Bm - squaw bread from the chart house

Yield: 3 Servings

Measure Ingredient
1¼ cup Warm water
2 tablespoons Molasses
½ teaspoon Caramel coloring *; opt.
1½ teaspoon Malted barley flour **
2 cups Bread flour
½ cup Whole wheat flour
½ cup Unprocessed bran; or Wheat bran
¼ cup Dark brown sugar (3 TB)
1½ tablespoon Oatbran
1½ tablespoon Rolled oats
2 teaspoons Granola
1½ teaspoon Salt
2½ teaspoon Yeast (1 envelope)

Oil and/or butter are not missing. They are not needed. * Caramel coloring was only used to give the bread an almost pumpernickel color. I found it in a cake decorating store which was also a bakery. ** The malted barley flour is also known as diastatic malt powder. This was modified by Linda Rehberg *** from a 2-loaf oven-baked bread per my request on 7/9/95. (I had tried about 6 different ways from Sunday, unsuccessfully.) The end product is a beautiful, top-of-the-pan loaf which rivals the best bakery squaw bread I've ever tasted. In a bowl combine bread flour, whole wheat flour, unprocessed bran, dark brown sugar, oatbran, rolled oats, granola, malted barley flour and salt. In bread pan add water, molasses, and caramel coloring. Add flour mixture; top with yeast and select dark bread setting.

NOTE: Raisins could be added if desired. If you do, eliminate the caramel coloring and liquify the water, ¼ cup raisins, molasses and brown sugar before adding to the machine. SERVING SIZE NOTE: The "3 half lbs" denotes a 1½ lb loaf. If you have a 1 lb machine just change the serving size to and (if you have Meal Master) the program will automatically change the measurements for you. *** Linda is co-author of Bread Machine Magic as well as Bread Machine Magic Book of Helpful Hints. Meal Mastered by Larry Luttropp (FVKC70A).

Posted to MC-Recipe Digest V1 #881 by Nancy Berry <nlberry@...> on Nov 03, 1997

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