The Bread Lover's Bread Machine Cookbook Part 3

3,000 feet 5,000 feet 5,000 feet 7,0008,000 feet 7,0008,000 feet Increase liquid.

For each cup liquid, increase by 12 tablespoons 12 tablespoons 23 tablespoons 23 tablespoons 34 tablespoons 34 tablespoons Increase gluten.

For each cup flour, increase by 12 teaspoons 12 teaspoons 23 teaspoons 23 teaspoons 34 teaspoons 34 teaspoons Reduce yeast.

For each teaspoon yeast, decrease by 1 1/8 teaspoon teaspoon 1 1/81/4 teaspoon teaspoon 1 1/41/3 teaspoon teaspoon Reduce sugar.

For each tablespoon sugar, decrease by 13 teaspoons 13 teaspoons 12 tablespoons 12 tablespoons 23 tablespoons 23 tablespoons Reduce baking powder.

For each teaspoon baking powder, decrease by 1 1/8 teaspoon teaspoon 1 1/81/4 teaspoon teaspoon 1 1/41/3 teaspoon teaspoon

Increase oven temperature by 25F.

The chart chart will serve as a guideline for these adjustments when making yeast, sourdough, or quick breads. Be sure to make notes on your recipes about the adjustments you make, for future reference. will serve as a guideline for these adjustments when making yeast, sourdough, or quick breads. Be sure to make notes on your recipes about the adjustments you make, for future reference.

What Can Go Wrong and How to Fix It Knowing how to fix problems that arise is part of becoming a good baker. While every manufacturer's pamphlet has an in-depth section devoted to the problems that are specific to their machine, there are a few problems that every bread machine baker will run into from time to time. I find it helpful to have a short list to quickly refer to when a loaf comes out looking different than expected and I want to find out why. This is when you get to play with the chemistry of baking. Remember that these problems are seldom caused by machine malfunctions. Usually simple adjustments can be made to fix them. Here is a list of the most common problems I have encountered, with a number of possible causes and solutions listed for each. If I encounter the problem with a certain recipe, I often note the adjustment that solved it right on the recipe for future reference.

s.h.a.ggy, unmanageable dough ball: Too much flour. Too much flour.

This dough has too much flour, but you may be able to save it. Add liquid in increments until the dough ball is the right consistency. Add liquid in increments until the dough ball is the right consistency.

This dough may not be worth saving. Press Stop to cancel the program and discard the dough. Make the recipe over again from the beginning. Press Stop to cancel the program and discard the dough. Make the recipe over again from the beginning.

This dough had too much flour. Next time you make it, hold back 2 to 3 tablespoons of the flour called for and add it slowly, only as needed, during the kneading. Next time you make it, hold back 2 to 3 tablespoons of the flour called for and add it slowly, only as needed, during the kneading.

Wet, slick dough: Too much liquid or the dough was made on a humid day. Too much liquid or the dough was made on a humid day.

The bread had too much liquid. Cut back the liquid in the recipe by 2 tablespoons. Cut back the liquid in the recipe by 2 tablespoons.

The bread was baked in hot, humid weather. Wait until a cooler, drier day to bake again. Wait until a cooler, drier day to bake again.

Loaf is too dense: Insufficient leavening for the ma.s.s of dough. Insufficient leavening for the ma.s.s of dough.

Used all-purpose flour instead of high-gluten bread flour. Try using bread flour next time. Try using bread flour next time.

Used too much of a dark spice, such as ground cinnamon, that inhibits the yeast. Next time cut back on the amount of Next time cut back on the amount of dark spices dark spices used. See for more information. used. See for more information.

Flour was packed too densely during measuring. Next time aerate your flour before measuring by stirring it with the handle of a wooden spoon or pouring it from a large spoon into the measuring cup. Next time aerate your flour before measuring by stirring it with the handle of a wooden spoon or pouring it from a large spoon into the measuring cup.

Loaf had a high percentage of whole grain flour. Next time add more gluten or use some bread flour. Next time add more gluten or use some bread flour.

Too many added ingredients, such as nuts, dried fruit, or cheese. Next time cut back on the amount of these ingredients. Next time cut back on the amount of these ingredients.

Ingredients were too cold when they were mixed. Allow ingredients to come to room temperature before putting them in the bread pan. Allow ingredients to come to room temperature before putting them in the bread pan.

