Cream of Wheat Bread

Here’s a bread machine recipe that does something unexpected: it uses uncooked cream of wheat cereal right in the dough.

The result is a loaf with an incredibly soft, almost cake-like crumb that’s unlike any standard white bread.

Butter, eggs, and a touch of sugar enrich the dough, while optional vital wheat gluten gives it a better rise and chewier structure.

Five minutes of measuring and the machine handles the rest.

Kitchen Tips

• Add the wet ingredients first (water, eggs, butter) and dry ingredients on top with yeast last, following your bread machine’s recommended layering order.
• The vital wheat gluten is optional but highly recommended; it helps the bread rise taller and gives it a better crumb structure.
• Use room-temperature water and eggs for the most consistent rise.
• This bread makes outstanding toast and French toast the next morning.