Candice…  Water temp is very important. I use a candy thermometer at our house as we have them handy and cleanup is a breeze. If the water is too cool the entire dough will be cool so the yeast will raise much slower. Not a real emergency or anything. You just won't be able to use the clock to judge how long to raise. If the water is too hot. Your yeast will be killed. If you can't use a thermometer. Just use water that is a bit warmer then the back of your hand. If it starts to smart a little you are risking it. I've seen recommend temps that go as high as 120F so you do have a little room to play with.

Yes… you can use whole grain flour. The rise time might be affected, and kneading of the dough will feel a little odd as the gluten content isn't the same as white flour.  Mmmmm   subsitute honey for the sugar and you will have a yummy loaf!!!

I do plan on submitting more bread recipes in the future, and whole grain is on my list. It just seems we don't have all the ingredients on hand when I have a itching to bake. This white bread recipe is very successful with just a handful of ingredients most people have on hand so that's why we love it.  Oh… and it really is a tasty recipe.

The recipe really is much simpler then the instructions seem.  I was just trying to get as much info in there for those who might not have much baking experience.

Please let us know how your bread turns out!!

Arrrrrgh! My spell checker isn't working.  I'm very afraid!   LOL

Ohhhh… yeah, bread and waistlines are enemies. Do yourself a favor and make the sweet version. Eric and the girls will quickly "test" it enough that you'll only have crumbs to tempt you.

I'm dying to see how it comes out for you. We have had lot's of other recipes that were our official homemade bread, but this one quickly ousted the others. I love the fact it requires no butter or milk. Not that I don't like them. But we have often held off baking because we didn't want to go through those things too quickly. We drink some milk in our house!