| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Abm |
1 |
Lg. loaf |
INGREDIENTS
| 1 |
lg |
Navel Orange |
| 3 |
c |
Whole Wheat Flour |
| 1/2 |
c |
Popcorn Flour |
| 2 |
tb |
Grated Orange Zest |
| 2 |
tb |
Grated Lemon Zest |
| 1 1/2 |
ts |
Sea Salt |
| 3/4 |
c |
Water |
| 1/4 |
c |
Canola, Sunflower, OR |
|
|
Safflower Oil |
| 3 |
tb |
Honey |
| 4 |
ts |
Active Dry Yeast |
INSTRUCTIONS
LISA CRAWLEY/TEASPOON
Peel orange and remove all white pith and seeds from the flesh. In a
blender or processor, puree pulp and juice until almost smooth. Measure 1/2
c of the pulp and juice and set aside. Discard the remaining pulp.
Measure the dry ingred. and then place in pan. Add the pulp and juice,
water and oil, honey and yeast. Place in the bread pan... (add ingred.
according to your mfg. instructions... I have to add the yeast FIRST)
Program the machine for the WHOLE WHEAT MODE (I use WHITE BREAD CYCLE in
the ABM100-Welbilt).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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