Made it as written... used all purpose flour for the sponge, and 1 cup of whole wheat pastry flour and 1 3/4
cup bread flour for the dough.
Not exact matches
For the Mother Dough: 3 1/2 - 4
cups bread flour (550 grams) 1 Tbs.
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose
flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4
cups beef stock, hot • 4 sourdough
bread bowls, centers hollowed out and reserved
for dipping • 4 slices provolone cheese
I Used a white
bread flour for the first batch and 3
cups white
bread flour with 2
cups of whole wheat
bread flour for the second batch.
4 1/2
cups (20.25 ounces) unbleached high - gluten,
bread, or all - purpose
flour, chilled 1 3/4 -LRB-.44 ounce) teaspoons salt 1 teaspoon -LRB-.11 ounce) instant yeast 1/4
cup (2 ounces) olive oil (optional) 1 3/4
cups (14 ounces) water, ice cold (40 °F) Semolina
flour OR cornmeal
for dusting
3 tsp (15 ml) active dry yeast 3
cups (680 ml) whole milk (3.25 per cent fat), warmed to a temperature of 97ºF (36ºF) 2 1/2 tsp (12.5 ml) salt 2 tsp (10 ml) butter, melted 5 1/3
cups (750g) whole wheat
bread flour, + 1/2
cup (75g),
for working the dough 2 tbsp (30 ml) butter,
for the loaf pan
As a substitute
for bread flour I add gluten
flour to regular
flour, subbing in 1 teaspoon per
cup of all purpose or whole wheat
flour.
I also swapped out 1/2
cup of the
flour for 1/2
cup oat
flour because I love oats in my
bread, and love how healthy they are.
Ok, so I haven't even finished a slice yet, but just wanted to note
for people out there trying this recipe that you probably shouldn't keep out the entire 1/2
cup of
flour on the chocolate orange
bread.
I made this tonight and used 1.5
cups almond
flour, 1/2
cup tapioca starch, subbed chia meal
for flax meal, subbed avocado oil
for coconut oil, and added 1.5 T caraway seeds to give it a bit of a «rye
bread taste».
Also previous experience with no knead
breads tells me that it takes 3
cup of
flour for my 9 × 5 pan to get a desired height.
Add 1 teaspoon per
cup of
flour blend to make yeast
bread, pizza dough or other baked items that call
for yeast.
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.
(I substituted 1
cup of whole wheat
flour for the
bread flour and it still turned out great)
active dry yeast 1
cup bread flour (+ approx. 1/4
cup more
for kneading) 1
cup white whole wheat
flour 1 tsp.
Bread 2 1/4 teaspoons (1 standard 1 / 4 - ounce packet) active dry yeast 1/3
cup (79 ml) plus 1 teaspoon honey 1/3
cup (79 ml) neutral oil, plus more
for the bowl 2 large eggs plus 1 large yolk 1 1/2 teaspoons (8 grams) table salt 4 1/4
cups all - purpose (530 grams) or
bread flour (578 grams), plus more
for your work surface
I made dinner rolls
for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum
for dense
bread and it brought me here... your article says if
bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe
for 3.00 a piece and could not keep up... anyway the xanthem gum measurements
for cakes is supposed to be 1/2 tsp per
cup and I only use 1/4 tsp per
cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free
flours can be expensive... and I wanted to avoid making a failed batch as
bread and cake are a bit different... the 1st batch tased great... just won't leave much room
for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?
molasses 2 Cups whole wheat
bread flour (Hard Red, Hard White, or Emmer (bread will be denser with emmer flour, you can also blend a 1/2 Cup Rye Flour for a stronger fla
flour (Hard Red, Hard White, or Emmer (
bread will be denser with emmer
flour, you can also blend a 1/2 Cup Rye Flour for a stronger fla
flour, you can also blend a 1/2
Cup Rye
Flour for a stronger fla
Flour for a stronger flavor).
I have made lots of other
bread but this one seemed to have too much
flour for the amount of liquid... 4
cups flour to 1 1/2
cup liquid.
