Pizza Dough - Homemade Pizzas

This is a large pepperoni pizza with mozzarella and cheddar cheeses. Yumm!

This dough is so yummy and easy to make. It yields 3 large pizza crusts and is way cheaper than going to your local pizza place and in my opinion, better. Although, I still don't think it beats Pizza Hut which is my all-time favorite. If I used all white flour instead of the white/wheat mix, I think it just might be close! I cooked up 3 pizzas just last night and put all the leftovers in the freezer for a quick dinner later on. This makes a crust that is crunchy on the outside and has a soft texture on the inside. This dough was really easy to work with too, unlike all the other store-bought pizza doughs I've gotten that are very hard to roll out. This was pretty easy.

Pizza Dough

"Bread Machine"

Makes 3 large pizza crusts

INGREDIENTS

2 1/2 cups warm water (110 deg. F)
2 tablespoons olive oil
1 tablespoon salt
5 cups flour
1 cup whole wheat flour
1 tablespoon white sugar
4 tsp. wheat gluten
2 ¼ tsp. active dry yeast

DIRECTIONS

1 ) Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.

2) Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).



3) Use a rolling pin to roll the dough into the desired shape.


Rolling the pizza dough to fit a large pizza pan will yield a 1/2 in. thick crust.


Transfer the dough to the pizza pan and press with your fingers to push it out to the edges of the pan.

Cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown. (It took about 16 minutes for a large round pizza and 18 minutes for a pan pizza made in a lasagna pan.)

Tips: I lightly sprinkled my pizza pans with cornmeal so they didn't stick. I thought for sure that this dough would rise and run down the sides of my bread machine pan, but it didn't and I have a 2 lb. pan. This makes a lot of dough. You could also make a bunch of personal pizzas and have a pizza party!


This is a pepperoni, green peppers, mushrooms, and onion pan pizza. I cooked my veggies in a skillet with italian dressing and spices until soft and browned.


This is a pepperoni, green peppers, mushrooms, and onion large round pizza.

Parmesan Herb Focaccia

This was my first time making a focaccia and it turned out great. They are so expensive to buy at the stores and you can easily make it at home. This bread tastes a lot like ones I've had at italian restaraunts with dinner and served with olive oil and bread dip seasonings.

Parmesan Herb Focaccia

"Bread Machine Version"

Makes 2 Focaccias

1 1/3 cups warm water (110 degrees F)
4 teaspoons olive oil
1 teaspoon salt
4 cups flour
1 teaspoon white sugar
4 teaspoons dried oregano (I used italian seasoning)
4 tsp. wheat gluten
3 teaspoons bread machine yeast

1/3 cup olive oil
1/3 cup grated Parmesan cheese (I used dried, but I think fresh would taste better.)

1) Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough setting, and Start.

2) When the dough cycle is finished, divide the dough into two balls. Transfer the dough into two oiled, 8 inch, round cake pans. Cover with plastic wrap sprayed with cooking spray. Allow dough to rise until doubled in bulk. (For great results, preheat an oven to 125 deg. F. for one minute, then turn off. Allow dough to rise in oven.)



3) Remove plastic wrap and poke the dough all over with your finger, right to the bottom of the tin. Allow to rest for another five or ten minutes on counter. Preheat oven to 400 deg. F.



4) Pour olive oil over the top of the loaf, and sprinkle with parmesan cheese.
Bake at 400 degrees F (205 degrees C) in center of oven for approximately 20 minutes, until golden. Slice into wedges.



Suggestions:
Try using this dough to make a pizza. Just top with sauce, cheese, and toppings and bake as usual. Try mixing up the cheese a little and use mozzarella or cheddar instead of the parmesan. You could also try mixing up the herbs or adding sundried tomatoes to make different flavors of the bread.

(I haven't personally tried these suggestions yet, but I plan on doing them next time. I'm sure it would turn out great though.)



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French Baguettes

French Baguettes

"Bread Machine Version"

Makes 2 baguettes (Could try making one large loaf and adjust the cooking time accordingly)

1 cup water
1 teaspoon salt
3 cups flour
1 tablespoon white sugar
3 tsp. wheat gluten
1 1/2 teaspoons bread machine yeast

Egg Wash:
1 egg white
1 tablespoon water

1) Place ingredients into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.

