Yield: 1 servings
|⅔ cup||Water (70 to 80 degrees)|
|¼ cup||Plain yogurt|
|2 cups||Bread flour|
|2 tablespoons||Medium rye flour|
|2 tablespoons||Whole wheat flour|
|3 tablespoons||Instant dry milk|
|1½ teaspoon||Bread machine yeast|
Note: You can let your bread machine do all of the work, or leave the dough in the machine for the mixing and first-rise steps, then take it out and shape it into French loaves. Another short rising period and your bread is ready to bake.
BREAD MACHINE DIRECTIONS: Add all ingredients to bread machine pan in the order suggested by the manufacturer, adding yogurt with water.
Process in basic/white bread cycle; medium/normal color setting.
Remove baked bread from pan and cool on wire rack.
Makes one one-pound loaf.
COUNTRY FRENCH LOAVES: Combine ingredients in pan as directed above.
Process in dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into two equal pieces. Roll each piece to a 12-by-6-inch oval. Beginning at long ends, roll up tightly. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place, seam sides down, on large greased baking sheet. Cover, let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. With sharp knife, make four diagonal slashes (¼-inch deep) on top of each loaf. Lightly beat one egg white; brush on loaves. Bake at 400F for 20 to 25 minutes or until done. Remove from sheet and cool on wire rack.
Makes 2 loaves.
TIPS: To measure flour and yogurt: spoon into standar dry ingredient measuring cup and level with a straight-edged knife.
FOR 1-½ POUND LOAF: The above recipe is designed for a bread machine pan that holds 8-½ cups or less of water. If 1-½-pound loaf is desired, increase recipe to use: 1 cup water ⅓ cup yogurt 1 teaspoon salt 3 cups bread flour 3 tablespoons rye flour 3 tablespoons whole wheat flour ¼ cup instant dry milk 2 teaspoons yeast
If making loaves, roll into a 15-by-7-inch oval.
Source: Times-Picayune - March 2, 1995 Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MICHELLE BASS On 03-02-95