I'll check out the Saveur, thanks! .... But OMG I'm an idiot- my grandparents owned a bakery for years and I have Gramps's recipe book that he hand-wrote in the 30's. The recipes are all written for massive quantities, but I can probably at least find a starting point! <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />

Btw, I always add gluten when making wheat bread, or it just doesn't rise enough. Bread flour has more gluten than a/p flour, so even with white bread, unless you have bread flour, a little gluten is helpful.