2) When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. (I spray dough with cooking spray and cover with plastic wrap.) (Preheat an oven at 125 deg. F. for 1 minute, then turn off to create the warm environment. Put dough in oven-safe bowl in oven to rise.) Dough is ready if indentation remains when touched.

3) Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle.



Cut dough in half, creating two 8x12 inch rectangles.



Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk. (Can preheat oven as stated before and rise in oven.)


(I forgot to put the slashes in the bread when I took the picture, but I went back and did it afterwards.)

4) Take bread out of oven if you let it rise in there. Preheat oven to 375 degrees F. Mix egg white with 1 tablespoon water; brush over tops of loaves. (You can top it with kosher salt or seasonings if desired. I used kosher salt in the picture at the top.)

5) Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Tip:
I've read many places, that in order to get a crisp crust, you must put a metal bowl of water at the bottom of your oven while cooking. Somehow this steams the bread and makes it have a crispy crust. I'll be trying that next time to see if it works. The crust in this recipe turned out soft.



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Carrot Oat Nut Bread

This is a twist off my regular Oat Nut Bread. I just added carrots for even more health benefits and it makes the bread really moist and flavorful and I like the little specks of orange. It makes a great sandwich!

Carrot Oat Nut Bread
"Bread Machine version"

1 ½ pound loaf

INGREDIENTS

1 1/4 cups water (110 deg.)
2 tablespoons margarine melted
2 tbs. honey
1/2 cup sunflower seeds (I like to add this with the liquid ingredients so they get softer.)
1 cup shredded carrots, squeezed dry (can also use a paper towel)
1 teaspoon salt
3 cups all-purpose flour
1/2 cup rolled oats
3 tsp. wheat gluten
2 tablespoons brown sugar
1 1/2 teaspoons active dry yeast

DIRECTIONS

1. Add ingredients to bread machine pan in order listed. Use regular light setting. When bread is done, let it sit in pan outside of bread machine for 10 minutes otherwise you'll squash the top of your loaf when taking it out. Let it cool on a baking rack and slice once completely cooled.

TIPS:

1) When the dough is mixing, if it seems too dry and isn't sticking together, slowly add more water until it comes to the right consistency. A slightly, sticky formed ball of dough. If it's too wet, slowly add more flour until it comes to the right consistency.

2) I find that adding wheat gluten to the all-purpose flour seems to help the bread have a better consistency and it's cheaper than bread flour. You coud use bread flour instead of the all-purpose flour and wheat gluten if you prefer. I also found that using warm ingredients (not hot and not cold) make the bread rise just right.

3) Another tip, if you don't want some of your slices to break apart from the hole left by the paddle, take the dough out right before it gets to the third rise cycle, take the paddle out, spray it with cooking spray, and form the dough neatly and put it back. Then, you only have a tiny hole instead of a large slice through your bread left by the paddle. This also helps you not have a lop-sided loaf which can happen sometimes by the machine not forming the dough evenly.



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Sweet Dinner Rolls

These rolls turned out perfectly the first time I made them. They're slightly sweet and puff up real big. They have a moist, tender, and light texture. They'd be great for Thanksgiving!

Sweet Dinner Rolls

"Bread Machine Version"
Makes 24 rolls

1 1/2 cups water (110 deg. F.)
1 egg, room temperature
2 tbs. honey
2 tsp. vanilla extract
2 tbs. melted butter
1 tsp. salt
5 cups flour
5 tbs. white sugar
2 tbs. dry milk powder
5 tsp. wheat gluten
2 tsp. active dry yeast

1) Select dough cycle. If dough is too sticky, add more flour as it mixes.

2) When the dough cycle is complete, turn the risen dough out on a lightly floured surface and divide into 24 equal pieces.


I used a plastic pizza cutter/dough cutter to cut these. It worked great.

3) Form the pieces into rounds and place in greased 13 X 9 pan. Turn oven to 150 deg. for one minute and turn off. Cover the rolls with plastic wrap and let rise until doubled in volume on oven. (This took 50 minutes for me.) Take off plastic wrap.


To get nice round tops, tuck in dough underneath to leave a smooth, round top.

4) Bake in 350 deg. oven for 15 minutes, until golden brown.



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Oat Nut Bread

This bread is very moist and you can't even taste or see the oats at all. The oats add a little healthiness to it without sacrificing flavor. The addition of sunflower seeds adds a nice texture to an already wonderful bread.

