Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | ---Small Loaf--- |
| 1 cup | Sour cream or yogurt; Regular or Low Fat |
| ¼ cup | Water |
| 1 tablespoon | Olive oil |
| 1 tablespoon | Barley malt syrup |
| 1½ cup | All-purpose flour; unbleached |
| 1 cup | Cake flour |
| ¼ cup | Whole wheat flour |
| ¾ teaspoon | Salt |
| 1½ teaspoon | Active dry yeast -Large Loaf--- |
| 1½ cup | Sour cream or yogurt; Regular or Low Fat |
| ⅓ cup | Water |
| 4 teaspoons | Olive oil |
| 1 tablespoon | Barley malt syrup |
| 2½ cup | All-purpose flour; unbleached |
| 1½ cup | Cake flour |
| ½ cup | Whole wheat flour |
| 1¼ teaspoon | Salt |
| 2 teaspoons | Active dry yeast |
Pour all wet ingredients into bread machine baking pan. Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being carefull not to get yeast wet. Use rapid bake cycle on your machine for this loaf.
Recipe by: More Recipes for Your Bread Machine Bakery by R. W. Langer Posted to recipelu-digest Volume 01 Number 340 by "Christopher E. Eaves" <cea260@...> on Dec 4, 97