Recipe by AngieME
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.
Top Review by Kerfuffle-Upon-Wincle
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.
- 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)
Directions See How It's Made
- 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'.