Food recipes
Bird Seed Bread (Abm)
Bird Seed Bread (Abm) Ingredients: leavening agents, yeast, baker's, active dry wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched wheat germ, crude salt, table spices, poppy seed seeds, sesam...
Bird Seed Bread (Abm)
Ingredients:
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
spices, poppy seed
seeds, sesame seeds, whole, dried
quinoa, uncooked
seeds, sunflower seed kernels, dried
butter, without salt
yogurt, greek, plain, nonfat
honey
water, bottled, generic
Directions:
Start at the top (recommended) or the bottom of the list, and put all the ingredients into the bread machine.
Just make sure the salt and wet stuff stays away from the yeast until it mixes.
If you like the old fashioned way, that will work too - just use your usual process.
For rolls, use the dough cycle.
When that cycle is done, dump it out on a floured surface and cut everything into even quarters, twice.
Put the wads, evenly spaced, on a lightly oiled cookie sheet.
Let them rise once more in a warm area covered with waxed paper for a half hour or a little longer until they have roughly doubled in size, depending on how knocked down they got while cutting.
Cook in an oven, preheated to 375 degrees, for 20 minutes or until they are nicely browned top and bottom.
Brush with melted butter if desired.
Ingredients:
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
spices, poppy seed
seeds, sesame seeds, whole, dried
quinoa, uncooked
seeds, sunflower seed kernels, dried
butter, without salt
yogurt, greek, plain, nonfat
honey
water, bottled, generic
Directions:
Start at the top (recommended) or the bottom of the list, and put all the ingredients into the bread machine.
Just make sure the salt and wet stuff stays away from the yeast until it mixes.
If you like the old fashioned way, that will work too - just use your usual process.
For rolls, use the dough cycle.
When that cycle is done, dump it out on a floured surface and cut everything into even quarters, twice.
Put the wads, evenly spaced, on a lightly oiled cookie sheet.
Let them rise once more in a warm area covered with waxed paper for a half hour or a little longer until they have roughly doubled in size, depending on how knocked down they got while cutting.
Cook in an oven, preheated to 375 degrees, for 20 minutes or until they are nicely browned top and bottom.
Brush with melted butter if desired.