| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | 1 | Servings | ||
INGREDIENTS
| 4 3/4 | c | Flour |
| 2 | tb | Sugar |
| 2 | ts | Salt |
| 2 | ts | Yeast |
| 1 3/4 | c | Water |
INSTRUCTIONS
I usually add herbs to this (which I never measure, but about 2 tsp total is pretty flavorful), and top with seeds. I've also substituted or added whole wheat flour(up to 2 cups), wheat and/or oat bran, cheese, oil, dried garlic and onions, even spinach powder (which turned the bread green; I thought it looked gross, but everybody else liked it.) My favorite herb combo is dried, minced garlic (or garlic powder), dill weed, and dill seed. I use a mix of seeds for the top, usually sesame, poppy, flax, and caraway. These would look nice in a bow-tied cellophane bag! Posted to Digest bread-bakers.v097.n056 by Lee & Bill <steiconi@hotcoco.infi.net> on Sep 07, 1997
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