Prep 5 mins
Cook 3 hrs
Here is recipe from a Gold Medal cookbook that makes great toast! It makes a 1 1/2# loaf. I would like to thank chef#314327 for their kind review but their zmail is marked private. Hopefully you will see this!
- 295.73 ml water
- 36.97 ml butter
- 709.77 ml bread flour
- 118.29 ml old-fashioned oatmeal
- 118.29 ml pecans, chopped
- 44.37 ml sugar
- 29.58 ml dry milk
- 6.16 ml salt
- 9.85 ml bread machine yeast
- Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
- Set crust color at Light. Size 1.5 pound loaf.
This is an excellent bread, one of my family's favorites. Good texture, good flavor, the pecans add a nice touch.
Great bread with a very nice flavor. I enjoyed the pecans and really like that this is a crusty bread. DH couldnt wait for it to cool so I could slice him a piece. Will make this one again! I agree with WiGal, great for toasting! Made and reviewed for the Cookbook Forum's TY&M recipe tag game.
This is quite a treat. Love the spongy texture. I, like Annacia, used Splenda and a heart healthy margarine with great results. The pecans were fabulous. This bread is screaming to be served with a tomato based vegetable soup. SO good. Thanks to WiGal for a keeper! Made for Veg*n Tag July 2009.