Hazel's Recipe Files: Bread, Rolls, Biscuits, Waffles

Lean White Bread

"This airy, crusty, fat-free loaf is perfect sandwich bread for tunafish, peanut butter, or lettuce and tomato. If you don't slice it too thick, it will even fit into a low-calorie diet. Since this recipe has no shortening, the bread will turn stale after only one day, but it will still make fine toast, especially good for a fried egg sandwich."
Small loaf (1 lb.)       Ingredients         Large loaf (1 1/2 lb.)
1 teaspoon               active dry yeast    1 1/2 teaspoons
2 cups                   bread flour         3 cups
1 teaspoon               salt                1 1/2 teaspoons
1 TABLESPOON             sugar               1 1/2 TABLESPOONS
3/4 cup + 1 TABLESPOON   water               1 1/4 cups
Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Let the loaf cool for 15 minutes before slicing.

[The Best Bread Machine Cookbook Ever, Madge Rosenberg, pg. 19; Harper Collins Publishers, New York NY, 1992.]

March 1994

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