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Garlic & Rosemary Bread

I woke up to a post from The Misfit Baker on Sunday, on a no-knead bread. I had to try it! Simplicity and a recipe to use fresh rosemary in, from my garden.

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Did I mention all the work I have done in the front yard? I didn’t?…let me bore you! With Ford out of school, I put him to work, helping me dig up more of our front yard. Two falls ago, We had put down mulch, being pregnant I wasn’t paying attention. In some areas it was a good 6-8″ deep. I had Ford scrape it all back, laid down new yard fabric and recovered it. Along with shaping the lawn again, which in the past few years I had mostly ignored.

FY1

We have a cute front porch, but it isn’t used much, and frankly it doesn’t get much light (sun). I am in the process of decorating it (finally) to brighten it up. I’ll get there. I added new window boxes with (gasp) fake flowers/ivy. It doesn’t get enough sunlight to grow anything there, but it needed something! On the other hand, my dozen or so of lavender plants are in bloom for the year. They ring the side and front of the yard, the last two are visible. I planted rosemary plants in front of the porch, that will fill in and up over the coming years. A few weekends back, Kirk and I installed a storm door. It really makes our front look so much nicer, and we get breezes now off the lake. And more light. The boys love being able to look out as well!

FY2

I had thought about planting more lavender, but realizing it would make it hard for Ford to get the lawn mower across (it is an electric), I instead built a pass-thru for him, flanked by two more bee baths and flowers that match the lavender. Earlier this month I trimmed the two big trees in the front of the yard, a massive evergreen and a very big Japanese maple, as they were not letting enough sun into my lavender. Now it is airier and the branches are higher. I like it.

FY3

But I digress, let’s get back to bread making! Kirk had stuff he wanted to get done (ooh, he cut and finished me a new work board out of butcher block for the kitchen!) so I figured this lazy-method of bread making would fit right into my busy day. It did, and the bread was fantastic. Crisp on the outside, pillowy and fragrant on the inside. Totally delicious. You have to make some!

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Garlic & Rosemary Bread

Ingredients:

  • 3 cups all-purpose flour + more for dusting
  • 2 Tbsp Vital Wheat Gluten Flour
  • 1½ cups warm water
  • 1 Tbsp raw honey (or agave nectar for vegan)
  • 2 tsp active dry yeast
  • 2 Tbsp extra virgin olive oil
  • 1½ tsp fine sea salt
  • 7 cloves garlic, minced
  • 1 Tbsp fresh rosemary, minced

Directions:

Preheat oven to 200°, turn off.

In a large oven safe mixing bowl, whisk water and honey together, sprinkle yeast over. Set in warm oven for 30 minutes.

Meanwhile, whisk flour and vital wheat gluten together, set aside.

In a small bowl, stir oil, salt, garlic and rosemary together, add to yeast mixture, whisking in. Add flour mixture, 1 cup at a time, stirring in thoroughly.

Cover bowl tightly with plastic wrap, return to warmed oven, let rise for 2 hours.

Lightly flour a rimmed baking sheet, flour your hands and divide dough into two halves (work gently to avoid deflating it too much. Drop dough on baking sheet, into two balls, sprinkle a little more flour on top. Cover gently with plastic wrap (draped across) and let rise for an hour.

Preheat oven to 450°, cut a shallow slit across the top of each loaf, bake on top rack  for 30 to 40 minutes, until deeply golden and loaves sound hollow when tapped. Use a thin spatula to run under the leaves, transfer to a cooling rack.

The loaves, once cooled, can be wrapped in plastic wrap, and sealed in gallon freezer bags, and frozen for later use. Defrost wrapped, on the counter to enjoy.

Makes 2 loaves.

~Sarah

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Yeast Free Baking – Continued

Blueberry season is winding down, Walker hasn’t been very happy about that. He was getting a wee bit used to nibbling a half pint or so each evening out back. Only a few berries are left to ripen. Walker tends to “his” plants carefully, helping me water them:

So today I went out to visit our favorite farm, to get produce and honey. I asked if she had any blueberries left. Walker and I went picking, as she harvested the items we needed on the other side of the farm. Although Walker did more eating than putting in the container! He was super hungry when we got home…a good workout it was! And now I am all loaded up with fresh produce for the weekend 🙂

A few more yeast free bread /baking recipes I have tried out recently ~

I think I may have found a winner in my quest for a yeast free sandwich bread. The basic recipe woks nicely, so I played with it, adapting the cooking temperature/time and the flavor, by using rye flour. I found the second version to be even better. The lower temperature gives a moist, easily sliced bread. It was quite good with a little PB and jam on it for lunches.

