Quantities modified for 2lb Bread Maker Loaf.
Signature Bread
Ingredients
- Water (lukewarm) 1½. cups (335ml) pH 6-7 is ideal
- Balsamic or Apple Cider Vinegar 1-2 tablespoons (2)
- Olive Oil or Butter 2 tablespoons (30g)
- Bread Flour 2 cups (240g)
- Dark Rye Flour 2 cups (240g)
- Salt 2 teaspoons
- Instant Dry Yeast 2 teaspoons (1 packet)
- Fleischmann’s Bread Booster 6 teaspoons
- Caraway Seed 1 teaspoon
- Coriander Seed 1 teaspoon
- Anise Seed 3 teaspoons
Method
- Bread Type: White
- 2 lb Loaf
- Light Crust
A tasty reminder of an excellent vacation!
View the original recipe.
Our thanks to Rolando, Sous-chef Chef (Pastry, Islands), Marella Explorer (Jan 13-27 2026) who kindly provided this recipe.
On a cold day, Bakers don't Wear Long Underwear! So...
- Place all dry ingredients, except yeast/booster in a bowl. Leave bowl in oven with just the light for a few hours. (Our oven is about 100f)
- Before baking fill the pan with boiling water and let it sit in the machine for 20-min.
- In the Bread Pan.
- Proof your yeast
- Add dry ingredients after adding booster and mixing
- Add butter and Vinegar
- Use a scale. You should only need to modify moisture by adding a ½
tablespoon of water or a tablespoon of flour at a time. Note: Much easier to add water!
- Dough should be smooth and hold shape
- Should not appear puddly or crumbly or sticking on sides, a slight amount stuck on sides is ok (use a rubber spatula)
- When poked with finger should be tacky, a small amount left on finger is ok
Problems
- Lumpy top - not enough liquid, try 1 tablespoon at a time.
Makes a nice slightly licoricey flavoured loaf. Try a thick slice with a piece of cheese or strong flavoured jam.
Our loaf is not quite as light as "Chef's", but the best we can do at home.