Simple White Bread

For generations of Americans, white bread has been the choice, but recently it has been criticized for its supposed lack of nutritional value compared with full fiber breads. Unfortunately, the commercially-made white bread is tasteless and without substance. I always prefer white bread because of its softness. The recipe here is for white bread with a thin, chewy crisp crust, which makes it still the choice of bread for generations to come. Investing in a bread machine would definitely be a good choice for making white bread everyday.
Ingredients:
3/4 cup water
2 tbs nonfat dry milk
1/2 tsp salt
2 tsp sugar
1 tsp lemon juice
1 tbs soft butter or margarine
2 cups bread flour
1 1/2 tsp active dry yeast

Directions:
Place all the ingredients in the pan of a bread machine in the order listed above or follow the instructions of the bread machine manual. Select the dough setting and press start. When the dough has finished mixing, kneading and rising, the machine will beep. Remove the dough from the bread machine and let the dough rest for 5 minutes.
Butter a 9" x 5" x 3" loaf pan. Lightly flour both hands to shape dough. Place dough into the prepared loaf pan and top with 1 tbs soft butter. Cover with kitchen towel and let the dough rise in a warm place for another 40 minutes or until double in size.

Preheat oven to 375° and bake bread for 30 minutes.