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# Kenwood Bread Machine White Bread

> [!NOTE]
> **Recipe Summary**  
> Foolproof 1 kg loaf of golden white bread baked effortlessly in a Kenwood bread maker. Yields 1 loaf.

## Ingredients

| Ingredient | Amount | Notes |
| :--- | :--- | :--- |
| Water | 380 ml | Room temperature |
| Olive oil | 1.5 tbsp | |
| Bread flour | 600 g (3.5 cups) | White bread flour |
| Salt | 1.5 tsp | Fine salt |
| Granulated sugar | 4 tsp | |
| Instant / active dry yeast | 1.5 tsp | Added on top of flour |

## Instructions

{{% steps %}}
1. ## Add Wet Ingredients
   Ensure the kneading paddle is properly fitted in the Kenwood bread pan. Pour in the water (380 ml) followed by the olive oil (1.5 tbsp).

2. ## Layer Dry Ingredients
   Add the flour (600 g) on top of the liquid, covering it completely. Place the salt (1.5 tsp) and sugar (4 tsp) into opposite corners of the pan.

3. ## Add Yeast on Top
   Make a shallow indentation in the center of the flour that does not touch the liquid beneath. Add the yeast (1.5 tsp) into the well.

4. ## Configure Machine Settings
   Insert and lock the pan into the Kenwood bread maker. Set the machine:
   - **Menu**: 1 (Basic / White Bread)
   - **Loaf Size**: 1 kg
   - **Crust Color**: Medium (Orta)
   - **Cycle Time**: 03:25

5. ## Start and Cool
   Press and hold the Start power button to begin the program. Once baked and alerted, carefully remove the pan using oven mitts, let rest for 10 minutes, turn the loaf out onto a wire rack, and cool completely before slicing.
{{% /steps %}}

## Useful Notes

> [!IMPORTANT]
> **Ingredient Order Matters**  
> Always add liquids first, dry ingredients second, and yeast last on top to prevent premature yeast contact with salt or water before the kneading cycle begins.\n