Food recipes
Squaw Bread
Squaw Bread Ingredients: raisins, seeded sugars, granulated beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water, wheat flours, bread, unenriched wheat flour, white, all-purpose...
Squaw Bread
Ingredients:
raisins, seeded
sugars, granulated
beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
honey
candies, caramels
vital wheat gluten
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine-like, margarine-butter blend, soybean oil and butter
salt, table
leavening agents, yeast, baker's, active dry
Directions:
Mix raisins with 1/2 cup of the water and let sit overnight to plump (then puree` if desired).
Add the honey, brown sugar, caramel coloring and oil to raisins.
Proof the yeast in 1/4 cup warm (100^ - 110^) water mixed with1 teaspoon of sugar for 10 minutes.
Mix the flours, wheat gluten, dry milk and salt together.
Mix in the rest of the water and the raisin mixture, and knead using the dough hook of mixer to incorporate all ingredients.
Pour dough into a greased bowl and let rise till doubled.
Put dough back in mixer and knead with dough hook for about 7 minutes, adding more flour to coax dough to leave the sides of the bowl and cling to the hook.
Shape into two loaves and put in two 8 X 5 X 4 greased loaf pans.
Let rise again to double and bake for 30 minutes at 350^ or until lightly browned.
Bread will sound hollow when tapped.
Remove from pans and cool well before slicing.
Ingredients:
raisins, seeded
sugars, granulated
beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
honey
candies, caramels
vital wheat gluten
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine-like, margarine-butter blend, soybean oil and butter
salt, table
leavening agents, yeast, baker's, active dry
Directions:
Mix raisins with 1/2 cup of the water and let sit overnight to plump (then puree` if desired).
Add the honey, brown sugar, caramel coloring and oil to raisins.
Proof the yeast in 1/4 cup warm (100^ - 110^) water mixed with1 teaspoon of sugar for 10 minutes.
Mix the flours, wheat gluten, dry milk and salt together.
Mix in the rest of the water and the raisin mixture, and knead using the dough hook of mixer to incorporate all ingredients.
Pour dough into a greased bowl and let rise till doubled.
Put dough back in mixer and knead with dough hook for about 7 minutes, adding more flour to coax dough to leave the sides of the bowl and cling to the hook.
Shape into two loaves and put in two 8 X 5 X 4 greased loaf pans.
Let rise again to double and bake for 30 minutes at 350^ or until lightly browned.
Bread will sound hollow when tapped.
Remove from pans and cool well before slicing.