OatNut Bread
"Bread Machine version"

1 ½ pound loaf

INGREDIENTS

1 1/4 cups water (110 deg.)
2 tablespoons margarine melted
2 tbs. honey
1/2 cup sunflower seeds (I like to add this with the liquid ingredients so they get softer.)
1 teaspoon salt
3 cups all-purpose flour
1/2 cup rolled oats
3 tsp. wheat gluten
2 tablespoons brown sugar
1 1/2 teaspoons active dry yeast

DIRECTIONS

1. Add ingredients to bread machine pan in order listed. Use regular light setting. When bread is done, let it sit in pan outside of bread machine for 10 minutes otherwise you'll squash the top of your loaf when taking it out. Let it cool on a baking rack and slice once completely cooled.

TIPS:

1) When the dough is mixing, if it seems too dry and isn't sticking together, slowly add more water until it comes to the right consistency. A slightly, sticky formed ball of dough. If it's too wet, slowly add more flour until it comes to the right consistency.

2) I find that adding wheat gluten to the all-purpose flour seems to help the bread have a better consistency and it's cheaper than bread flour. You coud use bread flour instead of the all-purpose flour and wheat gluten if you prefer. I also found that using warm ingredients (not hot and not cold) make the bread rise just right.

3) Another tip, if you don't want some of your slices to break apart from the hole left by the paddle, take the dough out right before it gets to the third rise cycle, take the paddle out, spray it with cooking spray, and form the dough neatly and put it back. Then, you only have a tiny hole instead of a large slice through your bread left by the paddle. This also helps you not have a lop-sided loaf which can happen sometimes by the machine not forming the dough evenly.



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Wheat Raisin Bread

This raisin bread is much easier to make than the cinnamon swirl bread recipes I've found and it has great flavor and a moist texture. You could make it less healthy by using all white flour instead, but I like the wholesome taste it has. You could also try adding 1/2 cup walnuts or pecans and decrease the raisins to 1/2 cup to make it more like a breakfast bread. It's great toasted and topped with butter and cinnamon sugar along with a breakfast of eggs, bacon, and a glass of OJ. This is making me hungry!

Wheat Raisin Bread
"Bread Machine version"

1 ½ pound loaf

INGREDIENTS

1 1/4 cup warm water (110 deg.)
1 1/2 tablespoons shortening
1 teaspoon salt
1 1/2 cups all purpose flour
1 1/2 cups wheat flour
3 tbs. sugar
3 tsp. wheat gluten
1 teaspoon ground cinnamon
2 teaspoons active dry yeast

(Add raisins after the first five minutes of the second knead cycle so they don't turn to mush and get all chopped up, unless of course, you like it that way.)
1 cup raisins

DIRECTIONS

1) Place ingredients in the bread machine pan in order listed and select the Basic Light setting. When bread is done, let it sit in pan outside of bread machine for 10 minutes otherwise you'll squash the top of your loaf when taking it out. Let it cool on a baking rack and slice once completely cooled.

TIPS:

1) When the dough is mixing, if it seems too dry and isn't sticking together, slowly add more water until it comes to the right consistency. A slightly, sticky formed ball of dough. If it's too wet, slowly add more flour until it comes to the right consistency.

2) I find that adding wheat gluten to the all-purpose flour seems to help the bread have a better consistency and it's cheaper than bread flour. You coud use bread flour instead of the all-purpose flour and wheat gluten if you prefer. I also found that using warm ingredients (not hot and not cold) make the bread rise just right.

3) Another tip, if you don't want some of your slices to break apart from the hole left by the paddle, take the dough out right before it gets to the third rise cycle, take the paddle out, spray it with cooking spray, and form the dough neatly and put it back. Then, you only have a tiny hole instead of a large slice through your bread left by the paddle. This also helps you not have a lop-sided loaf which can happen sometimes by the machine not forming the dough evenly.


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Homemade "Wonder"ful Bread

This bread is called Homemade "Wonder"ful Bread because it's supposed to be like the Wonder Bread you buy at the store. This bread is very soft like Wonder Bread, but it tastes so much better than the Wonder Bread because you don't have all those chemicals in it. This isn't your healthiest version of bread but it makes a great PB&J like you remember as a kid, only better. It makes any sandwich taste great!

