This dark, rich bread is scrumptious! Try it for breakfast, either plain or toasted. (Note: If you have a machine with a regular baking cycle or under 3 hours, you may need to reduce the amount of butter by half or switch to the Whole Wheat cycle if you find it didn't rise well the first time.)
1 Pound (small)
1 1/2 Pound (medium)
2 Pound (large)
|Buttermilk||5/8 to 3/4 cup||7/8 to 1 cup + 1 tablespoon||1 1/4 to 1 3/8 cups|
|Salt||3/4 teaspoon||1 teaspoon||1 1/2 teaspoons|
|Butter or Margarine||1/4 cup||1/3 cup||1/2 cup|
|Brown Sugar||2 tablespoons||3 tablespoons||1/4 cup|
|Whole Wheat Flour||1 cup||1 1/2 cups||2 cups|
|Bread Flour||1 1/4 cups||1 1/2 cups||2 1/2 cups|
|Gluten, (Optional)||2 tablespoons||2 to 3 tablespoons||1/4 cup|
|Raisins||1/2 cup||2/3 cup||1 cup|
|Cinnamon||3/4 teaspoon||1 teaspoon||1 1/2 teaspoons|
|Red Star brand active dry yeast||1 to 1 1/2 teaspoons||2 teaspoons||2 1/2 teaspoons|
1. Place all ingredients in bread pan. Select MEDIUM CRUST setting. Press START.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add more liquid, 1 tablespoon at a time, until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from the pan, place on cake rack and allow to cool for 1 hour before slicing.
Bake Cycle: Standard
OPTIONAL BAKE CYCLES: Sweet Bread, Raisin Nut,Whole Wheat.
From: THE BREAD MACHINE MAGIC BOOK OF HELPFUL HINTS, (page 170) by Linda Rehberg and Lois Conway, St. Martin's Griffin. ©
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