My husband doesn't really like brownies, but he BEGS me to bake these! They are so good! I took the advice of the other reviewers and used 1.25 cups of flour. I left out the nuts and baked them for exactly 30 minutes.

This is an excellent starter recipe. I make a few alterations though, as my family likes whole wheat... Here's my exact recipe. This makes a 2-lb loaf. 1-1/3 cups warm water (about 115°) 3.5 tsp bread machine yeast 1/4 cup sugar 1/3 cup oil 2 cups bread flour (essential to be bread flour!) 2 cups whole wheat flour 2 tbls gluten (or 1 tbls per cup of ww flour) 2 tsp salt 1/4 cup dry milk powder (makes the crust flaky) Follow the directions in the original recipe. I like to bake mine inthe oven however. I find that the dough cycle is actually too long on my machine if you use bread machine yeast (1.5 hours), because the end of it is a rise cycle, which I want done in my bread pan. The reason for this is that bread machine yeast actually cuts out the need for a second rise. So, after the final pulse cycle (you'll have to pay attention to your machine to see when this is -- mine is at 50 minutes into the dough cycle), take it out, shape it into your loaf and place it your pan to rise for 30 minutes. Then, bake it at 350° for about 25 minutes. Bread should be brown on top, not just golden. Let the loaf cool completely before cutting! I also like to smear the crust with butter to keep it soft, but if you like really crusty crust, then don't do that. I've tried many recipes, and this is by far the best basic bread recipe I've found. It's perfect for sandwiches, french toast, or anything else you'd use store-bought bread for.

This is the perfect blend of herbs! I did cut out the salt, and I used garlic powder instead of garlic salt. It turned out great that way. Also, I questioned the amount of oregano, but it is definitely the right amount. I used red wine vinegar and canola oil to mix it up. Great recipe!!! I can't wait to try the dry mix on chicken and in other recipes.