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* Use 2 teaspoon Red Star Dry or possibly 1-1/4 teaspoon Red Star Quick Rise Yeast
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** Use one of the flour combinations (A-D)in the basic recipe.
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In a bowl, soak the gelatin in water for two min.
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Set aside.
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5
Add in the yeast to the machine.
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6
Add in the flours, dry lowfat milk, gum, Sure-Jell, and salt to the machine.
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Sugar is the last dry ingredient added.
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8
Hot the water-gelatin mix to 85 degrees in a microwave or possibly on the stove top.
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Add in to the machine with the remaining wet ingredients.
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The amount of water is based upon the degree of moisture desired in the finished loaf and type of flour used.
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There is no problem with overflowing of the loaf with 1 3/4 c. of water.
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Press start.
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Multi- logic settings: Kneading - 0, Rising - 20, Baking - 50.
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The bread can be made in the Model 100's four hour cycle.
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Allow to cold before slicing.
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This is a wonderful, moist sandwich bread or possibly foundation for other breads.
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It comes in four variations to accommodate different tastes.
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It can be made lactose free by using dry lowfat milk substitute instead of non-fat dry lowfat milk.
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This bread does not require premixing of ingredients.
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20
Sure-Jell from Kraft Foods, is pectin.
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It is normally used in making home jellies.
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22
The dough can be remove from the machine and used to make hamburger buns.
