Miller’s Grain House Favorite Bread Recipe
January 25, 2007 
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Miller’s Grain House Recipes
BREAD MACHINE KNEEDED BREAD
Makes one – 2lb loaf
You will need 2 1/2 C of Wheat Grain (I like 1 1/2 Hard Red & 1 Hard White) should make 3 1/2 C flour
Set your machine on “Bread Dough” only setting or set a timer to take it out before the second rise.
In Bread Machine Combine in this order:1 1/2 C Warm (110-115 degrees) water
1/4 C Honey, Succanant or Eco Sweet Evap Cane Juice
1 Tbs Oil (Olive, Canola, Enova – your choice)
2 Tbs Powdered Milk (This can be omitted if you don’t have on hand )
3 1/2 C freshly ground flour
1/4 Gluten
1 tsp salt Make a ‘well’ near the kneeding blade that fills with a bit of the water then add
2 1/2 tsp of yeast
Start machine and get busy with something else for a while!
When machine is finished with it’s job, remove dough to either floured or oiled flat surface.
Oil loaf pan generously and set aside
Flatten (by hand or rolling pin) dough and roll like a jelly roll and crimp edge seem to fit snuggly on loaf. Fold each end slightly under on seem side. Then…
Place top of bread (not crimped side) down into oiled pan, roll all the way around until crimped side is now down and top is oiled. This gives the bread top a nice glossy finish – not dry and dusty.
Place in warm place (microwave or second oven warmed to 200 for 1 minute then turned off) for 20 minutes. If you have a small toaster oven, toast something and then set the covered loaf on top of it after it’s finished toasting.
After 20 minutes preheat oven to 350 for 8-10 more minutes – then place bread in middle of oven for 18-22 minutes (oven times and heats will vary).
Remove from pan to wire wrack and cool completely before bagging.
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