Food recipes
Soft Grain Bread
Soft Grain Bread Ingredients: water, bottled, generic butter, without salt honey cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt oats wheat flour, white...
Soft Grain Bread
Ingredients:
water, bottled, generic
butter, without salt
honey
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched
Directions:
In large mixing bowl, combine all-bran cereal, oats, whole wheat flour, dry milk powder, potato flakes, yeast, salt, and 2 cups bread flour; set aside.
In microwave, heat water, honey and butter to 110 to 120 degrees.
Add water mixture to flour mixture and beat on medium speed with mixer for 2 minutes.
Gradually add enough flour for the mixture to form a stiff dough.
Turn dough out onto floured board and knead about 10 minutes, adding flour as needed (I use my KitchenAid mixer with a dough hook).
Be careful not to add too much flour or the bread will be heavy.
Place the kneaded dough in a large oiled bowl and turn dough over to coat with the oil.
Cover the dough with a large cloth and set aside in warm place to rise until it is doubled in size.
Punch dough down and turn out onto floured board.
Divide into 5 portions, shape each into loaves, and place in greased 4 1/2 x 8 1/2 inch non-stick loaf pans (the dark pans brown the bread better than the shiny pans).
Cover pans with a cloth and let rise until doubled.
Bake in a preheated 375 degree oven for about 25 to 30 minutes.
Remove bread from pans immediately and let cool on rack.
Brush tops of loaves with butter.
Ingredients:
water, bottled, generic
butter, without salt
honey
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched
Directions:
In large mixing bowl, combine all-bran cereal, oats, whole wheat flour, dry milk powder, potato flakes, yeast, salt, and 2 cups bread flour; set aside.
In microwave, heat water, honey and butter to 110 to 120 degrees.
Add water mixture to flour mixture and beat on medium speed with mixer for 2 minutes.
Gradually add enough flour for the mixture to form a stiff dough.
Turn dough out onto floured board and knead about 10 minutes, adding flour as needed (I use my KitchenAid mixer with a dough hook).
Be careful not to add too much flour or the bread will be heavy.
Place the kneaded dough in a large oiled bowl and turn dough over to coat with the oil.
Cover the dough with a large cloth and set aside in warm place to rise until it is doubled in size.
Punch dough down and turn out onto floured board.
Divide into 5 portions, shape each into loaves, and place in greased 4 1/2 x 8 1/2 inch non-stick loaf pans (the dark pans brown the bread better than the shiny pans).
Cover pans with a cloth and let rise until doubled.
Bake in a preheated 375 degree oven for about 25 to 30 minutes.
Remove bread from pans immediately and let cool on rack.
Brush tops of loaves with butter.