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Lois's Crunch Loaf

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Serves | Prep Time | Cook Time

Why I Love This Recipe

This chewy loaf. Is a great french bread like loaf with a soft texture. It comes from The Bread Machine Magic Book of Helpful hints by Linda Rehberg and Lois Conway

Ingredients You'll Need

1 pound small
water 1 cup
salt 1 teaspoon
butter 1 teaspoon
sugar 1 teaspoon
bread flour 2 cups
Red star brand active dry yeast 1 1/2 teaspoons

1 pound medium size
water 1 1/4 cups
salt 1 1/2 teaspoons
butter 1 1/2 teaspoons
sugar 1 1/2 teaspoons
bread flour 3 cups
yeast 2 teaspoons

2 pound large size
water 1 3/4 cups
salt 2 teaspoon
butter 2 teaspoons
sugar 2 teaspoons
bread flour 4 cups
yeast 2 1/2 teaspoons


Place all ingredients in bread pan in order. Select medium Crust and press start

Observe the dough as it kneads.

After 5-10 minutes, if it appears dry or stiff add 1 tablespoon of water at a time ,until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

After the baking cycle ends, remove the pan,place on a cake rack and let cool 1 hour before slicing.

In a Zojirushi, use the regular cycle.

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