yeast will cut the rising times in half. Regular yeast gives
breads a more complex texture as the bread dough has more time
to rise. This bread is perfect for use in stuffing or making
croutons. Keep cubes frozen and simply fry bread in melted
butter when needed. Save crusts in a container in the freezer
for use in stuffing or crumble to form breadcrumbs.
1 ⅓ cups water, warmed to 110°
fat-free milk powder
teaspoons active dry yeast
tablespoons canola oil
tablespoon granulated sugar
machine method: Measure the water, milk powder,
oil, salt, sugar, bread flour, all-purpose flour and
whole wheat flour into bread machine
pan. Program for
whole-wheat bread, medium crust and
large loaf. Go to
step 7 when baked.
method: In an extra large bowl, mix the water, milk
yeast, oil, salt and sugar. Stir in bread flour, all-
flour and enough whole wheat flour to make
3. Set on a
well-floured board. Knead 3 minutes, set in an
oiled bowl, turn once to coat top with
4. Turn the oven on
to 200°, when you can feel the heat on your
turn the oven off. Cover the dough with a damp cloth
place bowl in warm oven. Leave to rise until double.
5. Punch dough
down, knead 30 seconds.
6. Place in a
greased and floured bread pan. Bake in preheated
350° oven 25 to 30 minutes.
7. When the loaf
has cooled, cut off the crust and slice bread
½-inch cubes. Freeze bread cubes until needed.
Bread cubes may also be fried in butter to make great
make a great loaf of white bread that reminds me of the
I ate as a child. I use SAF-instant yeast. This makes a
chewy loaf which stands up to slicing nicely. Place the
in a bread machine pan and set on white, medium
and large loaf cycle: 1 cup lukewarm water, ⅓ cup soy
3 tablespoons melted butter, 3 ¾ cups King Arthur
all-purpose flour, 3 tablespoons honey,
½ teaspoons salt, 1 ½ teaspoons active dry yeast. Start
Makes 1 loaf