This is the bread I make several times a week. I start it in the bread machine, but run it on the Manual setting, so after kneading and the first rise I put it in my own greased bread pan. Let it rise again then bake. I'm happier with the loaf in my own pan because that shape doesn't dry out so fast.

1 tablespoon fast acting yeast
3 cups white flour (I use unbleached)
1 cup whole wheat flour (I often use spelt)
1/4 cup brown sugar
1 teaspoon salt
~1 tablespoon olive oil (I don't measure, just eyeball it)
1 1/3 cup warm water

If you're not using a bread machine, the technique for this bread is to mix the yeast into half of the flour, then add all of the water and use an electric beater to mix it for a couple of minutes. Then with a wooden spoon add the rest of the flour, and from there do the kneading and rising. The fast yeast doesn't need to proof like the old fashioned yeast.

Bake for 35 minutes in a 375 degree oven. Makes a big loaf.

SRS