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Wednesday, May 28, 2008

Gingerbread for Bread Machines

1 1/4 cup milk
3 tablespoons butter (unsalted)
6 tablespoons brown sugar
2 1/4 teaspoons active dry yeast
2 2/3 cups bread flour
3/4 cup rye flour
1 1/2 teaspoon salt
2 teaspoons ginger (ground)
3/4 teaspoons cinnamon (ground)
1/4 teaspoons nutmeg (grated)
1/4 teaspoons cloves (ground)
Note: 6 servings for large (1.5 lb) loaf, change to 4 servings for medium or 3 servings for small loaves. Scald the milk. Stir in butter and brown sugar. Let cool to room temperature. Add the milk mixture and remaining ingredients in the order suggested by your bread machine manual and use the basic bread cycle.

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