Sentences with phrase «wheat white bread flour»

Dry ingredients in one bowl: whole wheat white flour (I didn't have whole wheat white BREAD flour but I was just hoping that's what the recipe really implied), rolled oats, organic cane sugar (which I shockingly have in abundance), brown sugar, baking powder, baking soda, salt, and cinnamon.

Not exact matches

From 2007 - 2017, the inflation rate for all - purpose flour is 44 %; white rice +31 %; sugar +21 %; pasta +45 %; wheat bread +16 %; salted butter +10 %; red delicious apples +15 %; seedless grapes +28 %; dried beans +45 %; sliced bacon +58 %; and the list goes on and on.

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

I used 200g white whole wheat flour with the white bread flour, just to add a like wholesome goodness.

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.

Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided

salt 2 - 3 cups white whole wheat flour 2 - 3 cups bread flour

Filed Under: Apple, Cakes, Desserts, Fall Recipes, Quick Breads Tagged With: Apple; Cinnamon; Cake; Vanilla; Glaze; white whole wheat flour; Whey Low; dessert;

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!)

I substituted whole wheat flour for the white flour and threw it all in my bread machine to mix.

In this flour, the bran and germ have been removed making it a white (not whole wheat) flour suitable for making gravies, or using in conjunction with whole wheat in bread recipes.

active dry yeast 1 cup bread flour (+ approx. 1/4 cup more for kneading) 1 cup white whole wheat flour 1 tsp.

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 flaflour (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 flaflour, you can also blend a 1/2 Cup Rye Flour for a stronger flaFlour for a stronger flavor).

I have personally only tested 1/3 whole wheat flour to 2/3 white bread flour.

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

I plan to try with white whole wheat flour, have had good luck subbing that for white / bread flour.

Hi Sara — I usually start with a 1/3 whole wheat flour, 2/3 white flour on bread recipes.

Ingredients 1 1/2 cups warm water (about 110 degrees) 1 tablespoon active dry yeast 2 tablespoons sugar 2 tablespoons canola oil 1 1/4 teaspoon salt 2 cups bread flour 2 cups flour (white or whole wheat)

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.

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?

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.

You mentioned not having luck with wheat bread, and I've tried out a really successful combination: King Arthur Flour White Whole Wheat pastry flour (substituting the full 3 cups) and about 1 1/2 tbsp hwheat bread, and I've tried out a really successful combination: King Arthur Flour White Whole Wheat pastry flour (substituting the full 3 cups) and about 1 1/2 tbsp hFlour White Whole Wheat pastry flour (substituting the full 3 cups) and about 1 1/2 tbsp hWheat pastry flour (substituting the full 3 cups) and about 1 1/2 tbsp hflour (substituting the full 3 cups) and about 1 1/2 tbsp honey.

I used 1/2 bread flour and 1/2 white wheat.

I tried 1/2 wheat flour and 1/2 white flour and tried instant yeast (which apparently I've been using the bread machine before) and didn't work out so well.

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 perWheat 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 perwheat 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 perwheat 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.

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.

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

I used to always make it with white wheat flour, which results in lusciously soft and fluffy bread.

3/4 cup milk 6 tablespoons water 3 tablespoons butter 3 tablespoons honey 1 1/2 tablespoons sugar 1 teaspoon salt 2 1/4 cups whole wheat flour 3/4 cup white bread flour 1 tablespoon yeast

Just add the amt listed in white) Extra Large Loaf1 / 3 C water1 C mashed very ripe banana (about 2 medium bananas) 3 T vegetable oil, margarine or butter (I use olive oil) 2 large eggs1 t salt1 / 4 C brown sugar, packed2 C white flour * 2 C whole - wheat flour1 1/4 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good) 1 1/2 t bread - machine or instant yeast1 / 3 C each raisins and chopped pecans (optional) * In Canada use all - purpose or bread flour; in the United States use bread flour.

I hope your beadrmaker has a sweet bread button, or just use the reg cycle.Caribbean Banana BreadLarge Loaf1 / 3 C water3 / 4 C mashed very ripe banana2 T vegetable oil, margarine or butter (I use olive oil) 1 large egg3 / 4 t salt3 T brown sugar, packed1 1/2 C white flour * 1 1/2 C whole - wheat flour1 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good) 1 1/4 t bread - machine or instant yeast1 / 4 C each raisins and chopped pecans (optional) * In Canada use all - purpose or bread flour; in the United States use bread flour.

My recipe is a wheat bread with 62.5 % white and 37.5 % wholemeal wheat flour at 62.5 % hydration.

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

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

Levain: (Night before mixing dough) 1 tablespoon mature starter (fed / refreshed within 8 hours) 100 grams white bread flour 100 grams whole wheat flour 200 grams warm water

I ordered bananas, sweet potatoes, apples, zucchini, tomatoes, mozzarella cheese, Parmesan cheese, unsweetened almond milk, spaghetti, almond meal, white whole wheat flour, spinach, mushrooms, bread flour, and deli turkey slices.

I wondered though, if I want to make this with wheat free bread, what would you recommend substituting the white bread flour with?

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

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.

We've got a basic chocolate zucchini bread recipe with some white whole wheat flour and greek yogurt!

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