Bm - Squaw Bread From the Chart House
Keys: Bread Machine
Yield: 3 Servings
Ingredients:
LARRY LUTTROPP
1 1/4 cup Warm water
2 tbl Molasses
1/2 tsp Caramel coloring *, opt.
1 1/2 tsp Malted barley flour **
2 cup Bread flour
1/2 cup Whole wheat flour
1/2 cup Unprocessed bran, or Wheat bran
1/4 cup Dark brown sugar (3 TB)
1 1/2 tbl Oatbran
1 1/2 tbl Rolled oats
2 tsp Granola
1 1/2 tsp Salt
2 1/2 tsp Yeast (1 envelope)
Method:
Oil and/or butter are not missing. They are not needed.
* Caramel coloring was only used to give the bread an almost
pumpernickel color. I found it in a cake decorating store which was also
a bakery.
** The malted barley flour is also known as diastatic malt powder. This
was modified by Linda Rehberg about 6 different ways from Sunday,
unsuccessfully.) The end product is a beautiful, top-of-the-pan loaf
which rivals the best bakery squaw bread I've ever tasted. In a bowl
combine bread flour, whole wheat flour, unprocessed bran, dark brown
sugar, oatbran, rolled oats, granola, malted barley flour and salt. In
bread pan add water, molasses, and caramel coloring. Add flour mixture;
top with yeast and select dark bread setting.
NOTE: Raisins could be added if desired. If you do, eliminate the
caramel coloring and liquify the water, 1/4 cup raisins, molasses and
brown sugar before adding to the machine. SERVING SIZE
NOTE: The "3 half lbs" denotes a
1 1/2 lb loaf. If you have a 1 lb machine just change the serving size
to and (if you have Meal Master) the program will automatically change
the measurements for you.
*** Linda is co-author of Bread Machine Magic as well as Bread Machine
Magic Book of Helpful Hints.
~Angelique~
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