| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread machi, Bread maili |
1 |
Servings |
INGREDIENTS
|
|
–1.5 pound loaf: |
| 1 1/4 |
c |
Water; or milk |
| 1 |
|
Egg white; optional |
| 2 |
tb |
Butter or margarine |
| 3 1/4 |
c |
Flour |
| 1 |
ts |
Salt |
| 2 |
tb |
Dry milk; (if you used water) |
| 3 |
tb |
Honey; (or a scant 1/4 C) |
| 2 |
ts |
Active dry yeast; (1 tsp Instant Dry |
|
|
Active yeast) |
INSTRUCTIONS
You can use Standard white setting, or Sweet (at least on my Regal).
The first measurement, if you are going to use the egg white, put it in
the measuring cup first then measure your 1 1/4 C water or milk.
One thing I have noticed is that the addition of the egg white makes the
bread very soft and it does not dry out very quickly. Starts out very moist
and stays that way.
>From: "Michael E. Grabenstein" <mikeg@sun.gsfc.nasa.gov>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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