Basic Yeast Free Sandwich Bread

Ingredients:

  • 3 cups white whole wheat flour
  • 1 Tbsp baking powder
  • ½ tsp fine sea salt
  • 2 cups filtered water
  • 1 Tbsp extra virgin olive oil

Directions:

Preheat the oven to 400° and lightly oil a metal bread pan.

Whisk the dry ingredients together in a large mixing bowl. Add the water and oil, stir till mixed.

Scrape into the prepared pan, smooth out. Bake for 45 minutes, until lightly golden on top. Let sit for 5 minutes, turn out on to a cooling rack. Let cool before slicing.

Makes 1 loaf.

The second version? Yum! Rye flour can be overwhelming if you make bread that is all rye. Half and half rye/wheat gives a nice flavor without feeling too heavy.

Yeast Free Rye & Wheat Bread

Ingredients:

  • 1½ cups Rye Flour
  • 1½ cups white whole wheat flour
  • 2 Tbsp White Sesame Seeds
  • 1 Tbsp baking powder
  • ½ tsp fine sea salt
  • 2 cups filtered water
  • 1 Tbsp extra virgin olive oil

Directions:

Preheat the oven to 350° and lightly oil a metal bread pan.

Whisk the dry ingredients together in a large mixing bowl. Add the water and oil, stir till mixed.

Scrape into the prepared pan, smooth out. Bake for 55 minutes, until lightly golden on top. Let sit for 5 minutes, turn out on to a cooling rack. Let cool before slicing.

Makes 1 loaf.

Another variation on a quick pizza dough, this one uses an egg and while heavier in texture it tastes great and is easy to roll out.

Yeast-Free Quick Pizza Dough

Ingredients:

  • 2 cups white whole wheat flour
  • 1 Tbsp baking powder (used a low-sodium)
  • 1 tsp fine sea salt
  • 1 tsp dried oregano
  • 1/8 tsp ground black pepper
  • ½ cup milk
  • 1 egg, preferably locally sourced
  • 1 Tbsp extra virgin olive oil
  • Cornmeal
  • Sauce
  • Toppings
  • Cheese

Directions:

Preheat oven to 425°, line a large rimmed baking sheet with parchment paper, shake cornmeal on top.

Add dry ingredients to a stand mixer bowl with dough hook on.

Beat the egg, milk and oil together, add to dry and beat till dough comes together, adding a bit more milk as needed. let the dough knead for a minute once it comes into a ball.

Sprinkle a little flour on a work surface, roll the dough out to fit the pan. Top lightly with sauce, sprinkle on cheese and toppings (saute vegetables beforehand). Bake for 20 minutes, or until golden and bubbling on top.

Serves 4.

~Sarah

Book Review: 500 Best Quinoa Recipes Cookbook (plus recipes!)

I recently received a review copy of 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood by Camilla V. Saulsbury, and  had to try recipes out right away. Her gluten-free pizza crust, especially considering it is yeast-free! I contemplated grinding my quinoa flour (the author covers it in her book), feeling not that inspired I picked up a bag of Bob’s Red Mill Organic Quinoa Flour instead. This cookbook is fun. A lot of fun. And big. No skimping on recipes, 500 is quite a bit! There is something for everyone and every recipe is gluten-free as well. The bread and muffin recipe section alone is worth the book. I was happy to see that she has a number of yeast-free sandwich breads that pull together quickly.

Quinoa flour is interesting to bake with. The texture reminds me of brown rice flour, rather sandy in texture. It is vitamin rich, high in protein and fiber. If you like quinoa, you will like the flour. If you haven’t eaten a lot of quinoa though you may not be ready. It is an acquired taste. I find it earthy and delicious but I wasn’t always a fan of quinoa. It took me awhile to appreciate it. Play with it, you may find you grow to love it.

The book has a range of recipes – some are vegan, some vegetarian, others have meat. It is though easily adaptable to make many of the recipes vegan, what is a steady focus is not using highly processed foods. It is a “cook or bake from scratch” book, I appreciate that!

