| 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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