Food recipes
Creole Bread
Creole Bread Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry sugars, granulated wheat flour, white, all-purpose, unenriched milk, buttermilk, fluid, cultured, lowfat shortening confec...
Creole Bread
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
salt, table
Directions:
Mix together the warm water, yeast, 2 teaspoons of sugar, and 2 TABLESPOONS of flour in a small bowl and set aside for 10 minutes.
(Unusual to put flour into proofing.
).
Warm milk, oil, 2 tablespoons of sugar, and salt in the microwave for about 20 seconds-stir together and set aside.
Don't let the mixture boil, you just want to heat it up a bit.
Sift 5 cups of flour into a large bowl.
Once the milk mixture has cooled enough that you can comfortably stick a finger in it, mix it into the yeast.
Add all wet ingredients to the flour.
Mix with a wooden spoon until a dough forms.
If sticky, add flour until you have a dough that you can knead.
Dust your counter with flour and knead the dough until smooth, about 5-8 minutes.
If the dough becomes sticky as you knead just sprinkle with flour as required.
You may have to add up to a cup of flour at this stage depending on the humidity of your kitchen.
Put in greased bowl, cover with a damp cloth and let rise until double in size.
Punch down and knead for two or three minutes.
Make into two large or six small round balls.
Place on a greased pan-let rise again, bake at 400 F/205 C for 30-35 minutes until the tops brown and the bottom of a loaf, when tapped, sounds hollow.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
salt, table
Directions:
Mix together the warm water, yeast, 2 teaspoons of sugar, and 2 TABLESPOONS of flour in a small bowl and set aside for 10 minutes.
(Unusual to put flour into proofing.
).
Warm milk, oil, 2 tablespoons of sugar, and salt in the microwave for about 20 seconds-stir together and set aside.
Don't let the mixture boil, you just want to heat it up a bit.
Sift 5 cups of flour into a large bowl.
Once the milk mixture has cooled enough that you can comfortably stick a finger in it, mix it into the yeast.
Add all wet ingredients to the flour.
Mix with a wooden spoon until a dough forms.
If sticky, add flour until you have a dough that you can knead.
Dust your counter with flour and knead the dough until smooth, about 5-8 minutes.
If the dough becomes sticky as you knead just sprinkle with flour as required.
You may have to add up to a cup of flour at this stage depending on the humidity of your kitchen.
Put in greased bowl, cover with a damp cloth and let rise until double in size.
Punch down and knead for two or three minutes.
Make into two large or six small round balls.
Place on a greased pan-let rise again, bake at 400 F/205 C for 30-35 minutes until the tops brown and the bottom of a loaf, when tapped, sounds hollow.