Quinoa Pizza Crust (From page 442)

Ingredients:

Directions:

Preheat the oven to 400°, oil a large baking sheet with olive oil.

In a large bowl, whisk together quinoa flour, baking powder and salt. Stir in the water and oil with a sturdy spoon until a dough forms.

Turn dough out on a work surface lightly floured with quinoa flour. Knead for 1 to 2 minutes until smooth (a bench scraper is handy).

Place the dough on the prepared sheet. Lightly oil your hands and pat the dough out to fill the pan.

Spread pizza sauce on top (a little goes a long way) and top as desired. We had sautéed bell peppers and mushrooms, chopped olives, fresh mozzarella and a sprinkling of Pecorino Romano. Bake for 20 to 24 minutes, till bubbly and golden. Let rest for 5 minutes, slice up, using a thin offset spatula to remove slices.

Makes 1 large thin crust pizza.

While the toddler ate lunch and the baby slept (for a whopping 15 minutes), I made a batch of red sauce to tuck into the refrigerator. A little effort and I had 2 quarts of delicious thick sauce. This was a recipe I came up with in my head, adding ingredients as I went along. Thankfully I remembered what I put in!

It makes a great pizza sauce or for pasta, the recipe makes 2 quarts, it provides at least 2 meals worth. I needed only about a pint for one large pizza.

Handmade Red Sauce

Ingredients:

  • 2 Tbsp extra virgin olive oil
  • 3 carrots, peeled and chopped
  • 1 sweet onion, peeled and chopped
  • 2 28-ounce cans whole unsalted tomatoes
  • 1 bunch basil, leaves only
  • ½ cup red wine
  • 1 Tbsp garlic, diced or granulated garlic
  • 1 tsp dried oregano or 1 Tbsp fresh
  • ½ tsp ground black pepper
  • ½ tsp fine sea salt
  • ½ tsp raw honey

Directions:

Heat a tall saucepan over medium heat, add the oil, carrots and onion. Saute until onion is turning golden. Add tomatoes (with liquid), basil, wine, garlic, oregano and pepper. Bring to a simmer, turn to medium-low and simmer gently mostly covered for about an hour, stirring once in a while.

Remove from the heat and using an immersion blender, break up the tomatoes and carrots until the sauce is mostly smooth. Return to the heat and season with salt and honey, tasting for flavor, adding more as desired.

Pack into clean mason jars and refrigerate until needed, using up within a couple of days. (A canning funnel and ladle make it a snap to do)

Makes about 2 quarts.

I slightly adapted this bread recipe. It called for 1 Tablespoon of poppy seeds, I used Brown Sesame Seeds instead. I am not a big poppy-seed fan. Use what you like!

Multi-Seed Bread (From page 421)

Ingredients:

  • 1¾ cups quinoa flour
  • 1/3 cup flaxseed meal
  • 3 Tbsp raw sesame seeds, divided
  • 1 Tbsp brown sesame seeds
  • 1 Tbsp caraway seeds, crushed (used spice grinder)
  • 1 Tbsp baking powder
  • 1 tsp fine sea salt
  • 2 large eggs (I used locally sourced turkey eggs)
  • 1 cup unsweetened milk (used almond)
  • ¼ cup extra virgin olive oil
  • 1 Tbsp molasses or raw honey

Directions:

Preheat oven to 350°, lightly oil a bread pan (8″x4″).

Whisk the quinoa flour, flaxseed meal, 2 Tablespoons raw sesame, brown sesame seeds, caraway seeds, baking powder and salt in a large mixing bowl.

Whisk the eggs, milk, oil and molasses together, add to the dry and stir till just mixed.

Spread batter into the prepared pan. Sprinkle with the remaining Tablespoon of sesame seeds.

Bake for 55 to 60 minutes or until top is golden brown and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 10 minutes, then gently knock out and let cool on the rack before slicing.

Makes one loaf.

– The author notes that once cooled, wrap in foil or a plastic bread bag and store in the refrigerator for up to 5 days.

~Sarah

FTC Disclaimer: We received a copy for potential review.

Adventures in Yeast-Free Bread Making

I continue with my goal of finding a “go-to” recipe for a yeast-free bread, preferably one that works well for sandwiches. I know I will get there eventually. Maybe I haven’t found perfection yet, but we have had a lot of tasty ‘almost-theres’. At the same time, I have worked on easy-to-make muffins and flatbread that I can serve with dinner and lunch.

