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Bread Machine Runner Up
Dilly Italian Bread

Judy Hundley, Garden City, Kansas

Ingredients for 1 ½-pound loaf
1 cup + 1 tablespoon Water (75°-85°F)
2 tablespoons Butter or margarine, softened
1 tablespoon Dry milk
1 tablespoon Sugar
1 teaspoon Salt
2 ¾ cups Bread flour*
2 tablespoons + 1 teaspoon Grated Parmesan cheese
1 tablespoon + 1 teaspoon Dill seed
1 ½ teaspoons Active dry yeast
1 teaspoon Bread machine/fast rise yeast

Accurately measure all ingredients. For flour, first stir it, then spoon it into a dry measuring cup and level off.

Add ingredients to bread machine pan in the order suggested in the instructional manual. Recommended cycle: BASIC/WHITE, medium setting.

It is all right to open the machine and touch the dough to check its consistency. Do this after about 5 minutes into the KNEAD cycle. The dough should form a soft ball around the kneading blade. If it is too dry, add liquid ½ to 1 tablespoon at a time; if it is too wet, add 1 tablespoon of flour at a time.

For a lighter crust color, remove the bread 3 to 4 minutes before the baking cycle is completed. Makes one 1 ½-pound loaf.

Nutrient Analysis. One serving provides 24 calories, 1 g protein, 3 g carbohydrates, 1 g fat, 3 mg cholesterol, 0 dietary fiber, 17 mg calcium, 13 mg potassium, and 112 mg sodium.

Examples of high-protein bread flours are Hudson Cream, Gold Medal Better for Bread Flour, Wall-Rogalsky (W-R) Bread Flour.