I've been looking for a good 100% whole grain bread recipe that I like, and came across one that looks promising in the book Home Grown Whole Grains (pp. 152):
- 1 package active dry yeast
- 1 tablespoon sugar
- ¼ cup warm water
- 2 cups warm water
- 3 tablespoons oil
- 6 tablespoons honey
- 1 teaspoon salt
- 5 cups whole wheat flour
- ½ cup dry milk powder
Dissolve the yeast and sugar in the ¼ cup water and allow to stand until the mixture begins to bubble. Add the 2 cups warm water, oil, honey, and salt and then begin beating in the flour. When you have about half of it worked in, beat in the dry milk, a little at a time, taking care to break up any lumps. Then beat in the rest of the flour....
What is the purpose of the dry milk? And what guidelines can I follow to replace the powdered milk with something more "self sufficient"? Perhaps normal milk, and a little less water?
Milk is added to bread for flavour, a tender crumb and well-coloured crust.
Dry milk is used because it easy to store and easy to use in bulk. Milk also contains an enzyme called glutathione which can weaken gluten and result in a poorer quality loaf - the drying process destroys this enzyme.
You can substitute regular milk in various proportions, but you may as well simply replace the 2 cups of water with it, which will give you a nice soft loaf. Opinion is divided whether you should scald the milk (by heating to 180°F/82°C according to How Baking Works, page 150) to destroy the glutathione, but in any case it's probably a good idea to warm it anyway, to help the rise.
According to the good folks at "King Arthur Flour" dry milk is added so that:
Your bread will be softer and more tender, and will stay fresher longer when you use dry milk.
The most direct effect that I noticed is that it tends to make the crust softer. This has been the result in a "bread machine" where the only recipe difference was dry milk.
from French meaning 'eat everything'). Mange tout (UK) also includes sugar snap peas (US). Peanuts (US, AU) may sometimes be sold in the UK as monkey nuts, especially if unshelled. And Peanut Oil may... for cupcakes. It increasingly has this meaning in the UK too, with the prevalence of American-style coffee-shop chains. Muffin (UK) is english muffin (US, AU), a yeast leavened flat-ish bread, cooked.... Drop scone (or scotch pancake) (UK) is similar to a (US, CA) pancake Flapjack (US) is the same thing as a (US) pancake. But flapjack (UK) is a baked square usually consisting of sugar/honey, butter
I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I think correctly). In saucepan combine brown sugar, cornstarch, and salt. Whisk in half & half. Whisk constantly over medium heat till mix is thick and bubbly. Cook an additional 2
My recipe says 1 tablespoon of sugar per loaf. This seems like too small an amount for flavor. The recipe is as follows: 3 cups flour 1 teaspoon salt 2 teaspoons active-dry yeast 1 tablespoon sugar 2 tablespoons oil 1 cup water knead, wait 1 hr, knead again, wait 1.25 hr, bake for 30min @ 350 Is this for flavor, or is there another purpose?
wheat flour * 1/3 cup lukewarm water * 1/8 teaspoon instant yeast Soaker: * 1/4 cup toasted cracked wheat * 1/4 cup water Day of: * 2 cups bread flour * 2/3 cup whole wheat flour * 1 cup lukewarm water * 1 1/2 teaspoon salt * 1/2 teaspoon instant yeast * 1 cup roasted potatoes and onions Method The night before you want to make this bread add all the "night before" ingredients together..., the soaker, water, salt and instant yeast. Mix together. Add whole wheat flour and have the bread flour. Mix till the batter is smooth and well blended. Allow to sit uncovered for 15 minutes. Sprinkle some
I followed this recipe for a quick "Danish" dough, at http://www.ezrapoundcake.com/archives/11051; scroll down to food processor dough. The ingredients were: 1/4 CUP WARM WATER 1/2 CUP MILK, AT ROOM TEMPERATURE 1 LARGE EGG, AT ROOM TEMPERATURE 2 1/4 CUPS WHITE BREAD FLOUR 1 PACKAGE (1/4 OUNCE) RAPID-RISE YEAST OR 1 TABLESPOON FRESH YEAST 1 TEASPOON SALT 1 TABLESPOON SUGAR 1 CUP (2 STICKS) UNSALTED BUTTER, COLD, CUT INTO THIN SLICES After following the recipe, when I went to roll out my dough it was quite wet and sticky. Even with moderate flouring
I have the following peppermint marshmallow recipe that I know works well: 1/2 cup confectioners' sugar, plus more for dusting the marshmallows' surface and the work surface 1/2 cup plus 2 tablespoons cold water 2 1/2 tablespoons unflavored powdered gelatin (3 to 4 packages) 2 cups granulated sugar 1 cup light corn syrup 1/3 cup crushed peppermint pinwheel hard candies 1/8 teaspoon salt 1/2 cup warm water 2 teaspoons vanilla extract 3 or 4 drops peppermint oil (optional) 2 or 3 drops red liquid food color (optional) (Source) I would like to convert
Failed miserably at the first bread bake. I have this oven: Bajaj 28 Litres 2800TMC Oven Toaster Grill I tried this recipe: Baking the Perfect Loaf of French Bread Instead of using 4 cups bread flour, I used 3 cups whole wheat flour. Replaced 2 teaspoon active quick rising dry yeast and 2 teaspoon salt with 1.5 teaspoon active dry yeast and 1.5 teaspoon salt. Used 1 1/4 cups warm water Do... so that all sides have a thin coating of oil. Cover with plastic wrap and set in warm place for 1 1/2 hours to let rest and rise. Dough should almost double in size. While the dough is rising, about
when making them: Ingredients 2.25 Cups of Pillsbury all purpose flour 1 tsp Arm & Hammer baking soda 1 tsp Morten salt 1 stick softened Fleichmanns original butter (normally uses Land-O-Lakes) (113g pure butter) 3/4 cup white sugar 3/4 cup brown sugar 1 tsp vanilla 2 large eggs 2 cups Tollhouse Semi-sweet chocolate chips Preparation steps Preheated the oven to 375°F (190°C) Whisked together flour, baking soda, and salt in a small bowl Beat butter, white sugar, brown sugar, and vanilla with mixer until creamy. Added eggs 1 at a time, beating well after each addition. Gradually beat
something? Does the temperature of the coffee really matter? Here's the recipe: 3 cups flour, 2 1/2 cups sugar, 1 1/2 tablespoons baking soda, 1/2 tsp salt, 1 cup unsweetened cocoa powder, 1 1/3 cups vegetable oil, 1 1/2 cups buttermilk, 3 eggs, 1 1/2 cups freshly brewed hot coffee, 1 tablespoon pure vanilla extract Slowly combine the flour, sugar, baking soda, salt and cocoa powder...I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do? Is the coffee