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
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