Yield: 16 Servings
|\N \N||1 1/2 Lb Loaf:|
|3 cups||Bread flour|
|2 teaspoons||Lemon rind; dried, grated|
|½ teaspoon||Lemon extract|
|7 ounces||Lemonade; *|
|¼ cup||Water; very hot|
|2 teaspoons||Poppy Seeds|
Throw everything in and press play. I use the white bread setting.
As far as I know, this is an original. It's sized for a 1½ pound (R2D2-style) Welbilt.
* I know that 7 oz is a weird measurement, but it seems to be what works.
If I use a full cup, then it comes out very gooey, and ¾ cup is a little too dry. Also, I make this with refrigerated lemonade and the hottest tap water I can get, but I always use the timer. The proper way to do it would be to heat the lemonade and water to 130oF or so.
>From: Patti Beadles <patti@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe