| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3/4 | c | Flat Beer |
| 1/2 | c | Water |
| 1/4 | c | Chopped green onions |
| 2 | tb | Mustard |
| 1 | tb | Margarine or butter; softened |
| 3 1/4 | c | Bread flour |
| 1 | tb | Sugar |
| 3/4 | ts | Salt |
| 1 3/4 | ts | Yeast |
| 1/3 | c | Crumbed cooked bacon |
| 3/4 | c | Flat Beer |
| 2/3 | c | Water |
| 1/4 | c | Chopped green onions |
| 2 | tb | Mustard |
| 1 | tb | Margarine or butter; softened |
| 4 1/4 | c | Bread flour |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1 1/2 | ts | Yeast* |
| 1/2 | c | Crumbed cooked bacon |
INSTRUCTIONS
FOR 1 1/2-POUND LOAF FOR 2-POUND LOAF The next group are from the Bread Machine website -- http://members.iex.net/~dahasher/Bread_Machine.html Measure carefully, placing all ingredients except bacon in bread machine pan in the order recommended by the manufacturer. Add bacon at the raison/nut signal or 5 to 10 minutes before last kneading cycle ends. Select Basic/White cycle. Use medium or light crust color. Do not use delay cycle. 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 Bakery-Shoppe Digest V1 #231 by [email protected] (Dot & Tim McChesney) on Sep 11, 1997
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