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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
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Description:
Ingredients: 3/4 cup buttermilk
3 eggs -- beaten
3 tablespoons butter -- cut
into patties
1 cup high gluten flour
1 cup oat flour -- with wheat
gluten
1 tablespoon wheat gluten
1 cup whole wheat flour --
with wheat gluten
1 tablespoon wheat gluten
1/4 cup wheat bran
1 teaspoon salt
2 tablespoons sugar (the
real stuff to feed the yeast)
1 packet quick rising yeast
(1 1/2 tsp)
1 tablespoon wheat gluten


How To Prepare: I have a 2 pound bread
machine, so these
amounts give a
nice big loaf in that. I'm in
high altitude, so you may
have to mess with it a little
to get it to rise properly
wherever you are.


(The wheat gluten goes in
the bottom of the
measuring cup
before adding the flour. It
helps the bread rise.)


Add ingredients in the order
shown OR follow your
breadmaker's
directions. With my bread
machine, I make a "well" in
the
flour for the sugar and
yeast, but not deep enough
to let
the sugar and yeast get wet
until it starts mixing. It
seems
to rise better that way for
some reason! I set it for
Basic
bread, light crust. I have
used medium crust and it
turns out
fine but I personally don't
care for the thick crust.


Check the bread during the
kneading process. If it
appears to
be wet, add more high
gluten flour OR wheat bran
a tablespoon
at a time until it looks and
feels right. (Dough should
not
be sticky to the touch and
should spin easily around
the pan
during the kneading
process.)
NOTES : Counts for high
gluten flour not included in
totals.
Carbs per serving - include all nutritional information if known: 163g carbs total
Effort (Easy, Average, Difficult): Easy
 


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