"Great machine bread recipe. Excellent for sandwiches, toast and nutrition. Yum!" — SUNKATTT
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warm water (110 degrees F/45 degrees C)
warm milk (110 degrees F/45 degrees C)
2 1/2 cups
whole wheat flour
1 1/2 teaspoons
active dry yeast
A really reliable standby. I prefer to use 1 cup brown flour & 2 cups white.
Looking over the recipe I saw no need to make any adjustments other than using butter instead of margarine, although I suppose any number of them could be made if you'd want to tinker around with this. I was intrigued by the lemon juice and wondered if it might contribute a sort of buttermilk or even sourdough tang, but it doesn't. I wondered why the submitter chose to use both olive oil AND margarine, and milk AND water rather than one or the other. And why only a half cup of whole wheat flour when most recipes of this type would call for a cup. Whatever her reasons for her "little bit of this and a little bit of that," her recipe turns out a really nice loaf of bread - just a little wheaty (which appeals to me), soft but with a chewy crust (I used the medium crust setting) and just an all around good, everyday bread for toast, sandwiches or the dinner table. While I did stick to the ingredients list strictly (except for the butter switch) I did not heat the milk and water as the recipe directed. Rather, I stuck to the manufacturer's directions for my bread maker. This is the kind of recipe you'd return to over and over again when you just want a good, reliable, basic bread. Very glad I tried it!
I have made this a couple of times and it turned out great each time. Very little adjustments were needed.
Perfect and beautiful. I used Splenda instead of regular sugar, but otherwise... Don't change a thing! Delicious!
I made this without a breadmaker by proofing the yeast then putting all the wet ingredients in my stand mixer, including the butter and added the whole wheat flour. I mixed this then added the AP 1 cup at a time, mixing well each time. I didn't need the last 1/2 cup of AP. I allowed it to rise twice before shaping into a loaf, a final rise and then baking at 350 for 30 minutes. While it had a lovely texture and perfect crust it still just tasted like white bread. I suppose I expected the WW to give it more flavor. Thanks SUNKATTT
added 2 tsp caraway seeds. turned out wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Sahara Sand Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 149
** Calories from Fat: 25
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