Water Water Water

Haha! Tricked you. You thought this was going to be about wells in Africa. It's actually about bread.
Yes, replacing store bought bread with homemade from a machine is what we have done. The cheap bread at the store usually has high fructose corn syrup as the SECOND ingredient. Yikes. The better, more expensive breads are, uh....more expensive. In a home that makes 6 sandwiches a day, that price tag was a huge draw back.

Fresh bread will obviously have a different feel and texture, that takes some getting used to when using it for sandwiches. Our kids have adjusted fine and enjoy it just as they used to with the spongy, soft store-bought variety. I used to think this would be impossible, before I met a woman who made the switch to homemade exclusively and gave me a few tips.

It does help to have a good serrated bread knife for cutting and is much easier to cut into thin, uniform slices once it has cooled a bit.
I don't know if this is the case everywhere, but here in the Colorado land of no humidity, it takes more water than the recipe calls for to make a good loaf. Once the maker is kneading the dough, a little warm water can be added if it looks dry and crumbly. I always have to do that, in addition to the careful spooning of the flour into the cup and scraping it level. I used to become very frustrated before I realized this! The right amount of water seems to be the key to nice soft bread!
Freshly milled flour is more absorbent, and less water may be required than with regular flour.

Kids favorite recipe:
Honey wheat
Egg, room temp. plus enough water 80 degrees to equal 1 1/4 cups
Oil 3T
Honey 1/4 C
Salt 2 tsp
Whole wheat flour 2 C
Bread flour 2 C
Active dry yeast 1T
OR
Quick Rise or Bread machine yeast 2 tsp
Program: basic

My favorite: Whole wheat
Egg room temp plus enough water 80 degrees to equal 1 1/3 cups
Oil 1/4 cup
Sugar 1/4 cup
salt 2 tsp
whole wheat flour 4 cups
vital wheat gluten 2 T
Active dry yeast 2 1/4 t
OR
Quick rise or bread machine yeast 1 1/2 t
Program: whole wheat

Dad's favorite: French
Water 80 degrees 1 1/4 cup
Sugar 1 T
Salt 2 t
Bread flour 4 cups
Active dry yeast 2 1/4 t
OR
Quick rise or bread machine yeast 1 1/2 t
Program: french

Favorite for snacking: Apple Walnut
Eggs room temp 2
Milk 80 degrees 2 T
Oil 1/4 cup
Sugar 1 cup
Granny smith apples, peeled and grated 2 cups
Walnuts, chopped 1 cup
All purpose flour 3 cups
Baking soda 1 tsp
Baking powder 1/2 tsp
salt 1/2 tsp
nutmeg 1/2 tsp
cinnamon 1/2 tsp
Program: quick bread

The best of the best bread, from Amy:
Granny's Oatmeal Bread

In the bottom of the bread maker, put in 1 cup water, 1 egg, 2 tablespoons oil, and 2 tablespoons molasses.

Add: 3 cups flour, 1/2 cup quick oats, 2 tablespoons wheat germ, and 1.5 teaspoons of salt.

On top put 2 teaspoons bread machine yeast. Set the bread machine for wheat bread, 1.5 lb. loaf size. (Watch when it first starts turning to make sure there is enough liquid! If not, add a bit at a time. If necessary, mix it in. I used a big silicon spatula to stir in a bit more liquid and scrape off the side of the bread maker and that worked very well!)

Slather with a little simple as can be homemade jelly, and wala! You've got a wholesome treat for the family with no preservatives or chemical ingredients you can not pronounce.
As an added bonus, the aroma that fills your home will be positively inviting, making you feel all warm, fuzzy and smug in your superior homemaking abilities....Everyone needs a little lift now and then : )