Yield: 1 Med loaf
|\N \N||-HANA49A HEATHER SMITH|
|2 cups||Flour water|
|1 teaspoon||Sugar; scant|
|1 teaspoon||Salt; scant|
I add a fistfull of either sesame seeds, poppy seeds, sunflower seeds, any herb - dried or fresh - or combination (Italian herbs, salad herbs, etc).
Occasionally thinly sliced nuts, ½ package any dried soup (onion is our favorite) - whatever. It's a very flexible recipe.
I keep a cup measure in the flour tin, a ¾ measure in a drawer near the sink, and a teaspoon measure near the sugar. Measure oil before honey, and the honey will slip right out of the spoon. This recipe NEVER FAILS (unless I forget to add something like water...which I sometimes do. Yuck!). Try it ~ you'll like it.
NOTE: Inspired by Bev, I am posting the bread I have made about every other day for over a year. It's very easy and very good for adding things to. I use a 1 lb. National BM so this sort of qualifies as a "medium" loaf.
~Heather near LA
Posted to Bakery-Shoppe Digest V1 #480 by angstrom@... (Angela L Gilliland) on Dec 31, 1997