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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 24 |
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Directions: Scald milk and let cool to room temperature.
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.
In hot & humid weather, use 1/8 c less water.
Since the flavor of this loaf is not too assertive, but the texture is
substantial, it is a good sandwich bread for spicy meats, such as salami or
pate, and ripe cheese. For early in the day eating, toast and spread with
orange marmalade or apple butter.
Tested in DAK R2D2. Sylvia's comments:
MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat &
Luscious echoes
Ingredients:
1 1/4 Cup(s) Yeast
2 1/2 Cup(s) Bread flour
1 Cup(s) Rye flour
1/2 Tablespoon(s) Dried basil leaves
3/4 Teaspoon(s) Cardamom, ground
1/4 Cup(s) Oil
1 Tablespoon(s) Barley malt syrup
1/3 Cup(s) Instant beef bouillon
3 Eggs |
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