1 1/2 ts Active dry yeast
2 1/4 c Bread flour; divided
1 tb Nonfat dry milk powder
2 tb Gluten
2 tb Powdered whey; optional
1 ts Salt
1 tb Butter; margarine or
Shortening
1 Egg
3/4 c Warm water
Place ingredients in ABM in order given (or reverse if necessary so liquids
are added first). I put the egg in the bottom of a measuring cup and add
warm water to equal 3/4 cup. I add more water, if necessary, by tablespoon
as the machine starts to mix. Set machine for Normal or Manual setting. I
confess that since this is used primarily for sandwiches and my machine
makes round loaves, I generally use the Manual setting. To do this, take
the dough from the machine when it beeps and quickly form into a log shape.
This goes into a large loaf pan covered with a towel and doubles in size in
about 45-60 minutes. Bake at 350 degrees for 30 minutes. Cool on rack.
This makes excellent plain bread for sandwiches. I vary the recipe by
substituting whole wheat flour for up to 1 cup of the bread flour and have
also tried using oat flour or finely ground oatmeal in place of 1/2 cup of
bread flour. 1/4 cup of wheat germ in lieu of same amount bread flour is
another additive that works well.
Yields
20 Servings