Ingredients
- 1 1/2 pears
- 250 gr bread flour
- 140 gr rye flour
- 120 ml water
- 45 ml oil
- 38 gr sugar
- 26 gr hazelnuts
- 24 gr wheat germ
- 9 gr yeast
- 4 gr salt
- 3 gr fennel seeds
Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. In hot & humid weather, use 0.125 c less water. Ripe, actually overripe, pears make the sweetest, moistest bread. This subtly flavored loaf does fine on its own and makes excellent plain, cinnamon, or French toast. Or place a thin slice of cold cooked lamb on it and briefly warm in the broiler. Tested in DAK R2D2. Sylvia's comments: MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
