Ingredients
1 cup warm water
2 1/4 cups flour (white or whole wheat)
1/4 cup soy protein flour
1/4 cup wheat germ
1/4 cup ground flax seeds
1 1/2 tablespoons dried milk powder
3 tablespoons sugar
1 1/2 teaspoon salt
1 1/2 teaspoon dried bread maker yeast
1 tablepoon butter
Preparation
Put ingredients in bread maker, select ‘dough’, let ’er go!
When finished, take out and put into greased (with olive oil) bowl, turn over once, and punch down.
Cover with with damp cloth and put in warm place for 20 minutes (we usually skip this step and make it into dough right away because of time).
The dough can refridgerate for about 3 days.
We just pull off hunks and let it sit at room temperature for a bit.
To cook, we use a 375 oven for about 15 minutes, and we grease the bottom of the pan with olive oil. Sprinkled cornmeal is nice too for a crunchy bottom.
