Cornmeal herb bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Abm-100:; (ABM-300/350): | ||
| 1 | pack | Yeast; (1 1/2 tsp) |
| 3 | cups | Bread flour; (2 cups) |
| ⅓ | cup | Cornmeal; (1/4 cups) |
| 2½ | tablespoon | Sugar; (4 tsp) |
| 1¼ | teaspoon | Sage; (3/4 tsp) |
| 1½ | teaspoon | Salt; (1 1/4 tsp) |
| 1 | teaspoon | Celery seed; (3/4 tsp) |
| ⅛ | teaspoon | Ginger; (pinch) |
| ⅛ | teaspoon | Marjoram; (pinch) |
| 1 | cup | Evaporated milk; 80 deg,(2/3 cups) |
| ⅓ | cup | Water; 80 deg,(1/3 cups) |
| 1 | tablespoon | Oil; 80 deg,(2 tsp) |
Directions
SETTING: White Bread, LIGHT
10 o'clock
Cornmeal and herbs make this bread special >From: Rick Turley <rickt@...>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Welbilt/Red Star Yeast NOTES : gsgfd
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