Recipe - Bm-Eggnog Bread

LISA CRAWLEY (TSPN00B)
2 tablespoon Sugar
1 pack Active dry yeast
2 One half cup Allpurpose flour
2 tablespoon Butter
1 teaspoon Salt
One fourth teaspoon Nutmeg
Three fourths cup Eggnog; at room temp.*

I adapted a recipe from my food processor bread book for my b/m for the
eggnog bread which you read about. Here is what I did; you may need to make
adaptations for whatever type of b/m you have. Play with it, if it looks
too sticky, add flour (1 tbsp. at a time.) If too dry, add liquid, also one
tbsp. at a time. Then let her rip!!!!!!!!
* Maybe as little as One half c; (I took the chill off of it in
the microwave) Place ingred. in the B/M according to your manufacturers'
directions. Then adjust by adding flour or liquid as needed This made a
real moist, light lg. loaf. It rose to the top of my breadmaker. I used the
SWEET BREAD cycle and turned the lightness or darkness button slightly
lighter than the center mark (I have a Welbilt). Let me know your results,
we sure enjoyed it! FROM: LISA CRAWLEY (TSPN00B)

Posted to MMRecipes Digest V4 #132 by "dtennant@spectra.net"
dtennant@spectra.net on May 12, 1997