Mushroom and barley bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | teaspoon | Dry yeast |
| 2 | cups | Bread flour |
| ¼ | cup | Barley flakes* |
| 2 | tablespoons | Wheat bran |
| 2 | tablespoons | Dried minced onions |
| 2 | tablespoons | Crumbled dried imported mushrooms |
| ½ | teaspoon | Salt |
| ¾ | cup | Plus 2 tablespoons water |
| 2 | teaspoons | Dry yeast |
| 3 | cups | Bread flour |
| ⅓ | cup | Barley flakes* |
| 3 | tablespoons | Wheat bran |
| 3 | tablespoons | Dried minced onions |
| 3 | tablespoons | Crumbled dried imported mushrooms |
| ¾ | teaspoon | Salt |
| 1¼ | cup | Water |
Directions
FOR 1-POUND LOAF
FOR 1½-POUND LOAF
Like my mother's mushroom and barley soup, this bread is rich and flavorful, satisfying without being too filling. Serve with light chicken or vegetable soup or make into a sandwich with sliced pot roast or grilled mushrooms.
Add ingredients to your Bread Machine pan in the order given.
This recipe can be used with the regular or rapid time bake cycles.
*Barley flakes are available at health food stores.
Posted to recipelu-digest Volume 01 Number 423 by "rudolph" <rudolph@...> on Dec 30, 1997