| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
24 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Milk |
| 1/2 |
T |
Yeast |
| 2 1/2 |
c |
Bread flour |
| 1 |
c |
Rye flour |
| 1/2 |
T |
Salt |
| 3/4 |
t |
Cardamom, ground |
| 1/4 |
c |
Oil |
| 1 |
T |
Barley malt syrup |
| 1/3 |
c |
Honey |
| 3 |
|
Eggs |
INSTRUCTIONS
Scald milk and let cool to room temperature. Bring all ingredients to
room temperature and pour into bakery, in order. Set "baking control"
at 10 o'clock. Select "white bread" and push Start. In hot & humid
weather, use 1/8 c less water. Since the flavor of this loaf is not
too assertive, but the texture is substantial, it is a good sandwich
bread for spicy meats, such as salami or pate, and ripe cheese. For
early in the day eating, toast and spread with orange marmalade or
apple butter. Tested in DAK R2D2. Sylvia's comments: MM typos by
Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
Lowfat & Luscious echoes
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