Lois’s Country Crunch Bread

1 1/8 c Water * — (7/8 C.)
3 c Bread Flour — (2 C.)
5 1/2 ts Salt — (1 tsp)
1/2 tb Butter — (1 tsp.)
5 1/2 ts Sugar — (1 tsp.)
2 ts Red Star active dry yeast —
(1-1/2 tsp.)

Place ingred in bread pan, press start Let cook for 1 hour before slicing.
Crust: Medium Optional Baking Cycles: French, Rapid, Delayed Timer Note: in
the Zoji, we had better results when we baked it on the Regular cycle
rather than the French Bread Cycle. Note: * For Welbilt/Dak & Zojirushi
abm’s add 1 T. more water. From The Bread Machine Magic cookbook by Lois
Conway and Linda Rehberg, published by St. Martin’s Pub.

Yields
1 Servings