Lois's Country Crunch Bread <R T>

* Exported from MasterCook *

Lois's Country Crunch Bread <R T>

Recipe By : The Bread Machine Magic Book of Helpful Hints
Serving Size : 16 Preparation Time :0:00
Categories : Bread Machine Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Lb Loaf: -- (1 lb loaf):
1 1/8 C Water -- to 1 1/4 C,
-- (7/8 - 1 C)
1 1/2 Tsp Salt -- (1 t)
1/2 Tsp Wonderslim -- *NOTE, (1 t)
1 1/2 Tsp Sugar -- (1 t)
3 C Bread Flour -- (2 C)
2 Tsp Active Dry Yeast -- (1 1/2 t)

This chewy loaf is Lois's favorite.

NOTE: In the ZO, she had better results when she baked it on the Regular
Cycle rather than the French Bread cycle.

*NOTE: Original recipe used 1/2 t butter or margarine. I use Wonderslim to
reduce the fat content.

Place all ingredients in bread pan and press Start.

After the baking cycle ends, remove bread from pan, place on cake rack, and
allow to cool 1 hr before slicing.

Crust: Medium
Optional Bake Cycles: French Bread, Rapid Bake or Delayed Timer

Variations:
Place dough ingredients in bread pan, select Dough setting, and press Start.

When the dough has risen long enough, the machine will beep. Turn off bread
machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Shape dough into a 15" log. Sprinkle a cookie
sheet with cornmeal. Place dough on cookie sheet and brush with some olive
oil. Cover with plastic wrap and refrigerate overnight.

Remove from refrigerator, uncover, left stand at room temp one hour. Make 3
diagonal cuts with a sharp knife.

Preheat oven to 425 deg F. Bake 25 - 30 min until golden brown. Remove
from and cool on cake rack.

LOIS'S COUNTRY CRUNCH from The Bread Machine Magic Book of Helpful Hints,
Linda Rehberg & Lois Conway,
St. Martin's Press

This is VERY good!!

Entered into MasterCook II and tested for you by Reggie Dwork
<reggie@reggie.com>


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NOTES : W/wonderslim:
Cal 95.8
Fat 0.5g
Carb 19.2g
Fiber 0.8g
Protein 3.3g
Sodium 201mg
CFF 4.3%