| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | American | 16 | Servings | |
INGREDIENTS
| 1 1/2 | ts | Active dry yeast |
| 3 | c | Bread flour |
| 3 | tb | Wheat germ; * see note |
| 3 | tb | Oat bran; ** see note |
| 1 3/4 | ts | Salt |
| 1 1/2 | ts | Sugar |
| 2 | ts | Vegetable oil |
| 2 | Cloves garlic | |
| 3 | tb | Fresh parsley |
| 1 1/4 | c | Water |
| 1 | sm | Loaf: |
| 1 | ts | Active dry yeast |
| 2 | c | Bread flour |
| 2 | ts | Wheat germ; * see note |
| 2 | tb | Oat bran; ** see note |
| 1 1/4 | ts | Salt |
| 1 | tb | Sugar |
| 1 | ts | Vegetable oil |
| 1 | Clove garlic; minced | |
| 2 | tb | Fresh parsley; chopped |
| 3/4 | c | Water; +1 tsp |
INSTRUCTIONS
FOR 1LARGE LOAF Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Let the loaf cool before slicing. Serve plain or toasted. NOTES : *Note: I omitted the wheat germ. **Note: Original recipe calls for wheat bran. Recipe by: The Best Bread Machine Cookbook Ever, Madge Rosenberg Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 04, 1998
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