Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4½ gram | Dry yeast ; (1 1/2 tsp.) |
| 200 grams | Wholemeal flour ; (1 1/3 cups) |
| 100 grams | Flour ; (2/3 cup) |
| 10 grams | Milk powder ; (1 tbsp.) |
| 20 grams | Sugar ; (1 tbsp.) |
| 5 grams | Salt ; (1 tsp.) |
| 4 grams | Bread improver ; (1 tsp.) |
| 20 grams | Butter ; (1 tbsp) |
| 220 millilitres | Water |
Bake: Rapid
>From: sherae@... (Sheri McRae) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe NOTES : Found! A booklet of recipes by weight. Where the recipes say bread
improver you'll probably just want to leave it out and use bread flour. If
you want more of these recipes by weight, I'm happy to post some more.
Haven't tried the white but have tried the Wholemeal and it was good. [Sheri]