Homemade "Wonder"ful Bread
"Bread Machine version"

2 pound loaf

INGREDIENTS

1 ½ cups warm water (110 deg.)
2 tablespoons margarine melted
2 tsp. salt
4 cups all-purpose flour
1/4 cup dry potato flakes
1/4 cup dry milk powder (1/4 cup milk)
1/3 cup white sugar
4 tsp. wheat gluten
2 1/2 teaspoons active dry yeast

DIRECTIONS

1) Add ingredients in the order listed. Select the basic and light crust setting.
When bread is done, let it sit in pan outside of bread machine for 10 minutes otherwise you'll squash the top of your loaf when taking it out. Let it cool on a baking rack and slice once completely cooled.

TIPS:

1) When the dough is mixing, if it seems too dry and isn't sticking together, slowly add more water until it comes to the right consistency. A slightly, sticky formed ball of dough. If it's too wet, slowly add more flour until it comes to the right consistency.

2) I find that adding wheat gluten to the all-purpose flour seems to help the bread have a better consistency and it's cheaper than bread flour. You coud use bread flour instead of the all-purpose flour and wheat gluten if you prefer. I also found that using warm ingredients (not hot and not cold) make the bread rise just right.

3) Another tip, if you don't want some of your slices to break apart from the hole left by the paddle, take the dough out right before it gets to the third rise cycle, take the paddle out, spray it with cooking spray, and form the dough neatly and put it back. Then, you only have a tiny hole instead of a large slice through your bread left by the paddle. This also helps you not have a lop-sided loaf which can happen sometimes by the machine not forming the dough evenly.



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Sunflower Seed Bread

This bread is also a version of the Homemade "Wonder"ful Bread recipe. It reminds me a lot of the Publix Sunflower Seed Bread I used to buy before it got to be too expensive.

Sunflower Seed Bread
"Bread Machine version"

2 pound loaf

INGREDIENTS

1 ½ cups warm water (110 deg.)
2 tablespoons margarine melted
2 tsp. salt
4 cups all-purpose flour
1/4 cup dry potato flakes
1/4 cup dry milk powder (1/4 cup milk)
1/3 cup white sugar
1/2 cup sunflower seeds
4 tsp. wheat gluten
2 1/2 teaspoons active dry yeast

DIRECTIONS

1) Add ingredients in the order listed. Select the basic and light crust setting.
When bread is done, let it sit in pan outside of bread machine for 10 minutes otherwise you'll squash the top of your loaf when taking it out. Let it cool on a baking rack and slice once completely cooled.

TIPS:

1) When the dough is mixing, if it seems too dry and isn't sticking together, slowly add more water until it comes to the right consistency. A slightly, sticky formed ball of dough. If it's too wet, slowly add more flour until it comes to the right consistency.

2) I find that adding wheat gluten to the all-purpose flour seems to help the bread have a better consistency and it's cheaper than bread flour. You coud use bread flour instead of the all-purpose flour and wheat gluten if you prefer. I also found that using warm ingredients (not hot and not cold) make the bread rise just right.

3) Another tip, if you don't want some of your slices to break apart from the hole left by the paddle, take the dough out right before it gets to the third rise cycle, take the paddle out, spray it with cooking spray, and form the dough neatly and put it back. Then, you only have a tiny hole instead of a large slice through your bread left by the paddle. This also helps you not have a lop-sided loaf which can happen sometimes by the machine not forming the dough evenly.



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Wheat Bread

This bread a variation I made from the Homemade "Wonder"ful bread recipe. It's a nice, plain wheat bread that's not too dry and great for sandwiches, and grilled cheese.

Wheat Bread
"Bread Machine version"

2 pound loaf

INGREDIENTS

1 ½ cups warm water (110 deg.)
2 tablespoons margarine melted
2 tsp. salt
2 cups all-purpose flour
2 cups wheat flour
1/4 cup dry potato flakes
1/4 cup dry milk powder (I've heard other people substitute 1/4 cup milk instead, but I haven't tried it yet.)
1/3 cup white sugar
4 tsp. wheat gluten
2 1/2 teaspoons active dry yeast

DIRECTIONS

1) Add ingredients in the order listed. Select the basic and light crust setting.
When bread is done, let it sit in pan outside of bread machine for 10 minutes otherwise you'll squash the top of your loaf when taking it out. Let it cool on a baking rack and slice once completely cooled.

