| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Packed brown sugar |
| 2 1/4 |
c |
Bread flour |
| 3/4 |
c |
Wheat flour |
| 3/4 |
c |
Cooked brown rice |
| 1 |
tb |
Chopped fresh or 3/4 teaspoon dried Dill weed |
| 3 |
tb |
Dry milk |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
|
Yeast |
| 1 1/3 |
c |
Water |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Packed brown sugar |
| 3 1/4 |
c |
Bread flour |
| 1 |
c |
Wheat flour |
| 1 |
c |
Cooked brown rice |
| 1 |
tb |
Plus 1 1/2 teaspoons chopped fresh or 1 1/2 teaspoon dried Dill weed |
| 3 |
tb |
Dry milk |
| 1 1/2 |
ts |
Salt |
| 1 1/4 |
|
Yeast* |
INSTRUCTIONS
FOR 1 1/2 POUND LOAF
FOR 2 POUND LOAF
Measure carefully, placing all ingredients in bread machine pan in the
order recommended by the manufacturer.
Select Whole Wheat or Basic/White cycle. Use medium or light crust color.
Do not use delay cycles. Remove baked bread from pan and cool on a wire
rack.
*Yeast amount is correct through proportionately less than that called for
in the 1 1/2 pound recipe
Posted to recipelu-digest Volume 01 Number 423 by "rudolph"
<rudolph@1st.net> on Dec 30, 1997
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