Food recipes
Hono Bread - Honokakor
Hono Bread - Honokakor Ingredients: leavening agents, yeast, baker's, active dry butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d syrups, corn, light salt, table spices, anise seed spice...
Hono Bread - Honokakor
Ingredients:
leavening agents, yeast, baker's, active dry
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
salt, table
spices, anise seed
spices, fennel seed
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Crumble the yeast in a mixing bowl.
In saucepan, melt the butter and then add the milk.
Heat to 99M-0F/37M-0C or lukewarm.
Dissolve the yeast in a little of the warm milk.
Add the rest of the liquid, syrup, salt, aniseed, fennel, and rye flour to the yeast.
Stir together and add the all-purpose flour.
Work the dough until smooth and shiny.
Cover and let rise for 20 - 30 minutes.
Turn the dough out onto a floured surface and knead well.
Divide into 8 - 10 sections and roll each section into a smooth ball.
Cover and let rise under a baking cloth in a warm room for 25 - 30 minutes.
Then, with a rolling pin, roll out large rounds of bread, about 10" (27 cm) in diameter.
Place bread on greased baking sheet and allow to rise for 5 minutes.
Prick surface with a fork.
Bake in the center of the oven for about 5 minutes.
Cover and let cool.
Ingredients:
leavening agents, yeast, baker's, active dry
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
salt, table
spices, anise seed
spices, fennel seed
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Crumble the yeast in a mixing bowl.
In saucepan, melt the butter and then add the milk.
Heat to 99M-0F/37M-0C or lukewarm.
Dissolve the yeast in a little of the warm milk.
Add the rest of the liquid, syrup, salt, aniseed, fennel, and rye flour to the yeast.
Stir together and add the all-purpose flour.
Work the dough until smooth and shiny.
Cover and let rise for 20 - 30 minutes.
Turn the dough out onto a floured surface and knead well.
Divide into 8 - 10 sections and roll each section into a smooth ball.
Cover and let rise under a baking cloth in a warm room for 25 - 30 minutes.
Then, with a rolling pin, roll out large rounds of bread, about 10" (27 cm) in diameter.
Place bread on greased baking sheet and allow to rise for 5 minutes.
Prick surface with a fork.
Bake in the center of the oven for about 5 minutes.
Cover and let cool.