Pear and hazelnut bread abm

Yield: 24 Ounces

Measure Ingredient
1½ large Pears
3 tablespoons Oil
½ tablespoon Yeast
2 cups Bread flour
1⅛ cup Rye flour
3 tablespoons Wheat germ
3 tablespoons Sugar
½ tablespoon Salt
½ tablespoon Fennel seeds
3 tablespoons Hazelnuts, chopped
½ cup Water; warm


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.

Ripe, actually overripe, pears make the sweetest, moistest bread. This subtly flavored loaf does fine on its own and makes excellent plain, cinnamon, or French toast. Or place a thin slice of cold cooked lamb on it and briefly warm in the broiler.

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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