Farmhouse White Bread (for Bread Machine)

Marcia Mayfield Recipe

By Marcia Mayfield MamaChills

??? Makes a 1-1/2 lb loaf
5 Min
3 Hr
Bread Machine

This is one of my favorite bread machine recipes, though you can also make a shaped loaf if you want. I usually use wheat flour in place of some of the bread flour, about 1/3 of the total flour. For every cup of wheat flour, I add about a teaspoon of gluten.

I'm giving amounts for a medium (1-1/2 lb)loaf. Measurements in (parens)are for the 1lb and 2lb loaves. In my bread machines, wet ingredients go in first. I do wait until ingredients are fairly well mixed before I add the salt.

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1 c
milk (2/3c ----- 1-1/4 c)
egg (1/2 ------ 1)
2 Tbsp
butter (1 tbs --------2 tbs)
1/2 tsp
salt (1/3 tsp -------2/3 tsp)
1 1/2 Tbsp
sugar (1 tbs ------ 2 tbs)
3 c
bread flour*** (2 c ------ 3-1/2 c)
1 1/2 tsp
yeast (1 tsp ------ 2 tsp)
2 Tbsp
sesame seeds (1-1/2 tbs ------ 2-1/2 tbs)

Directions Step-By-Step

Add ingredients in the correct order for your bread machine, except for the sesame seeds.
*** Remember that you can substitute wheat(or some other) flour for part of the bread flour. Add an appropriate amount of gluten if you use wheat flour.
Set your machine for the correct sized loaf, and desired loaf color.
Add sesame seeds when the machine beeps for add-ins.
The next time your machine beeps, you will have a delicious loaf of bread.
Note: I sometimes use the bread machine to make dough only, then place in a bread pan, sprinkle with more sesame seeds, let rise and bake in the oven at 350 for 20-30 min. until golden brown. (I keep my eye on it for color, sometimes I forget to check the actual time.)

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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Feb 10, 2013 - Marcia Mayfield shared a photo of this recipe. View photo
sheila mcclure soulgurl
May 12, 2013
What is gluten? What form does it come in ? Where do you buy it? Thanks
Marcia Mayfield MamaChills
May 13, 2013
Sheila, gluten is a protein that is derived from the wheat grain. When using wheat flour, the addition of gluten helps the dough to rise better. It traps the carbon dioxide bubbles produced by the yeast, making a higher rising loaf. Not needed when using bread flour or all-purpose flour, but wheat flour is 'heavier.' If you make a wheat bread without adding gluten, you will probably notice that the loaf is heavy and dense.

Vital Wheat Gluten comes in a small box – 6-1/2 oz – and looks like a very fine powder. The product I bought is made by Hodgson Mill. I look for it in the baking section of the grocery store, somewhere near the various flours. I don't think it is a specialty store product, but some grocers may not carry it. I did check my source buying anything you want ( and it is available there, along with gluten flour. I have never used gluten flour, not sure how it differs from gluten. One 6-1/2 oz. box of gluten lasts me for many months, maybe a year or more, baking what averages out to less than one loaf per week.