Thanks Luke, This will make a great Christmas gift for my daughter.
OK! Here is the recipe for a two pound loaf that all who try it state that it is the best of the best!
I CAN MAKE THIS FOR $.11/LOAF!
This is our favorite bread recipe for several years running. It never gets tiring.
I made a loaf last night and it is half gone. About a whole nickel?s worth.
Simple, too! Ingredients listed in order... T. = Tablespoon t. = teaspoon - all measurements are level.
2 - T. dark brown sugar ? packed (I am always generous with the sugar...I can control the rise with salt.)
1½ to 1¾ - T. high quality Olive oil (Aw, heck, just use two short Tablespoons, Olive oil's good for you.)
12 - oz. filtered water* (I use Britta) * Microwave the water for 90 seconds and use it to rinse the oil from the Tablespoon as they are both added to the pan. I start with room-temp water.
1½ to 1¾- t. salt (Salt is pretty much the key to consistency as far as how much the loaf will rise.)
1 - cup Whole wheat flour (I prefer stone-ground, but commercial is probably just as good.)
3 - cups enriched white flour (not necessary to use the more expensive "bread" flour.)
1¾ - t. dry yeast (I get it from Sam's or Costco in the 2-lb. size and refrigerate it for year(s))
Press the standard (default) bake button and let 'er rip.
1. Note ? on my machine, it is necessary to scrape the small clumps of flour from the sides of the pan about 3 - 4 minutes into the start of the first mix cycle.
2. Note ? for a softer crust, this loaf must sit undisturbed for about a three hour cool-down after the normal finish of the baking and cool-down cycle of the machine. I've even left it for several hours (like 'till you get home from work or overnight).
3. Note ? this makes the world's best toast.
4. Note ? please don't use margarine on this bread/toast - use Land 'O Lakes butter, or it's equivalent.
Edited: I call this my whole-wheat-light bread recipe and by default, it uses the white-bread bake cycle.
