| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Bread |
12 |
Servings |
INGREDIENTS
| 7 |
|
-(up to) |
| 9 |
oz |
Water |
| 1 |
ts |
Salt |
| 2 |
tb |
Oil |
| 1 1/2 |
tb |
Honey |
| 2 1/4 |
c |
Bread Flour |
| 1 1/4 |
c |
Whole Wheat Flour |
| 1/2 |
c |
Quick Cook Oats |
| 2 |
ts |
Active Dry Yeast (up to) |
| 11 |
oz |
Water |
| 1 1/2 |
ts |
Salt |
| 2 1/2 |
tb |
Oil |
| 2 |
tb |
Honey |
| 2 1/2 |
c |
Bread Flour |
| 1 1/2 |
c |
Whole Wheat Flour |
| 2/3 |
c |
Quick Cook Oats |
| 2 1/4 |
ts |
Active Dry Yeast |
INSTRUCTIONS
REGULAR (1.5 LB) LOAF
LARGE (2 LB) LOAF
From: Sharon Matten <kipah@tezcat.com>
Date: Sun, 18 Aug 96 23:49:28 -0700
I would also like to quickly share a really good recipe from the cookbook
that came with my bread machine - I might try making it into challah (if it
doesn't turn out though the fans will never forgive me for not making
Andreas version).
(I make it on the light crust, large loaf setting)
Add to breadmaker in order given. Select setting (it comes out great when
using the timer). Let er rip. This even slices fairly well when warm, and
is great for kids sandwich bread.
JEWISH-FOOD digest V96 #003
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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