"The Complete Book of Bread Machine Baking", edited by Lara Pizzorno
I don't know where they get the title since this is not 100% WW. However, I have been told that this is the best bread that I have made so far by two different sources. The crust has a nice crunch and the bread is light with a delicious flavor. This book emphasizes healthy breads, that is why they suggest canola instead of vegetable oil, unbleached flour instead of all purpose flour, and why they add wheat germ. I don't doubt that you can easily substitute.

"Therese Klodnicki" <Terry_Klodnicki@msn.com>
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 04, 1998