INGREDIENTS

INSTRUCTIONS

DIRECTIONS: 1. Place all ingredients in a bread machine in the order
suggested by the manufacturer. Set crust on light, if your machine has
options for crust settings, program for sweet bread and press the
start key.  2. After the baking cycle ends, remove the bread
immediately from the  machine to a cooling rack. Cool to room
temperature before slicing.  Yields 1 loaf, about 10 slices.  PER
SLICE: 180 calories (25% cff); 5 g protein, 28 g carbohydrate, 5  g fat
(3 g saturated), 29 mg cholesterol, 175 mg sodium, 0 g fiber.  Recipe
is from Veteran Bay Area baker/author Beth Hensperger's sixth  book.
Editor's note: Because of the inclusion of egg and milk, it is not
advisable to use the delay cycle of the bread machine. Bread dough
enhancers sold in many cookware shops work as well as gluten to  ensure
a light, fluffy loaf. Leftovers make great toast or positively  sinful
French toast. -- Karola Saekel, San Francisco Chronicle  Her Mexican
Chocolate Bread, made start to finish in the bread  machine, is an
utterly delicious loaf, every bite and bit as good as  the much more
labor-intensive Bread With Three Chocolates made the  conventional way.
This melding of tradition and innovation is one of  the strong points
of this book, which does an admirable job of  convincing readers that
they can create a sturdy loaf of  cracked-wheat bread for everyday
sandwiches or zucchini madeleines, a  sophisticated snack/ appetizer
that begs to accompany a bottle of  crisp Chardonnay.  For the complete
review of the book see
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1999
(Daily-bread Eat-LowFat fareshare) from kitpath@earthlink.net  NOTES :
This bread-machine recipe yields a 1-pound loaf and 10 slices.  Recipe
by: Beth Hensperger's The Bread Bible (Chronicle)  Posted to EAT-LF
Digest by PatHanneman <kitpath@earthlink.net> on Feb  13, 1999,
converted by MM_Buster v2.0l.

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