Italian Bread 1
bread machine, very low fat
2/3 C Water
3/4 Tsp Salt
2/3 Tsp Sugar
2 C Bread Flour
1 1/2 Tsp Active Dry Yeast
You didn't mention the size of your breadmaker, so I'm going to figure it's the 1lb loaf (I have a panasonic). Anyway, I've used this recipe at least a dozen times and I've never had a failure. I USE ONLY PILSBURY BREAD FLOUR . . . and it has nothing to do with the fact my father and brother work for the company. Here goes: Ialways put water in first and then add the dry ingredients with the yeast on top. I use the NORMAL setting (3.5 hours) on mine. >From: hndrcksn@ectds.com (Jim Hendrickson) Formatted into MasterCook II by Reggie Dwork reggie@netcom.com
Contributor: rec.food.cooking
Yield: 12 servings
Preparation Time: 0:00
