Instructions: Measure dry ingredients into bowl and whiz them for a few seconds to combine.

You
*can* include the yeast but I feel more comfortable proofing it each time in warm water (I sprinkle it into the whole amount of water warmed to 110 in the microwave .. works just fine - 1/1/4 cups takes 115" in my oven).

With the machine running I pour the liquid somewhat slowly and watch the dough form, smiling at the miracle about to occur. If Im adding oil, eggs, applesauce or some other liquid, I pour it partway through the water so I can monitor the texture (or just add it to the water, I guess, but Im careful not to get it mushy from too much water, then impossible to get out, have to knead in more flour by hand then and a pain to clean).

Basically, for most loaves, when it forms a ball, its enough liquid.

If youre adding raisins, onions, herbs, whatever, add them now, not before or theyll be pulverized and the color gets disgusting, to me, anyway

(Actually, unless Im in a real hurry, I knead in messy add-ins by hand after the first rise, before shaping .. like olives, for example).

Let it "knead" in the machine for 1 minute ... and thats it. It literally takes 2-3 minutes total to make the dough.

From there I put the dough in a lightly sprayed, covered bowl to rise (on a heating pad on low), then shape into whatever I want, let rise again, and bake. This technique has never failed and Ive not bought bread since discovering the ease of it. I always have 1/4 recipe bags of dough in the freezer, etc. to make pizza, rolls, etc. I also sometimes make the dough late at night and let it cold rise overnight in a plastic bag in the fridge. The next day, the first rise is already accomplished and it saves a lot of time. Geez, I love playing with dough .......... ;)

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