I've made this recipe so many times I don't even have to look at it anymore. :) I do make changes which yield a 1 to 1 1/2 pound loaf in my small Hitachi breadmaker - I eliminate the proofing phase (and the water and sugar used for it), use all whole wheat flour and gluten instead of all-purpose, halve everything except the yeast and water, use 4T of honey instead of the sugar, butter instead of margarine, and bake it on 'Bread - Rapid' with 'light' crust. It comes out rounded and storebought in texture, which is what I was looking for and I usually just HAVE to have a piece right out of the maker (have to make sure it tastes right with butter, ya know! :D)! Sometimes I throw in ground flax, or poppy seeds, or substitute half a cup of another flour (like teff) depending on what I feel like eating for the next few days. This last time I substituted almond milk for the water and powdered milk and it came out just as delicious!
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I've made this recipe so many times I don't even have to look at it anymore. :) I do make...