Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Water |
2 tablespoons | Vegetable oil |
2 tablespoons | Packed brown sugar |
2¼ cup | Bread flour |
¾ cup | Wheat flour |
¾ cup | Cooked brown rice |
1 tablespoon | Chopped fresh or 3/4 teaspoon dried Dill weed |
3 tablespoons | Dry milk |
1½ teaspoon | Salt |
1½ \N | Yeast |
1⅓ cup | Water |
2 tablespoons | Vegetable oil |
2 tablespoons | Packed brown sugar |
3¼ cup | Bread flour |
1 cup | Wheat flour |
1 cup | Cooked brown rice |
1 tablespoon | Plus 1 1/2 teaspoons chopped fresh or 1 1/2 teaspoon dried Dill weed |
3 tablespoons | Dry milk |
1½ teaspoon | Salt |
1¼ \N | Yeast* |
FOR 1½ POUND LOAF
FOR 2 POUND LOAF
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
Select Whole Wheat or Basic/White cycle. Use medium or light crust color.
Do not use delay cycles. Remove baked bread from pan and cool on a wire rack.
*Yeast amount is correct through proportionately less than that called for in the 1 ½ pound recipe
Posted to recipelu-digest Volume 01 Number 423 by "rudolph" <rudolph@...> on Dec 30, 1997