Now on her fifth bread machine, after wearing out the first four, Gail Lavigne makes bread almost daily, not only for her family but also to share with others and for her church communion services.
Gail says she and the family have found Bellamy United Methodist Church, where she has served as a Sunday school teacher, to be like their family, "as I do not have any relations nearby." Each time she and the children participated in communion, she would take a few bites of her homemade bread to church and pass them on to the minister just so her sons could participate in the service. Then Gail asked about making the bread for both the 8:30 and 11 a.m. services. Today she is supplying four loaves of bread the first Sunday of each month, and also for some special services such as the Shore Break service held every Sunday evening, outside during the summer. "I feel blessed to share this with the community," Gail explained. "I give a loaf of bread as a gift as it is a gift of love from the heart."
1½ lb. loaf
"This is our favorite bread. Very tasty bread that everyone will love. When I make bread for communion, a special friend or event, this is the bread I make. Recipients find it hard to believe that there isn’t any dairy in this bread. You gotta try it!"
1½ Tbs. margarine, softened (as of this writing, Fleischmann’s Unsalted Margarine)
¼ c. warm water
1½ tsp. salt
¾ c. warm milk of your choice (rice/soy/almond/etc.)
¼ c. instant potato flakes (as of this writing, Idaho Potato Buds)
3 c. flour
1½ Tbs. sugar
2 tsp. yeast
Place all ingredients in bread pan in order listed. Set bread machine at 1½-pound loaf (may be used for quick or regular bread cycles). Periodically check the bread pan during the first eight minutes. Add a bit more flour (½ spoon at a time) if dough ball is too wet. Add a teaspoon of warm water at a time if dough ball is too hard. When done, cool on a rack for about an hour before slicing and bagging.