Recipe - Bm - Squaw Bread From The Chart House

LARRY LUTTROPP
FVKC70A
1 One fourth cup Warm water
2 tablespoon Molasses
One half teaspoon Caramel coloring *; opt.
1 One half teaspoon Malted barley flour **
2 cup Bread flour
One half cup Whole wheat flour
One half cup Unprocessed bran; or Wheat
bran
One fourth cup Dark brown sugar (3 TB)
1 One half tablespoon Oatbran
1 One half tablespoon Rolled oats
2 teaspoon Granola
1 One half teaspoon Salt
2 One half teaspoon Yeast (1 envelope)

Oil and/or butter are not missing. They are not needed. * Caramel coloring
was only used to give the bread an almost pumpernickel color. I found it in
a cake decorating store which was also a bakery. ** The malted barley flour
is also known as diastatic malt powder. This was modified by Linda Rehberg
*** from a 2loaf ovenbaked bread per my request on 7/9/95. (I had tried
about 6 different ways from Sunday, unsuccessfully.) The end product is a
beautiful, topofthepan loaf which rivals the best bakery squaw bread
I've ever tasted. In a bowl combine bread flour, whole wheat flour,
unprocessed bran, dark brown sugar, oatbran, rolled oats, granola, malted
barley flour and salt. In bread pan add water, molasses, and caramel
coloring. Add flour mixture; top with yeast and select dark bread setting.
NOTE: Raisins could be added if desired. If you do, eliminate the caramel
coloring and liquify the water, One fourth cup raisins, molasses and brown sugar
before adding to the machine. SERVING SIZE NOTE: The "3 half lbs" denotes a
1 One half pound loaf. If you have a 1 pound machine just change the serving size to
and (if you have Meal Master) the program will automatically change the
measurements for you. *** Linda is coauthor of Bread Machine Magic as well
as Bread Machine Magic Book of Helpful Hints. Meal Mastered by Larry
Luttropp (FVKC70A).
Posted to MCRecipe Digest V1 #881 by Nancy Berry nlberry@prodigy.net on
Nov 03, 1997