Jun 07, 2010
Looking over the recipe I saw no need to make any adjustments other than using butter instead of margarine, although I suppose any number of them could be made if you'd want to tinker around with this. I was intrigued by the lemon juice and wondered if it might contribute a sort of buttermilk or even sourdough tang, but it doesn't. I wondered why the submitter chose to use both olive oil AND margarine, and milk AND water rather than one or the other. And why only a half cup of whole wheat flour when most recipes of this type would call for a cup. Whatever her reasons for her "little bit of this and a little bit of that," her recipe turns out a really nice loaf of bread - just a little wheaty (which appeals to me), soft but with a chewy crust (I used the medium crust setting) and just an all around good, everyday bread for toast, sandwiches or the dinner table. While I did stick to the ingredients list strictly (except for the butter switch) I did not heat the milk and water as the recipe directed. Rather, I stuck to the manufacturer's directions for my bread maker. This is the kind of recipe you'd return to over and over again when you just want a good, reliable, basic bread. Very glad I tried it!
—naples34102
