Recipes: Bread From Scratch
This is not my recipe. I found it on Allrecipes.com , and it worked so well for me - and turned out no matter how many substitutions I made - that I adopted it as my permanent bread recipe. I've substituted various oils for butter when I was out of it (just don't use anything a strong flavour, like olive oil). I've even used corn syrup instead of honey. (I imagine molasses would work too, maybe with dark rye flour and a little caraway to make a nice pumpernickel loaf!) I sometimes forget the salt, which doesn't affect the rising or texture of the loaf, just makes it a bit sweeter than my liking.You do need at least half of the flour to be all purpose or bread flour though, for the gluten to make it rise nicely. Notice that I don't use bread flour myself - all purpose requires a little more kneading, but is cheaper and more convenient for me. So, here goes: Bread From Scratch 3 cups warm water (110 degrees F/45 degrees C) 1 tbsp active dry yeast (quick rising)...