| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
Bread |
16 |
Servings |
INGREDIENTS
| 1/2 |
tb |
Yeast |
| 3/4 |
c |
Oats |
| 2 1/4 |
c |
Bread flour |
| 1 |
tb |
Sugar |
| 1/2 |
tb |
Salt |
| 2 |
tb |
Oil |
| 1 3/4 |
c |
Sourdough starter |
| 2 |
tb |
Water |
INSTRUCTIONS
Date: Fri, 29 Mar 1996 16:59:52 -0500
From: Walt Gray <waltgray@mnsinc.com>
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.
Tested in DAK R2D2. Sylvia's comments: top cracked, try less flour & more
starter.
Cathy's notes: This is a very moist sourdough bread.
Source: The Bread Machine Cookbook by Donna Rathmell German
Posted on GEnie by C.SVITEK [cathy], Jan 13, 1993
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #90
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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