| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | ts | Yeast |
| 3 | c | Bread flour |
| 1/2 | c | Dry milk |
| 1 | tb | Sugar |
| 1 | tb | Oil |
| 1 | ts | Salt |
| 1 | Whole egg | |
| 1 | c | Warm water |
| 2 | c | Flour |
| 1/2 | c | Dry milk |
| 1 | pk | Fleishman's dry yeast |
| 1 | tb | Sugar |
| 1 | tb | Oil |
| 1 | ts | Salt |
| 1 | Whole egg | |
| 1 | c | Water |
INSTRUCTIONS
ABM VERSION TRADITIONAL METHOD ABM Method: Add ingredients in order given. Traditional Method: Put all together and beat thoroughly. Let rise fully (over hot water to speed rising). Stir down: Put sponge at once into loaf pan. Let rise to fill pan 7/8's. Put into 400 degree oven 10 minutes, then 375 degree for 30 minutes. Posted to Bakery-Shoppe Digest V1 #243 by Shelley Sparks <ssparks@mailbox.arn.net> on Sep 16, 1997
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