First recipe up is a mix of oat flour and white whole wheat flour. It went well on the side with a bowl of quinoa. A little butter across the top is all it needs.

Oatmeal Quick Bread

Ingredients:

  • 1 cup old fashioned oats
  • 1 cup white whole wheat flour
  • 2 tsp baking powder
  • ½ tsp fine sea salt
  • 1 cup unsweetened almond milk
  • 1½ Tbsp raw honey
  • 1 Tbsp neutral vegetable oil, such as sunflower

Directions:

Preheat oven to 450°, lightly oil or spray a bread pan.

In a dry container of a high-speed blender (such as a Vitamix) process the oats into a fine flour )this can also be done in a food processer, the results will be a bit more textured). Whisk the oat flour, flour, baking powder and salt in a large mixing bowl.

Whisk the milk, honey and oil together, add to the dry and mix. Scrape into the prepared pan, bake for 20 minutes, until golden on top. Knock out gently on a cooling rack, let cool down before slicing.

Makes 1 loaf.

Second recipe wasn’t bread but rather quick muffins that have no added fat and are vegan. They were a perfect side dish to our dinner. although next time I will cut the recipe in half! PS: They would work great for using as a base for biscuits and gravy!

Herb Muffins

Ingredients:

  • 2 cups white whole wheat flour
  • 2 tsp baking powder
  • 1 tsp dried crumbled rosemary
  • 1 tsp dried thyme
  • 1 tsp baking soda
  • ¼ tsp fine sea salt
  • 1½ cups water

Directions:

Preheat oven to 350°, lightly oil or spray a non-stick 12 count muffin pan.

Whisk the dry ingredients together in a large mixing bowl. Add the water, stir till mixed. Divide between the muffin cups (about 3 Tablespoons per cup).

Bake for 14 to 15 minutes, till golden on top and a toothpick comes out clean. Being low-fat, don’t let over bake.

Let cool for a couple of minutes, transfer to a cooling rack.

Makes 12 muffins.

 

Inspired by my recent take on a gluten-free pizza crust, I made this to go witha recent dinner.

Gluten-free Almond Flatbread

Ingredients:

  • 1½ cups Almond Meal/Flour
  • 1 tsp Italian seasoning
  • ¼ tsp baking soda
  • ¼ tsp fine sea salt
  • 1 large egg, preferably organic
  • 1 Tbsp extra virgin olive oil
  • ½ cup pizza sauce
  • Shredded Pecorino Romano or Parmigiano Reggiano cheese
  • 1 Tbsp extra virgin olive oil
  • 8 ounces cremini mushrooms, sliced

Directions:

Preheat the oven to 350° and line a half baking sheet with parchment paper.

Heat a large skillet over medium-high, add in 1 Tablespoon oil and mushrooms, saute until golden. Set aside to cool down a bit.

In a medium mixing bowl whisk the almond flour/meal, salt and baking soda together. Crack the egg into a small bowl, beat the oil in with a fork, add to the dry and stir till moistened. Press into the prepared pan, using your fingers and palms to spread out to the edges. Bake for 10 minutes. Remove and  top with the sauce, grate a nice smattering of cheese on top, sprinkle the mushrooms on and top with a little more cheese, return to oven and bake for 20 minutes. Slide the parchment paper off onto a cutting board, cut into pieces.

~Sarah

A Field Trip, Grain-Free Bread & Garden Frittata

Yesterday I took the boys out to a local farm to pick up some lovely blue potatoes and tomatoes. Alistaire was asleep in the van, Ford stayed there with him, so Walker came with me and checked out everything. He was being very shy for once, so unlike him! Annette, the lady who runs the farm, dug us up a couple of pounds of potatoes while we poked around:

We checked out part of their chickens – the older hens were in the fenced yard while the younger ones were out in the sun. She keeps them apart to keep down bickering. Walker was very fascinated, I don’t think he had seen a live chicken up close before!

When we got home I made this pan of bread. Consider it a focaccia style bread. It is creamy, moist and flavorful. A little goes a long way! It wraps up well and stores for a couple of days. While I spent the money for both goat cheeses used, you could substitute, in theory, cream cheese for the soft cheese and any hard cheese for the hard goat cheese. It won’t be the same but would be a lot cheaper. Still, if I am going to indulge in bread like this, buying the best just seems worth it.

