Here is the first bread recipe that I’ve got to work in my machine. Before this one, I got only short, heavy loaves. This one is from Betty Crocker’s Bread Machine Cookbook, with some minor changes.
| Ingredients | Basic Recipe | Notes |
|---|---|---|
| Water | 10 fl oz (1¼ cup) | (Was 9 fl oz) |
| Vegetable oil | 2 Tbsp (1 fl oz) | (Was butter or margarine) |
| Bread flour | 3 cups | (See below for variations) |
| Dry milk | 3 Tbsp | |
| Sugar | 2 Tbsp | |
| Salt | 1½ tsp | |
| Bread Machine Yeast | 2 tsp |
My whole point of coming up with a recipe was to be able to measure out the dry ingredients for multiple loaves at one time and keep them in the refrigerator, so that making bread would be as easy as using the packaged mixes from the grocery store, but without having to pay over $2 per loaf. I bag up all the ingredients except water and oil and mark the bags for the variation of the recipe that they contain. I use 4-cup Ziplock® reusable/disposable food storage containers, which hold about one loaf’s worth of dry ingredients.
After this, making bread is as easy as measuring out the water and oil, and adding the contents of one container.
| Light Wheat Bread | |
|---|---|
| Replace bread flour with the following: | |
| Bread flour | 2 cups |
| Whole wheat flour | 1 cup |
| Vital wheat glutin | 1 Tbsp |
| Add water | 2 Tbsp (½ fl oz) |
| Light Rye Bread | |
|---|---|
| Replace bread flour with the following: | |
| Bread flour | 2 cups |
| Rye flour | 1 cup |
| Vital wheat glutin | 1 Tbsp |
| Add water | 2 Tbsp (½ fl oz) |