Lois's country crunch bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 -- |
| (1-1/2 tsp.) | ||
Directions
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