If you are not sure what caused the dense loaf: Add 1 to 2 teaspoons more gluten Add 1 to 2 teaspoons more gluten or or add 12 to 1 teaspoon more yeast add 12 to 1 teaspoon more yeast or or add 2 tablespoons more liquid next time you bake the bread. add 2 tablespoons more liquid next time you bake the bread.

Pale loaf: The bread is underbaked. The bread is underbaked.

The loaf needs more baking time. Clear the cycle and program for the Bake Only cycle. Select a temperature between 325 and 350F, and select the amount of extra time, 5 to 15 minutes. Clear the cycle and program for the Bake Only cycle. Select a temperature between 325 and 350F, and select the amount of extra time, 5 to 15 minutes. Or Or, remove the loaf from the bread pan and place it in the oven, preheated to 325 or 350F, until the bread is finished baking.

Sunken top: Known as crater bread, this happens when there is too much liquid in the recipe, making the dough overly heavy for the amount of leavening. Known as crater bread, this happens when there is too much liquid in the recipe, making the dough overly heavy for the amount of leavening.

The loaf needed more flour. Increase the flour in increments from 2 to 6 tablespoons next time you make this bread. Increase the flour in increments from 2 to 6 tablespoons next time you make this bread.

There was too much sugar in the loaf. Next time cut back. Next time cut back.

You are baking at a high alt.i.tude. You will need to reduce the sugar and yeast a bit, add a bit more salt, add some more gluten, You will need to reduce the sugar and yeast a bit, add a bit more salt, add some more gluten, or or try a combination of these measures. See for more information about try a combination of these measures. See for more information about high alt.i.tude baking high alt.i.tude baking.

You forgot to add the salt. This important ingredient regulates the yeast; try the recipe again, adding the amount of salt called for. This important ingredient regulates the yeast; try the recipe again, adding the amount of salt called for.

Loaf is over-risen. Next time use the Quick Yeast Bread cycle. Next time use the Quick Yeast Bread cycle.

The loaf needed more gluten. Next time add more gluten to help the loaf hold its shape. Next time add more gluten to help the loaf hold its shape.

The loaf was left in the machine too long on the Keep Warm part of the cycle. Next time remove the loaf from the machine as soon as the beep sounds that the baking has ended. Next time remove the loaf from the machine as soon as the beep sounds that the baking has ended.

The loaf had too much yeast. Next time decrease the yeast by Next time decrease the yeast by 1 1/2 teaspoon. teaspoon.

Collapsed top and sides: Too much yeast working too fast, and too much liquid. Too much yeast working too fast, and too much liquid.

You can try one of the following solutions: Decrease the liquid by 1 tablespoon the next time you bake, Decrease the liquid by 1 tablespoon the next time you bake, or or decrease the yeast by a quarter of the amount called for, decrease the yeast by a quarter of the amount called for, or or decrease the fat decrease the fat or or the sugar in the recipe by half. the sugar in the recipe by half.

Gnarled loaves or the machine sounds like it is straining during kneading: Too much flour; the blade cannot knead effectively. Too much flour; the blade cannot knead effectively.

Too much flour was used for the loaf. Reduce the amount of flour by 2 tablespoons next time. Reduce the amount of flour by 2 tablespoons next time.

Squat, domed loaf: Too much flour. Too much flour.

There was too much flour in the loaf. Reduce the flour by Reduce the flour by 1 1/2 cup the next time you make the recipe and add the flour in increments of 1 table spoon until the dough ball is the right consistency. cup the next time you make the recipe and add the flour in increments of 1 table spoon until the dough ball is the right consistency.

Loaf needed more liquid. Next time add liquid in increments of 1 tablespoon until the dough ball is the right consistency. Next time add liquid in increments of 1 tablespoon until the dough ball is the right consistency.

Loaf needed more yeast. Increase the yeast by a quarter of the amount called for. Increase the yeast by a quarter of the amount called for.

Lopsided loaf: The dough was on one side of the pan during the rises. The dough was on one side of the pan during the rises.

The dough ball was not in the center of the pan. Next time check the dough ball during rising. If you see it sitting to one side, pick it up (carefully, so as not to remove the blade with it) and set it in the center on the blade. Next time check the dough ball during rising. If you see it sitting to one side, pick it up (carefully, so as not to remove the blade with it) and set it in the center on the blade.

