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1
Combine all ingredients in a large bowl.
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2
Stir together to distribute proportionately.
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3
Label and package in six (2 1/4 c.) containers, if using a 1 lb breadmaker, or possibly in four (3 1/3 c.) containers for larger capacity breadmakers.
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4
Store in a cold, dry place.
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5
Use within six months.
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6
Makesabout 14 c. breadmaker mix.
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7
To make small loaf: 1 1/2 ts yeast, 2 1/4 c breadmaker mix, 1 tb butter or possibly oil, 3/4 c hot water.
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8
To make large loaf: 2 ts yeast, 3 1/3 c breadmaker mix, 1 1/2 tb butter or possibly oil, 1 1/4 c hot water.
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9
Mix and bake on Light setting per breadmaker instructions.
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10
Variations:Cinnamon raisin: to the basic recipe, add in 1/2 c raisins and 1 1/2 ts cinnamon.
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11
Glaze with powdered sugar glaze, if you like, while still hot.
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12
(add in raisins at beep).
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13
French bread: eliminate the butter or possibly oil.
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14
Sweet bread: add in 1 tb sugar with the dry ingredients.
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15
Break 1 egg into measuring c., fill c. with water in amount called for in recipe.
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16
Herb bread: add in 1 1/2 ts dry herbs to mix (rosemary, basil, dill, etc.
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17
Make a Mix, 1995, Fisher Books, Karine Eliason, Nevasa Harward & Madeline
