While bread may appear hard to make, it’s really one of the simplest homemade foods one can attempt. The trick to a good bread always starts with an active yeast (or a natural yeast if making sourdough). Followed by just the right amount of flour to produce a dough that’s stretchy and workable. And finally, a healthy amount of kneading. With those three combos from-scratch bread is just a pan and hot oven away. Recipe from Red Star Yeast.
Have milk, water and honey at 80°F, and all other ingredients at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select basic cycle and medium/normal crust. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When bread is done baking, take loaf out of pan and let cool on wire rack before slicing.