| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Water |
| 1/4 |
c |
Molasses |
| 2 |
T |
Margarine or butter |
|
|
softened |
| 1 |
t |
Grated lemon peel |
| 3 |
c |
Bread flour |
| 1 |
t |
Salt |
| 1 |
t |
Ground ginger |
| 1/2 |
t |
Ground cinnamon |
| 1 1/2 |
t |
Yeast |
| 1 1/3 |
c |
Water |
| 1/4 |
c |
Molasses |
| 2 |
T |
Margarine or butter |
|
|
softened |
| 1 |
t |
Grated lemon peel |
| 4 |
c |
Bread flour |
| 1 1/2 |
t |
Salt |
| 1 |
t |
Ground ginger |
| 1/2 |
t |
Ground cinnamon |
| 1 |
t |
Yeast* |
INSTRUCTIONS
Measure carefully, placing all ingredients in bread machine pan in the
order recommended by the manufacturer. Select Basic/White cycle. Use
medium or light crust color. Remove baked bread from pan and cool on a
wire rack. *Yeast amount is correct through proportionately less than
that called for in the 1 1/2 pound recipe. Posted to Bakery-Shoppe
Digest V1 #416 by Shelley Sparks <ssparks@mailbox.arn.net> on Nov 25,
1997
A Message from our Provider:
“Been misunderstood? Imagine how God feels”