Loaf balloons up over the rim of the pan like a mushroom and is too big and light textured: The dough has risen too much. The dough has risen too much.

There was too much yeast. Reduce the yeast by Reduce the yeast by 1 1/2 teaspoon next time. teaspoon next time.

There was too much liquid. Next time, reduce the liquid by 1 tablespoon. Next time, reduce the liquid by 1 tablespoon.

The proportions of the recipe were too large for the size of the baking pan. Reduce all the quant.i.ties in the recipe by one third or one half next time. Reduce all the quant.i.ties in the recipe by one third or one half next time.

The bread was baked on too warm a day. The baking process is affected by hot surrounding temperatures; bake again on a cooler day or in the early morning or evening. The baking process is affected by hot surrounding temperatures; bake again on a cooler day or in the early morning or evening.

Bread is not cooked throughout: The dough was too heavy. The dough was too heavy.

Too large a percentage of whole grain flours was used. Next time use more bread flour. Next time use more bread flour.

Too many heavy, moist ingredients. Next time reduce the amount of cheese, applesauce, sour cream, dried fruit, or other such ingredients. Next time reduce the amount of cheese, applesauce, sour cream, dried fruit, or other such ingredients.

The dough needed an extra knead. Next time, reset the machine after Knead 2 and start the cycle again from the beginning to give the dough extra kneading time. Next time, reset the machine after Knead 2 and start the cycle again from the beginning to give the dough extra kneading time.

There was not enough yeast. Increase the yeast by one fourth of the amount called for next time you bake the bread. Increase the yeast by one fourth of the amount called for next time you bake the bread.

Added ingredients are clumped: When the extras were added they did not get mixed in completely. When the extras were added they did not get mixed in completely.

The extras were added too late and did not get distributed. Next time, add them at the beep or add them during the pause between Knead 1 and Knead 2. Next time, add them at the beep or add them during the pause between Knead 1 and Knead 2.

The extras were too large or too sticky to get distributed. Next time chop the ingredients smaller and toss them with some flour to separate them. Next time chop the ingredients smaller and toss them with some flour to separate them.

After baking, the loaf has a long crease down the side that slightly separates from the loaf: There was too much flour and the loaf did not rise enough. There was too much flour and the loaf did not rise enough.

There was too much flour. Next time reduce the flour by 2 tablespoons. Next time reduce the flour by 2 tablespoons.

There was not enough liquid. Add more liquid next time in increments of 1 tablespoon. Add more liquid next time in increments of 1 tablespoon.

The dough needed more rising time. If your machine can be programmed for part of a cycle, next time you bake press Stop/Reset after Rise 3 and program the machine for an extra rise. If your machine can be programmed for part of a cycle, next time you bake press Stop/Reset after Rise 3 and program the machine for an extra rise.

[image]Leftover Bread CookeryI always seem to end up with plenty of leftover bread from baking in my bread machine, most of which begins to stale in a matter of hours. So what do you do with leftover bread after you have eaten a mult.i.tude of sandwiches and tons of toast? How much room is there in the freezer? Has every neighbor been given a loaf? A few wayward crumbs thrown to visiting birds?A loaf of bread can be the handiest staple to have in the cupboard; there is an entire world of recipes based on the leftover loaf. Many of them are quite old-fashioned, harking back to the days when no foodstuff went to waste. Besides providing for a well-stocked pantry of fresh breadcrumbs and croutons, bread provides the base for grilled sandwiches and French toast, and for a wide variety of beautiful, easy appetizers that can be topped with savory preparations of meat, fish, vegetables, or cheese. Bread can be floated in soups; used as breading, stuffing, and binding for meats, poultry, and fish; or used to create a host of filling desserts. Recipes for some of these creations are spread throughout this book, but here is an overview of some of the delicious ways you can use up leftover bread.

Fine dry or coa.r.s.e fresh breadcrumbs are the best substance for coating meats, eggplant, croquettes, and cheeses to make a crisp crust after sauteing. These are called "breading" for a reason!

Bread slices or soaked bread or rolls are used as a filling starch like pasta, or to line ca.s.seroles, like a pastry crust, for savory stratas stratas or sweet bread puddings. or sweet bread puddings.

