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  1. That bread looks awesome, and beautiful presentation too! Thanks for the bread tips. I don’t have any potato flakes at the moment, but I’ll have to get some soon so I can try bread machine bread again.

  2. That bread looks awesome, and beautiful presentation too! Thanks for the bread tips. I don’t have any potato flakes at the moment, but I’ll have to get some soon so I can try bread machine bread again.

  3. That is great. I have been experimenting with recipes for my bread machine to try and find one that I like, but it has been fruitless. This will really help. Thanks!
    -Keriann

  4. That is great. I have been experimenting with recipes for my bread machine to try and find one that I like, but it has been fruitless. This will really help. Thanks!-Keriann

  5. That looks delicious…I keep wanting to try and make a cinnamon raisin bread…but I’m not sure if I’m gutsy enough to try it. Maybe I’ll just give it a go…and with your tips…maybe it will work out.
    Thanks!
    Lindsey J

  6. That looks delicious…I keep wanting to try and make a cinnamon raisin bread…but I’m not sure if I’m gutsy enough to try it. Maybe I’ll just give it a go…and with your tips…maybe it will work out.Thanks!Lindsey J

  7. Lindsey,
    Cinnamon rasin bread can be awesome! Give it a try and let me know how it turns out. (If you have some cream cheese laying around it is extra yummy on the bread!)

  8. Lindsey,Cinnamon rasin bread can be awesome! Give it a try and let me know how it turns out. (If you have some cream cheese laying around it is extra yummy on the bread!)

  9. I think Sara Lee whole wheat has raisin juice as an ingredient. Happens to be my favorite of the store bought breads.

    As for the crust there is an amazing amount of water loss after it comes out of the oven. In fact, I think our guru grandma bakes bread with a pan of water underneath it, and does the plastic bag trick too.

    Come to think of it, I have a faint recollection of Alton Brown doing that too. I’ll have to dig that episode up.

  10. I think Sara Lee whole wheat has raisin juice as an ingredient. Happens to be my favorite of the store bought breads.As for the crust there is an amazing amount of water loss after it comes out of the oven. In fact, I think our guru grandma bakes bread with a pan of water underneath it, and does the plastic bag trick too.Come to think of it, I have a faint recollection of Alton Brown doing that too. I’ll have to dig that episode up.

  11. Would you share your recipe with those of us who also live in high altitudes? I love the idea of putting all the ingredients in a bag and storing the bag in the fridge!

    Tammy and Parker

  12. Would you share your recipe with those of us who also live in high altitudes? I love the idea of putting all the ingredients in a bag and storing the bag in the fridge! Tammy and Parker

  13. I’m so glad you asked!

    100% Whole wheat Bread-2 lb. loaf
    1-2/3 C. Water
    2 T. butter, softened
    1/3 C. packed brown sugar
    2 t. salt
    4-2/3 C. whole wheat flour
    1/3 C. potato flakes
    3 t. yeast (I use 1 t. yeast and add in 1 T. gluten because I live in high altitude, you’ll have to play with where you live)

  14. I’m so glad you asked! 100% Whole wheat Bread-2 lb. loaf1-2/3 C. Water2 T. butter, softened1/3 C. packed brown sugar2 t. salt4-2/3 C. whole wheat flour1/3 C. potato flakes3 t. yeast (I use 1 t. yeast and add in 1 T. gluten because I live in high altitude, you’ll have to play with where you live)

  15. Whole wheat loaf –
    Absolutely, delicious!
    I am constantly eating this bread by itself. I ate it as a sandwich for the first time tonight. It is perfect as a sandwich bread. Outstanding!
    Note: adding a 1/4 teaspoon of ground ginger to the mix adds a great taste and keeps the bread fresh longer as it is a natural perservative. It also makes it slightly fluffier.
    I am also experimenting with a 1/4 teaspoon of Ascorbic Acid (Vitamin C). I use Fruit Fresh: Protector Produce, 5 Oz which is the least expensive option I found. It is also suppose to keep the bread fresher longer as ascorbic acid is also a natural perservative. You can use ascorbic acid powder, ground up vitamin C tablets, or Fruit Fresh. 1/8 of a teaspoon was recommended but I did not see a difference so I am trying 1/4 teaspoon.

      • Well, we ate the loaf too fast to see if it kept the bread fresh longer but…
        Fruit-Fresh cost me $3-something and using 1/4 tsp per loaf gives you 141 servings plus by adding it to your recipe (which included the vinegar), it adds 230% of Vitamin C which is a bonus. The original recommendation was 1/8 tsp. This comes to 282 servings for a little over $3…very economical/cheap.
        Adding the ginger, definitely made the loaf stay fresher longer and added a lovely taste although it left an after taste for me. I must be a little sensitive to ginger. My sister loved it.
        I may try adding the ginger and Fruit-Fresh at the same time and see what happens.

  16. I always had a problem with ziploc bags, but I found that 48oz peanut butter jars (Skippy) are the perfect size! The wet ingredients (oil & vinegar) go in a baby food jar. I pre-make 6 mixes. I still use my bread machine, but just the dough cycle.