| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
t |
Yeast |
| 1 1/4 |
c |
Bread flour |
| 1/2 |
c |
Rye flour |
| 1/2 |
c |
Whole-wheat flour |
| 1/2 |
t |
Salt |
| 1 |
T |
Caraway seeds |
| 2 |
T |
Oil |
| 1/3 |
c |
Molasses |
| 1/4 |
c |
Onions, chopped |
| 3/4 |
c |
Dark stout |
| 2 1/2 |
t |
Yeast |
| 2 1/2 |
c |
Bread flour |
| 2/3 |
c |
Rye flour |
| 2/3 |
c |
Whole-wheat flour |
| 1 |
t |
Salt |
| 1 1/2 |
T |
Caraway seeds |
| 2 1/2 |
T |
Oil |
| 1/3 |
c |
Molasses |
| 1/3 |
c |
Onions, chopped |
| 1 |
c |
Dark stout |
INSTRUCTIONS
Load ingredients into breadmachine pan according to manufacturer's
directions. Bake on white bread setting unless otherwise indicated.
"Yeast" refers to active dry yeast. Delayed timer okay. Use the
darkest stout you can find. I used Guinness stout that had been
sitting around open for a while at room temp. From Clark, Bread
Machine Cookbook. SANDAL@AOL.COM REC.FOOD.RECIPES From
rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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