| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Water |
| 1/4 |
c |
Molasses |
| 2 |
tb |
Margarine or butter; softened |
| 1 |
ts |
Grated lemon peel |
| 3 |
c |
Bread flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground cinnamon |
| 1 1/2 |
ts |
Yeast |
| 1 1/3 |
c |
Water |
| 1/4 |
c |
Molasses |
| 2 |
tb |
Margarine or butter; softened |
| 1 |
ts |
Grated lemon peel |
| 4 |
c |
Bread flour |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
ts |
Yeast* |
INSTRUCTIONS
FOR 1-1/2# LOAF
FOR 2# LOAF
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:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”