Yield: 1 Servings
|1⅛ cup||Water * -- (7/8 C.)|
|3 cups||Bread Flour -- (2 C.)|
|5½ teaspoon||Salt -- (1 tsp)|
|½ tablespoon||Butter -- (1 tsp.)|
|5½ teaspoon||Sugar -- (1 tsp.)|
|2 teaspoons||Red Star active dry yeast --|
|\N \N||(1-1/2 tsp.)|
Place ingred in bread pan, press start Let cook for 1 hour before slicing.
Crust: Medium Optional Baking Cycles: French, Rapid, Delayed Timer Note: in the Zoji, we had better results when we baked it on the Regular cycle rather than the French Bread Cycle. Note: * For Welbilt/Dak & Zojirushi abm's add 1 T. more water. From The Bread Machine Magic cookbook by Lois Conway and Linda Rehberg, published by St. Martin's Pub.
Recipe By : ClayCooker
From: Date: 05/27 File