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Categories:Viewed: 32 - Published at: 2 years ago
Ingredients
- 1 cup warm water (110 degrees F/45 degrees C, microwave approx. 50 seconds with room temperature water)
- 2 tablespoons white sugar
- 2 teaspoons instant yeast
- 4 tablespoons vegetable oil
- 3 cups spelt flour (light or all-purpose)
- 1 teaspoon salt
Method
- Place the water, sugar and yeast in the loaf pan of the bread machine.
- Let the yeast dissolve and foam for 10 minutes.
- Add the oil, flour and salt to the loaf pan.
- Select the Rapid Bake, Light Crust setting, and press Start.
- Help unstuck any flour from the sides during the first mix cycle. Add additional flour or liquid, if needed. I didn't need to.
- My bread machine has a 7 minute power failure backup feature. I unplug the bread machine during the last rise cycle for 5 minutes. This gives a lighter loaf when finished.
- When baked, the internal temperature should be between 190°F and 200°F.
- When finished baking, let cool 1 hour on a rack before storing in a plastic bag (I use a zip-lock). The loaf can be sliced and frozen, if desired.
