| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Breads, Bread machi, Bread-baker, Low fat |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast |
| 1 1/2 |
c |
Bread Flour; Plus |
| 2 |
tb |
Bread Flour |
| 1 |
c |
Whole wheat flour |
| 1/2 |
c |
Rye flour |
| 1/2 |
c |
Oatmeal |
| 1 |
ts |
Salt |
| 1 |
|
Egg |
| 1/4 |
c |
Corn syrup |
| 1/4 |
c |
Butter; softened |
| 2 |
ts |
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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