Minted pea bread abm

Yield: 24 Ounces

Measure Ingredient
1½ cup Peas; fresh or frozen
2 teaspoons Yeast
3 cups Bread flour
3 tablespoons Wheat bran
1½ tablespoon Sugar
½ tablespoon Salt
¼ teaspoon Black pepper
⅓ cup Fresh mint leaves; chopped or 1 tb dried
⅞ cup Water


Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start.

In hot & humid weather, use ⅛ c less water.

Serve this cooling bread with cold creamed soup or gazpacho, with tomato and mozzarella salad, or with cold fish. It is also refreshing with spicy Middle Eastern or Indian food.

Tested in DAK R2D2. Sylvia's comments: MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

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