Recipe: **Updated 1.5lb Bread Recipe (v5.2)**

Dry Ingredients:
– 8 tb (3/8 cup) Oat Fiber 
– 8 tb (1/2 cup) Flaxseed Meal 
– 10.5 tb (approx. 3/4c + .5tb) Vital Wheat
  Gluten 
– 2 tb Powdered Milk 
– 3/4 tsp Salt 
– 3 tb Monk Fruit Sweetener 
– <.5 tsp Xanthan Gum 

Wet Ingredients:
– 9 tb Room Temp Water
   (slightly reduced for moisture control) 
– 1 whole egg + 1tb liquid egg whites
   (less egg white to manage moisture) 
– 3/4 tsp Honey 
– 1.5 tb Room Temp Butter 
– 3/4 tb  (2 1/4 tsp) Active Dry Yeast 

Instructions for Oven Baking:
1. Preheat your oven to 350°F. 
2. Let your bread machine complete the dough-making process, including mixing, kneading, and the first rise. 
3. Transfer the dough (in the bread basket or your oven-safe loaf pan) into the oven. 
4. Bake for 25 minutes, then check for doneness. If needed, continue baking for an additional 5–10 minutes. The crust should be golden brown, and the loaf should sound hollow when tapped. 
5. Soften the crust: Brush with melted butter or olive oil immediately after baking. 
6. Allow the bread to **cool completely** on a wire rack, uncovered, to let moisture escape and avoid a soggy loaf.

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Oh boy what a not loaf. It didn’t rise because I didn’t increase the moisture.