Join Date: Jan 2009
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My go-to recipe (I've memorized it) is:
1 cup plus 2 Tbsp almond milk (not vanilla)
1 (heaping) Tbsp sugar
1.5 tsp salt
Make a well in the center and add:
2 tsp yeast
Add 1 tsp (approx.) to each of the corners.
Bake on your "regular setting". This recipe came from my breadmaker, Regal I think...
i'm guessing the previous poster is using 3 1/2 to 4 c of all purpose flour for that amount of liquid. You could probably use up to 1/2 ww flour.
I make all our bread, and i use it for 1-2 times a week (usually do a large batch in the mixer 1x/wk) but usually don't bake in it- i don't like its crust too much, but it makes kneading a rising a cinch.
I like to do my pizza/calzone/breadstick dough in it
11 oz water
2 TB olive oil
2 scant tsp salt
4 cup flour- i will tend to use 1 c ap to 3 c ww or 1/2 and 1/2
2 scant tsp yeast
use dough setting and at end, punch down and stick in fridge or shape as needed. if you cool it, it keeps it shape more easily. Top/fill. let rise 5-10 mins or just pop into the oven. Bake 15- 25 mins at 400- this depends on the thickness. I tend to do two reg crust pizzas with this and they take ab 18 mins in my oven. I get 5-6 large calzones (1 is a serving for my hubbie and 2 servings for me), 2 thin crust pizzas (cook ab 12 mins) or 12- 16 breadsticks (cook 10- 15 mins, depending on length and thickness).
Claire, book reading, tree loving, coffee drinking wife to K, and happy SAHM to ds G Feb '09 home birth, dd C ~ free birthed June '11, and now a new lil surprise due October 2012
|1 1/4 c warm water
1 T oil
2 T sweetener of your choice (I use sorghum)
1 t salt
1 c white flour (I use KA unlbeached all-purpose)
1 1/2 c whole wheat flour
1/2 c gluten
1 1/2 t dry active yeast
To this I add: 2-4 T ground flax seed
This recipe came with my bread machine, but I don't have the bread machine anymore. I just mix everything with a bread hook in the Kitchenaid for 20 minutes, let rise, punch down, let rise again, and bake for 40 min at 350 F.
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