| 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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