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FYI--The order of the ingredients is "off." My bread machine manufacturer has emphasized that all "wet" ingredients go in first, followed by the dry ingredients, with a small "well" (I usually use whatever small measuring spoon I have in hand) created for the yeast. The importance of this order is so that the yeast isn't activated immediately, while the other ingredients are being added, if I recall correctly.
This bread is awesome! Can this recipe be used for the oven as well? If so, at what temp and for how long?
This recipe originates from a DAK bread machine cookbook and the liquids go on the top in it unlike most bread machines.