Rich Egg Bread

2 1/4 tsp yeast
2 tbsp sugar
1 tsp salt
2 eggs
2 tbsp margarine, softened
3 1/3 cps of flour (maybe a little less!)
3/4 cp warm milk (original recipe said to scald and cool, but I didn't bother)
1/4 cp water
Bread cycle: white bread

I'm baking in the arid Arizona desert, so you may have to adjust the amount of
flour. What I did: put in 3 cps of flour with the other ingredients and start
the machine. Watch the dough during the initial kneading cycle. If it looks
gluey and wet, add more flour one tablespoon at a time. Stop when the dough
looks "just right." If you aren't sure what "just right" dough looks like,
observe your own dough with a recipe you know works, then try this recipe.

My theory about adapting bread recipes: my machine takes 3 cps of white flour
very nicely. One package of dry active yeast is the same as 2 1/4 tsp. of
yeast.

Look at your original ingredient list. If the recipe makes two loaves
and calls for 7 to 7 1/2 cps of flour, cut all the other ingredients
in half. Use 2 1/4 tsp yeast. If you run into a peculiar amount of
eggs, like 1 1/2 eggs, round up and use a little more flour or a
little less fluid. Always watch the initial kneading cycle the first
time you try the recipe, and add more flour or liquid as required.
WRITE DOWN ALL YOUR MEASUREMENTS so you can refine your recipe the
next time around.