That photo up there, that’s me. As a young child, I spent many hours in the old kitchen of our house. My Mom was patient, which is to say she allowed us kids to throw flour around the floor, poke chubby fingers in bread dough, and prop ourselves up next to her while she cooked, canned, baked, and performed all of the other tasks that were the norm in our house. I don’t remember when this photo was taken nor do I remember what I was making (though it looks like bread dough, don’t you think?) but I do remember my Mom’s huge bread-making bowl: thick and as creamy colored as the dough that often filled its voluminous well. It was heavy---too heavy for little hands to crash to the floor. I remember tracing its lined sides with my fingers----peering inside and watching the dough rise up towards me. It seems kind of odd to share a bread maker recipe here in the shadow of those handmade memories, but truthfully, our daily bread is made in my faithful bread maker. Sure, I make special breads by hand, but when a family goes through as much bread as we do, the bread maker is very handy!
An Everyday Bread for Bread Machines (makes a 2-pound loaf) · 1 ¾ C. Water · 2 T. Canola oil · 1 T. Butter, at room temp · 2 C. King Arthur Bread Flour · 2 C. King Arthur White Whole Wheat Flour · ¼ C. Nonfat Dry Milk · 3 T. Brown Sugar · 1 T. + 1 tsp. Vital Wheat Gluten · 1 ½ tsp. Sea Salt · 2 ½ tsp. SAF Instant Yeast · Optional: 2 T. seeds, such as millet, amaranth, flax, or poppy. Method: Layer the ingredients into your bread machine’s pan according to the manufacturer’s directions. (I use a Zojirushi bread machine and absolutely recommend it!). Watch the dough as the machine kneads it. Add water or flour to correct the dough’s consistency, if needed. The dough should be slightly sticky but not so sticky that it adheres to your fingers. When the bread is completely baked, promptly remove it from pan and allow it to cool a little… before devouring. I posted Bread Machine Tips here, as well as my previous favorite recipe!
