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.
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.
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.
• 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
There is a recipes on the Pamela's website
for white sandwich
bread and they don't add any xanthan, just use the
flour blend as is since it has guar gum in it.
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.
It delivered a nice crust and crumb in all
breads, but the taste was too bland
for all the all -
white flour breads.
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 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 plan to try with
white whole wheat
flour, have had good luck subbing that
for white /
bread flour.
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 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.
But if you substitute the grain
flour for white flour, you will get cloud - like
bread.
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
Here's a description of the kind of
white flour I like
for bread: http://www.wildyeastblog.com/2008/06/23/
flour-101/
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
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
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
For the falafel: 2 cups roughly chopped white onion 6 garlic cloves 2 cups cooked chickpeas, drained 1 cup lightly packed parsley leaves 1 cup lightly packed cilantro leaves 1 teaspoon salt 1/4 teaspoon chili powder 2 teaspoons cumin 2 teaspoons baking powder 1/2 cup all - purpose flour Canola oil, for sauteing Pita bread, for serv
For the falafel: 2 cups roughly chopped
white onion 6 garlic cloves 2 cups cooked chickpeas, drained 1 cup lightly packed parsley leaves 1 cup lightly packed cilantro leaves 1 teaspoon salt 1/4 teaspoon chili powder 2 teaspoons cumin 2 teaspoons baking powder 1/2 cup all - purpose
flour Canola oil,
for sauteing Pita bread, for serv
for sauteing Pita
bread,
for serv
for serving
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 F
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 F
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
Flour.
I have to disagree that all
bread needs
white flour for texture.
For dark rye 2/3 cup warm water 1 teaspoon active dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup bread flour 1 cup light rye flour 2 tablespoons unsweetened cocoa powder 1 teaspoon caraway seeds plus more for topping 1 tablespoon safflower oil plus more for bowl 1 egg wh
For dark rye 2/3 cup warm water 1 teaspoon active dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup
bread flour 1 cup light rye
flour 2 tablespoons unsweetened cocoa powder 1 teaspoon caraway seeds plus more
for topping 1 tablespoon safflower oil plus more for bowl 1 egg wh
for topping 1 tablespoon safflower oil plus more
for bowl 1 egg wh
for bowl 1 egg
white
1 kg
flour (choose your own favourite mix,
for the basic recipe we use 500 g
white bread flour and 500 g plain
flour)
I used the plain
white flour that i use
for dakes, not a strong
flour /
bread - making
flour.
This twist on traditional cornbread is perfect
for the holiday table, and a healthy departure from nutrient - poor,
white -
flour breads and rolls.
(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.
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover
white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup
flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko
bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup
flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (
for frying) Kosher salt (to taste)
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.
For the Sundried Tomato and Cheese Soda
bread I used 180g
white plain
flour (all I had left after baking 2 other Soda
Breads!)
My secret ingredient
for CCC is using
white bread flour instead of all purpose.
50 ml warm water 10g dried yeast 500g strong
white bread flour 10g salt 35g unsalted butter, melted 1 Camembert round — 250g size 1 medium organic egg, lightly beaten
for egg wash 1 tablespoon golden flaxseeds 1 tablespoon sesame seeds
my girlfriend is celiac (and allergic to
white rice
flour) so we've tried so many different
bread recipes
for her but i must say that this was not only the easiest, but probably the best.
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
sugar or honey 1 large egg, lightly beaten 1 1/2 cups
white whole wheat
flour 1 1/2 cups
bread flour, plus extra
for kneading 1 1/2 tsp.
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.
For this
bread, I chose
white wheat
flour, type 500.
Ingredients: Starter 200 g water 200 g
white wheat
flour (
bread flour) 1 tablespoon of your active sourdough starter (I used rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g
white wheat
flour (
bread flour) 100 g whole grain spelt
flour 150 g water 10 g salt Other Bran
for coating rolls Butter
for greasing the pan 10 ice cubes to create steam in the first minutes of baking * My mashed baked hokkaido was very dry.
Replace half the
white flour with whole - wheat
flour in your usual recipes
for muffins, quick
breads and pancakes.
Print 4.7 from 3 reviews Gluten Free — Sourdough Starter This recipe makes 1 starter Ingredients 1 cup Water 2 +1 / 4 tsp Active Dry Yeast 1 +1 / 2 cup
White Rice
Flour Instructions Rice flour has the ability to ferment easily, creating a wonderful base for delicious breads w
Flour Instructions Rice
flour has the ability to ferment easily, creating a wonderful base for delicious breads w
flour has the ability to ferment easily, creating a wonderful base
for delicious
breads with a
100 g) 225 g whole grain rye
flour 225
white wheat
flour (or
bread flour) 2 tablespoons of roasted rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your
flour's absorbance - if you
flour absorbs less water, add less water in the beginning, it is easy to add it more later if necessary) 9 g fine sea salt Fruit soaker 40 g dry apples, chopped to small pieces 100 g dry prunes 50 g rum Other 60 g chocolate chips (I used these) orange zest of 2 organic oranges 70 g roasted hazelnuts, chopped (roast them
for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it
for cocoa powder but make sure you add some (appr.
I was surprised that almost all of the
breads and baked goods call
for white flour rather than whole grain
flours.
Hard
white wheat was my choice
for my first loaf of
bread from home ground
flour.
White Corn
flour is very useful
for gluten - free quick
breads.
And
for the
flour, AP or
bread flour is fine, I've even used
white whole wheat in this recipe.
White Corn
flour can also substitute up to one fourth the
flour in
bread and baked goods
for some unique taste sensations.
I had just posted a GF
bread post (www.tablavie.com) last week and
for those who don't want to spend a lot on
flours, one of the
breads I featured only uses tapioca
flour and
white rice
flour.
It's far more absorbent and malleable than whole wheat, and you can actually use a greater percentage of spelt
flour to
white in yeast
bread,
for a more healthy, flavorful loaf.