Walker (our toddler) enjoyed the bread quite a bit. He ate the same size square as us!

Grain-Free Almond Herb Bread

Ingredients:

  • 2 cups Almond Meal/Flour
  • 1 tsp baking soda
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ¼ tsp fine sea salt
  • ½ cup finely shredded hard goat cheese
  • 4 ounces soft goat cheese
  • 3 whole eggs, preferably organic & local
  • 3 Tbsp walnut oil or other cold-pressed oil
  • 1 Tbsp minced onion (fresh or rehydrated dried)
  • 4 ounces soft goat cheese
  • Fine sea salt for topping

Directions:

Preheat oven to 375°, lightly oil a 9×13″ glass baking pan with a bit more oil, set aside.

Stir the dry ingredients together in a large bowl. Whisk the eggs smooth, add the soft goat cheese and beat in, then the remaining ingredients. Add to the dry, stir to mix. Spread evenly in the prepared pan. Dust very lightly with a pinch more salt on top.

Bake for 30 minutes, until golden on top. Let cool on a rack, then cut into wedges or squares, pop out with a small spatula. Store leftovers in the refrigerator wrapped up.

The bread is sturdy enough it can be split in half for use as a sandwich bread as well. And served with fresh tomatoes!

Well…here is something to admit: I hadn’t ever bought a Parsnip before. I know….sheesh. I finally found some nice looking ones that were not limp (I am looking at you local Safeway! Your Parsnips could be tied into bows!!) This is a very pretty dish, and yes, it is egg-centric, but I have so many lovely eggs to use up from the farmers market and Saturday is fast approaching! This is a nice way to approach vegetables in children.

But alas, my Garden Frittata needs a little more work. I had baked it and it was a bit soft in the center for my taste (but done on the outside). I ended up crisping it in a skillet in a bit of oil – and then it was quite tasty – and crispy. Back to the drawing, er, recipe board!

~Sarah

Garbanzo Bean Gravy over Yeast Free Country Bread

My morning had some free time I hadn’t anticipated so I made a more hands-on breakfast, after that Kirk and I took the two younger boys to the farmer market and loaded up on produce, fruit and eggs. Always a nice way to spend the morning, especially with being so pretty this week. Walker has loved it – play time in the afternoon and out after dinner till bedtime. Fresh berries daily in the garden. Summer living can be easy…..

I tried out a new idea for a yeast free bread last night – it was very good, a nice loaf. Not quite what I wanted for sandwiches though, so I used it for the base under a vegan and gluten-free garbanzo bean gravy. That was perfect. In fact, I preferred the country bread over biscuits! It was moister, had more flavor and sliced easily.

Garbanzo Bean Gravy

Ingredients:

  • 1/3 cup extra virgin olive oil
  • 1 large sweet onion, peeled and diced
  • 15 ounce can garbanzo beans, rinsed and drained or 1½ cups cooked
  • 2 Tbsp Garbanzo Bean Flour
  • 1 Tbsp cornstarch or favorite thickener (can use wheat flour if desired)
  • ½ tsp dried rubbed sage
  • ½ tsp dried thyme
  • ¼ tsp dried marjoram
  • ¼ tsp each fine sea salt and ground black pepper
  • 1¾ cups unsweetened coconut milk
  • Hot Sauce to taste

Directions:

Heat a large non-stick skillet over medium, add the oil and onion, cook until tender. Stir in the garbanzo beans and cook for a couple more minutes, until the onions are turning golden. Stir in the bean flour, cornstarch and the spices, whisk until smooth, continue whisking and let cook for a minute. Slowly whisk in the milk, whisking until it thickens, turn to low and let simmer for a couple of minutes. Season to taste with hot sauce and salt, if more is desired.

Serves 4.

Yeast Free Country Bread

Ingredients:

Directions:

Preheat oven to 400° and line a large baking sheet with parchment paper. Whisk the flours, baking powder and salt together in a large mixing bowl, add the milk and oil, stir till mixed. The dough will be somewhat wet, that is OK. Turn out on the prepared baking sheet and shape into a round loaf, gently rub a little extra oil on top, sprinkle the sesame seeds over the top.

