<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>297332</id>
  <title>Need bread recipe</title>
  <published_at>Thu Jun 03 15:45:44 -0700 2004</published_at>
  <post_count>2</post_count>
  <board>
    <id>27</id>
    <name>General Chowhounding Topics</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>1640391</id>
        <content>for everyday bread, preferably made with bread flour.  </content>
        <published_at>Thu Jun 03 15:45:44 -0700 2004</published_at>
        <parent_id></parent_id>
        <user>
          <id>0</id>
          <name>brooklynmasala</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>1640540</id>
      <content>4 cups bread flour, 2 tsp salt, 2 tsp sugar, 2 tsp active dry yeast, 1 1/2 cup water.  Never fails.</content>
      <published_at>Fri Jun 04 19:52:07 -0700 2004</published_at>
      <parent_id>1640391</parent_id>
      <user>
        <id>0</id>
        <name>Jim H.</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1640588</id>
      <content>My standard:
 
1-1/4 C milk
1 egg
2 tsp salt
2 TBSP sugar
1/4 C oil or softened butter
4-1/2 C flour
2 tsp yeast
 
Bake in two 8 x 4 bread pans at 350 for about 35 minutes.  I often substitute whole wheat flour and raw oatmeal for half of the white flour for variety.
 
In my experience this keeps better than store-bought bread, even though it has no preservatives.</content>
      <published_at>Sat Jun 05 19:40:07 -0700 2004</published_at>
      <parent_id>1640391</parent_id>
      <user>
        <id>0</id>
        <name>Liz</name>
      </user>
    </post>
  </posts>
</topic>
