Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Yeast |
| 3 cups | Bread flour |
| ½ cup | Dry milk |
| 1 tablespoon | Sugar |
| 1 tablespoon | Oil |
| 1 teaspoon | Salt |
| 1 \N | Whole egg |
| 1 cup | Warm water |
| 2 cups | Flour |
| ½ cup | Dry milk |
| 1 pack | Fleishman's dry yeast |
| 1 tablespoon | Sugar |
| 1 tablespoon | Oil |
| 1 teaspoon | Salt |
| 1 \N | Whole egg |
| 1 cup | Water |
ABM VERSION
TRADITIONAL METHOD
ABM Method: Add ingredients in order given.
Traditional Method: Put all together and beat thoroughly. Let rise fully (over hot water to speed rising).
Stir down: Put sponge at once into loaf pan. Let rise to fill pan ⅞'s.
Put into 400 degree oven 10 minutes, then 375 degree for 30 minutes.
Posted to Bakery-Shoppe Digest V1 #243 by Shelley Sparks <ssparks@...> on Sep 16, 1997