Gingery bread

Yield: 1 Servings

Measure 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*

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

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