Recipe Archives->Breads Machine->Herb Wheat

Herb Crunch Wheat Bread

1/12 pound loaf

1 1/4 cups water
1 1/2 cups bread flour
1 1/2 cups wheat flour
2 tablespoons sugar
2 tablespoons dry milk
2 tablespoons margarine or butter, softened
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil leaves
1 teaspoon dried thyme leaves
2 teaspoons yeast
1/2 cup dry-roasted sunflower nuts


2- pound loaf

1 1/2 cups water
2 cups bread flour 
2 cups wheat flour
2 tablespoons sugar  
2 tablespoons dry milk
2 tablespoons margarine or butter, softened
2 teaspoons salt
2 teaspoons dried basil leaves
1 teaspoon dried thyme leaves
2 teaspoons yeast
2/3 cup dry-roasted sunflower nuts
  
Measure carefully, placing all ingredients except sunflower nuts
in bread machine pan in the order recommended by the manufacturer.
Add sunflower nuts at the raisin/nut signal or 5 to 10 minutes
before last kneading cycle ends.

Select Basic/White cycle. Use medium or light crust color. Remove
baked bread from pan and cool on a wire rack.

Note: Yeast amount is correct through proportionately less than
that called for in the 1 1/2 pound recipe.

Printable version: herb-wheat.txt.