3
cups hot mashed turnip 3 Tbsp butter 2 eggs, beaten 3 Tbsp
flour 1 Tbsp brown sugar 1 Tbsp baking powder 1/8 tsp pepper 1/2 tsp salt 1/2 tsp paprika dried
bread crumbs and butter
for the top
1 (1 / 4 - ounce) package active dry yeast (2 1/2 teaspoons) 1 teaspoon honey 1 1/4
cups warm water (105 — 115 degrees F), divided 2
cups bread flour or high - gluten
flour, plus additional
for kneading 1
cup whole - wheat
flour 1/4
cup extra-virgin olive oil 1 teaspoon salt Cornmeal
for sprinkling baking sheets
This vegan chocolate chunk banana
bread batter starts with the banana
flour — 1 and 1/2
cups (psssst that's literally 150 calories
for an entire loaf of banana
bread — most may clock in around 600 calories
for the
flour alone!).
So I thought, I should probably share my gram measurements
for your recipe with others who don't get the hang of
cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works
for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat
flour 375g dark rye
flour (I used homeground, so pumpernickl
for the Americans, medium rye might pack denser) 385g
bread flour (German Type812 didn't have other, should correspond to American AP or light
bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
Country
Bread: Makes 2 8 - inch loaves 1 1/2
cups (360 grams) water, body temperature 2
cups (280 grams) unbleached all - purpose
flour, plus extra
for baking 2
cups (300 grams)
bread flour 12 oz (340 grams)
bread sponge pinch of active dry yeast 2 tsp kosher salt 1 tsp sugar a handful of medium - coarse yellow cornmeal
for the baking sheet
In the bowl of a stand mixer fixed with the dough hook, stir together the water, 2
cups of all - purpose
flour, and the 2
cups of
bread flour for about a minute, or until you have a shaggy, stiff dough.
2/3
cup warm water 1/2 teaspoon dry active yeast 1/2 teaspoon granulated sugar 1 teaspoon olive oil plus more
for bowl and brushing pizza 1-1/2
cups bread flour plus more
for work surface 1/2 teaspoon kosher salt 3/4
cup tomato sauce 4 ounces fresh mozzarella, torn 6 squash blossoms, de-stemmed and petals separated
Ingredients 1
cup lukewarm water 1 tbsp sugar 1 pkg yeast (or 2 1/4 tsp if using the yeast in a jar) 1 tsp fine sea salt 1 tbsp olive oil 2
cups Hard Whole Wheat Stone Ground
Flour (whole wheat bread flour) plus more for kneading 1/4 cup PC Organics Milled Fla
Flour (whole wheat
bread flour) plus more for kneading 1/4 cup PC Organics Milled Fla
flour) plus more
for kneading 1/4
cup PC Organics Milled Flaxseed
i think my
bread machine is only
for 4-1/2
cups flour no more..
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.
However with 4
cups of almond
flour in it that comes to around $ 10.00 (Canadian)
for a loaf of
bread.
