Food recipes
Whole Wheat Breakfast Rolls (A B M)
Whole Wheat Breakfast Rolls (A B M) Ingredients: wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow water, bottled, generic butter, without salt salt, ta...
Whole Wheat Breakfast Rolls (A B M)
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
water, bottled, generic
butter, without salt
salt, table
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
oats
raisins, seeded
Directions:
Bring the water to a boil.
Pour over the cornmeal, stir well, and let sit for 10 minutes.
Add the cornmeal mixture to the bread machine pan.
Mix the 2 flours together (I do this with a whisk to get them nicely integrated).
Add the dough ingredients to the bread machine pan in the order indicated by the manufacturer.
Process on the 1 1/2 lb dough cycle.
Remove the dough from the machine and knead in the rolled oats and raisins.
Form the dough into a tight ball and let it rest for 10 minutes.
With a bench scraper, divide the dough into 16 pieces.
Form each piece into a ball.
Place the balls on a cookie sheet covered w/ parchment paper.
Cover them with plastic wrap and let them rise until doubled (normally ~30 minutes).
Preheat the oven to 400F while they're rising.
Bake for 15-20 minutes.
Cool on a wire rack.
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
water, bottled, generic
butter, without salt
salt, table
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
oats
raisins, seeded
Directions:
Bring the water to a boil.
Pour over the cornmeal, stir well, and let sit for 10 minutes.
Add the cornmeal mixture to the bread machine pan.
Mix the 2 flours together (I do this with a whisk to get them nicely integrated).
Add the dough ingredients to the bread machine pan in the order indicated by the manufacturer.
Process on the 1 1/2 lb dough cycle.
Remove the dough from the machine and knead in the rolled oats and raisins.
Form the dough into a tight ball and let it rest for 10 minutes.
With a bench scraper, divide the dough into 16 pieces.
Form each piece into a ball.
Place the balls on a cookie sheet covered w/ parchment paper.
Cover them with plastic wrap and let them rise until doubled (normally ~30 minutes).
Preheat the oven to 400F while they're rising.
Bake for 15-20 minutes.
Cool on a wire rack.