Gingery bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Water |
| ¼ | cup | Molasses |
| 2 | tablespoons | Margarine or butter; softened |
| 1 | teaspoon | Grated lemon peel |
| 3 | cups | Bread flour |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground ginger |
| ½ | teaspoon | Ground cinnamon |
| 1½ | teaspoon | Yeast |
| 1⅓ | cup | Water |
| ¼ | cup | Molasses |
| 2 | tablespoons | Margarine or butter; softened |
| 1 | teaspoon | Grated lemon peel |
| 4 | cups | Bread flour |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Ground ginger |
| ½ | teaspoon | Ground cinnamon |
| 1 | teaspoon | Yeast* |
Directions
FOR 1-½# LOAF
FOR 2# LOAF
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
Select Basic/White cycle. Use medium or light crust color. Remove baked bread from pan and cool on a wire rack.
*Yeast amount is correct through proportionately less than that called for in the 1½ pound recipe.
Posted to Bakery-Shoppe Digest V1 #416 by Shelley Sparks <ssparks@...> on Nov 25, 1997