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roaming | 3 cups flour
1 cup + 2 tablespoons warm water (not too hot - I think just over 100 degrees is usually what "they" say. I usually use whatever comes out of the tap, and it warms to room temperature overnight before the breadmaker kicks on about 4:00am)
2 tablespoons white sugar
2 tablespoons olive/vegetable/canola oil
1-1/2 teaspoon salt
1-1/2 teaspoon bread machine yeast or quick-rise yeast (or 2-1/4 teaspoon active dry yeast)
I do this twice a week, and the only complete failures I've had are when I forgot the yeast (oops), or forgot the kneading blade (bigger oops). I rarely actually measure the ingredients now; they say breadmakers require precise measurements, but I beg to differ. | |
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Help with Bread machine
