Using the dough cycle

After creating many loaves of heavy bread in my bread machine....I have asked around and found that a few people are getting a better loaf when they use the dough cycle and bake it in the oven. So I thought I would give it another try.......
We were having a Curried Chicken with Rice for dinner on Sunday night...and I thought it would be nice to serve a bread roll with the meal. So I halved the dough and out of it; I made one small loaf of bread and ten bread rolls.

The recipe I used is from the book I got with my bread-maker...As I had not tried this method before, I started with just a standard plain white mix.

TRADITIONAL WHITE BREAD
515mls Water
3 tablespoons Margarine
2 1/2 teaspoons Salt
1 1/2 tablespoons Sugar
3 tablespoons Skim Milk Powder
1 teaspoon Bread Improver
760 grams Plain Flour
2 teaspoons Yeast

For baking bread, I have always stored the non-perishable ingredients in a tub. It just makes it easier to carry from the store-cupboard out to the kitchen. All I need to gather is water, and margarine & yeast from the fridge, and the flour. I actually store my yeast in the freezer.

My Bread Mix tub

Rolls nearly finished rising, and ready for the oven. 

Nearly ready for the oven

The best bread rolls I have made ever.

 The lightest loaf of bread I have made since owning a bread machine.

Well, I am impressed with this method....a much better, lighter loaf....and the rolls....Oh the rolls....they were so good....DS16 wants me to make them every day and hubby said they are far better than any of the store ones.