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Combine all ingredients in a large bowl.
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Stir together to distribute proportionately.
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Label and package in six(2 1/4 c.) containers, if using a 1-lb.-loaf breadmaker, or possibly in four(3-1/3 c.) containers for larger capacity breadmakers.
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Store in a cold, dry place.
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Use with 6 months.
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To make small loaf: 1-1/2 tsp active dry yeast; 2 1/4 c. breadmaker mix; 1tbsp butter or possibly vegetable oil; 3/4 c. hot water.
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To make large loaf: 2 tsps active dry yeast; 3 1/3 c. breadmaker mix; 1 1/2 tbsp butter or possibly vegetable oil;1 1/4 c. hot water.
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Mix and bake on light setting, following manufacturer's instructions,
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Variations:Cinammon raisin: to the basic recipe, add in 1/2 c. raisins and 1 1/2 tsps grnd cinnamon.
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Glaze with powdered sugar glaze, if you like, while still hot.
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French bread: eliminate butter or possibly vegetable oil.
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Sweet Bread: Add in 1 tbsp.
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sugar with dry ingredients.
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Break one egg into measuring c., fill c. with water to amount called for in recipe.
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15
Herb Bread: add in 1 1/2 tsps.
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dry herbs(rosemary, basil, dill, etc..)
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NOTES : This mix can also be made by substituting whole-wheat flour for half of the white flour.
