Walnut herb bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Yeast |
| 3 | cups | Bread flour |
| ¼ | cup | Walnuts |
| ½ | teaspoon | Dill |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Dried parsley |
| ½ | teaspoon | Dried lemon peel |
| 1½ | teaspoon | Salt |
| 1 | tablespoon | Brown sugar |
| 1½ | tablespoon | Butter |
| 9 | ounces | Warm water |
| 1 | teaspoon | Yeast |
| 2 | cups | Bread flour |
| 2 | tablespoons | Walnuts |
| ¼ | teaspoon | Dill |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Dried parsley |
| ¼ | teaspoon | Dried lemon peel |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Brown sugar |
| 1 | tablespoon | Butter |
| ¾ | cup | Warm water |
Directions
FOR 1½ LB
FOR 1 LB
One of my favorite bread machine books is "Favorite Bread Machine Recipes" by Norman A Garrett Sterling Publishing Company, New York, 1994 (for machines with yeast dispensers use 3 tsp for the 1 ½ lb loaf) (If salted nuts are used, reduce the salt by ½ tsp) Posted to KitMailbox Digest by NamurK@... on Jul 10, 1997