| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Russian |
Bread, Abm |
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Water |
| 1 1/3 |
tb |
Vinegar |
| 1 1/3 |
tb |
Barley malt syrup |
| 2 2/3 |
tb |
Vegetable oil |
| 2/3 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 2 |
tb |
Unsweetened cocoa |
| 1/2 |
ts |
Minced dried onion |
| 1 |
ts |
Instant coffee granules |
| 2 2/3 |
ts |
Caraway seed |
| 1/4 |
ts |
Fennel |
| 2/3 |
c |
Oat bran |
| 2 |
c |
Bread flour |
| 1 1/3 |
c |
Rye flour |
| 2 1/2 |
ts |
Yeast |
INSTRUCTIONS
From: "Wendy Lockman" <wlockman@ra1.randomc.com>
Date: Sun, 19 May 1996 12:20:47 +0000
Bring all ingredients to room temperature and pour into bakery, in order.
Set "baking control" at 10 o'clock. Select "white bread" and push Start.
In hot & humid weather, use 1/8 c less water.
Tested in DAK R2D2. Sylvia's comments:
Notes: Eat this wonderful hearty bread with soup and/or salad or serve it
as an appetizer with a crab dip. You may substitute dark molasses for the
barley malt syrup.
Posted to Master Cook Recipes List, Digest #90
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