Wheat bread - machine

Yield: 1 loaf

Measure Ingredient
1½ teaspoon Active dry yeast
1½ cup Bread flour
½ cup Whole wheat flour
1 teaspoon Salt
2 tablespoons Nonfat dry milk
PLUS
2 teaspoons Nonfat dry milk
2¼ teaspoon Active dry yeast
2¼ cup Bread flour
¾ cup Whole wheat flour
1½ teaspoon Salt
4 tablespoons Nonfat dry milk
2 teaspoons Butter or margarine
½ cup Water
PLUS
1 tablespoon Water
2 tablespoons Honey
1 large Egg
1 teaspoon Lemon juice
1 tablespoon Butter or margarine
1 cup Water
3 tablespoons Honey
1 large Egg
1 teaspoon Lemon juice

SMALL LOAF

LARGE LOAF

All ingredients should be at room temperature, unless otherwise noted. Add ingredients in the order specified in your bread machine owners manual. Set bread machine on normal baking cycle, except Panasonic/National models, which should be set on light. (I used light crust setting)

Hint If dough appears too dry after kneading for the first couple of minutes, add water no more than one tablespoon at a time, just until dough appears elastic. Do not add too much water.

Personal Note - with my Hitachi this recipe produced a dough much too wet. I ended up adding four more tablespoons of flour during the kneading cycle. This was for the large loaf. Next time I cut back on water.

I also always add one tablespoon of gluten to any bread recipe that I use.

To get the liquids at room temperature I will microwave the water/butter for a minute, then stir in the egg and pour into the bread pan. The coolness of the bread pan brings down the water temperature to be just right for my machine.

This recipe produced a very tall fluffy loaf that was about to touch the dome of my machine before starting the baking cycle. To avoid a complete disaster I poked several holes in the top of the loaf with a toothpick before the machine started the baking cycle.

Ultimate == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By DALE SHIPP On 11-15-94

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