| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
French |
Bread |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water (or milk; or veg stock, soymilk, any liquid you want) (up to 1-1/4) |
| 1 1/2 |
ts |
Salt (I use iodized sea salt) |
| 1 1/2 |
tb |
Sweetener (sugar; honey, corn syrup, molasses, whatever you want) |
| 1 1/2 |
tb |
Applesauce |
| 1 |
tb |
Gluten (or King Arthur's Bread Machine Boost) |
| 1 |
c |
Oatmeal (quick cooking; regular, steel cut or any other grain, I use it uncooked) |
| 2 1/2 |
c |
Bread flour |
| 2 |
ts |
Yeast |
INSTRUCTIONS
I never cook in my machine, though. I love working with dough--I just got
the abm to save me some time since when I bought it my kids were all
preschoolers and I didn't always have time to knead! I use the dough cycle,
and shape into French style loaves, regular loaves, or rolls, etc. I use
the same dough for all types of bread and no one ever complains. I also
bought a huge loaf pan from King Arthur in order to make the size loaves
the stores carry called "sandwich loaf" -- you know those long loaves?
Works nice for making school lunches. Here's the recipe I always make. It's
my own :)
You'll get best results with lots of machines loading this way--liquid, dry
ingredients, then flour, then yeast. Remember to never let the yeast and
salt touch in your abm for best rising results. Also, do not wash your
bread pan with soap--which can leave residues behind that keep dough from
rising for some time. I've never washed my bread pan with anything but a
scrubbie pad and plain water. Since I don't use animal products, I don't
worry about it. Posted to fatfree digest V97 #191 by Wees
<"wees@worldnet.att.net"@worldnet.att.net> on Aug 26, 1997
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”