Add all ingredients to bread machine pan and follow the manufacturers instructions for your bread maker.
FOR BEST RESULTS: Pour water into bread machine pan; add sugar, then yeast. Stir briefly, and let sit for 10 minutes (mixture should develop a creamy foam on top). Add the remaining ingredients and follow directions for bread maker. Yields a 2 lb. loaf.
TIP: Add 1/2 teaspoon vitamin C to dough! The literature suggests adding ascorbic acid (powdered Vitamin C) to the dry ingredients in bread recipes. The `C` may interfere with the yeast and sugar during the beginning stages. ASCORBIC ACID (Vitamin C) has the ability to strengthen weak flours and is routinely used by commercial bakers. It creates an acidic environment for yeast which helps the yeast work better. It allows the yeast to react quickly by strengthening the protein structure and enabling the dough to trap the carbon dioxide which is also produced more effectively. This causes the dough to rise faster. If you can`t find pure ascorbic acid crystals, you can crush a vitamin C tablet, but measure accordingly.
INSTRUCTIONS FOR MAKING BREAD WITHOUT A BREAD MACHINE: Mix the warm water, sugar and yeast together with a wooden spoon and let stand for 5 or 10 minutes. Add and stir in remaining ingredients until the dough stiffens. Add a Tbsp of baking mix at a time if dough is too sticky to handle. Dump the dough out onto a floured surface and knead until the smooth and slightly resilient. Grease a big bowl (about 2-3 qt.) Lubricate dough by rolling around in the greased bowl. Cover with a cloth or buttered Saran wrap and put someplace warm to rise until nearly doubled in size, about 45-60 minutes. When almost doubled, form a loaf by shaping then put in a greased loaf pan or on a greased baking sheet. Let rise a second time until almost doubled in size and place into a pre-heated 350 degrees F oven and bake until golden brown, about 35-45 minutes. Turn bread out onto a rack to cool.