| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Mixes, Breadmaker | 4 | Servings |
INGREDIENTS
| 13 | c | Bread flour |
| 2 | tb | Salt |
| 1/2 | c | Sugar |
| 1/2 | c | Nonfat dry milk |
INSTRUCTIONS
Combine all ingredients in a large bowl. Stir together to distribute evenly. Label and package in six (2 1/4 cup) containers, if using a 1 lb breadmaker, or in four (3 1/3 cup) containers for larger capacity breadmakers. Store in a cool, dry place. Use within six months. Makes about 14 cups breadmaker mix. To make small loaf: 1 1/2 ts yeast, 2 1/4 c breadmaker mix, 1 tb butter or oil, 3/4 c warm water. To make large loaf: 2 ts yeast, 3 1/3 c breadmaker mix, 1 1/2 tb butter or oil, 1 1/4 c warm water. Mix and bake on Light setting per breadmaker instructions. Variations: Cinnamon raisin: to the basic recipe, add 1/2 c raisins and 1 1/2 ts cinnamon. Glaze with powdered sugar glaze, if desired, while still warm. (add raisins at beep). French bread: eliminate the butter or oil. Sweet bread: add 1 tb sugar with the dry ingredients. Break 1 egg into measuring cup, fill cup with water in amount called for in recipe. Herb bread: add 1 1/2 ts dry herbs to mix (rosemary, basil, dill, etc. Make a Mix, 1995, Fisher Books, Karine Eliason, Nevasa Harward & Madeline Westover Submitted to Kitmailbox by Kris Elwood, [email protected] Posted to KitMailbox Digest by [email protected] on Nov 23, 1997
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