I have used this recipe hundreds of times. I’ve also passed it on to just about everybody I know. It is so versatile you can add almost whatever you like to the bread and always get a beautiful loaf. I use a bread machine for this recipe, but make sure you read all the way to the end, you don’t use it like you might think.

1 cup warm water
3/2 cup milk
2 TBS sugar
1 1/2 tsp salt
2 TBS butter
1 cup whole wheat flour
2-3 cups white flour (depending on how wet your dough is)
1 TBS yeast

Put all the ingredients in the bread machine in the order listed. Select the DOUGH option and push start. Walk away. Go for a run or mop your floors. When the bread machine finishes the cycle, usually in about 1 1/2 hours, dump onto a sprayed cookie sheet and shape as desired. Or into a loaf pan. I like to sprinkle the top with a little bit of kosher salt. Bake at 350 degrees for 25-30 minutes. Let cool 5 minutes and then remove onto a wire rack to continue cooling. Wait at least 30 minutes before slicing… this is the hardest part because it smells amazing and you’ll want to slice a piece and slather it with butter. But, please, wait the full 30 minutes or else you’ll interrupt the cooking process and your bread will be either doughy in the center or crumbly.

I often add flax seeds and/or oatmeal to this recipe and it always turns out great. The flax seeds don’t affect the other ingredients but if you add oatmeal add a little less flour so it’s not too dry. You can also play around the with white to whole wheat flour ratio. Just remember to increase your baking time if you increase the whole wheat. Also, try adding 1-2 tsp of gluten if you add more whole wheat flour to keep your bread light and fluffy. Enjoy!


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