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Gingery Bread
This unique bread is delicious drizzled with Citrus Glaze
(page 55).
Large Loaf (1 1/2 pounds)
1 cup plus 2 tablespoons water
1/4 cup molasses
2 tablespoons margarine or butter, softened
1 teaspoon grated lemon peel
3 1/4 cups Gold Medal® Better for Bread™ flour
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Small Loaf (1 pound)
3/4 cup water
2 tablespoons molasses
1 tablespoon margarine or butter, softened
1/2 teaspoon grated lemon peel
2 cups Gold Medal® Better for Bread™ flour
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 1/4 teaspoons regular active dry yeast
OR
1 teaspoon bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Remove bread pan; attach kneading blade.
2. Place all ingredients in bread pan in the order listed.
3. Insert bread pan, close lid and plug in.
4. Press SELECT until the number "8" is displayed indicating the Sweet bread cycle.
5. Press START. Bread will be done baking in the number of hours indicated.
6. Add Mix-ins when bread maker beeps (about 32 minutes after starting).
Old-fashioned Oatmeal Bread
Large Loaf (1 1/2 pounds)
1 cup water
1/4 cup molasses
2 tablespoons margarine or butter, softened
3 cups Gold Medal® Better for Bread™ flour
1/2 cup quick-cooking or regular oats
2 tablespoons dry milk
1 1/4 teaspoons salt
2 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Small Loaf (1 pound)
2/3 cup water
2 tablespoons molasses
1 tablespoon margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
1/3 cup quick-cooking or regular oats
1 tablespoon dry milk
3/4 teaspoon salt
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast