Food recipes
Basic Whole Wheat Bread
Basic Whole Wheat Bread Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry salt, table honey oil, olive, salad or cooking wheat flours, bread, unenriched wheat flour, white, all-purpose,...
Basic Whole Wheat Bread
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
honey
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Proof yeast by mixing with 1Tablespoon honey and 1/4 cup warm water in a glass measuring cup.
Set aside and allow to stand until it bubbles up.
5-10 minutes.
If using instant yeast, skip this step and mix yeast in with dry ingredients.
In a large mixing bowl blend together water, salt, honey, oil and vitamin C powder.
Add 3 cups of the flour and the yeast mixture.
Mix thoroughly.
Add in as much of the remaining flour as you can stir in.
Then turn out onto a board and knead for 10 minutes until smooth and elastic.
Try not to add too much more than the 6 cups called for in the recipe.
Place dough in a lightly oiled bowl, cover and let rise until doubled in size.
About 1-1/2 hours.
Punch down, divide in half and shape into two loaves.
Place in oiled pans, cover and let rise until doubled.
Bake in a 350 degree oven for 35 to 45 minutes until golden brown.
Turn out of pans and let cool on a rack.
Enjoy!
You can also use 1/2 whole wheat flour and 1/2 unbleached flour if you prefer.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
honey
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Proof yeast by mixing with 1Tablespoon honey and 1/4 cup warm water in a glass measuring cup.
Set aside and allow to stand until it bubbles up.
5-10 minutes.
If using instant yeast, skip this step and mix yeast in with dry ingredients.
In a large mixing bowl blend together water, salt, honey, oil and vitamin C powder.
Add 3 cups of the flour and the yeast mixture.
Mix thoroughly.
Add in as much of the remaining flour as you can stir in.
Then turn out onto a board and knead for 10 minutes until smooth and elastic.
Try not to add too much more than the 6 cups called for in the recipe.
Place dough in a lightly oiled bowl, cover and let rise until doubled in size.
About 1-1/2 hours.
Punch down, divide in half and shape into two loaves.
Place in oiled pans, cover and let rise until doubled.
Bake in a 350 degree oven for 35 to 45 minutes until golden brown.
Turn out of pans and let cool on a rack.
Enjoy!
You can also use 1/2 whole wheat flour and 1/2 unbleached flour if you prefer.