Lois's country crunch bread

Yield: 1 Servings

Measure 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 --
\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

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