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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the water, sugar and yeast in the loaf pan of the bread machine. | 2. Let the yeast dissolve and foam for 10 minutes. | 3. Add the oil, flour and salt to the loaf pan. | 4. Select the Rapid Bake, Light Crust setting, and press Start. | 5. Help unstuck any flour from the sides during the first mix cycle. Add additional flour or liquid, if needed. I didn't need to. | 6. 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. | 7. When baked, the internal temperature should be between 190°F and 200°F. | 8. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
white sugar	2	tablespoons		97.524	25.195	0.0	0.0
yeast	2	teaspoons		22.2	2.4504	2.8656	0.10800000000000001
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
spelt flour	3	cups		-	-	-	-
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.