| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Bread machi, Breads | 16 | Servings | |
INGREDIENTS
| –1 1/2 Lb Loaf:; (1 lb loaf:) | ||
| 2 1/4 | ts | Active Dry Yeast; (1 1/2 t) |
| 2 1/2 | c | Bread Flour; (1 2/3 C) |
| 3/4 | c | Cracked Wheat; (1/2 C) |
| 1 1/2 | tb | Sugar; (1 T) |
| 1 1/2 | ts | Salt; (1 t) |
| 1 | tb | Olive Oil; (2 t) |
| 1 1/4 | c | Water; (3/4 C + 2 T) |
INSTRUCTIONS
Since I can't eat anything with pepper in it this is my version of this bread. I must say that it was EXCELLENT - even though I didn't have any wheat germ to add (original recipe calls for wheat germ 3 T (2 T). The next time I made this (the next day) I tossed in some toasted sesame seeds and it was really good. Entered into MasterCook II and tested for you by Reggie Dwork [email protected] From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : modified from The Best Bread Machine Cookbook Ever
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