TXLadiy's link to that fabulous looking recipe is in the Recipe Links section! 

Great to hear, skeller!  I love Grandmother Bread because it's just so versatile…….it has the basics and you can roll from there!

I just accidently made the most wonderful loaf of bread I have ever made in my life.  My primary goal was to make Overnight Cinnamon Rolls to bake in the morning, and to share with a neighbor.  She’s always very kind to us, bringing dinner if she knows I haven’t been feeling well, sharing bakery and fruit just because she wants to share, especially blueberries which she knows my dad loves, and I certainly don’t need to make a whole pan of rolls for just the two of us, so I wanted to share with her too.  So… I made a two loaf batch of dough, because well, why not?  Two small pans of cinnamon rolls and a loaf of bread right?

Ok, I started the yeast, salt and sugar in my old glazed earthenware bowl (my paternal G’mother’s) which I had sat out to warm on the back of the stove earlier.  I knew I wanted to use some extra sugar, and one of the few measurements I am sure of is I used 8 Tablespoons of sugar.   I used two eggs and 2/3 cup of canola oil too, and then got to work on getting the flour ready.  I pulled down my canisters of flour, and saw I was very low on all purpose, not so bad… I have plenty of bread flour so I started with 2 cups of each whole wheat, all purpose, and bread flours.  That’s 6, and I had only one more scant cup of all P, so I used that and added another cup of whole wheat, then made up the rest with bread flour… I –think- I added at least another whole cup of the bread flour too but by then I was kneading it in totally by look and feel.  Oh, I did use 5 Tablespoons of Suzanne’s dough conditioner, the best stuff on the planet BTW!!!  I am very sure of that measurement too.  I thought 6 Tbls was too much, 5 might have been nearly too much, but I did it anyway, and it worked out well so there you go.

My problem is…. What if I can’t do this again???  I LOVE this loaf of bread!  I want to preserve it in the Home Baked Bread Hall of FAME!!!  I don’t think I’ve ever EVER made a better loaf of bread, and I want to be able to make it over and over!!!! 

I’ll have to get back to you about the cinnamon rolls, which for I used 2 Tablespoons of butter, around ¼ cup of sugar, 2t of cinnamon and about 4 ounces of orange marmalade for the filling.  That will be another story for tomorrow morning!!!!

I don’t know if I’ll have happy dreams about this loaf of bread or nightmares about never being able to reproduce it.

Jo, you can use any recipe in any bread machine.  You don't have to follow what that book says if you don't want to.  If you want to use milk, just take away some of the water.  Bread flour just has more gluten in it.  I've never used bread flour.  Just make sure to check the "stickiness" of the dough after it's mixed up some.  It should feel like a sticky note.

I use 1% milk too and I almost always at least increase the amount of milk vs water when I use it.  I'd try it myself, both using the milk that way AND using the questionable flour.  As long as it doesn't smell rancid (which it could do depending on circumstances) I wouldn't waste it and t'll probably turn out at least ok,  and if it less than ok, there's always breadcrumbs or croutons! It sure won't hurt anyone IMO.