Small Medium Large water 2/3 cup + 1 TB 1 cup + 1.5 TB 1 1/4 cups sugar 1 tsp. 1 1/4 tsp. 2 tsp. salt 1/2 tsp. 2/3 tsp. 1 tsp. baking soda dash 1/8 tsp. 1/4 tsp. bread flour 1 1/2 cups 2 cups 3 cups nonfat dry milk 1 1/2 TB 2 TB 3 TB yeast 1 tsp 1 1/2 tsp 2 tsp
[The Bread Machine Cookbook, by Donna Rathmell German, Bristol Publishing Enterprises, San Leandro CA, 1991, ISBN 1-55867-025-4; pg. 28.]
Small Medium Large water 3/4 cup 1 cup 1 1/2 cups sugar 1 tsp 1 1/4 tsp 2 tsp salt 3/4 tsp 1 tsp 1 1/2 tsp bread flour 1 1/2 cups 2 cups 3 cups yeast 1 tsp 1 1/2 tsp 2 tsp[The Bread Machine Cookbook, by Donna Rathmell German, Bristol Publishing Enterprises, San Leandro CA, 1991, ISBN 1-55867-025-4; pg. 29.]
She's not kidding, either. It's the moistest bread I've made in a bread machine, not counting loaves that didn't turn out right. Also, we've noticed that if you don't let it sit for a while after it's finished, it tends to gum up the works a bit and the machine's detachable blade doesn't detach with the loaf. This results in the blade tearing a hole in the bottom, bigger than if you'd just sliced the bottom off of the loaf and removed the blade. So let it sit ten minutes, okay?
Our Artoo-Breadtoo unit died about a year ago, so we've been freshbreadless for a while. Then, in January 1999 we received a new 2-lb. Oster breadbot from my family, and I've been making the 1-lb. Peasant Bread for my lovely wife and stepdaughter to enjoy in the morning. I've become a believer in the 1-lb. loaf, despite the increased capacity of the machine, because it's about the right size for one morning's worth of bread. These are the first recipes I've typed in this year, after a dry spell of about 2-3 years for this part of my website.
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