Rich Egg Bread

2 1/4 ts Yeast
    2 tb Sugar
    1 ts Salt
    2    Eggs
    2 tb Margarine; softened
3 1/3 c  Flour; or a little less!
  3/4 c  Milk; warm
  1/4 c  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 c 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 1 tb 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 c of white
flour very nicely. One package of dry active yeast is the same as
2-1/4 ts of yeast.  

Look at your original ingredient list. If the recipe makes 2 loaves
and calls for 7 to 7-1/2 cps of flour, cut all the other ingredients
in half. Use 2-1/4 ts 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.