Posts Tagged → Bread
What Is The Best Kind Of Apple To Use For Apple Bread?
Golden Delicious is a great baking apple.
Looking For A Recipe For One Or Two Loafs Of Vegan Whole Wheat Bread.?
Easy Vegan Wheat Bread
Ingredients:
2 1/2 cups warm water
3 cups whole wheat flour
2 tablespoon of yeast (or two packets)
1/2 cup molasses
1/4 cup vegetable oil
1/4 cup soy milk
3 to 4 cups unbleached white flour
1 teaspoon salt
Directions:
This is super easy to make. Most of the time is spent letting the dough rise and bake. You don’t spend much time in the kitchen…I SWEAR!
Mix water, yeast and 1 tablespoon of the molasses together in a large bowl. Pour in the 3 cups of wheat flour and mix well. Cover the bowl with a towel and place in a dry place. Let it sit for a minimum of 20 minutes, up to a day! Fit it into YOUR schedule.
Pour in the rest of the molasses, oil, soy milk and salt. Mix together. Begin adding white flour, a 1/2 cup at a time. After the third cup, it begins to get pretty dense. I begin kneading the vegan bread in the bowl and it is still a bit sticky, so I’ll add another 1/2 to 1 cup of flour as I knead the vegan bread. Knead it for 5 to 10 minutes until it is smooth and elastic.
Cut the dough into two, equal parts. Shape them into loaves and place them into two, 8 1/2 x 4 1/2 greased vegan bread pans. (You can also make 24 rolls…or 1 loaf, and 12 rolls…whatever you want!!!).
Cover pans with a towel in a warm place and let the dough double in size. This will take at least an hour to an hour and a half.
Baking: Bake loaves at 350 degrees F for 35-40 minutes. Rolls should be baked at 375 degrees F for 20 minutes.
Wheat-free Bread?
Does anyone know a recipe for plain(aka white) wheat-free bread??? could you e-mail or post the recipe/website
Thanks
———
Heidi
How Do I Add Decorative Flour, Oat Or Seeds On My Loaves Of Bread Without Burning Them?
Hello,
I haven’t tried this but would like to. Store bought loaves of bread often have decorative and yummy toppings of plain white flour, oats or seeds. I’d like to try this as well but I don’t want the toppings to burn in the oven.
Is it safe to put these topping on at the very beginning of baking, and simply forget about them until the loaf is ready?
Corn Bread For About 50 People?
I need to cook cornbread or cornbread muffins for about 50 people … . on the cheap.. anyone have any good recipies or ideas.
Why Is Whole Wheat Bread Healthier Than White Bread?
Whole wheat like refined and bleached wheat turns to sugar when eaten. However with the wholewheat the process is much slower. If you are a diabetic for example the slow sugar release is easily coped with by the reduced insulin output that you have. Whereas white flour gives a sugar peak that the low insulin level cannot cope with. Also in wholewheat there is more roughage or fibre that enabled your intestines through to the bowel to work more efficiently.
These points go for other grains such as rye, oats and rice. Also white sugar and in fact any food that is processed to it’s limit.
I Hope Fild/seed Grain Is The Same As Bread Grain!! It Is Right???
I’ve asked in the cooking and other sections of Answers…I’ve bought a 50 lb bag from my local coop. I’m grinding it and making bread. It tastes the same I guess. I can’t find anyone who can tell me for sure if it’s the same wheat. It can’t harm me right???? Who knows…I might just sprout horns and say moo.
Is Pizza, Beef With Cheese And Pepperoni And Garlic Bread Healthy?
I’m trying to lose body fat and I need to know because I’m constantly going out with friends and these ate the fast food stores we usually go to.Thanks
How Many Calories Are In A Large Boston Style Cheese Steak Sandwich On Whole Wheat Bread?
with provolone cheese onions and green bell peppers
Can I Make A Wheat, Rye And Cake Flour Bread?
Wheat Flours
Includes: (from hardest to softest flours) durum wheat flour and semolina flour (typically used for making pastas), whole wheat flour and graham flour (typically mixed with all-purpose or bread flour to make bread or baked goods), bread flour (typically used for making yeast breads), all-purpose flour (can be used for breads and baked goods), pastry flour (typically used for pastries), and cake flour (typically used for cakes).