In cubes, chunks, or coa.r.s.e crumbs, bread is the main ingredient for meat and vegetable stuffings; for fruit stuffings, as in baked apples; or to bulk out and bind ingredients, as in meat loaf, meatb.a.l.l.s, and crab cakes.

Toasted fresh breadcrumbs make a great crunchy and attractive topping for roasted vegetables, ca.s.seroles, or spreads, such as macaroni and cheese or deviled crab. They are also used as a separate ingredient tossed with pasta, topping pizzas, or in potato salad, offering a contrast in flavor and texture.

Fresh breadcrumbs are mixed with eggs to form a mixture like a savory breading mixture, and cooked in broth to form a variety of old-fashioned dumplings.

Breadcrumbs are used as a thickening agent in sauces like the tomato sauce for moussaka and for skordalia skordalia, the wonderful Greek sauce for fish and vegetables made with garlic, nuts, bread, and olive oil.

Without bread there would be no fondue or Welsh rabbit, made simply of melted cheeses with bread.

Crostini, or twice-baked breads, are the base for all sorts of warm and cold canapes.

Crunchy toasts are floated in soups, such as French onion, pan cotto pan cotto (stale bread is added to this Tuscan broccoli and potato soup), gazpacho (bread, vinegar, tomatoes, and garlic pureed together for a cold soup), (stale bread is added to this Tuscan broccoli and potato soup), gazpacho (bread, vinegar, tomatoes, and garlic pureed together for a cold soup), panada panada (broth, vegetables, and bread baked until the bread absorbs the broth, and eaten with a spoon), and (broth, vegetables, and bread baked until the bread absorbs the broth, and eaten with a spoon), and pistou pistou (the French vegetable soup with a crouton coated with pesto on the bottom). (the French vegetable soup with a crouton coated with pesto on the bottom).

Pita bread can be used for lining the cooking pot used to steam rice, the way it is done in Middle Eastern kitchens.

Dry breadcrumbs are often used in place of flour to dust baking pans to keep cakes and cheesecakes from sticking. They are important in separating layers of strudel or filo dough, as in fruit strudels.

European and Jewish baking use dry breadcrumbs as a main ingredient in place of flour for cakes and tortes. Breadcrumbs are often used in steamed puddings and in eastern European hearty rye breads.

DAILY BREADS.

White Breads and Egg Breads

White Breads Honey White BreadCountry White BreadHouse BreadMilk BreadFrench Sandwich Pain au LaitSour Cream BreadYogurt BreadGreek BreadMaple b.u.t.termilk BreadBanana Sandwich LoafCoconut Milk White BreadFrench BreadVienna BreadOld-Fashioned Potato BreadInstant-Potato BreadBeer BreadHungarian White Bread with Fennel Seeds One-Pound Loaves Sampler Brioche Egg LoafSampler Country White LoafSampler b.u.t.termilk White LoafSampler Honey Whole Wheat LoafSampler Oatmeal LoafSampler Hawaiian Sweet Loaf Egg Breads Franskbrdb.u.t.ter BreadBrioche BreadZopf (Swiss Egg Bread)Jewish Egg BreadPoppy Seed Egg BreadVirginia Light RollsEgg BagelsEnglish m.u.f.finsHamburger Buns and Hot Dog Rolls Pasta Doughs from Your Bread Machine Egg PastaWhole Wheat Egg PastaGreen Spinach PastaSemolina Pasta

WHITE BREADS.

The world of baking has not always known white bread. It is the product of a sophisticated milling process that acts like a series of sieves, separating the bran and germ from the creamy white endosperm. Mills were first powered by steam in the 1700s, finally breaking the centuries-old customs of using wind, muscle, and water power for milling. This innovation proved a great success. Ingredients to make bread became easier than ever to obtain. The invention of high-speed roller mills became a hot topic among European inventors. Patents were finally granted to Swiss inventors in the mid-1800s, but it was a Hungarian, Count Szechenyi, who is credited with first putting such a system into widespread use in Budapest mills in 1870. The resulting finely bolted flour was used by the Viennese and French to create their sophisticated array of baroque coffeehouse breads and pastries. In 1879, a team of Hungarian engineers was invited to Minneapolis to set up such innovative systems of milling in America, and the General Mills Corporation was born.

