The gift of hospitality sometimes comes with food.
Bread machine bread is easier to make, in that you measure, dump and press “start” — and once you master the ins and outs of your particular bread machine, you can get very creative. First, however, you need a good BASIC bread machine recipe. This is it. Once you have tweaked this recipe for your machine (the crust color? the length of the cycle?) then you can experiment with different flours, flavorings and so on. One suggestion: if you are trying to make a whole-grain, non-white-flour recipe, please use some wheat gluten in the dough. Gluten is needed to allow the bread to rise beyond “brick” status.
Put into the machine in this order:
This works great as a “dough” for Sin-amon rolls, by the way. 🙂
For a timed baked cycle, the yeast MUST be on top and stay dry so that it is still “active” and ready when the dough combines in the machine.
When trying different combinations of things, keep the dry-to-wet ratios the same. If you use whole milk or buttermilk instead of the powdered, make that part of your total liquids. You can use honey, but decrease the water by a tablespoon.
Play around with it! 🙂