Recipe - Loiss Country Crunch Bread

1 1/8 cup Water * (7/8 C.)
3 cup Bread Flour (2 C.)
5 One half teaspoon Salt (1 tsp)
One half tablespoon Butter (1 tsp.)
5 One half teaspoon Sugar (1 tsp.)
2 teaspoon Red Star active dry yeast
(1One half tsp.)

Place ingred in bread pan, press start Let cook for 1 hour before slicing.
Crust: Medium Optional Baking Cycles: French, Rapid, Delayed Timer Note: in
the Zoji, we had better results when we baked it on the Regular cycle
rather than the French Bread Cycle. Note: * For Welbilt/Dak & Zojirushi
abm's add 1 T. more water. From The Bread Machine Magic cookbook by Lois
Conway and Linda Rehberg, published by St. Martin's Pub.

Recipe By : ClayCooker

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip