Rise Up: Gluten-Free, In a Way

Okay, to be fair, this is not a GF bread--it has flour. But I am out of the vital wheat gluten which my favorite bread machine cookbook by Beth Hensperger usually calls for. And so I had to look elsewhere for recipes today, since we are woefully out of bread. This brings me to King Arthur Flour and a recipe from the president's breadbaking dad, Walter Sands's Favorite Bread. I'm hoping, with 4 cups of flour, it doesn't overload my machine, but I can always stop and put it in the oven. But with a high of 90F expected, I don't really want to turn the oven on.

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Walter Sands's Favorite Bread

1 1/4 to 1 1/3 cups (10 to 10 5/8 ounces) water, depending on the time of year (more in the winter, less in the summer)
1 heaping tablespoon (1 1/8 ounces) honey or sugar (1/2 ounce)
1 1/2 teaspoons instant yeast
1/3 cup (1 1/4 ounces) Baker's Special Dry Milk or 1/2 cup nonfat dry milk granules
2 tablespoons (1 ounce) butter
1 1/2 to 2 teaspoons salt (best the lesser amount, but Dad preferred the greater)
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour

Place the ingredients in your bread machine in the order recommended by the manufacturer, and program the machine for white or basic bread, or for the dough cycle. Press Start.

If you're using the dough cycle, after the cycle is complete, allow the dough to continue to rise in the machine until it has really doubled in bulk. Remove the dough, shape it into a loaf, and place it in an 9" x 5" loaf pan. Let it rise until almost doubled. Bake the bread in a preheated 350°F oven for 35 to 40 minutes. Cool and offer to a friend.

King Arthur Flour website