Bake for 40 minutes, until golden. Let cool before slicing. Store covered.

~Sarah

Maple Seedy Bread

I took my favorite honey whole wheat bread and changed it into a vegan friendly 1½ lb loaf, perfect for thick sliced sandwiches. Normally I use raw seeds and nuts, in this case toasted flaxseed is amazing. I get mine at Trader Joe’s, it is hidden in the breakfast section.

It is a rhythm….I wake up, put the bread on in the machine, make breakfast (oats usually) and carry on with my day. If I happen to be out with the boys Kirk pulls the bread out 3½ hours or so later and when I get back we have lunch.

Maple Seedy Whole Wheat Bread

Ingredients:

Directions:

Add all the ingredients in order listed. Set for a Basic Loaf, medium crust in a Zojirushi Breadmachine, whole wheat 1½ lb loaf in other machines. Once baked, remove promptly and cool on a wire rack. Use with 24 hours for best taste.

Makes one 1½ lb loaf.

~Sarah

Honey Whole Wheat Bread & A New Bread Machine

A happy Summer Solstice to everyone! School let out today (way too many snow days had to be made up). It is sunny today and I am enjoying it. There are ripe strawberries waiting to be picked, when Walker gets up from his nap.

Last weekend was Kirk and mine’s wedding anniversary and my super awesome husband got me a new bread machine!

A long story it turned out to be. Kirk tried so hard to get me a gift I’d love and make it a surprise. Until the phone rang and I answered it. It was a customer service rep from King Arthur babbling on about how the bread machine I had ordered wasn’t available. Ouch. Kirk’s surprise was gone and he couldn’t get me what he wanted to order. No one had the Zojirushi BB-PAC20 Home Bakery Virtuoso Breadmaker in stock. I wasn’t mad….but I posted on their Facebook page about Kirk’s disappointment and they listened, getting in touch with me via the blog. After talking it over I decided I’d be just as happy with the other model, the Zojirushi BB-CEC20 Home Bakery Supreme 2-Pound-Loaf Breadmaker. As a bonus it comes in white, which matches everything in my kitchen. They offered free shipping and sent it 2 Day, plus sent me a goodie box of flour, yeast, cinnamon, a dough scraper, dough whisk and more. Wow. So maybe his surprise was ruined but they did make up for it! Their boxing of the bread machine comes with a KA cookbook and tip sheets as well.

The new machine does have a learning curve. First, you don’t use the whole wheat cycle. Ignore it and use basic. Second there is no difference between 1½ and 2 lb loaves. Just set and go. Since I use warm water and don’t chill things like honey and molasses, the auto warming cycle is overkill. What I do is put the machine on, set it, start and then putter, adding the ingredients. By the time I have done that, cleaned up and put away everything the first kneading cycle is on. I do babysit the dough and make sure it isn’t too dry or wet (which should be done with any machine) until the first kneading is done, then I ignore it.

What I love is having a normal looking loaf of bread. It makes for easy sandwiches. No tall loaves of bread. The double paddles make kneading a snap.

This loaf of bread is amazing tasting. I put it on before breakfast, took it out at 10 am and we ate it at Noon. Yum! And this brings me to something. Kirk and I were at the grocery store, walking through the bread aisle and we both noticed something. What used to smell good doesn’t anymore. That smell of bread, carby goodness? Instead it is replaced by a chemical, stale odor that hangs in the air. All it takes is 2 to 3 weeks of daily bread making and you become spoiled. Bread can be as simple or fancy as you like, but why eat chemicals if you don’t need to?

With Ford out of school for the summer I can now go to making bread in the morning, instead of at night, as I was doing during the school year.

Honey Whole Wheat Bread

Ingredients:

  • 1¼ cups warm water
  • 2 Tbsp sunflower or other neutral oil
  • ¼ cup honey
  • 3 cups white whole wheat flour (plus more if needed)
  • ¼ cup Bob’s Red Mill Brown Sesame Seeds
  • 1½ tsp kosher salt
  • 1½ tsp active yeast

Directions:

Add all the ingredients in order listed. Set for a Basic Loaf, medium crust in a Zojirushi machine, whole wheat 1½ lb loaf in other machines. Once baked, remove promptly and cool on a wire rack. Use with 24 hours for best taste.

~Sarah

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