INGREDIENTS

INSTRUCTIONS

Here are my favorite tips and basic bread recipe:  Don't by those tiny
packets of active-dry yeast.  Get it in bulk in a  health-food store.
They charge at least 10x more for those tiny  packets -- you're paying
almost entirely for the packaging.  (Store  yeast in the fridge.)  1
packet = 1 TB. Wheat gluten is very useful  in helping the dough rise.
I add around 1 TB per cup of non-bread  flour ingredients. Oil is NOT
necessary and actually detracts from  the taste.  All you really need
for good bread is flour, salt, yeast,  and water. Everything else is
optional. The best breads are simply a  mix of flours (whole wheat,
rye, oats, corn, buckwheat, rice, or  whatever you like).  Remember
thought that wheat flours are necessary  for the gluten content, unless
you add gluten separately. Adding  fruits and herbs and flavored
liquids are interesting but I prefer  "pure" breads.  I prefer graham
flour over regular whole wheat. Each  machine is different and my
recipes are usually not exact -- if the  dough looks sticky and isn't
forming a ball then it's too wet: add  more flour; if it looks dry
(ball doesn't have a relatively smooth  surface, for example) add more
liquid a tablespoon or two at a time.  OK, so with all that idealism
taken care of here's my basic bread  recipe:  1 TB  active dry yeast 1
1/2 cup bread flour 1 1/2 cup graham (whole  wheat) flour 1/2 cup rye
flour (use the coarse grind, preferably) 2  TB wheat gluten (sometime
called vital wheat gluten) 1 tsp salt 1 TB  honey  Add ingredients in
order suggested by your bread machine manual.  This is intended for a 3
cup bread maker, if your machine is smaller  just scale it accordingly.
Similarly, your bread maker may suggest  using less than 1 TB yeast.
For a particularly festive bread try adding 1 TB basil 1 TB tarragon  1
tsp rosemary chopped garlic...  Posted by Ari Kornfeld
<ari@perspective.com> to the Fatfree Digest  [Volume 15    Issue 23]
Feb. 23, 1995.  Individual recipes copyrighted by originator. FATFREE
Recipe  collections copyrighted by Michelle Dick 1995. Formatted by Sue
Smith,  SueSmith9@aol.com using MMCONV. Archived through kindness of
Karen  Mintzias, km@salata.com.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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