4 tablespoons oil 2 8 - ounce packages tempeh, cut into 1x3» strips 1
cup onions, sliced thin 2
cups mushrooms, sliced 1 clove garlic, minced 1 tablespoon sage, minced 3 tablespoons
flour 4 tablespoons soy sauce 3
cups water or vegetable stock 4 slices hearty
bread, toasted Parsley, chopped,
for garnish
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4
cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1
cup low - sodium black beans, drained and pureed 1/4
cup chopped parsley 1/3
cup almonds, toasted and chopped 1/3
cup sunflower seed, toasted 1 1/2
cups soft
bread crumbs (we used 3 slices sprouted wheat
bread) 1
cup oat
flour 1 Tablespoon low - sodium soy sauce 1
cup finely grated carrot if frying:
flour for dredging olive oil or canola oil
for frying
Ingredients
For the dough 3 cups bread flour 1 tablespoon sugar 2 teaspoons instant yeast 1-1/4 teaspoons salt 1/4 cup milk 2 tablespoons olive oil 1 cup + 2 tablespoons lukewarm water For the glaze 2 - 4 cloves garlic, minced 2 tablespoons butter Additional toppings Italian seasoning for sprinkling, optional Parmesan cheese for sprinkling, optio
For the dough 3
cups bread flour 1 tablespoon sugar 2 teaspoons instant yeast 1-1/4 teaspoons salt 1/4
cup milk 2 tablespoons olive oil 1
cup + 2 tablespoons lukewarm water
For the glaze 2 - 4 cloves garlic, minced 2 tablespoons butter Additional toppings Italian seasoning for sprinkling, optional Parmesan cheese for sprinkling, optio
For the glaze 2 - 4 cloves garlic, minced 2 tablespoons butter Additional toppings Italian seasoning
for sprinkling, optional Parmesan cheese for sprinkling, optio
for sprinkling, optional Parmesan cheese
for sprinkling, optio
for sprinkling, optional
For yeast
breads and pizza dough, you'll want to change the ratio given above to equal parts starch and whole grain plus 1 teaspoon gum per
cup of
flour blend.
To add its goodness to baked goods that need to rise (
breads, quick
breads, muffins), you can replace up to a quarter of the
flour with chickpea
flour —
for example, instead of a whole
cup of
flour, use 3/4
cup of
flour and 1/4
cup chickpea
flour.
I mostly followed her instructions
for the
bread she gives in this post: Dutch Oven
Bread except I used a mixture of 1/3 rye and 2/3 wite spelt
flour which led me to use 2
cups of water than the stated 1 1/2
cups.
250 grams leaven from above 800 grams
bread flour 200 grams whole wheat
flour 1 1/2
cups red quinoa, soaked overnight 20 grams salt 750 grams water (at 85 degrees), plus another 50 grams
for after autolyse Rice
flour (or
bread flour)
for dusting
For bread 3/4 cup milk 3/4 cup warm water 2 packages (4-1/2 teaspoons) dry active yeast 1 tablespoon sugar 1/3 cup olive oil 1 tablespoon kosher salt 4 cups bread flour plus more for dusting Non-stick cooking spray 1 large egg 1 teaspoon wa
For bread 3/4
cup milk 3/4
cup warm water 2 packages (4-1/2 teaspoons) dry active yeast 1 tablespoon sugar 1/3
cup olive oil 1 tablespoon kosher salt 4
cups bread flour plus more
for dusting Non-stick cooking spray 1 large egg 1 teaspoon wa
for dusting Non-stick cooking spray 1 large egg 1 teaspoon water
1 1/2
cups lukewarm water 5 large egg yolks (reserve one white
for bread glaze or use one whole egg
for glaze) 1 1/2 teaspoon sea salt 1/4
cup coconut oil 1/4
cup honey 4 1/2
cups organic sprouted whole wheat
flour, or any other
flour 1 tablespoon active dry yeast Optional topping: sesame seeds, poppy seeds, anise seeds, dried rosemary or dill
2 1/2
cups whole wheat pastry
flour (original recipe calls
for regular whole wheat
flour or white whole wheat) 1/2
cup bread flour 2 1/2 teaspoon baking powder 1/2 teaspoon baking powder 3/4 teaspoon salt 1 stick cold unsalted butter, cut into small cubes 3/4
cup buttermilk 1 large egg 3 Tablespoons honey
And here's a tip: my banana
bread - obsessed friend discovered that you can substitute a quarter
cup of millet
flour for an equally delicious but non-crackly version.
