Have liquid ingredients at 80°F and all others at room temperature. Place ingredients in pan in the order specified by manufacturer. Select basic or white bread cycle and medium/normal crust. 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 cycle is completed, remove bread from pan; cool on wire rack.
To finish bread in oven: Select dough cycle. When cycle is complete, turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Start with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9×5-inch loaf pan. Cover; let rise until indentation remains after touching, about 30-45 minutes. Bake in preheated 375°F oven for 25 minutes. Let cool on wire rack, slice and enjoy!Photo by The Yooper Girl.