TIPS:

1) When the dough is mixing, if it seems too dry and isn't sticking together, slowly add more water until it comes to the right consistency. A slightly, sticky formed ball of dough. If it's too wet, slowly add more flour until it comes to the right consistency.

2) I find that adding wheat gluten to the all-purpose flour seems to help the bread have a better consistency and it's cheaper than bread flour. You coud use bread flour instead of the all-purpose flour and wheat gluten if you prefer. I also found that using warm ingredients (not hot and not cold) make the bread rise just right.

3) Another tip, if you don't want some of your slices to break apart from the hole left by the paddle, take the dough out right before it gets to the third rise cycle, take the paddle out, spray it with cooking spray, and form the dough neatly and put it back. Then, you only have a tiny hole instead of a large slice through your bread left by the paddle. This also helps you not have a lop-sided loaf which can happen sometimes by the machine not forming the dough evenly.



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Wheat Oat Nut Bread

This bread reminds me a lot of the Arnold brand Health Nut Bread I used to buy. I loved the flavor and healthiness and heartiness of it. But, it was almost $4 a loaf. You can make an even better-tasting version for a fraction of the cost with just a few minutes of prep time. This is probably my favorite sandwich bread. It's a variation I made off the original Oatmeal Bread recipe.

Wheat Oat Nut Bread
"Bread Machine version"

1 ½ pound loaf

INGREDIENTS

1 1/4 cups water (110 deg.)
2 tablespoons margarine melted
2 tbs. honey
1/2 c. sunflower seeds
1 teaspoon salt
1 1/2 c. all-purpose flour
1 1/2 c. wheat flour
1/2 cup rolled oats
3 tsp. wheat gluten
2 tablespoons brown sugar
1 1/2 teaspoons active dry yeast

DIRECTIONS

1) Add ingredients to bread machine pan in order listed. Use regular light setting.
When bread is done, let it sit in pan outside of bread machine for 10 minutes otherwise you'll squash the top of your loaf when taking it out. Let it cool on a baking rack and slice once completely cooled.

TIPS:

1) When the dough is mixing, if it seems too dry and isn't sticking together, slowly add more water until it comes to the right consistency. A slightly, sticky formed ball of dough. If it's too wet, slowly add more flour until it comes to the right consistency.

2) I find that adding wheat gluten to the all-purpose flour seems to help the bread have a better consistency and it's cheaper than bread flour. You coud use bread flour instead of the all-purpose flour and wheat gluten if you prefer. I also found that using warm ingredients (not hot and not cold) make the bread rise just right.

3) Another tip, if you don't want some of your slices to break apart from the hole left by the paddle, take the dough out right before it gets to the third rise cycle, take the paddle out, spray it with cooking spray, and form the dough neatly and put it back. Then, you only have a tiny hole instead of a large slice through your bread left by the paddle. This also helps you not have a lop-sided loaf which can happen sometimes by the machine not forming the dough evenly.



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Wheat Oat Bread

This bread is very moist, chewy, and you can't even taste or see the oats at all. The oats add a little healthiness to it without sacrificing flavor and using half wheat and all-purpose flours give you the health benefits of the wheat, but it's not too dry. If you use entirely whole wheat flour, you tend to get a dryer and more tasteless loaf. This recipe is the exact same as the oatmeal bread recipe except for the addition of wheat flour.

Wheat Oat Bread
"Bread Machine version"

1 ½ pound loaf

INGREDIENTS

1 1/4 cups water (110 deg.)
2 tablespoons margarine melted
2 tbs. honey
1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups wheat flour
1/2 cup rolled oats
3 tsp. wheat gluten
2 tablespoons brown sugar
1 1/2 teaspoons active dry yeast

DIRECTIONS

1. Add ingredients to bread machine pan in order listed. Use regular light setting. When bread is done, let it sit in pan outside of bread machine for 10 minutes otherwise you'll squash the top of your loaf when taking it out. Let it cool on a baking rack and slice once completely cooled.

TIPS:

1) When the dough is mixing, if it seems too dry and isn't sticking together, slowly add more water until it comes to the right consistency. A slightly, sticky formed ball of dough. If it's too wet, slowly add more flour until it comes to the right consistency.

