15 oz of flour - about 3 1/4 cups (I used Bob's Red Mill Organic Unbromated White Flour)
9 oz of water - about 1 cup and 1 tablespoon of water
1 1/2 teaspoon of salt
2 teaspoons of rapid rise yeast
1. Place the ingredients in your bread machine in the order recommended in your instruction manuel. My machine calls for liquids first. Place 9 oz of water in the loaf pan. I highly recommend investing in digital scale. My scale measures in both ounces and grams. However, my favorite feature is called "on zero." That means I can place a bowl onto the scale, press "on zero," and measure the amount needed without worrying about the weight of the bowl itself. 9 oz of water is slightly more than 1 cup.
2. Add the salt to the water.
3. Measure 15 oz of flour and add to the loaf pan.
4. Top of the flour mixture with the yeast.
5. Set the bread machine on the appropriate settings. I used the basic setting for a 1.5 lb loaf and a medium color crust.
6. After 2 hours and 50 minutes (that's how long it took for the magic to happen) remove the bread from the reservoir. I had to shake the bread from the reservoir pretty vigorously to remove the bread. Place the bread on a wire wire to cool of 30 minutes.