine
- 1 tb brown sugar
- 1 1/2 ts yeast welbilt/dak machines
- 1 1/2 ts yeast welbilt/dak machines
- 2 c bread flour
- 1 1/2 ts salt
- 1/3 c mini marshmallows
- 1/2 c drained & chopped canned
- for 1 1/2 pound loaf
- 1/4 c drained & chopped canned
- for 1 pound loaf
- 1/4 c mini marshmallows
- 3/8 c milk
- 3 c bread flour
- 2 tb brown sugar
- Carbohydrate 1814.25908499998 g
- Cholesterol 503.594999935479 mg
- Fat 77.4901274756589 g
- Fiber 57.5349221250534 g
- Protein 285.427934999745 g
- Saturated Fat 27.6573689345845 g
- Serving Size 1 1 Serving (2643g)
- Sodium 544.524749827143 mg
- Sugar 1756.72416287493 g
- Trans Fat 15.990588898296 g
- Calories 9226 calories
Step-by-step
- Place all ingredients in bread pan and press start.
- After baking cycle ends, remove from bread pan, place on cake rack, and allow to cool one hour before slicing.
Bread flour does the heavy lifting in this loaf by providing a high protein content that develops a strong gluten network, which is essential for trapping carbon dioxide released by the yeast during fermentation. Utilizing high-protein flour prevents the dense additions like canned sweet potatoes and mini marshmallows from weighing down the crumb structure, ensuring the loaf rises properly inside the machine pan.
Using a bread machine simplifies the process significantly, though older models require precise ingredient stacking to protect the active dry yeast from direct contact with liquid salt before the kneading cycle begins. Add liquids to the bucket first, layer the flour on top, and create a small indentation in the center for the yeast so that hydration happens uniformly during the initial mixing phase.
Sweet potatoes and miniature marshmallows contribute both natural starch and concentrated sucrose, which caramelize along the crust edges while retaining internal moisture during baking. This sugar interaction lowers the overall gelatinization temperature of the starches, resulting in a noticeably softer texture that stays fresh longer when stored in a paper bag at room temperature for up to three days.
Pasting soft butter directly into the well rather than melting it entirely prevents premature fat coating on the flour particles, allowing adequate water absorption before the lipids shorten the gluten strands. Allow the finished loaf to cool completely on a wire rack for at least sixty minutes before slicing to let the interior structure fully set and avoid a gummy texture.
