The flour and yeast for bread machines are quick acting. I didn't look it up but if I remember right the flour has a higher gluten content. The gluten is what creates the stretchy texture that holds the bubbles the yeast creates, making the bread rise. Don't tell anyone but the batch in the photos was made with regular flour. I forgot to reach behind it to get the bread flour and didn't notice until we ate them and they were denser than they should be. The next day I made another batch with bread flour and they were light and tender.

My mother in law was amazing. My husband's dad was career military and he would get shipped off somewhere and she would follow him, after arranging the packing, traveling with their four young children! She was a good officer's wife and loved to entertain, helpful for his career. I loved that woman! And yes, I felt her spirit beside me when I was figuring out her recipe!