Instructions: Notes:
1. Beer is almost always the main fluid in my standard breads - it gives them a bit heartier flavor and seems to help the rise.

I dont know how beer with alcohol might affect rising. You can always substitute water.

2. The Mid-Hudson River Valley where i live can get very humid in the summer and very dry in the winter. Because of this, the main fluid measurement might vary by as much as + or - 2 tablespoons

(!) from the average amount in a recipe, depending on how much moisture the flour has absorbed from the air.

3. Canola oil is high in mono-unsaturated fats (which help bring cholesterol to the liver to be broken down) and very low in saturated fats (which deposit cholesterol in the arteries).

Butter is very high in saturated fats, and many margarines are high in trans-fatty acids, which may have detrimental effects similar to saturated fats.

4. Off-the-shelf (supermarket) honeys are usually processed.

Unprocessed (raw) honeys might contain biologically active ingredients which could play around with the rising.

5. If you try the Millet variation (highly recommended!), be sure to use hulled Millet (the kind designed for humans, not bird-food millet). It gives a nice, soft crunchiness to the loaf. Rinse it in a strainer and let it drain before adding. I read somewhere that you can lightly toast the millet seed ahead of time, but i havent attempted it.

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