Many contemporary whole - grain and homemade
bread recipes call for date sugar instead of brown sugar since it lends a unique flavor and sweetness that pairs well with whole grains.
Although most quick
bread recipes call for butter, eggs and other unhealthy ingredients, there are ways to make them healthier without making them taste like it!
Although there is just one bread that is salt-less, Tuscan Bread, all other
bread recipes call for salt.
Some monkey
bread recipes call for 1/2 cup of butter or margarine instead of 1 cup, but the added margarine makes this bread especially caramel - y.
I'm not sure if you could replace the flour in a bread recipe for spelt like I have with cakes as so many
bread recipes call for strong flour.
This sourdough
bread recipe calls for muscovado sugar to add a unique sugary taste to the loaf.
The Paleo
bread recipe calls for using a food processor.
From those cold regions you can find
bread recipes calling for only rye flour.
The original zucchini
bread recipe called for 1-1/2 cup All - Purpose flour — I used 1/2 cup Whole Wheat and 1 cup All - Purpose.
Not exact matches
Often, a cheesy cornbread
recipe will
call for grated cheese, and as the
bread bakes, the cheese just sort of disappears.
The
recipe calls for French
bread but you could use raisin
bread or like I did, I used my left over stollen and it turned out so delicious.
So interesting that the
recipe calls for bread flour!
I have NEVER seen a banana
bread recipe that
calls for nutmeg!
Use in any
recipe calling for active dry yeast: artisan loaves, pizza, sandwich
bread, bagels, rolls, and more.
Since I have gone gluten free, I have noticed that a lot of
recipes for baked products (i.e.
breads, muffins, cookies, etc.) seem on occassion to
call for flax meal.
Along with the
bread, the
recipe calls for peanut butter (go
for 100 % stuff), an apple, cinnamon, granola, pecans, crushed pistachios and Truvia nectar.
But I've always felt that making something from scratch in your own kitchen is always better than buying it at a grocery store, so I'm perfectly fine with making the
bread with the ingredients that the
recipe calls for.
The next thing that I noticed was the original
recipe called for trimming the crust off the
bread.
Bob's Red Mill Stone Ground Organic Spelt Flour can be used in most
recipes calling for wheat flour, especially yeast and quick
breads.
Especially during the holiday season when sweet
breads abound, you may run across
recipes that
call for osmotolerant yeast (also
called SAF Gold, as it comes in a gold - colored package; SAF is the brand.)
Their
recipe calls for a pound of frozen
bread dough, but I made my pizza dough instead and measured out a pound to use
for this.
The NY Times cookies, like Jacques Torres's cookies
call for cake flour and
bread flour, which I have always used with this
recipe.
To adapt a standard
recipe for regular yeasted or sandwich
bread for this pan, you'll want to make sure it's a
recipe that
calls for between 4 - 5 cups of flour to ensure it fills the pan nicely.
Our
recipe for gluten - free ciabatta
bread — a slightly flattened Italian yeast
bread that typically has having large air pockets within — comes from a popular book
called Gluten - Free on a Shoestring Bakes
Bread, by Nicole Hunn.
What I've heared from Alton Brown (who I trust) is that AP flour is half strong (
bread) and soft (cake), so if in the
recipe they
call for the exact same quantity of each I can't see why you shouldn't substitute.
I have been on the hunt
for a good banana
bread recipe — specifically one that doesn't come out like a heavy dough brick, doesn't
call for a block of melted butter and isn't too sweet — and this totally fit the bill!
This is a simple
recipe you can easily make
for a weeknight dinner with a side of crunchy
bread and it can also be used
for recipes that
call for canned cream of chicken soup.
The
recipe calls for 2 bananas, but I always use 3, and over-ripe bananas have the BEST flavour
for banana
breads.
Now you would think that the average zucchini
bread would be healthy, but most
recipes call for more than a cup of sugar and at least a 1/2 cup of oil.
I always use the Tartine Bakery
recipe which
calls for slicing and stacking the brioche
bread and then adding the creamy goodness.
I actually found a
recipe for bread over on Pioneer Woman's website
for chive
bread — but alas, I don't have a dutch oven as the
recipe calls for.
This sounds like a great
recipe for a typical American
bread that you guys
call «russian» — why?
I needed a
recipe for banana
bread and
called my mom
for our old
recipe.
I think it's a little crazy when I see banana
bread recipes that
call for an entire cup of sugar.
I use them interchangeably
for all my GF baking projects and whenever a
recipe calls for flour, everything from cookies and cakes to
breads and biscuits.If you are converting a
recipe to gluten - free, use 120 grams of the flour blend
for each 1 cup flour
called for in the
recipe plus 1/4 tsp xanthan gum or 1/2 tsp psyllium husk powder.
Had to cook longer than
recipe called for but it was the best banana
bread I've eaten!
I made some nut substitutions since I didn't have all the nuts on hand but I only added a 1 / 4c of arrowrroot powder insted of the 3 / 4c
called for - I did this because the other
bread recipes I checked out
called for the 1 / 4c too and 3/4 seemed like a lot.
To have your 100 % whole wheat
bread rise like white, soak half the flour in almost all the liquid
called for in the
recipe for 2 hours.
I've been working on a loaf of sourdough raisin walnut
bread for a few days, now... The original
recipe I used
called for it being baked in a
bread tin.
You can always swap
bread flour into our
recipes that
call for all - purpose, just by adding a little extra water (details below).
With that in mind, I highly recommend using the exact flours
called for by a
recipe author in a gluten free yeast
bread recipe.
I've tested, tweaked, researched, asked
for advice, used an ungodly amount of ingredients, and thrown away numerous
recipe attempts in search of that one wonderful
recipe that could really be worthy of being
called, «
bread».
If a
recipe calls for regular flour, and you swap in
bread flour, you need to increase the water.
I
call it «Gluten Free
Bread 2.0» because it is the second gluten - free
bread recipe I've created
for this site.
I went and bought the appropriate flours only to realize sadly that your
bread flour
recipe calls for WHEY protein powder.
I have created a flour blend and a method that doesn't
call for eggs unless the
recipe is
for an inherently enriched
bread, like brioche or cloverleaf rolls.
You can't calculate nutritional data using these brands unless the
recipe specifically
calls for them, but you could reduce the sodium in this
bread to almost nothing.
The ingredient ratios in this no - knead
bread recipe are what I found best
for texture and taste after many experiments (some
recipes call for more or less yeast and salt).
The
recipe called for superior breadcrumbs and
for that I made my own with sprouted grain
bread that I toasted and then pulsed in the food processor.
I usually use more caraway seeds and dill seeds than the
recipe calls for simply because I love strong flavored
bread.