Lately I've been making a lot of bread. We eat a lot of bread, toasted or not but mostly as toast, and have only bought one loaf since Christmas. Anyway this is the recipe I've used since I ran out of whole wheat flour: preferment: 300 g water 300 g AP flour pinch of yeast Dough: 310 g water 9 g instant dry yeast 31 g sugar (I've used this amount for white sugar, brown sugar, and honey with equal success) 7 g salt 53 g veg oil 700 g flour (I've gone as high as 200 g of this as whole wheat in this recipe) Using my stand mixer I run it on "stir" until homogeneous then bump it to the next higher speed (2 on my kitchen aid) for 2 minutes and yes I time it. 20 minutes for first rise in oiled bowl Fold 15 minutes for second rise Fold and shape for two loaf pans Rise in pans until dough is just proud of the top of the pans Bake 45 mins at 350 F When I started with this recipe it was the "Toasting White Bread" in the book The Complete Book of Breads by Bernard Clayton Jr. I've changed some things - well almost all of it.