Yield: 20 Servings
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Active dry yeast |
| 2¼ cup | Bread flour; divided |
| 1 tablespoon | Nonfat dry milk powder |
| 2 tablespoons | Gluten |
| 2 tablespoons | Powdered whey; optional |
| 1 teaspoon | Salt |
| 1 tablespoon | Butter; margarine or |
| \N \N | Shortening |
| 1 \N | Egg |
| ¾ cup | Warm water |
Place ingredients in ABM in order given (or reverse if necessary so liquids are added first). I put the egg in the bottom of a measuring cup and add warm water to equal ¾ cup. I add more water, if necessary, by tablespoon as the machine starts to mix. Set machine for Normal or Manual setting. I confess that since this is used primarily for sandwiches and my machine makes round loaves, I generally use the Manual setting. To do this, take the dough from the machine when it beeps and quickly form into a log shape.
This goes into a large loaf pan covered with a towel and doubles in size in about 45-60 minutes. Bake at 350 degrees for 30 minutes. Cool on rack.
This makes excellent plain bread for sandwiches. I vary the recipe by substituting whole wheat flour for up to 1 cup of the bread flour and have also tried using oat flour or finely ground oatmeal in place of ½ cup of bread flour. ¼ cup of wheat germ in lieu of same amount bread flour is another additive that works well.
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe