1 1/4 cup (1/2 pint) 300 ml water
1 1/2 tbsp oil
3 cups (1 lb) 450 g strong brown (wholemeal) bread flour
1 1/4 tsp salt
1 tbsp light brown soft sugar
1 1/2 tbsp dried skimmed milk powder or granules
2 tsp (1 sachet) instant or fast-acting dried yeast
glaze to taste
1 1/2 tbsp oil
3 cups (1 lb) 450 g strong brown (wholemeal) bread flour
1 1/4 tsp salt
1 tbsp light brown soft sugar
1 1/2 tbsp dried skimmed milk powder or granules
2 tsp (1 sachet) instant or fast-acting dried yeast
glaze to taste
method
1. Pour the water into the breadmaker bucket, then add the oil and half the flour.
2. Sprinkle with the salt, sugar and dried milk.
3. Cover with the remaining flour and mound the yeast into the centre.
4. Fit the bucket into the bread machine and set to the programme recommended in the manual (usually wholewheat).
5. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
6. If liked, brush with the selected glaze.
7. Leave the loaf for at least an hour before cutting and or removing the paddle if necessary.
2. Sprinkle with the salt, sugar and dried milk.
3. Cover with the remaining flour and mound the yeast into the centre.
4. Fit the bucket into the bread machine and set to the programme recommended in the manual (usually wholewheat).
5. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
6. If liked, brush with the selected glaze.
7. Leave the loaf for at least an hour before cutting and or removing the paddle if necessary.
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