| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Water |
| 1 1/2 |
c |
Bread flour |
| 1 1/2 |
c |
Wheat flour |
| 2 |
tb |
Sugar |
| 2 |
tb |
Dry milk |
| 2 |
tb |
Margarine or butter; softened |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Dried basil leaves |
| 1 |
ts |
Dried thyme leaves |
| 2 |
ts |
Yeast |
| 1/2 |
c |
Dry-roasted sunflower nuts |
| 1 1/2 |
c |
Water |
| 2 |
c |
Bread flour |
| 2 |
c |
Wheat flour |
| 2 |
tb |
Sugar |
| 2 |
tb |
Dry milk |
| 2 |
tb |
Margarine or butter; softened |
| 2 |
ts |
Salt |
| 2 |
ts |
Dried basil leaves |
| 1 |
ts |
Dried thyme leaves |
| 2 |
ts |
Yeast* |
| 2/3 |
c |
Dry-roasted sunflower nuts |
INSTRUCTIONS
FOR 1 1/2 POUND LOAF
FOR 2 POUND LOAF
Measure carefully, placing all ingredients except sunflower nuts in bread
machine pan in the order recommended by the manufacturer. Add sunflower
nuts at the raisin/nut signal or 5 to 10 minutes before last kneading cycle
ends.
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 recipelu-digest Volume 01 Number 423 by "rudolph"
<rudolph@1st.net> on Dec 30, 1997
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