White breads and egg breads are the mainstay of the home bread baker's kitchen. That is why I categorize them as daily breads; they are good made fresh every day and have basic, versatile flavors so they can be eaten at every meal and are easily consumed in a day. I consider them gourmet breads, with delicate flavor and texture, yet completely accommodating at the same time. Loving white and egg breads is like choosing vanilla ice cream-often thought of as plain. But those who love white bread, like those who love vanilla ice cream, appreciate its subtleties of flavor and the myriad foods with which it can be combined. White bread textures vary with the addition of water, milk, b.u.t.termilk, yogurt, evaporated milk, or dry milk. Non-dairy milks, too, such as coconut or soy, can be used with wonderful results. White bread can be spartan, with just a tad of oil and sugar, or rich, with lots of b.u.t.ter and milk. Water makes a chewy, coa.r.s.e-textured loaf, while milk makes a fine-textured, softer loaf. The combination of water and milk is a favorite in bread baking; it should be your tipoff to a delicate crumb. For toast, sandwiches, dinner bread, hamburger or hot dog rolls, croutons, French toast, or for use in a strata strata or bread pudding, these are the breads to use. or bread pudding, these are the breads to use.

HONEY WHITE BREAD.

Honey is a great favorite in breadmaking-for good reason. It is a natural sweetener with up to 80 percent of its weight composed of sugar. "The land of milk and honey" was what the promised land was called in the Old Testament, and today honey, a miracle in a jar, certainly still connotes luxury. Since honey is collected mainly from leguminous plants, look for familiar clover, sage, eucalyptus, tupelo, or buckwheat honeys. I like to search out nice local honeys to use in my breads, such as star thistle honey from Sonoma County, or cherry honey from the fruit stand down the road.

11/2-POUND LOAF1/2 cup water cup water1/2 cup milk cup milk11/2 tablespoons canola oil tablespoons canola oil2 tablespoons honey27/8 cups bread flour cups bread flour1 tablespoon gluten1 teaspoon salt13/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 21/4 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF2/3 cup water cup water2/3 cup milk cup milk2 tablespoons canola oil3 tablespoons honey33/4 cups bread flour cups bread flour1 tablespoon plus 1 teaspoon gluten11/2 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

