Bruce's bread
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Bruce's bread
  Bread  
Last updated 6/12/2012 1:11:05 AM. Recipe ID 38508. Report a problem with this recipe.
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      Title: Bruce's bread
 Categories: Bread machi, Bread maili
      Yield: 1 Servings
 
      3 c  Flour
    1/4 ts Salt
           Sugar
           Oil
      2 ts Active Dry Yeast; Saf Brand
      9 oz Water
      1 tb Gluten Flour, 100%; *
      1 ts Dough conditioner; * (CT-1)
 
  This story and recipe is about as low a carbohydrate bread as can be
  made! When I was in Pennsylvania in April, my son Bruce made a great
  bread that had a light colored crunchy crust. He put the ingredients
  into his Zoji S-15 and set it to the dough cycle. He removed the
  dough at the end of the cycle, shaped it, slashed the top and
  sprinkled a little flour over it. Then he set it to rise until it had
  doubled in volume and baked it in a 450 degree oven (with a pan of
  water on the bottom shelf) for 25 minutes. The bread was light in
  color, had a good taste and an amazingly crunchy crust. To add to the
  wonder of it, the bread has low salt, no sugar and no fat (other than
  that which is part of the flour). Contrary to our popular conception
  that yeast needs sugar to feed on, it is capable of converting some
  of the carbohydrate in the flour to its needs. Bruce was kind enough
  to give me his recipe and I have worked on it to be able to get the
  same results in the Zoji without having to turn on an oven during the
  summer. I will give you the recipe both ways so you can take your
  choice. He calls the loaf Peasant Bread. I call it Bruce's Bread, in
  his honor.
  
  The last two ingredients are necessary to get a light, high rising
  loaf if baking is completed in the Zoji. The addition of these two
  ingredients will allow baking the bread on the quick cycle! Reduce
  the yeast to 1-1/2 tsp if you want to use the regular or delayed
  cycle.
  
  The dough is quite soft. If you chose to bake it in the oven, you may
  want to add a little flour to make it easier to handle.
  
  Oven baking is 450 degrees for 25 minutes. A pan of water on the
  bottom shelf will insure a crispy crust.
  
  >From: Irwin@prodigy.com (MR IRWIN H FRANZEL) From: Bread-Bakers
  Archives: ftp.best.com/pub/reggie/archives/bread/recipe
 




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Recipe ID 38508 (Apr 03, 2005)

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