Sentences with phrase «of white bread flour»

I have not tried this particular soda bread recipe, but I have just tried one from River Cottage website which I made with just 500g of white bread flour, 2 tsp of bicarbonate of soda, 1 teaspoon of fine sea salt, and 400 ml of soured milk by adding 2 1/2 tbs of pure lemon juice to 400 mil of milk, whisking in and standing for 20 min.

Ingredients: 2 cups of warm water 1 teaspoon white sugar 1/2 cup of olive oil 5 cups of white bread flour 4 teaspoons yeast1 / 2 cup -LSB-...]

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

Can you substitute whole wheat flour instead of all white bread flour?

Not exact matches

There are disadvantages to turning away from the conformity of traditional franchises — Weissman, who refuses to use bleached white flour, has had to deal with confused customers looking for white breads they've found in other Great Harvest locations.

I use organic stone - ground whole - wheat in this bread along with a bit of unbleached white bread flour.

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.

Instead of white bread, mix a cup of whole wheat flour with 2 cups of plain flour, or add rye.

I add flax meal to muffins and breads, not to mention use it in white sauce, substituting part of the flour....

The type of flour is actually pretty important in breads like this one, so if you try baking this again I would use whole wheat pastry flour or white whole wheat flour (all - purpose flour will make the bread too moist, as you found!)

There are many grades of white flour, ranging from patent flour, to bread flour, to all - purpose flour to commercial white flour.

This gorgeous, golden brown loaf of Scandinavian white bread was made using the scalded flour method.

Combine equal amounts (weight wise) of water and strong, white bread flour in a glass or plastic jar / container (not metal) until you have an even batter.

So out of the blue I bought some white bread flour, much to my husbands disappointment our house went wholemeal years ago!

In addition to using a low calorie sweetener, I also replaced some of the oil in this banana bread with plain nonfat Greek yogurt, and used my favorite white whole wheat flour instead of traditional white.

I didn't have AP flour, so I used a majority of bread flour and then some white whole wheat flour (I ran out of bread flour, oops).

I tried it once before with 50 % white whole wheat and it was great (this is such a flexible recipe), but today I used 50 % regular whole wheat, 25 % bread flour, 25 % all - purpose, and a spoonful of vital wheat gluten for good luck (who knows if that did anything) and the texture was RIGHT ON.

When the bread machine finished doing its thing after 1 1/2 hours, I noticed that the color of the dough was funny... turns out that I used King Arthur's white whole wheat flour instead of regular white flour.

As a side note, the pick of the ciabatta breads was one made with a mix of Wheat Montana Natural White and Rocky Mountain Milling's Artisan Flour.

Strong white flour is our standard white bread making flour, easy - blend yeast is dried yeast usually sold here in small sachets, and a set of kitchen scales will make the recipe easier to follow.

However, whole wheat flour contains less of it than all - purpose or white bread flour, which is why wheat bread is often denser and more crumbly.

Nutritionally speaking, white wheat berries are on par with the very hearty wheat flour we've come to know, but it has a slightly sweeter taste, lighter texture and creamy color that rolls up into a pretty scrumptious loaf of 100 % whole wheat bread.

Maybe the lightness of the white wheat flour could be the key in getting the wheat based versions of this bread to rise?

When I wanted to do my first attempt to this fabulous bread, I did nt have enough flour, so the next day I went to grocery store and I bought Wheat Flour... And then I read wheat flour would be too heavy... Well, I used 1 1/2 cup of white flour and 1 1/2 cup of wheat and my bread is perflour, so the next day I went to grocery store and I bought Wheat Flour... And then I read wheat flour would be too heavy... Well, I used 1 1/2 cup of white flour and 1 1/2 cup of wheat and my bread is perFlour... And then I read wheat flour would be too heavy... Well, I used 1 1/2 cup of white flour and 1 1/2 cup of wheat and my bread is perflour would be too heavy... Well, I used 1 1/2 cup of white flour and 1 1/2 cup of wheat and my bread is perflour and 1 1/2 cup of wheat and my bread is perfect!

(I also used half white and half whole wheat flour) EVERYONE is raving about the flavor of this bread and asking for the recipe.

I tried my first loaf with Organic unbleached white flour and all of my subsequent loaves have been with Organic unbleached bread flour BOTH are good!!!

All you need to make this wonderful fluffy bread is almond flour, eggs, egg white protein powder, salt, baking soda, and cream of tartar.

Mix 2 cps sprouted wheat flour, 1 cp white unbleached flour, and the rest of the regular bread recipe above.

