Food recipes
Wheat Yeast Bread
Wheat Yeast Bread Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d molasses leavening agents, yeast, baker's, active dry wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpo...
Wheat Yeast Bread
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
salt, table
egg, white, raw, fresh
seeds, sunflower seed kernels, dried
seeds, flaxseed
oats
seeds, sunflower seed kernels, dried
egg, white, raw, fresh
Directions:
In saucepan over low heat, combine milk & molasses.
Heat to 105F
Remove from heat & sprinkle yeast on top; allow to stand until foamy (10 minutes).
In large bowl, stir together 2 c wheat flour, 1 c whole-wheat flour, 1/2 c rolled oats, flax seed meal, and salt.
Whisk 1 T egg white into yeast mixture & add to bowl.
Mix well until sticky dough forms.
Continue to mix, adding small amount of wheat flour until dough becomes smooth ball.
Knead until smooth and elastic (10-20 minutes); add flour to reduce stickiness.
Form dough into ball & place in lightly oiled bowl turning to coat with oil.
Cover with towel & allow to rise 1 hr in warm place until doubled in size (1 hr).
Lightly oil 9 x 5 inch loaf pan.
Punch dough down & let rest 10 minutes.
Turn dough onto lightly floured bread board & sprinkle with 1/3 c sunflower seeds.
Knead until seeds are evenly distributed.
Roll dough into a 12x7 rectangle & beginning on the short side, roll up loosely & pinch seam to seal.
Place seam-side down in, cover with towel & allow to rise 30 minutes until doubled in size.
Preheat oven to 350F
In small bowl, lightly beat egg white w/ 2 T water.
Brush top of loaf with egg mixture & sprinkle with oats & sunflower seeds.
Bake 40-45 minutes until golden & hollow sounding when tapped.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
salt, table
egg, white, raw, fresh
seeds, sunflower seed kernels, dried
seeds, flaxseed
oats
seeds, sunflower seed kernels, dried
egg, white, raw, fresh
Directions:
In saucepan over low heat, combine milk & molasses.
Heat to 105F
Remove from heat & sprinkle yeast on top; allow to stand until foamy (10 minutes).
In large bowl, stir together 2 c wheat flour, 1 c whole-wheat flour, 1/2 c rolled oats, flax seed meal, and salt.
Whisk 1 T egg white into yeast mixture & add to bowl.
Mix well until sticky dough forms.
Continue to mix, adding small amount of wheat flour until dough becomes smooth ball.
Knead until smooth and elastic (10-20 minutes); add flour to reduce stickiness.
Form dough into ball & place in lightly oiled bowl turning to coat with oil.
Cover with towel & allow to rise 1 hr in warm place until doubled in size (1 hr).
Lightly oil 9 x 5 inch loaf pan.
Punch dough down & let rest 10 minutes.
Turn dough onto lightly floured bread board & sprinkle with 1/3 c sunflower seeds.
Knead until seeds are evenly distributed.
Roll dough into a 12x7 rectangle & beginning on the short side, roll up loosely & pinch seam to seal.
Place seam-side down in, cover with towel & allow to rise 30 minutes until doubled in size.
Preheat oven to 350F
In small bowl, lightly beat egg white w/ 2 T water.
Brush top of loaf with egg mixture & sprinkle with oats & sunflower seeds.
Bake 40-45 minutes until golden & hollow sounding when tapped.