2) I find that adding wheat gluten to the all-purpose flour seems to help the bread have a better consistency and it's cheaper than bread flour. You coud use bread flour instead of the all-purpose flour and wheat gluten if you prefer. I also found that using warm ingredients (not hot and not cold) make the bread rise just right.

3) Another tip, if you don't want some of your slices to break apart from the hole left by the paddle, take the dough out right before it gets to the third rise cycle, take the paddle out, spray it with cooking spray, and form the dough neatly and put it back. Then, you only have a tiny hole instead of a large slice through your bread left by the paddle. This also helps you not have a lop-sided loaf which can happen sometimes by the machine not forming the dough evenly.



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Onion and Oat Bread

This bread is very moist, chewy, and you can't even taste or see the oats at all. The oats add a little healthiness to it without sacrificing flavor. The onions add a nice flavor and sweetness that is great for sandwiches. This recipe is the same as the Oatmeal bread except I just added the dried onions.

Onion and Oat Bread
"Bread Machine version"

1 ½ pound loaf

INGREDIENTS

1 1/4 cups water (110 deg.)
2 tablespoons margarine melted
2 tbs. honey
2 tbs. dried onions (I like to add these with the liquid ingredients so the onions get moist and rehydrated.)
1 teaspoon salt
3 cups all-purpose flour
1/2 cup rolled oats
3 tsp. wheat gluten
2 tablespoons brown sugar
1 1/2 teaspoons active dry yeast

DIRECTIONS

1. Add ingredients to bread machine pan in order listed. Use regular light setting. When bread is done, let it sit in pan outside of bread machine for 10 minutes otherwise you'll squash the top of your loaf when taking it out. Let it cool on a baking rack and slice once completely cooled.

TIPS:

1) When the dough is mixing, if it seems too dry and isn't sticking together, slowly add more water until it comes to the right consistency. A slightly, sticky formed ball of dough. If it's too wet, slowly add more flour until it comes to the right consistency.

2) I find that adding wheat gluten to the all-purpose flour seems to help the bread have a better consistency and it's cheaper than bread flour. You coud use bread flour instead of the all-purpose flour and wheat gluten if you prefer. I also found that using warm ingredients (not hot and not cold) make the bread rise just right.

3) Another tip, if you don't want some of your slices to break apart from the hole left by the paddle, take the dough out right before it gets to the third rise cycle, take the paddle out, spray it with cooking spray, and form the dough neatly and put it back. Then, you only have a tiny hole instead of a large slice through your bread left by the paddle. This also helps you not have a lop-sided loaf which can happen sometimes by the machine not forming the dough evenly.



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Oatmeal Bread

This bread is very moist, chewy, and you can't even taste or see the oats at all. The oats add a little healthiness to it without sacrificing flavor.

Oatmeal Bread
"Bread Machine version"

1 ½ pound loaf

INGREDIENTS

1 1/4 cups water (110 deg.)
2 tablespoons margarine melted
2 tbs. honey
1 teaspoon salt
3 cups all-purpose flour
1/2 cup rolled oats
3 tsp. wheat gluten
2 tablespoons brown sugar
1 1/2 teaspoons active dry yeast

DIRECTIONS

1. Add ingredients to bread machine pan in order listed. Use regular light setting. When bread is done, let it sit in pan outside of bread machine for 10 minutes otherwise you'll squash the top of your loaf when taking it out. Let it cool on a baking rack and slice once completely cooled.

TIPS:

1) When the dough is mixing, if it seems too dry and isn't sticking together, slowly add more water until it comes to the right consistency. A slightly, sticky formed ball of dough. If it's too wet, slowly add more flour until it comes to the right consistency.

2) I find that adding wheat gluten to the all-purpose flour seems to help the bread have a better consistency and it's cheaper than bread flour. You coud use bread flour instead of the all-purpose flour and wheat gluten if you prefer. I also found that using warm ingredients (not hot and not cold) make the bread rise just right.

3) Another tip, if you don't want some of your slices to break apart from the hole left by the paddle, take the dough out right before it gets to the third rise cycle, take the paddle out, spray it with cooking spray, and form the dough neatly and put it back. Then, you only have a tiny hole instead of a large slice through your bread left by the paddle. This also helps you not have a lop-sided loaf which can happen sometimes by the machine not forming the dough evenly.



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