Hello, bakers!
Reggie is suggesting a de-lurk week for Daily Bread, and it seems to me
that it has been some time since I contributed to the weekly digest,
also, so here is a contribution.
I have posted a link to "Ruth's Daily Bread" on several occasions in the
past. Our friend Don (TaktEZ@aol.com) developed an ABM version of the
recipe at my request. It has not been adequately tested, and I
hesitated to post it, but it occurs to me that we have a large group of
potential testers on the lists, so I will share the recipe with you. I
do not have an ABM, so I cannot test the recipe myself. If you do try
this recipe, please let me know how it turns out, and any suggestions
you may have to improve it. Please include information about your bread
machine and any comments you may have.
Keep baking bread!
Ruth
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Ruth's Daily Bread for the ABM
Recipe By : Ruth Provance, with help from Don
Serving Size : 16 Preparation Time :0:00
Categories : Breads: Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 cups water -- warm
2 Tablespoons honey -- or molasses, warm
2 Tablespoons butter -- or margarine, melted
1 teaspoon salt
1/2 cup quick oatmeal -- uncooked
1 1/2 cups bread flour
1 cup whole wheat flour
1/2 cup rye flour
1/2 cup non-fat dry milk powder
1/2 teaspoon diastatic malt powder -- optional
2 tablespoons wheat germ
1 1/2 Tablespoons wheat gluten
2 1/4 teaspoons active dry yeast -- one packet
1. Place ingredients in bread pan in the order recommended by the
manufacturer.
2. Select whole wheat mode. If not available use the white bread mode.
3. Select medium crust.
4. Press start.
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NOTES : Makes a 1 1/2 pound loaf.
For the hand made version of this recipe please visit the following web
site: http://www.upword.com/bread/daily.html