Food recipes
Two Scoop Bread
Two Scoop Bread Ingredients: water, bottled, generic wheat flour, white, all-purpose, unenriched salt, table leavening agents, yeast, baker's, active dry sugars, granulated oil, olive, salad or cooking wheat flour, wh...
Two Scoop Bread
Ingredients:
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
In large mixing bowl, whisk together first six ingredients.
Stir in 2 c flour.
Add the last 2 c flour gradually, stirring and then kneading to form soft dough.
Knead several minutes.
Allow dough to rise in bowl until double.
(It will rise faster in a warm place.
).
Punch down and allow to rise a second time.
Grease 2 bread pans; divide dough in half; shape two loaves and place in pans.
Preheat oven to 350.
When dough no longer bounces back when lightly touched with a fingertip, bake the loaves 45-50 minutes.
Ingredients:
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
In large mixing bowl, whisk together first six ingredients.
Stir in 2 c flour.
Add the last 2 c flour gradually, stirring and then kneading to form soft dough.
Knead several minutes.
Allow dough to rise in bowl until double.
(It will rise faster in a warm place.
).
Punch down and allow to rise a second time.
Grease 2 bread pans; divide dough in half; shape two loaves and place in pans.
Preheat oven to 350.
When dough no longer bounces back when lightly touched with a fingertip, bake the loaves 45-50 minutes.