Variations on a Bread Making Theme

You know how even the strongest chef can sometimes get confused and miss an ingredient? That happened to me once many years ago and I totally forgot to put in my bread recipe the 3 eggs that were called for. I was so overwhelmed that even though I had only applied 7 cups of flour and the dough seemed so hard still, I somehow didn’t realize what was wrong. I strongly suggest you to visit original site to learn more about this. I produced the bread, cooked it and the first loaf we had had. There was one color difference I was wondering about. That was when I remembered I had totally forgotten about introducing the shells.

These incidents can happen to the best of us, but what I want to show with this tale is that making bread is an art of redemption. Apply a little more of that, a little less of it, and you still have a really good bread loaf. After that forgetful chapter, I got to think. I tried to make the bread only with half a butter stick and two whites. This came out good. I substituted a part of the meal with 2 cups of whole wheat flour and it was perfect. I thought what else I could do with that original recipe.

Note that the total amount of flour needed can differ when creating a replacement or using another ingredient. When 2 cups of whole wheat flour are substituted, do so at the beginning of the process. That way, towards the end of adding grain, you’ll realize that because whole wheat is a thirsty product, you’ll actually need less than the entire quantity. For flax seed this is equally true. I sometimes blend 1 cup of ground flax seed into the initial 2 cups of flour, along with the powdered milk and yeast, and substitute it at the top. Flax seed soaks up food, so that by almost one cup the actual volume of flour is less.

The option I commonly use is on oatmeal. When the boiling water is poured over sugar, honey and salt sticks, I add to the hot liquid to mix in a cup or two of old fashioned rolled oats. Once you’ve cooled sufficiently, continue with the recipe as mentioned, realizing that you’ll need less flour than needed. Keep an eye on the dough’s thickness, and remember that if the dough begins trying to climb the dough handle, it’s drier than expected. Softer flour creates tenderer pizza.

If you like nuts, like walnuts or pecans, they can be incorporated, as needed, either finely ground or badly sliced. The volume of flour with the inclusion of nuts shouldn’t vary widely. Use the same approach for that difference, utilizing raisins. Of cinnamon raisin bread, brush the dough with melted butter and sprinkle with cinnamon, or cinnamon and sugar while patting out one loaf of dough and before rolling up. If raisins were not added to the dough itself, they may be sprinkled on before the loaf rolls up.