| 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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