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B/M-Eggnog BreadRecipe : B/M-Eggnog Bread
Procedure :
-LISA CRAWLEY (TSPN00B) 2 tb Sugar 1 pk Active dry yeast 2 1/2 c All-purpose flour 2 tb Butter 1 ts Salt 1/4 ts Nutmeg 3/4 c Eggnog; at room temp.* I adapted a recipe from my food processor bread book for my b/m for the eggnog bread which you read about. Here is what I did; you may need to make adaptations for whatever type of b/m you have. Play with it, if it looks too sticky, add flour (1 tbsp. at a time.) If too dry, add liquid, also one tbsp. at a time. Then let her rip!!!!!!!! * Maybe as little as 1/2 c; (I took the chill off of it in the microwave) Place ingred. in the B/M according to your manufacturers' directions. Then adjust by adding flour or liquid as needed This made a real moist, light lg. loaf. It rose to the top of my breadmaker. I used the SWEET BREAD cycle and turned the lightness or darkness button slightly lighter than the center mark (I have a Welbilt). Let me know your results, we sure enjoyed it! FROM: LISA CRAWLEY (TSPN00B) |
