Bread maker machines have become enormously popular in recent years and it is not difficult to understand why, if you just make the ingredients in pop and let the machine fabulous bread for you.
Below is 2 delicious recipes prepared for you today:
1st 100% Stone Ground Whole Wheat Bread
Amount Measure Ingredient - of cooking:
- 3 cups 100% Whole Wheat Flour-level
- 3 / 8 cup of wheat flour-level
- 1 1 / 2 cups of water at 110 degrees
- 3Tablespoon honey
- 4 teaspoons dry yeast
- 2 teaspoons salt
Directions:
- Mix in separate bowl flour, gluten flour and salt.
- Pour water into baking pan. It is important to use thermometer and the water be 110 degrees.
- Sprinkle yeast into the water. Stir with wooden spoon solved thoroughly until the yeast.
- Add honey. Stir with wooden spoon until honey resolved efficiently.
- Add flour mixtures.
- Gently stir in each cornereGovernment to blend mixture to help.
- Place container in bread machine.
- To put on bread menu (medium or light).
- Bread and freeze.
2nd 100% Whole Wheat Bread for Bread Maker
Amount Measure Ingredient - Preparation Method
Regular Loaf
- 1 cup water
- 2 1 / 2 cups flour, wheat bread
- 1 1 / 4 tablespoons dry milk
- 1 teaspoon salt
- 1 1 / 2 tablespoons butter
- 1 1 / 4 tablespoons honey
- 1 tablespoon gluten
- 2 teaspoons molasses
- 1 1 / 2Fast teaspoon yeast-Rise Or *** ***
- 2 teaspoons Active dry yeast
Large loaf
- 1 1 / 2 cups water + 2 tb
- 3 3 / 4 cups flour, wheat bread
- 2 tablespoons dry milk
- 1 1 / 2 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons honey
- 1 1 / 2 tablespoons gluten
- 1 tablespoon molasses
- 2 1 / 8 teaspoons Fast-Rise yeast *** or ***
- 3 teaspoons Active-Dry yeast
Directions:
The trick to the 100% whole wheat bread in your machine is aextra knead the yeast and gluten a second chance to make a lighter bread.
When your first knead cycle is completed, simply reset the machine and start again. Some manufacturers produce home bakeries with a whole wheat cycle; If your machine does not have one, this start-again method as a simple alternative.
Success Notes:
The gluten gives the whole wheat flour the structure necessary for a good bread. If your market does not stock wheat gluten, try your localHealth Food Shop. Remember to knead the extra. It is especially important in 100% whole wheat bread. Because of the extra knead, use this recipe only on the regular bake cycle.
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