Lois's Crunch Loaf
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. Place all ingredients in bread pan in order. Select medium Crust and press start
  2. Observe the dough as it kneads.
  3. 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.
  4. After the baking cycle ends, remove the pan,place on a cake rack and let cool 1 hour before slicing.
  5. In a Zojirushi, use the regular cycle.
RECIPE BACKSTORY
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