My mum bought it for us at the second hand store in Steinbach, Manitoba, which is run by the Mennonite Central Committee. It cost her twenty dollars. It came with a handwritten recipe, an add-on from the MCC volunteer who kindly tested the bread machine before putting on the shelf.
Now, I’ve written about another bread I’ve been making – a Nigel Slater loaf – and of course proper homemade bread is beautiful and therapeutic in its kneading, punching, and rising. I’ll keep that recipe close too. But machine bread is a snap to make. And it’s also a good recipe to have up your sleeve.
This, of course, is only the kind of recipe that works if you have a bread maker. And if you have a bread maker, you know that the recipe “instructions” are unbelievably simple: 1) put the ingredients, in the order listed, in the baking pan; 2) insert the pan into the machine; 3) turn the machine on, according to the manufacturer’s instructions; 4) go away. This recipe is perfect for the machine’s 2 lb setting.
1 ¼ cup water
4 tbsp olive oil
1 tbsp sugar
1 heaping tsp salt
2 cups white flour
1 cup whole wheat flour
1/3 cup mix of interesting dry bits (seeds/chopped nuts/cornmeal/wheat germ/steel cut oats, etc)
1 tsp traditional yeast