*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Looking over the recipe I saw no need to make any adjustments other than using butter instead of margarine although I suppose any number of them could be made if you'd want to tinker around with this. I was intrigued by the lemon juice and wondered if it might contribute a sort of buttermilk or even sourdough tang but it doesn't. I wondered why the submitter chose to use both olive oil AND margarine and milk AND water rather than one or the other. And why only a half cup of whole wheat flour when most recipes of this type would call for a cup. Whatever her reasons for her "little bit of this and a little bit of that " her recipe turns out a really nice loaf of bread - just a little wheaty (which appeals to me) soft but with a chewy crust (I used the medium crust setting) and just an all around good everyday bread for toast sandwiches or the dinner table. While I did stick to the ingredients list strictly (except for the butter switch) I did not heat the milk and water as the recipe directed. Rather I stuck to the manufacturer's directions for my bread maker. This is the kind of recipe you'd return to over and over again when you just want a good reliable basic bread. Very glad I tried it!
I made this without a breadmaker by proofing the yeast then putting all the wet ingredients in my stand mixer including the butter and added the whole wheat flour. I mixed this then added the AP 1 cup at a time mixing well each time. I didn't need the last 1/2 cup of AP. I allowed it to rise twice before shaping into a loaf a final rise and then baking at 350 for 30 minutes. While it had a lovely texture and perfect crust it still just tasted like white bread. I suppose I expected the WW to give it more flavor. Thanks SUNKATTT
This is a nice basic bread. I can only surmise that the ww is to add some healthiness for those who would bitterly complain about it being added as you really can't tell there is whole wheat in this bread. I followed the recipe other than using the dough cycle then baking in the oven--that's almost always my preferred method. A little chewy and somewhat holey. Tastes pretty good and hubs made no comment--always a plus around here. Thanks for the recipe!
I tried this once in the bread machine and it looked like things were going smoothly. At the final rise I pulled it out to get the paddle out and realized it was way to wet, but too late to add any flour. I was correct, it resulted in a sunken loaf. Taste was decent, though, so I tried again thinking I might have mis-measured, trying to cook with small kids underfoot. Alas, I was very careful the second time around and it also was too wet. This time I had checked early enough and added 1/4 cup of AP flour. It just got to the final rise stage, and again, it was all stuck to my hands. Too wet. The taste of this is fine, but I won't give it another go trying to get a loaf I can make sandwiches with
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