| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Instant potato flakes; (3 Tbsp.) |
| 5/8 | c | Skim milk; (1/2 cup) |
| 5/8 | c | Water; (3/8 cup) |
| 2 | c | Bread flour; (1 1/2 cup) |
| 1 | c | Whole wheat flour; (1/2 cup) |
| 1/3 | c | Buckwheat flour; (1/4 cup) |
| 1 1/2 | ts | Salt; (1 tsp.) |
| 1 1/2 | tb | Applesauce; (1 Tbsp.) |
| 2 | tb | Dark corn syrup; (1 Tbsp.) |
| 2 | ts | Dry yeast; (2 tsp.) |
INSTRUCTIONS
FOR 1 1/2-LB. LOAF; (1-LB I don't know whether you have a bread machine, but here is a buckwheat bread recipe from "Bread Machine Magic" by Rehberg and Conway. In the past I have replaced the butter that was in the original recipe with applesauce. This substitution works fine. Place all ingredients in the bread pan. Select Light Crust setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Posted to fatfree digest V97 #296 by [email protected] (Bethann D. Watson) on Dec 15, 1997
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