Substitutions: See the all-purpose flour listing.
Substitutes:
For general baking
barley flour (This has a mild flavor and works especially well in pancakes, cookies, and quick breads. Replace up to half of any wheat flour in a recipe with this. Contains some gluten.)
OR buckwheat flour (This is especially good in pancakes. It tends to make baked goods heavier and stronger tasting. Replace up to half of the wheat flour in any recipe with this. Contains some gluten.)
OR oat flour (This is especially good in quick breads and cookies. It makes baked goods moister, chewier, and more crumbly. Contains some gluten.)
OR brown rice flour (This is especially good for those with wheat allergies; replace up to 1/4 of any wheat flour with this. Baked goods made with rice flour tend to be crumbly, so consider substituting a mixture of one part arrowroot or other thickener plus four parts rice flour.
Adding more eggs is another way to reduce crumbliness. Since rice flour absorbs more moisture, you may need to add more liquid to recipe.)
OR corn flour (This is a good substitute for those with wheat allergies.) OR
millet flour (This has a more pronounced flavor than all-purpose flour, and it tends to make baked goods coarse and dry. Replace up to 1/5 of any wheat flour with this.)
OR potato flour (Replace up to 1/4 of any wheat flour in a recipe with this. Substitute 5/8 cup potato flour for 1 cup all-purpose flour.)
OR soy flour (This is high in protein, but has a very strong flavor. Replace up to 1/4 of any wheat flour with this, then increase the liquid in the recipe and reduce the oven temperature by 25 degrees.)
OR quinoa flour (This is higher in fat than all-purpose flour, so it tends to make baked goods moister. Replace up to 1/2 of the wheat flour in the recipe with this.)
OR non-waxy rice flour (This is good for those with wheat allergies. Replace up to 1/4 of any wheat flour with this.
Baked goods made with rice flour tend to be crumbly, so consider substituting a mixture of one part arrowroot or other thickener plus four parts rice flour.
Adding more eggs is another way to reduce crumbliness. Since rice flour absorbs more moisture than all-purpose flour, you may need to add more liquid to the recipe or substitute only 7/8 C rice flour for each cup of all-purpose flour.)
OR wheat germ (This makes for a more nutritious product. Replace up to 1/3 of the flour with this.)
OR amaranth flour (This is higher in fat than all-purpose flour.)
OR spelt flour (This tends to make baked goods heavier, so consider increasing the baking powder so that the product rises more.
Spelt is tolerated by most people with wheat allergies, and it’s great for making pasta and bread.)
OR kamut flour (This is tolerated by most people with wheat allergies, and it works well in pasta and bread recipes. It works best if combined with other flours.)
OR ground Passover matzo (A traditional substitution for Jews during Passover.)
OR potato starch (Another good substitution for Jews during Passover.)
cocoa (Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons flour.)
For yeast breads
light rye flour (Replace up to 40% of the wheat flour in a bread recipe with this and knead gently. Try increasing the yeast so that the bread rises more. Rye flour imparts an interesting, slightly sour flavor to breads. Contains some gluten.)
OR medium rye flour (Replace up to one-third of the wheat flour in a bread recipe with this and knead gently. Try increasing the yeast so that the bread rises more. Rye flour imparts an interesting, slightly sour flavor to breads. Contains some gluten.)
OR dark rye flour (Replace up to one-fourth of the wheat flour in a bread recipe with this and knead gently. Try increasing the yeast so that the bread rises more. Rye flour imparts an interesting, slightly sour flavor to breads. Contains some gluten.) )
OR triticale flour (Replace up to half of the wheat flour in a bread recipe with this, knead gently, and let rise only once.)
OR barley flour (This has a mild flavor. Replace up to 1/6 of the wheat flour in a bread recipe with this. Contains some gluten.)
OR brown rice flour (Replace up to 1/5 of the wheat flour in a bread recipe with this, and try increasing the yeast so that the bread rises more. This is a good substitute for those with wheat allergies.)
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