Light wheat bread from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on July 10, 2016

    I made a few changes to this recipe. I used oil instead of butter, white whole wheat and all purpose flours, and made it in the bread machine. It's an excellent sandwich bread, slices well, tastes great, and it's relatively healthy. Will definitely make again.

  • Vanessa on September 03, 2012

    I made this with "Rapid Rise" yeast, sun-dried tomato oil instead of butter, and a half cup or so of chopped sun-dried tomatoes. None of the dried milk powder. Boy, did it come out great! And rapidly, too ... I didn't start until 4 PM but it was ready for a (late) dinner. (I also used regular AP flour rather than bread flour ... well, you use what you have when it is 4 PM on Labor Day and all of a sudden you want homemade bread!)

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