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Title: Lois's Country Crunch Bread
Categories: Breadmaker
Yield: 1 Loaf
| 1 POUND LOAF | ||
| 7/8 | c | Water (for Welbilt machine add 1 TB more water) |
| 2 | c | Bread flour |
| 1 | ts | Salt |
| 1 | ts | Butter or margarine |
| 1 | ts | Sugar |
| 1 1/2 | ts | Active dry yeast |
| 1 1/2 POUND LOAF | ||
| 1 1/8 | c | Water (for Welbilt/DAK and Zoji machines add 1 TB more water |
| 3 | c | Bread flour |
| 1 1/2 | ts | Salt |
| 1/2 | tb | Butter or margarine |
| 1 1/2 | ts | Sugar |
| 2 | ts | Active dry yeast |
: Place all ingredients in bread pan and press Start. : After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing.
CRUST: Medium OPTIONAL BAKE CYCLES: French Bread, Rapid Bake, Delayed Timer
: NOTE: I added some vital gluten to this recipe but I don't think it needed it. It was a dome thumper and made the bread extremely hard to slice because it is already a light bread. I also thinly sliced one bunch of green onions and added to the recipe. Pretty good, and looked good but it needed some onion powder or something to bring out the oniony taste. (Trish)
: FROM: The Bread Machine Magic Book of Helpful Hints by Linda Rehberg
and Lois Conway. Received from Loreli Aguda in the July 1995 BBQ swap.
Thanks, Lor! From: Trishmckenna To: All
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