Food recipes
Perfect Whole Wheat Bread
Perfect Whole Wheat Bread Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic wheat flour, white, all-purpose, unenriched vital wheat gluten oil...
Perfect Whole Wheat Bread
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
vital wheat gluten
oil, olive, salad or cooking
honey
salt, table
Directions:
In a small bowl, dissolve yeast in warm water.
After 5 minutes, add 2 teaspoons sugar.
In a large bowl, mix hot water, 4 cups flour and wheat gluten.
Stir in oil, honey, yeast mixture and 2 more cups flour.
Add salt and stir in 1-2 more cups until dough pulls away from the sides of the mixing bowl.
Turn out onto a floured surface and knead until not sticky, adding remaining flour until satiny and dough is just pulling away from the counter, but still tacky to touch.
Place in a greased bowl, turning once to coat the surface of the dough.
Cover with a piece of cling wrap.
Let dough rest / rise for 25 minutes.
Turn out onto lightly oiled surface and divide into 2 pieces.
Stretch dough to make a rectangle shape, roll tightly, and tuck the ends under, shaping into loaves.
Place in greased 9 1/4 x 5 1/4 inch loaf pans.
For Solar Oven: Allow top of dough to rise even with top of bread pans, then bake until golden brown and hollow sounding.
For Conventional Oven: Allow dough to rise until it has topped the pans by 1 inch, then bake at 350 degrees F (175 degrees C) for 30 minutes.
Do not over-bake.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
vital wheat gluten
oil, olive, salad or cooking
honey
salt, table
Directions:
In a small bowl, dissolve yeast in warm water.
After 5 minutes, add 2 teaspoons sugar.
In a large bowl, mix hot water, 4 cups flour and wheat gluten.
Stir in oil, honey, yeast mixture and 2 more cups flour.
Add salt and stir in 1-2 more cups until dough pulls away from the sides of the mixing bowl.
Turn out onto a floured surface and knead until not sticky, adding remaining flour until satiny and dough is just pulling away from the counter, but still tacky to touch.
Place in a greased bowl, turning once to coat the surface of the dough.
Cover with a piece of cling wrap.
Let dough rest / rise for 25 minutes.
Turn out onto lightly oiled surface and divide into 2 pieces.
Stretch dough to make a rectangle shape, roll tightly, and tuck the ends under, shaping into loaves.
Place in greased 9 1/4 x 5 1/4 inch loaf pans.
For Solar Oven: Allow top of dough to rise even with top of bread pans, then bake until golden brown and hollow sounding.
For Conventional Oven: Allow dough to rise until it has topped the pans by 1 inch, then bake at 350 degrees F (175 degrees C) for 30 minutes.
Do not over-bake.