Bulgur wheat bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---for 1 1/2 pound loaf--- | ||
| ⅓ | cup | Water |
| ⅓ | cup | Bulgur wheat |
| 1 | cup | Milk |
| 1 | tablespoon | Butter or margarine |
| 3 | cups | Bread flour |
| 1 | tablespoon | Sugar |
| ¾ | teaspoon | Salt |
| 1 | pack | Active dry yeast |
| 2 | pounds | Loaf: |
| ½ | cup | Water |
| ½ | cup | Bulgur wheat |
| 1⅓ | cup | Milk |
| 1 | tablespoon | Butter or margarine |
| 4 | cups | Bread flour |
| 4 | teaspoons | Sugar |
| 1 | teaspoon | Salt |
| 1 | pack | Active dry yeast |
Directions
1. In a small bowl, combine water and bulgur wheat. Let stand until bulgur is soft enough to bite, about 25 minutes. Do not drain.
2. Add ingredients to bread machine pan according to manufacturer's directions.
3. Select basic cycle.
4. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.
NOTES : Sunset Magazine, March 1998 Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@...> on Feb 15, 1998