WHOLE WHEAT FRENCH BREAD (SALLYE)
Family Tested & Approved
lukewarm water (105º to 115º
sifted all purpose flour
(1/4 oz) active dry yeast
NOTE: THIS RECIPE IS FOR A 2-1/2 POUND BREAD MACHINE. SEE BELOW FOR MEASUREMENTS FOR 2# MACHINE.
MEASUREMENTS FOR 2 POUND LOAF
1-1/4 cup water
1-3/4 cups wheat flour
1-1/4 cup all purpose flour
1 teaspoon salt
1 package yeast
Place ingredients in the bread machine in the exact order listed.
Place your water in the microwave for 10-20 seconds.
If you don't have a thermometer, test your water on your inside wrist. It should be lukewarm to the touch.
Pour water into bread pan.
Add flour and salt to bread pan, taking care to completely cover liquid.
Make a depression in top of flour and add the yeast in that well.
Cook on basic-medium crust for best results.