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.
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!
Here is the booklet you might be looking for. It has this recipe in it.
Excellent recipe for having toast for breakfast. Very easy and baked in the oven after using the ABM.
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
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.