Yield: 1 loaf
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Active Dry Yeast |
| 2 tablespoons | Wheat Germ |
| 1 tablespoon | Sugar |
| 3 tablespoons | Dry Milk |
| 1 teaspoon | Active Dry Yeast |
| 5 teaspoons | Wheat Germ |
| ½ tablespoon | Sugar |
| 2 tablespoons | Dry Milk |
| \N 1 | 1/2 lb loaf. |
| 3 cups | Bread Flour |
| 1 teaspoon | Salt |
| 1 tablespoon | Butter |
| 9 ounces | Warm Water |
| 2 cups | Bread Flour |
| ½ teaspoon | Salt |
| ½ teaspoon | Butter |
| 6 ounces | Warm Water |
1* LB LOAF
1 LB LOAF
[PAUSE] Put ingredients in pan in order suggested by mfg.
NOTES: This fluffy white-bread recipe has been a favorite in the southern
United States. It's excellent sandwich bread.
1. For Panasonic/National machines, use 3 tsp of yeast for 1½
: lb loaf.
2. For DAK/Welbilt machines, add 2 extra Tbs of warm water to the
3. For Toastmaster use setting #3 basic (light).
Good, but crust to hard, store in plastic bag to soften crust.
RB 1/15/95
Submitted By MICHELLE BRUCE On 04-15-95