6 Reviews

Delicious tall loaf with a tender inside crumb! I used sour cream instead of yogurt because I forgot to buy it! I added 1/2 cup toasted sesame seeds (because I like them), 3 scant tablespoons vital wheat gluten, and 1 teaspoon lemon juice to extend the shelf life of the bread. Also, I had to add an additional 1/4 cup water to make a smooth dough ~ After a 30 minute rise in a Pyrex loaf pan, I baked the loaf at 350F for 40 minutes. Made for Spring PAC 2011.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Kerfuffle-Upon-Wincle March 13, 2011

This is the exact recipe in my West Bend Hi Rise user guide, 2 lb. loaf: it suggests adding vital wheat gluten if you experience falling in the middle, I used the ratio of wheat and bread flours suggested in the recipe, but I went ahead and added the gluten. I replaced 1/2 tsp salt with Morton's salt substitute and went a little shy on the butter, replacing with applesauce. I thought it was an excellent loaf, perhaps a tad dry on day 2, but it does have a fairly high ratio of wheat flour, very healthy . Next time I may add a little more oil and/or applesauce. I think for sandwiches it is best sliced quite thinly. It did slice very nicely, and I imagine it will make yummy toast. I haven't tried freezing it yet, so I can't comment on how well it freezes. It made a nice tall loaf, and the light setting for my ABM was exactly the way I like it. I'll make this often, I'm sure, I was quite pleased with this recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
jaybee chef August 12, 2013

Here is the booklet you might be looking for. It has this recipe in it.
http://westbend.com/media/catalog/product/doc/l5701a-breadmkr.recipe.bk.pdf

0 people found this helpful. Was it helpful to you? [Yes] [No]
SunnyZ February 10, 2013

Excellent recipe for having toast for breakfast. Very easy and baked in the oven after using the ABM.

0 people found this helpful. Was it helpful to you? [Yes] [No]
adopt a greyhound October 10, 2012

i have been cooking for more than 50 years, and this is by far the best bread of any type i have made. . Try it if you like a soft perfect crumb bread. kudos

0 people found this helpful. Was it helpful to you? [Yes] [No]
thom144e October 06, 2012

Very good, I added 4 teaspoons of vital wheat gluten, and 2 tablespoons of canola oil, instead of butter or magarine. I made two 1 pound loaves out of this recipe. One to eat and one too freeze. I used my homemade yogurt in this recipe. The bread was chewy and moist and even husband who does not care for wheat bread gave it a thumbs up. Thanks for the recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Whiskerkitty March 20, 2011
Wheat 'n Yogurt Bread for Bread Machine