Recipe - Country French Bread

FOR 1POUND LOAF
2/3 cup Water (70 to 80 degrees F.)
One fourth cup Plain yogurt
Three fourths teaspoon Salt
2 cup Bread flour
2 tablespoon Medium rye flour
2 tablespoon Whole wheat flour
3 tablespoon Dry milk powder
1 One half teaspoon Fleischmann's Bread Machine
Yeast

From: "Dennis McCord" dmccord@mail.win.org

Date: Thu, 22 Aug 1996 10:04:37 0500
Use the 1pound loaf if your machine holds 10 cups or less of water.

Measure all ingredients into bread machine pan in the order suggested by
the manufacturer, adding yogurt with water. Process in basic/white bread
cycle; medium crust color setting. Remove baked bread from pan and cool on
wire rack.

Makes 1 loaf.

Tips: To measure flour and yogurt, spoon into standard dryingredient
measuring cup and level with straightedged knife. To measure water, pour
into transparent liquidingredient measuring cup; read measurement at eye
level. Check dough after about 5 minutes of mixing; it should form a soft,
smooth ball around the blade. If dough is too dry or stiff, add liquid in
1teaspoon portions until the right dough consistency is reached. If dough
is too soft or slack, add bread flour in 1teaspoon portions.

Mmrecipes Digest V3 #228

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.