Recipe - Gingery Bread

FOR 11/2# LOAF
Three fourths cup Water
One fourth cup Molasses
2 tablespoon Margarine or butter;
softened
1 teaspoon Grated lemon peel
3 cup Bread flour
1 teaspoon Salt
1 teaspoon Ground ginger
One half teaspoon Ground cinnamon
1 One half teaspoon Yeast

FOR 2# LOAF
1 1/3 cup Water
One fourth cup Molasses
2 tablespoon Margarine or butter;
softened
1 teaspoon Grated lemon peel
4 cup Bread flour
1 One half teaspoon Salt
1 teaspoon Ground ginger
One half teaspoon Ground cinnamon
1 teaspoon Yeast*

Measure carefully, placing all ingredients in bread machine pan in the
order recommended by the manufacturer.

Select Basic/White cycle. Use medium or light crust color. Remove baked
bread from pan and cool on a wire rack.

*Yeast amount is correct through proportionately less than that called for
in the 1 One half pound recipe.

Posted to BakeryShoppe Digest V1 #416 by Shelley Sparks
ssparks@mailbox.arn.net on Nov 25, 1997