Food recipes
Mad Dogs Ultimate Whole Wheat Semolina Bread
Mad Dogs Ultimate Whole Wheat Semolina Bread Ingredients: wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched semolina, unenriched salt, table leavening agents, yeast, baker's, active dry honey...
Mad Dogs Ultimate Whole Wheat Semolina Bread
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
semolina, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
butter, without salt
water, bottled, generic
Directions:
Proof yeast with 1 cup of water that has had the honey mixed into it for ten minutes.
Sift flours (bread, whole wheat & SEMOLINA) and salt together into mixing bowl.
Mix flour combination with the melted butter.
Mix flour combination with proofed yeast and additional water until a dough ball is formed.
Knead dough for ten minutes.
Place dough into a buttered bowl, cover with a damp cloth and let rise in a warm, draft free place (I heat oven to 115 degrees F and then turn it off) at least one hour until dough doubles in size.
Punch down the dough, form it into a loaf and place in a buttered metal bread loaf pan (big one as this makes a big loaf).
Let loaf rise a second time (at least one hour or until loaf doubles in size) in a draft free warm place (I put into the microwave and leave it uncovered.
).
Bake bread in a preheated 375 degrees F oven for 35 minutes until bread reaches an internal temperature of 180-200 degrees F.
Turn bread out of pan and let cool on rack.
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
semolina, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
butter, without salt
water, bottled, generic
Directions:
Proof yeast with 1 cup of water that has had the honey mixed into it for ten minutes.
Sift flours (bread, whole wheat & SEMOLINA) and salt together into mixing bowl.
Mix flour combination with the melted butter.
Mix flour combination with proofed yeast and additional water until a dough ball is formed.
Knead dough for ten minutes.
Place dough into a buttered bowl, cover with a damp cloth and let rise in a warm, draft free place (I heat oven to 115 degrees F and then turn it off) at least one hour until dough doubles in size.
Punch down the dough, form it into a loaf and place in a buttered metal bread loaf pan (big one as this makes a big loaf).
Let loaf rise a second time (at least one hour or until loaf doubles in size) in a draft free warm place (I put into the microwave and leave it uncovered.
).
Bake bread in a preheated 375 degrees F oven for 35 minutes until bread reaches an internal temperature of 180-200 degrees F.
Turn bread out of pan and let cool on rack.