| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread machi, Breads | 16 | Servings | |
INGREDIENTS
| 1 1/2 Lb Loaf: | ||
| 1 1/8 | c | Warm Water |
| 3 | c | Bread flour; (1/2 ww & 1/2 |
| White) | ||
| 1 1/2 | ts | Salt |
| 1 1/2 | tb | Nonfat Dry Milk Powder |
| 1 1/2 | tb | Sugar |
| 1 3/4 | ts | Yeast; Fast Rising |
| 2 | tb | Margarine |
INSTRUCTIONS
I took it out at the end of the first rise- kneaded it a bit - then pushed it out on a pizza pan to roughly 12 inches. Threw some olive oil and pesto that I was using together - roughly 1/2 & 1/2 - about 4 tbsp. - patted this mix all over the round- let rise 20 minutes and threw into a 425 degree oven for 20 minutes. Very well received and then I started another loaf of bread for breakfast. >From: Judi Burley <jburley@trianon.worldtel.com> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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