Recipe: Basic loaf of bread

In honor of Amie's getting a bread machine, I thought I'd share my bread recipe. I make this on my bread machine on the dough cycle. Then I punch it down, turn it out, and shape it into rolls, which my family prefers to the classic loaf shape. This makes a great, very sliceable loaf, in my opinion, though. It slices better, though, if you let it stand about 12 hours. 24 hours is even better.

Makes one loaf

3 C all-purpose flour
1 scant T yeast (or one package of yeast)
1 1/2 t salt (which equals 1/2 T salt, by the way)
1/3 C potato flakes
2 T sugar
4 t dough enhancer (powdered gluten) (opt.)
1 egg
2 T oil
1 C water

Put in bread machine on dough cycle. When done, punch down, shape and let it rise another 1/2 hour or so, then cook at 350 for about 1/2 hour.

Now, I have to confess I'm really bad about measuring. 1/3 C potato flakes? Yeah right. That's about how much I use, yeah, but trust me, I don't haul out my measuring cups. I actually just throw in a handful. Oil? I just kind of splash it in. It's actually probably a little more than 2 T.

I also like to play around with this a lot. Substitute a cup of rye flour or wheat flour for one cup of AP flour (if I make the loaf wheat I'll leave out the gluten.) Or throw in a handful of sunflower seeds. Sub a half cup of oatmeal for a half cup of flour. Up the sugar to a full quarter cup and sub some of the water with a second egg (just put the egg in the measuring cup and fill up with water to the 1 cup mark) and replace the oil with an equal amount (or a little more if I'm feeling generous) of butter, to make a nice rich dough for dinner rolls.

If I do this, I just keep an eye on the dough as it's mixing and starting to knead. If it seems a little too dry from the changes I made I drizzle water over it as it mixes until it looks and feels right. If it's a little too wet I'll sprinkle flour over it a little at a time until things improve. Or I'll add a spoonful of cornmeal or Cream of Wheat, instead of the flour.

Oh, and you might be wondering why all-purpose flour? Well, it's cheaper, that's why. The gluten doesn't cost much at my grocery store and all together it's much less than buying the bread flour. Considering I'm making at least 3 loaves a week and usually more like six or seven, that slight savings really adds up.

That's the only problem with using my bread machine. I've been thinking seriously about getting a really nice heavy duty mixer for myself so that I can make several loaves at a time. And no, I'm not going to start doing it by hand. I hate, loathe and despise kneading. I can never get it right. I'm all in favor of having a machine do the hard part for me, while I do the fun part of deciding what to make.