I make this bread once every 1-2 weeks. Other than for camping we no longer purchase bread at the store.
1 1/4 cup warm water
1 tsp lemon juice
2 cups bread flour
1 cup whole wheat flour
1 tsp salt
1 Tbsp sugar
4 Tbsp dry milk
1 Tbsp butter
2 1/4 tsp active dry yeast
DIRECTIONS
Put all ingredients into bread maker in order per your bread maker's instructions and set to "Dough" cycle.
When completed, remove dough from pan and place on a lightly floured surface. Roll into rectangle the width of the pan, using additional flour as needed to prevent sticking. Roll an place in greased loaf pan. Cover with a towel and let rise in a warm, draft free area.
Preheat oven to 350 while dough is rising.
Put in oven and bake until top is golden brown.
I then let it cool, wrap in foil and leave on the counter until the next day. I've found it much easier to get thinner 'sandwich' slices if cut the next day. Slice then re-wrap in foil, place in plastic bag in the freezer. Chisel out one or two slices as needed. Can defrost or toast in the toaster immediately, or let sit at room temp to thaw by lunch.