Serving Size : 12
1-1/2 Pound Loaf
8-1/2 ounces water, 1 cup and 1 Tbsp.
1 tablespoon canola oil
2 cups bread flour
1 cup rye flour, medium
1 tablespoon dry milk
2 tablespoons sugar
1 teaspoon salt
2 teaspoons caraway seed, optional
1-1/2 teaspoons yeast, fast rise
-or-
2 teaspoons active dry yeast
BREAD SELECT SETTING TO USE: Basic or Rapid
Add liquid ingredients to pan. Add dry ingredients except yeast to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. Program for BASIC or RAPID and desired Crust Color Program
TIME DELAY if being used. Start bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.
Amount Per Serving: 139 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g Protein; 26g Carbohydrate; 1mg Cholesterol; 182mg Sodium
Food Exchanges: 1-1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTE: If making a 1 pound loaf, use Light Crust Color setting to prevent over browning of the smaller loaf.
Original recipe called for 1 teaspoon of butter or margarine instead of the canola oil.