Food recipes
Classic Flax Bread
Classic Flax Bread Ingredients: wheat flour, white, all-purpose, unenriched seeds, flaxseed sugars, granulated salt, table leavening agents, yeast, baker's, active dry water, bottled, generic milk, fluid, 1% fat, with...
Classic Flax Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
Directions:
Set aside 1 cup flour.
Mix remaining flour, flax seed, sugar, salt, and yeast in a large bowl.
Heat water, milk, and oil until hot to the touch (about 125-130F) but DO NOT BOIL.
Stir milk mixture into dry mixture.
Mix in enough reserved flour to make a soft dough that does not stick to the bowl.
Turn out onto floured board and knead until smooth and elastic, about 8 minutes.
Cover dough and let rest 10 minutes.
Divide dough in 1/2 and shape into loaves.
Place into 2 greased (8 1/2 inch x 4 1/2 inch) loaf pans.
Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).
Bake in a preheated oven at 400F for 30-35 minutes.
Remove from pans and cool on wire racks.
Ingredients:
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
Directions:
Set aside 1 cup flour.
Mix remaining flour, flax seed, sugar, salt, and yeast in a large bowl.
Heat water, milk, and oil until hot to the touch (about 125-130F) but DO NOT BOIL.
Stir milk mixture into dry mixture.
Mix in enough reserved flour to make a soft dough that does not stick to the bowl.
Turn out onto floured board and knead until smooth and elastic, about 8 minutes.
Cover dough and let rest 10 minutes.
Divide dough in 1/2 and shape into loaves.
Place into 2 greased (8 1/2 inch x 4 1/2 inch) loaf pans.
Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).
Bake in a preheated oven at 400F for 30-35 minutes.
Remove from pans and cool on wire racks.