This recipe comes from the book “Bread Machine Magic” by Linda Rehberg and Lois Conway (revised edition). Each recipe in this book has an ingredient list for small to large loaves, as well as minute adjustments to the fluid to compensate for various machines. Once you know what adjustments are required for your particular machine you can pretty much use any recipe from this book with ease. I give the adjustments in the same manner a crochet pattern would be written: Small (Medium, Large).

Notes: In this recipe 1 cup of bread flour weighs 4.76 ounces. If your bread machine has a yeast dispenser I highly recommend starting with the smallest loaf your machine can make to get a gauge as to how high your loaves will rise with the recipe, as written. You may be able to decrease the amount of yeast needed.

  • 3/8 to 1/2 cup (1/2 to 5/8 cup, 3/4 to 7/8 cup) water
  • 3/8 cup (1/2 cup, 5/8 cup) milk
  • 1 (1, 2) eggs
  • 1 Tablespoon (1-1/2 Tablespoons, 2 Tablespoons) oil
  • 2 Tablespoons (3 Tablespoons, 1/4 cup) sugar
  • 1 teaspoon (1-1/2teaspoons, 2 teaspoons salt
  • 2 cups (3 cups, 4 cups) bread flour
  • 2 Tablespoons (3 Tablespoons, 1/4 cup) wheat germ
  • 1 Tablespoon (2 Tablespoons, 2 Tablespoons) instant potato flakes
  • 1-1/2 teaspoons (1-1/2 teaspoons, 2 teaspoons) active dry yeast

Place all ingredients in the bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

Observe the dough as it kneads. After 5 to 10 minutes (wait untill the yeast has been dispensed if your machine has such a dispenser), if it appears dry and stiff, or your machine sopnds like it’s straining to knead it, add more liquid 1 Tablespoon at a time until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

After the baking cycle ends, remove the bread from the pan, place on a cake rack, and allow to cool 1 hour before slicing.

Crust: Medium
Bake Cycle: Standard
Optional Bake Cycle: Rapid Bake