Bread No 2 Recipe

Name: Bread No 2 Recipe
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/4 c. Water; 2 c. White bread flour; 3/4 c. Wheat bread flour; 1 Tbsp. Dry lowfat milk; 1 1/2 tsp Salt; 1 Tbsp. Honey; 2 Tbsp. Extra virgin olive oil; 1/2 c. Carrots, grated; 1/2 c. Sunflower seeds; 1/2 c. Bran flakes; 2 Tbsp. Wheat germ; 2 tsp Yeast, fast rise or possibly 3 tsp. active dry yeast

Eats Now Editorial Team · General

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Bread No 2 Recipe – a delicious recipe with Water, White bread, flour, milk, Salt, Honey. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 1/4 c. Water
2 c. White bread flour
3/4 c. Wheat bread flour
1 Tbsp. Dry lowfat milk
1 1/2 tsp Salt
1 Tbsp. Honey
2 Tbsp. Extra virgin olive oil
1/2 c. Carrots, grated
1/2 c. Sunflower seeds
1/2 c. Bran flakes
2 Tbsp. Wheat germ
2 tsp Yeast, fast rise or possibly 3 tsp. active dry yeast

1
Add in ingredients to your Bread Machine pan in the order given.
2
If using the time bake cycle, place the carrots away from the yeast.
3
This will help prevent the carrots from turning brown.
4
This recipe can be used with theregular, rapid, or possibly delayed time bake cycles.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 c. Water, 2 c. White bread flour, 3/4 c. Wheat bread flour, 1 Tbsp. Dry lowfat milk, and more.

Yes, Bread No 2 Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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