Yield: 16 Servings
|1 1/2 Lb Loaf:; (1 Lb Loaf):|
|1½ teaspoon||Active Dry Yeast; (1 T)|
|3 cups||Bread Flour; (2 C)|
|1½ teaspoon||Salt; (1 T)|
|1½ teaspoon||Sugar; (1 T)|
|1¼ cup||Water; (3/4 C + 1 T)|
This airy, crusty, loaf is perfect sandwich bread fro tuna fish, peanut butter or lettuce and tomato. If you don't slice it too thick, it will even fit into a low-calorie diet. Since this recipe has no shortening, the bread will turn stale, after only one day, but it will still make fine toast, especially good for a fried egg sandwich.
Variation I used: Decreased the bread flour to 2½ C and added ½ C yellow cornmeal. Added 2 T sesame seeds It really made it a totally different bread.
Entered into MasterCook and tested for you by Reggie Dwork reggie@...
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg