Food recipes
Whole Wheat Sandwich Bread
Whole Wheat Sandwich Bread Ingredients: water, bottled, generic molasses leavening agents, yeast, baker's, active dry wheat flour, white, all-purpose, unenriched raisins, seeded nuts, walnuts, english salt, table oil,...
Whole Wheat Sandwich Bread
Ingredients:
water, bottled, generic
molasses
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
raisins, seeded
nuts, walnuts, english
salt, table
oil, olive, salad or cooking
Directions:
Combine the water, molasses, and yeast, set aside to proof for 10 minutes.
Mix all of the dry ingredients together.
Add all of the wet ingredients (including the olive oil) to the dry, and mix untill you have a shaggy dough.
Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
Allow the dough to rise, covered, for 2 hours, or until it's nearly doubled in bulk.
Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
Cover the pan with and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan.
Bake the bread in a preheated 350F oven for 25 minutes.
Tent it lightly with aluminum foil and bake for another 20 minutes.
Ingredients:
water, bottled, generic
molasses
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
raisins, seeded
nuts, walnuts, english
salt, table
oil, olive, salad or cooking
Directions:
Combine the water, molasses, and yeast, set aside to proof for 10 minutes.
Mix all of the dry ingredients together.
Add all of the wet ingredients (including the olive oil) to the dry, and mix untill you have a shaggy dough.
Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
Allow the dough to rise, covered, for 2 hours, or until it's nearly doubled in bulk.
Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
Cover the pan with and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan.
Bake the bread in a preheated 350F oven for 25 minutes.
Tent it lightly with aluminum foil and bake for another 20 minutes.