all - purpose
flour fat - free, less - sodium chicken broth Marsala wine or dry sherry brown rice sesame seeds natural peanut butter olive oil apple cider vinegar low sodium soy sauce sesame oil honey whole wheat pita
bread (8 pieces — 4
for Monday, then freeze the rest
for Sunday) kalamata olives ketchup vegetable oil red pepper flakes 1 (14oz) can tomato sauce dried parsley dried basil dried thyme vegetable broth (1 quart) red lentils (1
cup)-- I usually find these in the bulk aisle
Refined coconut oil,
for the baking sheet 3/4
cups whole wheat panko (Japanese
bread crumbs) or whole wheat
bread crumbs 1/3
cup vegan chicken bouillon 3 tablespoons cornmeal 1/2 tablespoon fine sea salt 3/4 teaspoon paprika 1/4 teaspoon cayenne powder 1
cup soy milk 3/4
cup brown rice
flour 1-1/2 pounds seitan (in larger blocks as opposed to thin slices), broken into large hunks
Hi Cathy, we have a recipe
for gluten - free sourdough starter that uses this French - style starter to inoculate it; you can then add it to any of your favorite (gluten - free)
bread recipes by substituting in 1
cup of starter
for 1/2
cup of the water and 1
cup flour in the recipe.
In a large mixing bowl, use a Danish
bread whisk or a wooden spoon to thoroughly incorporate: 3
cups bread flour 5 Tablespoons granulated sugar (3 Tablespoons
for a less sweet
bread) 2 large eggs 1/4 teaspoon salt 1/3
cup (6 Tablespoons) room temperature unsalted butter
3-1/2
cups bread flour plus more
for worksurface 1 envelope dry active yeast 1-1/2 teaspoons kosher salt 1-1/2 tablespoons granulated sugar 1 large egg, lightly beaten 1-1/2 tablespoons vegetable oil plus more
for greasing 1/2
cup warm water 1 egg white
for glaze Poppy seeds, sesame seeds, coarse salt and dried onions
for topping
Ingredients
for Banana Nut
Bread: 1-1/2
cups mashed bananas from dark - skinned ripe bananas (about 4 to 5 large) 1/3
cup unsalted butter, room temperature 2
cups all - purpose
flour 1
cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried cultured buttermilk (optional) 1/2
cup fine - chopped walnuts (substitute pecans or favorite nuts) 2 eggs, fork beaten 1 Tablespoon fresh lemon juice (from 1 large lemon) 1/3
cup milk (2 % is fine) 1 to 2 Tablespoons room temperature butter
for basting the top of the
bread
For dough 1-1/4 cups warm water 1 packet dry active yeast (2-1/4 teaspoons) 1 teaspoon granulated sugar 1 tablespoon olive oil plus more for oiling bowl 3 cups bread flour plus more for dusting 1 teaspoon kosher s
For dough 1-1/4
cups warm water 1 packet dry active yeast (2-1/4 teaspoons) 1 teaspoon granulated sugar 1 tablespoon olive oil plus more
for oiling bowl 3 cups bread flour plus more for dusting 1 teaspoon kosher s
for oiling bowl 3
cups bread flour plus more
for dusting 1 teaspoon kosher s
for dusting 1 teaspoon kosher salt
Ingredients
for Yeasted Buttermilk Dinner Rolls: 3
cups bread flour (we used King Arthur Unbleached Bread Flour) 3 Tablespoons granulated sugar 1 Tablespoon dried buttermilk powder 1 Tablespoon dried egg whites 1 teaspoon salt 2-1/2 teaspoons active dry yeast (or bread machine yeast) 3 Tablespoons unsalted butter 1 cup warm
flour (we used King Arthur Unbleached
Bread Flour) 3 Tablespoons granulated sugar 1 Tablespoon dried buttermilk powder 1 Tablespoon dried egg whites 1 teaspoon salt 2-1/2 teaspoons active dry yeast (or bread machine yeast) 3 Tablespoons unsalted butter 1 cup warm
Flour) 3 Tablespoons granulated sugar 1 Tablespoon dried buttermilk powder 1 Tablespoon dried egg whites 1 teaspoon salt 2-1/2 teaspoons active dry yeast (or
bread machine yeast) 3 Tablespoons unsalted butter 1
cup warm water
4 c of white
bread flour, (I used King Arthur's) 1 tbl salt 1 oz of yeast — which is 2 tbl
for a conversion 2/3
cup butter (11 tbl) 1 1/4 c of warm water