| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Portuguese |
Bread |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Milk; warm |
| 1/4 |
c |
Warm water |
| 2 |
tb |
Butter; melted |
| 1 |
|
Whole egg; beaten |
| 1 |
|
Egg yolk; beaten |
| 1 1/2 |
ts |
Active dry yeast |
| 2 1/2 |
c |
Bread flour |
| 1/4 |
c |
Sugar |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
LIQUID INGREDIENTS
DRY INGREDIENTS
All ingredients should be at room temperature before starting. Add the dry
ingredients to the pan in the order listed. Combine the liquid
ingredients. Add the liquid ingredients to the pan. Select "White Bread".
Press "Start". --- Dorothy Ferris
JOEL.EHRLICH@SALATA.COM
(JOEL EHRLICH)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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