I need a recipe for bread made with regular flour and yeast?!
Lol we ran out of bread and don't get paid until wednesday, but I have regular flour and yeast and want to make some loaves, but have been unable to find a recipe that meets those requirements online!. They all call for bread flour, and I can't remember what the difference is!. Anyone have a recipe or a link they would care to share!? Thanks!Www@FoodAQ@Com
Answers:
Your regular flour will work just fine in any bread recipe!.
You'll end up with a slightly heavier loaf thats all!.Www@FoodAQ@Com
You'll end up with a slightly heavier loaf thats all!.Www@FoodAQ@Com
Why not check the couch for spare change and hit the day-old rack!. You can get a loaf of white sandwich bread for 99 cents!. Bread flour has a higher protein content than all-purpose, which means more gluten, which makes the bread stretch as it rises!. If you try AP flour your bread may collapse!. You might try googling for a Pita recipe though!. The type of flour isn't as important with them, and they take less than the 4-9 hours usually required for a risen bread recipe!.Www@FoodAQ@Com
House Bread
1 package of active dry yeast
2 cups warm water (120 - 130 degrees)
2 teaspoon salt
1 Tablebspoon sugar
5 cups all-purpose
Place 2 cups of flour in the bowl and add the ginger, salt and sugar!. Mix with the flat beater on low until well mixed!. Then add yeast and mix again!. Add the warm water and slowly increase mixing speed to med!. high and mix until batter is smoothe, about 2 min!. Add the rest of the flour 1/2 cup at a time until the dough forms a ball and cleans the sides of the bowl!. Knead 8 to 10 min!. until the dough is smoothe and elastic!.
Place in a warm bowl coated with soft butter, turn once to butter the top, cover with plastic wrap and let rise until double!. Punch down, knead a few times to work out the air bubbles and form into one large, or two small loaves, french bread style!. Place them on the cookie sheets coated with butter and dusted with cornmeal!. With a sharp knife, slash the loaves across the top with a few diagonal cuts!. Brush the loaves with ice water using a pastry brush!. Place the loaves in a warm, draft-free place and allow to rise until doubled!. Pre-heat oven to very hot (450 degrees)!.
For a great crust, place a pan of boiling water on the bottom of the oven and brush each loaf with melted butter!. Bake in the very hot oven for 7 minutes, then reduce heat to 350 degrees and bake for 35 to 45 minutes longer!. Cool on a rack and enjoy!"Www@FoodAQ@Com
1 package of active dry yeast
2 cups warm water (120 - 130 degrees)
2 teaspoon salt
1 Tablebspoon sugar
5 cups all-purpose
Place 2 cups of flour in the bowl and add the ginger, salt and sugar!. Mix with the flat beater on low until well mixed!. Then add yeast and mix again!. Add the warm water and slowly increase mixing speed to med!. high and mix until batter is smoothe, about 2 min!. Add the rest of the flour 1/2 cup at a time until the dough forms a ball and cleans the sides of the bowl!. Knead 8 to 10 min!. until the dough is smoothe and elastic!.
Place in a warm bowl coated with soft butter, turn once to butter the top, cover with plastic wrap and let rise until double!. Punch down, knead a few times to work out the air bubbles and form into one large, or two small loaves, french bread style!. Place them on the cookie sheets coated with butter and dusted with cornmeal!. With a sharp knife, slash the loaves across the top with a few diagonal cuts!. Brush the loaves with ice water using a pastry brush!. Place the loaves in a warm, draft-free place and allow to rise until doubled!. Pre-heat oven to very hot (450 degrees)!.
For a great crust, place a pan of boiling water on the bottom of the oven and brush each loaf with melted butter!. Bake in the very hot oven for 7 minutes, then reduce heat to 350 degrees and bake for 35 to 45 minutes longer!. Cool on a rack and enjoy!"Www@FoodAQ@Com