| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Bread | 16 | Servings |
INGREDIENTS
| 2/3 | c | Water (70 to 80 degrees F.) |
| 1/4 | c | Plain yogurt |
| 3/4 | ts | Salt |
| 2 | c | Bread flour |
| 2 | tb | Medium rye flour |
| 2 | tb | Whole wheat flour |
| 3 | tb | Dry milk powder |
| 1 1/2 | ts | Fleischmann's Bread Machine Yeast |
INSTRUCTIONS
FOR 1-POUND LOAF From: "Dennis McCord" <dmccord@mail.win.org> Date: Thu, 22 Aug 1996 10:04:37 -0500 Use the 1-pound loaf if your machine holds 10 cups or less of water. Measure all ingredients into bread machine pan in the order suggested by the manufacturer, adding yogurt with water. Process in basic/white bread cycle; medium crust color setting. Remove baked bread from pan and cool on wire rack. Makes 1 loaf. Tips: To measure flour and yogurt, spoon into standard dry-ingredient measuring cup and level with straight-edged knife. To measure water, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. Check dough after about 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too dry or stiff, add liquid in 1-teaspoon portions until the right dough consistency is reached. If dough is too soft or slack, add bread flour in 1-teaspoon portions. Mm-recipes Digest V3 #228 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”