Pear and Hazelnut Bread Abm -

3 tb Oil

1/2 tb Yeast

2 c Bread flour

1 1/8 c Rye flour

3 tb Wheat germ

3 tb Sugar

1/2 tb Salt

1/2 tb Fennel seeds

3 tb Hazelnuts, chopped

1/2 c Water; warm

10 o'clock. Select "white bread" and push Start. In hot & humid weather, use

1/8 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 R

2. Sylvia's comments: MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI

71511,2253, Internet sylvia.steiger