Sentences with phrase «regular flour bread»

It will not be as glossy as a regular flour bread dough, but the elasticity will be evident.

Taste and texture were like regular flour bread.

Not exact matches

Many of them grind wheat on a regular basis and use the flour to make bread.

Gorgeous looking banana bread and I never bake banana bread with wheat — regular bread, rolls, pizza crust, etc with wheat flour yes, but not banana bread.

I just made this bread today, using regular flour instead of bleached flour and it came out so moist and perfect.

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.

No need to go super-fine on bread (as you saw; they're already quite tender, even with regular flour).

Of course, I made banana bread, so no subtle flavors there... You can easily see that it's slightly darker than regular flour probably due to the wheat in the blend, but it felt and baked up just like regular flour.

I have been baking bread with regular flour for a while and it lasts at least one week before mold etc, but I made your wonderful Paleo bread recipe and the Paleo Pumpkin bread and they both got slimy and off tasting sitting on my counter within 4 days of baking.

By mistake I used regular almond flour and the bread came out just as tasty as if I had used blanched almond flour.

I was just wondering if it's lower in calories than regular bread as I've been trying to watch my calorie intake recently and I know almond flour is a little higher than regular flour.

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.

It's a great option for those with sensitivities to regular flour or gluten and it can make so much more than just bread!

Semolina flour is made from durum wheat and it's a little bit coarser than regular flour and you 100 % don't have to use it and can simply replace it with more bread flour on this recipe.

I was wondering do you have receipes for regular bread I could make, also I was soaking my flour.

I can't be 100 % sure that quinoa flour will work exactly the same as regular AP flour in all recipes but it's worked for me when making cookies and quick breads.

Can I still use the regular whole wheat flour or the bread flour for this recipe?

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.

I have used bread flour before when I had it on hand but I haven't compared / contrasted with regular flour to find a preference.

Of course you probably won't be able to find this flour outside of Germany and I assume you can use regular bread flour as a substitute.

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.

This simple beginner's recipe for a moist gluten free banana bread uses regular rice flour.

I used regular yeast, putting it in warm water first, 2 cups bread flour, one cup white whole wheat, and cooked it in my pampered chef deep covered stone baker.

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

I made the rye bread with 1 cup rye flour and 2 cups regular.

I bake a lot of regular bread, so to me it seemed like it would need a second rise, but your recipe didn't mention how long or anything so I looked at an identical recipe and it said to let it rest for 2 hours after the dumping onto the floured surface stage.

I made this Chicken Katsu gluten - free for my husband who is on a gluten - free diet, but you can make this recipe with regular all - purpose flour and regular panko bread crumbs.

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

And tasted like the crusty bread made with regular white flour.

If a recipe calls for regular flour, and you swap in bread flour, you need to increase the water.

Sourdough banana bread is put together like a regular quick bread but it uses a cup of sourdough starter to replace part of the flour and liquid from a traditional banana bread recipe.

The dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too thick to spread into a loaf pan, gradually mix in more yogurt, one tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula.

For maximally chewy bagels, remember to use high - gluten flour (or add extra gluten to your regular bread flour) and mix the dough until it's very strong!

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

Regular panko bread crumbs and all - purpose flour will still produce healthier zucchini fries (hey, they're still not fried, right?)

** In order to ensure the bread comes out tender and moist, whole wheat pastry flour should be used for this recipe and NOT regular whole wheat flour.

I am about to make apple bread, usually make up a good part of the recipe and this time I will use a blend of almond flour and wheat flour and almond chips instead of pecans, then regular ingredients and flavorings to enhance.

If your starter is 100 % regular flour, then go ahead and replace about 50 - 100 g of bread flour with whole wheat flour in this recipe.

This culture can then be maintained indefinitely, through regular feedings of flour and water, to continue to leaven and ferment loaves of bread without the use of commercial yeasts.

I have a question... I like semolina bread and I was wondering if I add one cup of semolina flour to two cups of regular flour, would you keep the yeast and everything else in the recipe the same?

I started out to create a 100 % whole grain bread — also not traditional — and quickly decided on white whole wheat flour, which is lighter in taste but has the same nutritional value as regular whole wheat flour.

The dough will be very thick (much more like regular wheat flour bread dough than you might be used to with gluten free); however, if the dough seems too thick, gradually add more yogurt, one tablespoon at a time while the bread machine is mixing, until the dough is still thick, but able to be smoothed with a spatula.

as this gf mix can be used in a regular bread recipe that call for AP flour what about the yeast from the ap flour recipe?

I do make «regular» flour bread all the time.

I did this recipe the first time with all purpose flour because I didn't have bread flour and regular yeast, they came out perfect, not sticky no need to fry in paper, 2nd time I try to do these used the bread flour and quick rise, they were a complete flop, I threw all in garbage can.

They are slightly better than regular white bread as they're higher in fibre, but missing the antioxidants and vitamins that come with wholemeal flour (from the germ and bran that is removed).

I have a sweet bread recipe, how would I convert regular four for some other flour?

I think I do this for mine, I be the only one eating it since I don't eat flour anymore or regular breads.

These Paleo dinner rolls are not going to be light and fluffy like regular yeast bread rolls with regular flour — they are chewy on the outside and crusty on the outside.

In baking because it doesn't rise as much as regular flour, it produces cakes and breads that have the consistency of a pie or a dense quiche.