[image]The Baker's Glossary of White Flours Ground from WheatWheat comes in many varieties. Hard red winter wheat, hard red spring wheat, soft red winter wheat, hard and soft white wheat, and spelt are known as the bread wheats. The gluten-rich, genetically complicated, hard Ukrainian wheat known as Turkey Red was introduced to the American Midwest and Canada in the nineteenth century by Mennonite settlers, and provided a significant increase in wheat production. Today, hybridized high-protein winter wheat, Tritic.u.m aestivum Tritic.u.m aestivum, hybridized from Turkey Red and Egyptian spelt, is the world's leading cultivated grain, producing wonderfully elastic doughs.Each kernel of wheat has three parts-the bran, endosperm, and germ. How these parts are milled or sifted out determines what type of flour is created. White flours all have the bran and the germ sifted out. Each wheat has distinctive properties that dictate what it will best be used for. The hard wheats are the most important in bread bakery language. A higher protein percentage tells you the flour is best for breads, and the dough will turn out best if worked by machines-such as the electric mixer, bread machine, or food processor-in which the flour is worked much more vigorously than it could be by hand.The following list includes many types of white flour and my favorites for bread machine baking. Remember that all pre-bagged brands will differ slightly from each other, giving slight variations to your bread's character.Bread FlourFor the best results in making premium white breads I use cream-colored unbleached bread flour made from hard red spring wheat that is aged without chemicals or preservatives. It has a protein content of 12 to 14 percent. High-gluten wheat flour absorbs more liquid than other flours, creating a more elastic dough and a lighter-textured bread. I like Organic Hi Protein Hi Gluten Unbleached Flour or Organic Old Mill Flour with Reduced Bran from Giusto's. Other brands of bread flour that may be found around the country are Arrowhead Mills, King Arthur, Great Valley Mills, Hudson Cream, or one of the most commonly available brands such as Pillsbury, Gold Medal, Hecker's, or Hodgson Mills.High-Gluten FlourHigh-gluten flour is ground from hard red spring wheat and has some malted barley added. It is unbleached, that is, aged without chemicals or preservatives. It functions very much like bread flour, and is fine for bread machine baking.All-Purpose FlourUnbleached all-purpose flour, also called refined white flour, is blended from a combination of approximately 80 percent hard wheat and 20 percent soft. Note that the content of different brands of unbleached flour varies in different locales. Unbleached flour in the southern states has a higher percentage of soft wheat, and in the northern, midwestern, and western states it contains a higher percentage of hard wheat. Un bleached flour is aged to naturally oxidize the proteins and bleach out the natural yellow pigment present in freshly milled flour (also known as green flour). Bleached flour is aged quickly with chlorine dioxide, has less gluten, and lacks the vitamin E that naturally remains in flour after milling. I consider unbleached flour superior to bleached flour for use in bread recipes.Bolted FlourBolted, or sifted, is the name for whole wheat flour that has had most of its bran sifted out. Bolted flour is new to home bakers, but well known to professionals. The only brand available through retail is Giusto's Old Mill Reduced Bran Flour, stone-ground, with 80 percent of the bran sifted out. It makes fabulous sandwich or country breads on its own or in combination with other whole wheat flours (it is good with spelt, kamut, and triticale). Make your own bolted flour by combining 3 cups unbleached white flour, 1 cup fine or medium stone-ground whole wheat flour, and 3 tablespoons raw wheat germ. This is an excellent all-purpose bread flour.Clear FlourClear flour is not the name of a certain type of flour, but a milling term for the high-protein bread flour that is the least refined of white flours. There can be a few grades of clear flour, depending on how much it has been sifted. Often called straight flour, it has long been available to the professional baking industry but now King Arthur sells it to home bakers. It has a darkish cast to it, reflecting the high ash content-coa.r.s.e particles that are partly bran-that is left in it after minimal sifting. Clear flour can be made from a blend of wheats rather than just one, depending on what type of flour the miller wants to create. Use it in place of bread flour in white breads or in combination with whole wheat flour, and especially in rye flour doughs. Clear flour makes delicious, chewy breads with lots of flavor.Italian-Style, French-Style, and Irish-Style FloursThese are special flour blends offered by King Arthur Flour Company. The Italian-style flour mimics the pure grade "00" flour used in Italian baking for focaccias, grissini grissini, pasta, and in combination with other bread flours. The French-style flour is higher in protein, mimicking the special flour used by the Poilane bakery in Paris for creating French breads. The Irish-style blend is a whole meal flour made especially for soda bread and brown bread. These flours are fun to use if you are a baking enthusiast.Gluten FlourGluten flour is made by washing the starch from the endosperm several times, then further grinding the remaining gluten proteins before mixing them with the finest white flour, known as patent flour, in a 75/25 proportion. It is exceptionally high in protein and low in starch, particularly useful in special diet breads and in doughs made with whole grain flours that are low in, or completely lacking, gluten, especially in bread machine baking. I don't call for gluten flour, though, in this book. Do not confuse vital wheat gluten with gluten flour or high-gluten bread flour.

COUNTRY WHITE BREAD.

This is the type of loaf to make using the Delay Timer since it contains nonfat dry milk rather than fresh milk. The dry milk will not foster any harmful bacteria as it sits. Available as a powder made from whole or skim milk, I always use the skim, or nonfat, dry milk; nonfat has about 1 percent fat, while whole has about 27 percent fat. Nonfat also keeps longer. All types of dry milk have a marked increase in milk sugar, and the yeast love it. It is not necessary to dissolve the dry milk in the liquid ingredients before adding it; the powder will mix in fine when added with the dry ingredients. If you have lumps in your milk powder, be sure to break them up before adding it or they will stay intact throughout the mixing and baking and you'll have powdered milk lumps in your finished loaf.

11/2-POUND LOAF11/3 cups water cups water1 tablespoon vegetable or light olive oil1 tablespoon sugar3 cups bread flour11/2 tablespoons instant potato flakes tablespoons instant potato flakes3 tablespoons nonfat dry milk1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast2-POUND LOAF12/3 cups water cups water11/2 tablespoons vegetable or light olive oil tablespoons vegetable or light olive oil11/2 tablespoons sugar tablespoons sugar4 cups bread flour2 tablespoons instant potato flakes1/4 cup nonfat dry milk cup nonfat dry milk1 tablespoon plus 1 teaspoon gluten2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.