Prep 10 mins
Cook 3 hrs
This is my go-to recipe for my bread machine. I make a couple loaves every week. The recipe came in the booklet along with my machine...I wish I could find that booklet but luckily I wrote the recipe down. Since I'm messy with flour, I like to only measure these ingredients occasionally. I like to measure out all the dry ingredients, except the yeast, and store in a gallon-size baggie in the freezer. I make all at once about 6 baggies, so when I want to make a quick loaf before I go to bed, I just have to add the water, yogurt, my baggie of dry ingredients, the butter, and yeast. It's SO convenient.
- 264.98 ml water
- 158.51 ml plain nonfat yogurt
- 354.88 ml bread flour
- 650.62 ml whole wheat flour
- 29.58 ml dry milk
- 29.58 ml brown sugar
- 7.39 ml salt
- 29.58 ml butter (or margarine)
- 11.09 ml active dry yeast (or 2 tsp Bread Machine yeast)
- Follow your breadmaker's instructions regarding how to add ingredients. My breadmaker requests me to do the following:.
- Add liquids to the bread pan first, then dry. Level the dry; quarter the butter and add to corners. Make an impression in the center of the dry ingredients and add the yeast.
- If bread collapses during the baking period, next time add 1 or 1 ½ tablespoons vital wheat gluten to the recipe to prevent from happening again.
- I set my bread maker to 'whole wheat', 'light crust', '2 lb loaf'.
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.