Put the ingredients in the bread machine in the order listed. Measure as accurately as possible in order to achieve consistent results. After you put in the flour make a depression in the top of it to receive the yeast and sugar.

Select the correct cycle on your machine. You may either set the timer at this point or press start. If possible, after a few minutes of mixing it is a good idea to pinch the dough between your thumb and forefinger and adjust the flour/water ratio until the feel is correct. It should feel smooth and just barely sticky. If it is too dry add water a teaspoon at a time. If too wet (sticky) add flour a tablespoon at a time.

If you prefer you can take the dough after it is kneaded and has raised once and form it into loaves or rolls. I bake the loaves at 350° F for 35 minutes and the rolls at 350° F for about 25 minutes. You have to keep a close eye on the rolls as they can get too brown really quickly. Try to check them every minute or two after about 20 minutes of baking. When they start to brown on top it is time to take them out.