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Title: Whole Wheat Skyscraper Bread
Categories: Breadmaker
Yield: 24 Servings
| 1/2 | tb | Yeast |
| 4 | c | Flour, whole wheat |
| 1/2 | tb | Salt |
| 3 | tb | Milk, powdered |
| 3 | tb | Oil |
| 4 | tb | Molasses |
| 1 1/2 | c | Water; hot |
WHOLE WHEAT SKYSCRAPER BREAD ("3 cup" machines)
Measure all the ingredients into the pan IN THE ORDER LISTED! Make sure the water moistens all of the flour. Select the white bread cycle and let the machine finish the cooldown cycle before removing the loaf. Note: If all of the flour has not been mixed into the dough by the beginning of the long part of the kneading cycle, reset the machine from the beginning of the cycle. On the Hitachi and other machines with a "bucket" type pan, it's a good idea to remove the handle.
Cathy's comments: this recipe produces a tall, pan-filling loaf of 100% whole wheat bread that's springy in texture.
Sylvia's comments: sure didn't produce a tall loaf in MY machine! When I added 2 tb gluten, it produced a perfectly acceptable but unexceptional WW loaf.
Posted on GEnie Food & Wine RT Dec 23, 1992 by C.SVITEK [cathy]
From the recipe files of Sylvia Steiger, SylviaRN (at) compuserve (dot) com, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, see http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 20 Jun 97 National Cooking Echo Ä
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