| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | ts | Yeast |
| 3 | c | Bread flour |
| 1/4 | c | Walnuts |
| 1/2 | ts | Dill |
| 1/2 | ts | Oregano |
| 1/2 | ts | Dried parsley |
| 1/2 | ts | Dried lemon peel |
| 1 1/2 | ts | Salt |
| 1 | tb | Brown sugar |
| 1 1/2 | tb | Butter |
| 9 | oz | Warm water |
| 1 | ts | Yeast |
| 2 | c | Bread flour |
| 2 | tb | Walnuts |
| 1/4 | ts | Dill |
| 1/4 | ts | Oregano |
| 1/4 | ts | Dried parsley |
| 1/4 | ts | Dried lemon peel |
| 1 | ts | Salt |
| 2 | ts | Brown sugar |
| 1 | tb | Butter |
| 3/4 | c | Warm water |
INSTRUCTIONS
FOR 1 1/2 LB FOR 1 LB One of my favorite bread machine books is "Favorite Bread Machine Recipes" by Norman A Garrett Sterling Publishing Company, New York, 1994 (for machines with yeast dispensers use 3 tsp for the 1 1/2 lb loaf) (If salted nuts are used, reduce the salt by 1/2 tsp) Posted to KitMailbox Digest by NamurK@aol.com on Jul 10, 1997
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