Yield: 1 Loaf
|⅓ cup||Spring water (75-80 F.)|
|2 tablespoons||Fresh orange juice|
|1½ cup||White bread flour|
|½ cup||Rye flour|
|1½ tablespoon||Dry nonfat milk|
|2 teaspoons||Butter, at room temperature|
|1 teaspoon||Rapid-rise yeast|
|2 teaspoons||Active dry yeast|
|½ teaspoon||Dried orange peel|
|1 teaspoon||Fennel seeds|
|1 cup||Spring water (75-80 F)|
|¼ cup||Fresh orange juice|
|2¼ cup||White bread flour|
|¾ cup||Rye flour|
|2 tablespoons||Dry nonfat milk|
|2 tablespoons||Butter, at room temperature|
|2 teaspoons||Rapid-rise yeast|
|1 tablespoon||Active dry yeast|
|¾ teaspoon||Dried orange peel|
|1½ teaspoon||Fennel seeds|
1 POUND LOAF
1½ POUND LOAF
Yield: 1 lb. = 8 slices
1 ½ lb. = 12 slices Source:Heartland Cooking Breads/Giedt *Note: Recipe works best on regular bake cycle 1. Put all ingredients except dried orange peel and fenne seeds in the bread pan and assemble the bread machine according to manufacturer's instructions.
2. Select regular, rapid or delayed bake cycle and light crust setting.
3. After the first beep or towards the end of the first nead, add the dried orange peel and fennel seeds, following your bread machine's instructions for raisin bread. Bake and cool as directed.
1 slice:129 cal,4g protein,3g total fat (1.5g saturated),22g carbo, 29mg sodium,6mg chol,2g dietary fiber From the recipe files of suzy@...