The bread machine recipes in this book offer ingredient amounts for two different sized loaves—either 1 1/2 pounds or 1 pound. I opted to make the larger loaf (and those are the measurements listed in the recipe here).
It's nice to have the options, which makes it more flexible for people with different machines that make loaves of different sizes.
Since this book doesn't give weights for the flour, it's a bit of a leap of faith to add the ingredients, slam the lid shut, and hope that the hydration is correct. Bread machine recipes are easy, but not foolproof. I was pleased that this worked on the first try.
What Worked: This was a fluffy and flavorful loaf that rose nicely and worked well in the bread machine.
What Didn't: Even with the crust setting on Light, the crust got a little browner than I'd prefer on the bottom and sides. Not a deal-breaker, and a different bread machine might have a different result.
Suggested Tweaks: Next time I'd cut back a little bit on the honey and perhaps add some sunflower seeds for some texture.
Adapted from The Bread Bible by Beth Hensperger. Copyright © 1999. Published by Chronicle Books. Available wherever books are sold. All Rights Reserved
- Active time: 10 minutes
- Total time:2 - 4 hours (depending on bread machine)
- 1 1/4 cups water
- 2 tablespoons vegetable oil
- 1/4 cup honey
- 2 cups bread flour
- 1 cup plus 2 tablespoons whole-wheat flour
- 1/4 cup nonfat dry milk powder
- 5 teaspoons gluten
- 1 teaspoon salt
- 1 1/4 teaspoons bread machine yeast
Place ingredients in the bread machine according to manufacturer’s instructions. Set Crust on light, program for Basic or Whole-Wheat Bread and press Start.
After the baking cycle ends, remove the bread immediately to a cooling rack. Cool to room temperature before slicing.