It's no secret, I
love my bread machine. You dump stuff in it, press start and then
three hours later bread comes out. Sure I've had my fair share of
sunken tops, Frisbees and loaves heavy enough to kill a duck, but
generally the bread is good. There are a few recipes though that are
absolute staples and this is one of them.
For this wholemeal loaf, you can substitute whichever kind of brown flour you like, be it granary, malthouse, seeded, or just plain wholegrain. The bread stays soft and fresh for days, still good enough for a sandwich on day 3 (not that it lasts that long in my house).
Add the
ingredients in accordance with your bread machine instructions. Mine
likes the liquid in first, others like it the other way around.
Separate the sugar and salt into opposite corners of the machine, and
put the yeast in the middle.
Recipe
275mls water
2tbsp oil
2 tbsp skimmed
milk powder
200gms strong
white bread flour
200gms wholemeal
flour of your choice
2 tbsp brown sugar
2 tsp salt
1 crushed Vitamin
C tablet
1 tsp quick dried
yeast.
Set machine to
Wholemeal programme, light or medium crust, 1 1/2lb loaf.
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