1 1/2 Cup(s) warm water
3 Tablespoon(s) sugar
1/4 Cup(s) nonfat dry milk
1 1/2 Teaspoon(s) salt
1/4 Teaspoon(s) baking soda
3 1/2 Cup(s) bread flour
2 1/4 Teaspoon(s) active dry yeast
Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan. Cool on wire rack. Slice and toast to serve. Store bread in airtight container or plastic storage bag at room temperature for up to three days. Or, slice, wrap airtight and freeze for up to one month. Toast frozen slices without thawing as needed.
Makes 1 1/2 Pound Loaf.
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