Hey, sounds weird, ja? Don't knock it--I got a bug up my ass one day, and Rox suggested that a recipe might already be available online somewhere; I Googled it (or did she Google it, maybe?), and sure enough, there it was!
Actually, there were several recipes to work with, of which I opted for 4 in particular. This tweaked conglomerate version is definitely delicious. :-D
Now, what shall I post next? Quiche Lorraine? Cherry tart? Duck a l'orange? Ka lua pork? This one special of mine which I had dubbed "La cage au bullion"? (Ok, so la cage au bullion is an entire meal plan in 4 courses, not just a single dish, but I'll throw it in there anyway.)
Anyway, if anyone has a preference here, lemme know; otherwise, I'll just have to surprise you.
Important note: these are the instructions for baking it in a BREAD MACHINE, not for ovens. Sorry about that!
~1½ - 2 lb loaf:
1⅓ - 2 cup Water
1½ - 3 tablespoon Vegetable oil
(or: 1½ tb Butter)
1⅓ - 3 tablespoon Sugar
1 - 2 teaspoon Salt
½ - 1 cup Grape-Nuts cereal (not flakes)
2⅔ - 4 cup Bread flour
(OR: 1¼ c Whole-wheat flour AND 1½ c bread flour)
1½ - 2½ teaspoon Yeast
1 - 2 Tblsp [Wheat] gluten -- (optional)
1 tb Dough enhancer - optional
1 - 1½ tb Dry milk
9 oz Warm milk
Combine water and cereal and let soften 5 minutes. Add to bread machine in the order specified in your manual (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
White bread, medium bake setting; basic setting.
It is all right to open the machine and touch the dough to check its consistency. Do this after about 5 minutes into the KNEAD cycle. The dough should form a soft ball around the kneading blade. If it is too dry, then add liquid at a rate of between 1/2 and 1 tablespoon at a time; if it is too wet, then add 1 tablespoon of flour at a time.
Note: wheat gluten can be purchased at health food stores or in supermarkets.
