Add 1/2
cup nonfat dry milk and 1 cup water and stir until blended.
Salt 1 1/2 Cups White Flour 1 Cup Whole Wheat Flour 1/2 Cup Rye Flour 1/4 Cup * Rolled Oats 1/2
Cup nonfat Dry Milk Powder 1/4 Cup Wheat Germ (optional) 1/4 Cup Cornmeal 1/4 Cup Millet (optional) 1/8 Cup Ground Flax Seed (optional) 2 1/4 tsp Active Dry Yeast
Not exact matches
Dough 3/4
cup + 2 to 4 tablespoons (198 - 227 mL) lukewarm water, enough to make a soft, smooth dough 2
cups (241 grams) King Arthur Unbleached All - Purpose Flour 1/4
cup (4 tablespoons or 57 grams) unsalted butter, at room temperature 1 teaspoon Buttery Sweet Dough Flavor, optional; for enhanced flavor 2 teaspoons instant yeast, SAF Gold instant yeast preferred 2 tablespoons granulated sugar 1 teaspoon salt 1/4
cup (35 grams) Baker's Special
Dry Milk or nonfat dry milk 1/4 cup (46 grams) potato flour or instant mashed potato fla
Dry Milk or nonfat dry milk 1/4 cup (46 grams) potato flour or instant mashed potato fl
Milk or
nonfat dry milk 1/4 cup (46 grams) potato flour or instant mashed potato fla
dry milk 1/4 cup (46 grams) potato flour or instant mashed potato fl
milk 1/4
cup (46 grams) potato flour or instant mashed potato flakes
Muffins 1 1/2
cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100 % White Whole Wheat Flour 3/4
cup (2 5/8 ounces) quick - cooking oats 1/4
cup (1 3/4 ounces) buttermilk powder or
nonfat dry milk 2/3
cup (4 5/8 ounces) sugar 2 teaspoons baking powder 1/2 teaspoon salt 1
cup fresh or frozen cranberries, * chopped 1/2
cup (2 ounces) chopped pecans or walnuts (optional) 1 tablespoon orange zest (finely grated orange peel) 2 large eggs 3/4
cup (6 ounces)
milk 1/3
cup (2 1/4 ounces) vegetable oil or melted butter Glaze 2 tablespoons (1 ounce) orange juice 3 tablespoons (1 1/4 ounces) sugar or 1
cup (4 ounces) confectioners» sugar, sifted
To make 1
cup of mock
Cup4
Cup gluten - free pastry flour, combine the finely ground
nonfat dry milk, Better Batter and cornstarch in a large bowl and whisk to combine well.
Brioche Crust: (Adapted from Cooking Light) < Nutrition Info > 2 1/4 teaspoons active
dry yeast 1/3
cup nonfat milk (any
milk would do here), warmed to 100 - 100 degrees 10 ounces ap flour 5 ounces buckwheat flour (or just do all ap if you don't have buckwheat) 1/3
cup granulated sugar 1/2 teaspoon salt 4 eggs, beaten 4 tablespoons butter, soft
8 ounces whole - wheat egg noodles 1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 8 ounces mushrooms, sliced 1/2 teaspoon salt 1/2
cup dry white wine 6 tablespoons all - purpose flour 3
cups nonfat milk 1/2 teaspoon freshly ground pepper 12 ounces canned chunk light tuna (see Tip), drained 1
cup frozen peas, thawed 1
cup finely grated Parmesan cheese, divided 1/2
cup coarse
dry whole - wheat breadcrumbs (see Tip)
for the filling: 140 grams (scant
cup) bittersweet chocolate chunks or chips 220 grams (1
cup plus 2 scant tablespoons) sugar 150 grams (1/2
cup plus 3 tablespoons) brown sugar 17 grams (2 tablespoons plus 2 teaspoons)
nonfat dry milk powder 1 1/2 teaspoons pumpkin pie spice, or a big pinch each cloves, nutmeg, and star anise, plus 2 pinches each cinnamon and ginger big pinch kosher salt 180 grams (13 tablespoons) butter, browned 120 grams (1/2
cup)
milk 6 egg yolks approximately 300 grams (2 1/2
cups) pecan halves, the pretty ones saved for garnish and the rest chopped roughly turbinado sugar, for sprinkling, if desired
1
cup all - purpose flour 1
cup cake flour 1-1/2
cups granulated sugar 1-1/2 teaspoons baking powder 1/2
cup instant
nonfat dry milk powder 1 teaspoon salt 2 large eggs 1/2
cup canola oil 2 teaspoons vanilla extract 1/2
cup rainbow sanding sugar
ingredients
DRIED FRUIT AND NUT OVERNIGHT - OATS PARFAIT 1/3 cup sliced almonds (divided) 1 and 1/3 cup nonfat Greek yogurt (divided) 2 tablespoons honey (divided) 2 cups Quaker Oats 1 teaspoon cinnamon 1/4 teaspoon salt 2 cups nonfat milk 1/4 cup dried apricots (roughly chopped, divided) 1/4 cup dried cranberries (divided) Fresh mint leaves (to gar
DRIED FRUIT AND NUT OVERNIGHT - OATS PARFAIT 1/3
cup sliced almonds (divided) 1 and 1/3
cup nonfat Greek yogurt (divided) 2 tablespoons honey (divided) 2
cups Quaker Oats 1 teaspoon cinnamon 1/4 teaspoon salt 2
cups nonfat milk 1/4
cup dried apricots (roughly chopped, divided) 1/4 cup dried cranberries (divided) Fresh mint leaves (to gar
dried apricots (roughly chopped, divided) 1/4
cup dried cranberries (divided) Fresh mint leaves (to gar
dried cranberries (divided) Fresh mint leaves (to garnish)
salt 1
cup nonfat greek yogurt 1
cup fat - free
milk 1 tablespoon extra virgin olive oil 2 teaspoons molasses (I used blackstrap) 1 tablespoon sugar 3/4
cup dried wild blueberries
1
cup whole wheat pastry flour (or white whole wheat flour) 1/2
cup oat flour 1 tablespoon baking powder 1 teaspoon baking soda 1/4
cup sugar 1/2 teaspoon cinnamon 1/3
cup organic canola oil 3/4
cup nonfat yogurt (not Greek) 1/2
cup skim
milk 1 large egg 1/2 teaspoon vanilla extract 3/4
cup pecans, toasted and chopped 1/2
cup dried cherries
5 1/3
cups bread flour, divided, plus more for surface (Kindred uses King Arthur) 1
cup heavy cream 1/3
cup mild honey (such as wildflower or alfalfa) 3 tablespoons
nonfat dry milk powder (such as Alba) 2 tablespoons active
dry yeast (from about 3 envelopes) 3 large eggs 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature Nonstick vegetable oil spray Flaky sea salt (optional, but shouldn't be)
For children that prefer a smooth texture, consider putting about 2
cups of
nonfat dry milk into a plastic bag and crushing it with a rolling pin before adding to the peanut butter and honey.
Dough 2 1/4
cups (315 g) Gluten Free Pastry Flour (252 grams Better Batter all purpose gluten free flour + 32 grams cornstarch + 32 grams
nonfat dry milk, ground into a finer powder), or Cup4Cup gluten free flour (the «real» thing, or my mock Cup4Cup), plus more for sprinkling