Here's a description of the kind of white flour I like for bread: http://www.wildyeastblog.com/2008/06/23/flour-101/

Dough: 200 grams active levain (float tested: see below) 900 grams white bread flour 100 grams whole wheat flour 700 grams warm water, plus 50 grams (divided) 20 grams salt 315 grams walnuts (toasted and roughly chopped) 180 grams dried cranberries (I refreshed mine in hot water so they plumped up a bit) Grated zest of 2 oranges

This signature white sandwich loaf, an updated version of King Arthur's popular Walter Sands Basic White Bread, is the «go - to» bread for breakfast toast, brown - bag PB & Js, or a grilled - cheese - and - soup supper for many of us here at King Arthur Fwhite sandwich loaf, an updated version of King Arthur's popular Walter Sands Basic White Bread, is the «go - to» bread for breakfast toast, brown - bag PB & Js, or a grilled - cheese - and - soup supper for many of us here at King Arthur FWhite Bread, is the «go - to» bread for breakfast toast, brown - bag PB & Js, or a grilled - cheese - and - soup supper for many of us here at King Arthur Flour.

Of course, the traditional date walnut bread is made with white flour, butter and white sugar.

I love this combination of whole grains — I think all breads need some plain white bread flour or they become too dense — but you can experiment with all different kinds of grains and flours by weight if you wish.

I have made this bread using white flour, whole wheat flour, oatmeal flour and then added a couple teaspoons of honey and sunflower seeds.

(Cuisinart CBK - 200) I'm not trying to put a plug in for Cuisinart here, but what I wanted to let you know is that I tried your white sandwich bread recipe in this bread maker, used the total amount of flour, and followed the recipe exactly other than adding an extra 1/4 cup of water to accommodate the bread machine.

Here are the ingredients: DOUGH (4 PIZZAS) 600 g white bread flour 2 tablespoon fine sea salt 7 g package of dried yeast 1 tablespoon of sugar 2 1/2 cups of warm water (more or less) Tomato Sauce: 1 clove of garlic 1 bunch -LSB-...]

2 teaspoons active dry yeast 1 cup barely warm milk 1/4 cup honey 1 teaspoon salt 1 large egg Zest of 1 orange 3/4 cup raisins 3 cups bread flour, plus extra if necessary (all - purpose will also work) 1 egg white 1 tablespoon milk

Now I am going to try to add some of the sweet white rice flour to bread recipe.

Substitute 1/4 cup millet flour for an equal amount of unbleached white flour in any baked good (cookies, breads, pancakes... whatever you like) to add more nutrition and a unique flavor.

A banana bread absolutely packed with sesame seeds, made with a blend of whole wheat and white flour, yogurt, ripe bananas, and lemon zest.

My secret ingredient for CCC is using white bread flour instead of all purpose.

Still, if you're curious, my favorite mix is about half and half bread and cake flour by weight (200 grams each), or, in the case of the craggy cookies pictured above, a mix of bread flour, cake flour, and a whole grain flour like white whole wheat, sprouted wheat, rye, spelt, etc..

Rolled it up and plopped it into a loaf pan and it was just like my mommy used to make:) I used a mix of white whole wheat flour and all purpose flour, and the bread had a wonderful soft texture.

For the dough add 1 1/2 cups of bread flour (you can use all - purpose flour) to a bowl, 1/2 teaspoon of sea salt, 2 tablespoons of extra virgin Spanish olive oil, 1/3 cup of white wine, and mix everything together

See, I also bake breads with many different kinds of milled flours... So do you mean unbleached white flour?

Ingredients about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic, chopped One 14 - ounce can white beans, drained 1 egg 1/2 cup fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of half a lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (just use flour if you don't have masa on hand) Salt and pepper to taste 1/4 cup pesto, homemade or store - bought 1 ripe tomato (use sundried or cherry tomatoes if you can't find a good roma or heirloom) about 1/2 cup Roasted Eggplant Spread (recipe follows) 3 slices whole grain bread

I tried this recipe last night with a couple of substitutions that worked great: — I only used 1 T of oil and added 1 T of unsweetened apple sauce — I only used 1/2 c sugar — I used half whole wheat flour and half white bread flour

Most of the common types of wheat flour (bread, pastry, etc.) are available as both white and whole wheat.

4 slices stale white bread 1 cup milk 1 pound lean ground beef 1/2 cup grated Parmesan cheese 2 slices smoked ham or bacon, minced 2 cloves of garlic, minced 1 tablespoon Bel Soley Papaya Pepper Sauce 1/2 cup flour Oil for frying Bel Soley Papaya Pepper Sauce for dipping

If you're interested in making whole wheat bread, swap 25 % of your white flour for whole wheat to start, and increase as you become more skilled at kneading a wet dough.