Dakota Prairie Author & Freelance Writer





Medium Loaf


With this recipe, you can use either all-purpose or bread flour. My preference is all-purpose flour. However, bread flour has added protein.


If you don’t have a bread machine, you can still make this bread. Just know that the rise of the loaf and the texture of the bread is likely to be heavier than if you use a bread machine for the mixing and kneading. That’s partly because your bread machine will maintain a more even heat for the dough in the canister than you could with a mixer. If mixing and kneading by hand, be sure to do so very thoroughly to properly develop the gluten, which is important to the rise, too.


1 cup water

1/3 cup milk

1 ½ teaspoons active dry yeast

¼ cup sugar, honey or maple syrup


3 ½ - 3 ¾ cups all-purpose or bread flour

1 ½ teaspoons salt


3 tablespoons of butter or oil


Use hot water out of the tap or warm the water within a temperature range of 105 to 110 degrees. Use a digital thermometer to verify the temperature. Dissolve the sugar and milk in the water and check the temperature again. If it’s below 105 degrees, warm it slightly on the stove top. Once the liquid is within the temperature range, dissolve the yeast in it and allow it to sit until the yeast is activated and bubbly.


While the yeast is activating, measure and mix the flour and salt. If using butter, cut into small pieces.


Once the yeast is ready, pour the mixture into the bread machine canister (or mixer bowl). Add the flour mixture and the butter/oil.


If you can program your bread machine, set it for these three cycles: 15 minutes mix/knead; 20 minutes rest; 10 minutes mix/knead. If you aren’t able to program your machine, simply use a timer to work through the cycles. If you’re using a mixer, the cycle times are exactly the same. Be sure to keep the dough covered and warm during the rest period. For each cycle, keep the mixer bowl and dough hook warm so it doesn’t hamper your yeast action.


After the first five minutes of the initial mix/knead cycle, check the dough. If it sticks to your hand, it’s too sticky. Add flour (2 tablespoons to 1/4 cup at a time) until the dough is moist but no longer sticks to your hand.


Once these three cycles are complete, prepare your bread pan by using non-stick spray, butter, oil, etc. You can shape the dough into a basic oblong roll. Cover the pan, place it in a warm location (i.e., the oven or stove top) and allow the dough to rise for 30 minutes.


Once the dough is risen to the top or slightly over the top of the pan, preheat the oven to 350 degrees and bake for 30 minutes. Cool on a rack and refrigerate once it’s cooled.

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