Ff sandwich loaf

1 Servings

Ingredients

Quantity Ingredient
1 cup Water (or milk; or veg stock, soymilk, any liquid you want) (up to 1-1/4)
1½ teaspoon Salt (I use iodized sea salt)
1½ tablespoon Sweetener (sugar; honey, corn syrup, molasses, whatever you want)
1½ tablespoon Applesauce
1 tablespoon Gluten (or King Arthur's Bread Machine Boost)
1 cup Oatmeal (quick cooking; regular, steel cut or any other grain, I use it uncooked)
2½ cup Bread flour
2 teaspoons Yeast

Directions

I never cook in my machine, though. I love working with dough--I just got the abm to save me some time since when I bought it my kids were all preschoolers and I didn't always have time to knead! I use the dough cycle, and shape into French style loaves, regular loaves, or rolls, etc. I use the same dough for all types of bread and no one ever complains. I also bought a huge loaf pan from King Arthur in order to make the size loaves the stores carry called "sandwich loaf" -- you know those long loaves? Works nice for making school lunches. Here's the recipe I always make. It's my own :)

You'll get best results with lots of machines loading this way--liquid, dry ingredients, then flour, then yeast. Remember to never let the yeast and salt touch in your abm for best rising results. Also, do not wash your bread pan with soap--which can leave residues behind that keep dough from rising for some time. I've never washed my bread pan with anything but a scrubbie pad and plain water. Since I don't use animal products, I don't worry about it. Posted to fatfree digest V97 #191 by Wees <"wees@...> on Aug 26, 1997

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