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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs + water to make 1 cup liquid 3 tablespoons butter 3 1/4 cups bread flour 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 4 tablespoons dry milk 2 teaspoons instant yeast Place all ingredients except for the ingredients in the "Add Ingredients" area (if applicable for this recipe) in to your machines fully assembled pan. Select the "Basic" or "White" cycle and press start. 10 minutes after your machine has started kneading the dough open the lid and check the consistency of the dough. They dough should be tacky to the touch like the sticky part of a Post-It Note. If the bread is too dry add 1 tbsp. of liquid at a time allowing a minute or two of kneading then check it again. If the needed add another tablespoon of liquid. Repeat this until the dough reaches the proper consistency. If the dough is too dry apply the above steps by using flour instead of liquid. Please note that just because you had to make this adjustment doesn't mean there is something wrong with the recipe or your machine. The weather plays an important part on bread making, and adjustments you make one time may not be the same adjustments you make next time. This is why it is important to check the dough. Once you have checked and if needed adjusted the dough close the lid of your machine allow the cycle to continue. If this recipe has an "Add Ingredients" section these ingredients need to be added at your machines add ingredients beep signal (an option on most bread machines) or during the last 10 minutes of the kneading part of the cycle. The reason you don't add them at the beginning is to prevent them from being broken down in to tiny bits or mashed in to a paste. Once your bread is completed allow it to sit in your machines pan for 10 minutes. Then remove it to a wire rack to cool. The reason for letting it sit for 10 minutes is to soften the crust making it easier to get out of the pan. Allow the bread to cool at least 20 minutes before cutting it. Paddle Removal: If you want to prevent the large holes that one gets from the paddles in your machine simply waiting until the final rise of the cycle has started, remove the dough from the pan, remove the kneading paddle(s) and then spray the post(s) with pan spray. Shape the dough and place it bake in the pan, seam side down and allow the machine to. Dough Cycle Preparation: Any loaf bread recipe can be made on the dough cycle for dinner rolls, hamburger buns, sub rolls, baguettes and more. Simply follow the directions above except instead of selecting the basic or white cycle select the manual or dough cycle. When the machine deeps indicating the dough is finished remove it to a floured work surface and shape in any manner you choose. For ideas on shaping bread take a look at the "Shaping Bread Dough" section of the site, it is in the reference section. When it comes time to bake the shaped bread generally you bake it at 350 degrees Fahrenheit for 30 to 40 minutes. The bread can also be checked for doneness by using an instant read thermometer and checking the interior. The bread is done when it is 200 degrees Fahrenheit inside. For more information on baking bread in your oven take a look at the "How's and Why's of Baking in your Oven" section of the site, it is in the reference section. HearthKit Baking: If you want to make this bread in your HearthKit simply make it on the manual or dough cycle. When the dough is finished remove it to a lightly floured surface, shape and then place it in a lightly greased loaf pan (make sure to use one large enough for a 1-1/2 pound recipe). Cover the dough and pan with a damp towel and allow to rise until doubled. Preheat your oven to 350 degrees Fahrenheit with the HearthKit in place 15 minutes before you plan to bake the bread. Uncover the pan of dough, apply any crust enhancements you wish to it and then place in the preheated oven in the middle of the HearthKit. Bake for 30 to 40 minutes or until the bread is golden brown, you can also check it with an instant read thermometer the dough is done when it is at 200 degrees Fahrenheit internally. When the bread is done remove it from the oven, remove the loaf of bread from the pan and place it on a wire rack to cool. Cool at least 20 minutes before slicing. Copyright: "Robert Barnett, The Bread Machine Digest - http://www.breadmachinedigest.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 4g Fat (21.2% calories from fat); 5g Protein; 30g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 307mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.