Yield: 1 Servings
|--1 Lb Loaf:; (1 1/2 Lb Loaf):|
|¾ cup||Water; Plus|
|1 tablespoon||Water; (1 1/4 Cups)|
|⅔||Tbl Canola Oil; (1 Tbl)|
|2 teaspoons||Sucanat; (1 Tbl)|
|2 teaspoons||Lemon Juice; (1 Tbl)|
|⅔ cup||Cooked Garbanzo Beans; (1 Cup)|
|1 teaspoon||Salt; (1 1/4 Tsp)|
|2 cups||Whole Wheat Flour; (3 Cups)|
|1½||Tbl Gluten Flour, 100%; (2 Tbl)|
|1½||Tbl Whey; Powdered, (2 Tbl)|
|1½ teaspoon||Active Dry Yeast; (2 Tsp)|
"The Complete Book of Bread Machine Baking", edited by Lara Pizzorno Believe it or not, this bread is delicious and light. My husband raved about it. I didn't dare tell him what was in it! I didn't have any garbanzo beans so I used pinto beans. I also substituted sugar for the sucanat. I was out of gluten flour so I used bread flour in place of half of the whole wheat flour. With half bread flour, the loaf I made- that was nice and light- probably had a significantly different texture than it would have had otherwise.
Terry >From: "Therese Klodnicki" <Terry_Klodnicki@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : The Complete Book of Bread Machine Baking"