Food recipes
Flax Bread
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, buttermilk, fluid, cultured...
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, buttermilk, fluid, cultured, lowfat
oil, canola
Directions:
Set aside 1 cup all-purpose flour from the total amount.
Mix remaining flour, ground flaxseed, sugar, salt, and yeast in a large bowl.
Heat water, milk, and oil until hot to the touch (about 125-130 F or 50-55C).
DO NOT BOIL.
Stir hot liquids 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.
Cut dough in half and shape into loaves.
Place into two greased (8 1/2 x 4 1/2 inches or 21 x 12 cm) loaf pans.
Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).
Bake at 400F (200C) for 30-35 minutes.
Remove from pans and let cool on wire racks.
for ABM- follow your ABM directions for ingredient order.
Check during first cycle to see if more flour is required and add in as needed.
Set to 2 lb loaf if using full cycle.
If using dough cycle only seperate into 2 loaves into greased pans or as I do on bread stone covered in cornmeal.
Set for 2nd rise and then cook as directed.
I made 1 loaf and 6 sandwich muffins with this recipe.
Ingredients:
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
oil, canola
Directions:
Set aside 1 cup all-purpose flour from the total amount.
Mix remaining flour, ground flaxseed, sugar, salt, and yeast in a large bowl.
Heat water, milk, and oil until hot to the touch (about 125-130 F or 50-55C).
DO NOT BOIL.
Stir hot liquids 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.
Cut dough in half and shape into loaves.
Place into two greased (8 1/2 x 4 1/2 inches or 21 x 12 cm) loaf pans.
Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).
Bake at 400F (200C) for 30-35 minutes.
Remove from pans and let cool on wire racks.
for ABM- follow your ABM directions for ingredient order.
Check during first cycle to see if more flour is required and add in as needed.
Set to 2 lb loaf if using full cycle.
If using dough cycle only seperate into 2 loaves into greased pans or as I do on bread stone covered in cornmeal.
Set for 2nd rise and then cook as directed.
I made 1 loaf and 6 sandwich muffins with this recipe.