Chart House Squaw Bread

Discussion in 'Food and nutrition' started by Andy & Shell, Jan 31, 2004.

  1. Andy & Shell

    Andy & Shell Guest

    Chart House Squaw Bread

    Serving Size : 3

    1 1/4 cups Warm water 2 tablespoons Molasses
    1/2 teaspoon Caramel coloring * -- optional 1 1/2 teaspoons Malted barley flour ** 2 cups
    Bread flour
    2/2 cup Whole wheat flour
    3/2 cup Unprocessed bran -- or Wheat bran
    4/4 cup Dark brown sugar (3 TB) 1 1/2 tablespoons Oat bran 1 1/2 tablespoons Rolled oats 2 teaspoons
    Granola 1 1/2 teaspoons Salt 2 1/2 teaspoons Yeast (1 envelope)

    Oil and/or butter are not missing. They are not needed.
    * Caramel coloring was only used to give the bread an almost pumpernickel color. I found it in a
    cake decorating store which was also a bakery ** The malted barley flour is also known as
    diastatic malt powder.

    In a bowl combine bread flour, whole wheat flour, unprocessed bran, dark brown sugar, oat bran,
    rolled oats, granola, malted barley flour and salt. In bread pan add water, molasses, and caramel
    coloring. Add flour mixture; top with yeast and select dark bread setting.

    NOTE: Raisins could be added if desired. If you do, eliminate the caramel coloring and liquify the
    water, 1/4 cup raisins, molasses and brown sugar before adding to the machine.
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