Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts

Wednesday, March 24, 2021

Whole Wheat Rolls

 WHOLE WHEAT ROLLS





Whole Wheat Rolls


Ingredients

3/4 cup All-Purpose Flour

1/4  cup WholeWheat All-Purpose Flour

1/4 cup sugar

1 yeast package

¼ cup warm water (for yeast)
salt

2 tablespoon butter

2 tablespoon vegetable shortening

1 slightly beaten egg (optional)

1/4 cup warm water

1/4 cup warm milk


Method

1.          Blend flours, sugar, and salt together.

2.          Add butter and vegetable shortening to dry ingredients; cut the butter and vegetable shortening into the flour mixture.

3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.

4.          Warm milk.

5.          Warm water.

6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.

7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency).

8.          Cover and leave it to rise for approximately 1 – 2 hours.

9.          When risen punch down and loaf out into desired pans.

10.       Cover and leave to rise again for approximately 1 hour.

11.       Bake in a 450° and until golden brown; tap top for hollow sound to ensure bread is baked completely.

12.       Remove from oven and place on cooling rack to cool, brush with butter on top of bread.

13.       Remove from pans and cool completing before bagging.


Whole Wheat Rolls was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman

Recipes

Recipe Marketing : Buns

Recipe Marketing : Whole Wheat And Raisin Buns


Saturday, May 23, 2020

Raisin Bread

RAISIN BREAD 
RAISIN BUNS
















Raisin Bread

Ingredients

2 cups flour
3 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup raisins
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 package rapid yeast
1/4 cup warm water
1/4 cup warm water
1/4 cup warm milk

Method

Dissolve yeast in 1/4 cup of water with a pinch sugar.

Combine all dry ingredients, along with raisins.  Cut in butter and shortening until pea side approximately.

Make a well in center and add liquid mixtures to bring together and knead.

Set aside cover and allow to rise for approximately 1 hour.

Punch down and loaf out 3/4 of dough for a greased 4 x 8 loaf pan.  Remainder dough, loaf out into 3 bun size buns.

Allow to rise a further 40 minutes.

Bake in a preheated oven of 375 degrees for approximately 20 to 30 minutes.

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Tuesday, February 19, 2019

Whole Wheat And Raisin Buns

WHOLE WHEAT AND RAISIN BUNS







WHOLE WHEAT AND RAISINS BUNS

Ingredients

¾ cup all-purpose flour
¼ cup all-purpose whole wheat flour
⅛ teaspoon salt
2 tablespoons sugar
2 tablespoons butter
1 egg (beaten)
1⅛ teaspoon Fleishmann’s RapidRise Instant Yeast (1/8 oz)
¼ cup warm water
2 tablespoons warm water
2 tablespoons warm milk

Method

1.          Blend flours, sugar, and salt together.
2.          Add butter to dry ingredients; cut the butter into the flour mixture.
3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.
4.          Warm milk.
5.          Warm water.
6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.
7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency)
8.          Cover and leave it to rise for approximately 1 hour.
9.          When risen punch down and loaf out into desired shapes and pans.
10.       Cover and leave to rise again for approximately 1 hour.
11.       Bake in a 400° and until golden brown; tap top for hollow sound to ensure bread is baked completely.
12.       Remove from oven and place on cooling rack to cool, brush with butter on top of buns.
13.       Remove from pans and cool completing before bagging.


Whole Wheat And Raisin Buns were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Photo album located here, please click here:






Frugality in baking of making bread with 1 cup of flour instead of with 4 or 6 cups as most basic recipes consist of and half pack of yeast.   The portions are smaller, but the quality is quite the same as the 4 or 6 cups.   They are good for just quick breakfast, afternoon tea break, or just for dinner rolls.  Great for serving 2 people, singles or a family 4.  Wonderful for toaster oven bakers. 







 Donations

Thursday, October 18, 2018

Light Whole Wheat Bread

LIGHT WHOLE WHEAT BREAD


Light Whole Wheat Bread

Light Whole Wheat Bread
Light Whole Wheat Bread

Whole Wheat Bread (Light)

Ingredients

¾ cups sugar
¼ cup warm water (for yeast)
salt
1 tablespoon butter
1 tablespoon vegetable shortening
1 slightly beaten egg (optional)
½ cup warm water
½ cup warm milk

Method
1.          Blend flours, sugar, and salt together.
2.          Add butter and vegetable shortening to dry ingredients; cut the butter and vegetable shortening into the flour mixture.
3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.
4.          Warm milk.
5.          Warm water.
6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.
7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency)
8.          Cover and leave it to rise for approximately 1 – 2 hours.
9.          When risen punch down and loaf out into desired pans.
10.       Cover and leave to rise again for approximately 1 hour.
11.       Bake in a 450° and until golden brown; tap top for hollow sound to ensure bread is baked completely.
12.       Remove from oven and place on cooling rack to cool, brush with butter on top of bread.
13.       Remove from pans and cool completing before bagging.

Whole Wheat Flour (Light) was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
For all photos on Whole Wheat Flour (Light), please click on the photos to this post here at Facebook.

If you decide to use a mixer such as the KitchenAid mixer, the directions and instructions are the same, just use the mixer speed to knead for the 10 minutes.





 

Bread

Jump to navigationJump to search
Bread
Loaves of bread in a basket
Various leavened breads
Main ingredientsFlourwater
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been a prominent food in large parts of the world and is one of the oldest man-made foods, having been of significant importance since the dawn of agriculture.
Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of manufacturing.
Bread plays essential roles in religious rituals and secular culture.
Continue reading here....





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Tuesday, October 9, 2018

Griddle Johnny Bread

GRIDDLE JOHNNY BREAD

Griddle Johnny Bread

Griddle Johnny Bread

Griddle Johnny Bread

Griddle Johnny Bread
Ingredients
1 cup flour
1½  teaspoons baking powder
2 tablespoons sugar
¼ cup of melted butter
1 egg
¼ cup of milk

Method
  1. Combine all dry ingredients together.
  2. Make a well.
  3. Add butter, egg and gradually add milk as you blend.
  4. Lightly flour and knead on a bread board or counter.
  5. Roll out to about ¼ to ½ inch thick.
  6. Grease griddle pan.
  7. Place dough on griddle pan.
  8. Brown and cook accordingly on both sides.  (Optional:  it can be done in a frying pan or in the oven as well)




Griddle Johnny Bread was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
For all photos on Griddle Johnny Bread, please click on the photos to this post here at Facebook.







Here is my Paypal Me Link if you would like to contribute any amount to help me. http://paypal.me/shirleyannpearman Thank You.


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