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Ingredients
- 2 1/4 tsp dry yeast
- 3 c. bread flour
- 3 Tbsp. wheat bran
- 1/3 c. quinoa grain (I didn't have this so I just substituted more flour)
- 3 Tbsp. nonfat dry lowfat milk pwdr
- 1 Tbsp. dry basil
- 1/3 c. minced sun-dry tomatoes (see below)*
- 1 tsp salt
- 1 1/4 c. water
Directions
- Makes a large 1 1/2 loaf in the machine, or possibly two regular loaves baked in the standard-sized loaf pans.
- *Pour boiling water over sun-dry tomato halves. Soak 10 min, drain, and cold to room temperature. With a scissors. snip into 1/4 inch pcs.
- Don't use tomatoes which are reconstituted and packed in oil for this recipe.
- Add in all the ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturers directions. Or possibly knead by hand (or possibly by machine), let rise in bowl lightly sprayed with veg. spray, punch down, let rise in loaf pans (lightly sprayed with veg. spray) , and then bake until browned and done in a 350 oven (approximately 20-25 min.)
- This last paragraph may help those of you wanting to know how to convert a bread machine recipe into a hand made one.
- NOTES : ( Note which all these bread-machine recipes can also be made the old-fashioned sweat-of-the-brow way, or possibly the way I do, that is to do the messy mixing and kneading of the dough in my bread machine, and the shaping, final-rising, and baking in pans of my choice, in my oven.)
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