| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Bread machi, Bread-baker, Breads, Low fat |
10 |
Servings |
INGREDIENTS
| 1 |
|
Yeast |
| 1 1/2 |
c |
Bread Flour, Plus |
| 2 |
T |
Bread Flour |
| 1 |
c |
Whole wheat flour |
| 1/2 |
c |
Rye flour |
| 1/2 |
c |
Oatmeal |
| 1 |
t |
Salt |
| 1 |
|
Egg |
| 1/4 |
c |
Corn syrup |
| 1/4 |
c |
Butter, softened |
| 2 |
t |
Sesame seeds |
| 1 |
c |
Warm Water, 120-130 |
|
|
degrees |
INSTRUCTIONS
I just tried adapting a regular bread recipe for my DAK, and it's come
out fine, so I'll share it. It's a Pillsbury Bake- off contest winner,
from the back of a flour bag. The first time I made it, it sunk in the
middle. The next time I used 2 T. more flour, and accidently left the
darkness control on the light side, so I don't know which fixed it!
Does anyone know if it matters if you use sugar or honey instead of
the corn syrup? The original recipe called for sticking the sesame
seeds on the crust with an egg white--I've always just put them in the
bread instead. Incidentally, if you have trouble with your DAK, are
you sure all your ingredients are room temperature and you heat the
liquids to 120-130 degrees? (use the probe in your microwave to heat
them) I once didn't heat the water because I noticed the yeast package
said 80 degrees for bread machines, but it didn't come out--it was raw
in the middle. Just a thought. Let me know how this works for you.
Virginia in Rochester, NY Posted to Digest bread-bakers.v097.n070 by
Reggie Dwork <reggie@reggie.com> on Nov 14, 1997
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