CATEGORY |
CUISINE |
TAG |
YIELD |
|
Israeli |
|
1 |
Servings |
INGREDIENTS
1 1/3 |
c |
Water |
2 1/2 |
tb |
Olive oil |
1 1/4 |
ts |
Sugar |
1 |
ts |
Salt |
2 1/2 |
tb |
Zatar |
3 1/2 |
c |
Bread flour |
2 |
ts |
Rapid or quick yeast |
INSTRUCTIONS
Someone recently mentioned the Israeli spice, zatar, and that reminded me
that I found a great recipe for zatar bread, for bread machines. Here's the
amounts for the 1 and 3/4 lb. loaf size.
Source:"The Bread Machine Cook Book-Vol.5" by Donna German
Yield: one 1 and 3/4-lb. loaf (pareve)
Put in ingredients in whatever order is recommended for your machine:
Dump it all in, let 'er roll, and enjoy!
Posted to JEWISH-FOOD digest by Muriel Harris <harrism@omni.cc.purdue.edu>
on May 26, 1998
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