Welsh bread

Yield: 1 Servings

Measure Ingredient
small LOAF:
1 teaspoon Distilled white vinegar
⅔ cup Milk
2 tablespoons Brown sugar
1 Whole egg
4 tablespoons Unsalted butter
½ teaspoon Salt
2 tablespoons Molasses
2 cups Bread flour
1 pinch Baking soda
1 teaspoon Caraway seeds
1½ teaspoon Active dry yeast
¾ cup Raisins
large LOAF:
1½ teaspoon Distilled white vinegar
1 cup Milk
3 tablespoons Brown sugar
1 Whole egg
1 Egg white
6 tablespoons Unsalted butter
¾ teaspoon Salt
3 tablespoons Molasses
3 cups Bread flour
½ teaspoon Baking soda
1½ teaspoon Caraway seeds
2¼ teaspoon Active dry yeast
1 cup Raisins
1 teaspoon Distilled white vinegar
⅔ cup Milk
3 tablespoons Brown sugar
1 Whole egg
6 tablespoons Unsalted butter
¾ teaspoon Salt
3 tablespoons Molasses
3 cups Bread flour
⅛ teaspoon Baking soda
1½ teaspoon Caraway seeds
2¼ teaspoon Active dry yeast
1 cup Raisins

FOR THE TM

(From The Best Bread machine Cookbook Ever: Ethnic Breads, M. Rosenberg, HarperCollins Books, 1994)

1. Stir the vinegar into the milk. Let stand about 30 min, until the mixture thickens.

2. Add ingredients (except raisins) but including the vinegar and milk, in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions.

3. At the beeper (or at the end of the first kneading in the Panasonic, Sanyo, and National, or after 40 min from "start" for Toastmaster) add the raisins.

=== Notes === *TM indicates amounts I used for the Toastmaster, which typically takes less liquids than other machines.

This bread rises more slowly than other breads in the machine so I use the "sweet bread cycle." Posted to Digest bread-bakers.v097.n046 by sue@... (Curly Sue) on Jul 6, 1997

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