Multigrain Bread Ii - Pan-1 Recipe

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Multigrain Bread Ii - Pan-1 Ingredients

1 xkgr41a don fifield
1 1/8 cup whole wheat flour (5 1/4 oz)
1 cup bread flour (4 7/10 oz)
2 tbsp triticale flour *
2 tbsp soy flour
1 tbsp oats
2 tbsp toasted bran
1 tbsp cracked wheat cereal
1 tsp millet flour
1 tsp flax seeds
1 tsp cornmeal
1 tbsp dry milk
1 tsp salt
1 tbsp butter
1 tbsp molasses
1 cup water
1 tsp dry yeast

A Recipe for
Multigrain Bread Ii - Pan-1

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There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
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Multigrain Bread Ii - Pan-1

The trouble with eating Italian food is that five or six days later you're hungry again.
George Miller

Multigrain Bread Ii - Pan-1 Directions

* If triticale flour is unavailable, use 1 tb all purpose flour and
1 tb rye flour. Place all ingredients (except liquids and yeast)
inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press
start. 5:00 will show.

Serves: 1

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Multigrain Bread Ii - Pan-1 Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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