I’ve been experimenting with different recipes in my bread machine lately… (An Oster Expressbake)

Mostly because I’ve been trying to get the perfect sandwich bread for Allen’s lunches.  

It’s also been kind of dreary here in San Francisco lately. However, there’s an end in sight! From what I gather we need to be in Dallas by the first part of November… I can’t wait! The tower they were working on at Fair Park is coming down. I’m hoping we can swing through South Dakota and change our domicile on the way-even though it’s not really “on the way”).

Anyhow, back to bread: About a month ago I made this honey wheat bread that had an egg in it (my first bread using an egg) and Allen loved it. I think the egg holds it together better (for sandwiches that travel in a backpack on a motorcycle especially). Well… I can’t find that recipe again! I’ve looked in my search history and through all my scattered notes on paper throughout the house (I have plenty of those!)… Nada. So I’ve been trying different recipes looking for something that holds together well and has a nice texture and flavor. 

I finally found two that Allen says are delicious! (I wrote them down in a safe place!) First, the runner-up: 

French Countryside Bread (1LB loaf)

• 3/4 cup + 1 tsp water
• 2 1/4 tsp oil
• 3/4 tsp salt
• 2 cups bread flour
• 3 tsp sugar
• 1 tsp yeast (rapid rise/active dry)

Basic/White Setting; Medium Crust Color
The WINNER is moist and holds together well with less crumbs than normal and has a slight buttery flavor:

1LB Egg Bread (from Fleischmann’s)

• 1/2 cup milk
• 1 egg
• 1 tbs butter/margarine (I used unsalted butter)
• 3/4 tsp salt
• 1 tbs sugar
• 2 cups bread flour
• 1 1/2 tsp yeast (rapid rise/active dry)

White/Basic Setting; Medium Crust Color
While I was perusing Fleischmann’s recipes, I came across one for Cinnamon Raisin Bread and decided to try that out. Allen, who claims not to like raisins, loved it! I’m thinking I could make it during the holidays for a little treat or breakfast toast… 

Cinnamon Raisin 1LB Loaf

• 3/4 cup water
• 3/4 tsp salt
• 1 tbs butter or margarine (I used unsalted butter)
• 2 cups bread flour
• 4 tsp dry milk
• 4 tsp sugar
• 1 tsp cinnamon
• 1 1/2 tsp yeast (rapid rise/active dry)
• 1/2 cup raisins

Add all ingredients except raisins. 

White/Basic Setting; Medium Crust Color

Add raisins at beep, towards the end of the kneading cycle. 
Happy bread making! 

P.S. We finally got our new valve for the leveling jacks, but haven’t put it on yet. The weekends have been filled with football and we haven’t found the time quite yet (getting to the bar at 9am to watch the Bengals play has been a little rough on us!)