- 1 1/3 cups water (320 mL or grams)
- 4 Tbsp. sugar (46 g) - sucrose for the yeast
- 2 Tbsp. dried milk (8 g) which provides lactose for the yeast, plus lubricant.
- 2 tsp. salt (11 g) - provides seasoning
- 2 1/2 Tbsp. butter or vegetable oil (35 g) - I use veggie oil. The important thing is oil provides lubrication in the process. Oils have less fat than butter, and are a better lubricant.
- 4 1/4 cups of flour(544 g), a discussion item, but - I prefer Gold Medal Unbleached Bread flour, but frankly I will use anything in my cabinet. I mix flours if I have to, rather than take a trip to the store.
- Yeast - add 2 tsp or 1 packet of active dry yeast (6 g) to the top of the pile. - Check the date for expiration.
My last batch went moldy after a week kept on the kitchen counter-top, because there are no preservatives in this bread. We ate most and gave the rest to our backyard birds.