| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bread machi, Low fat | 16 | Servings | ||
INGREDIENTS
| –1 1/2 Lb Loaf:; (1 Lb Loaf): | ||
| 1 1/4 | c | Water; (1 C) |
| 1 1/2 | ts | Salt; (1 Tsp) |
| 2 | tb | Canola Oil; (1 1/2 Tsp) |
| 2 | tb | Honey; (1 1/4 T) |
| 2 1/8 | c | Whole-Wheat Flour; (1 1/2 C) |
| 3/4 | c | Flour; Unbleached, (2/3 C) |
| 3 | tb | Gluten Flour, 100%; (2 T) |
| 2 | tb | Wheat Germ; (1 1/2 T) |
| 2 | tb | Whey; Powdered, (1 1/4 T) |
| 1 | tb | Active Dry Yeast; (2 Tsp) |
INSTRUCTIONS
"The Complete Book of Bread Machine Baking", edited by Lara Pizzorno I don't know where they get the title since this is not 100% WW. However, I have been told that this is the best bread that I have made so far by two different sources. The crust has a nice crunch and the bread is light with a delicious flavor. This book emphasizes healthy breads, that is why they suggest canola instead of vegetable oil, unbleached flour instead of all purpose flour, and why they add wheat germ. I don't doubt that you can easily substitute. "Therese Klodnicki" <Terry_Klodnicki@msn.com> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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