Sunday, January 1, 2012

Poppy and Sunflower Seed Bread

Poppy-Sunflower Seed Bread (1.5 lb loaf) by Bill Dube©2009 TOOLS: Bread maker Dual measuring spoon 1tsp. 1tbs. Measuring cup easy view 1cup graduated. 1 cup dry measure for flour ¼ cup dry measure for flour INGREDIENTS: 3 ¼ cup flour 1 ¾ tsp. dried yeast 1 cup 1 oz. water (Warm 105 115° F)just below bath temp. 1 ½ tsp. salt 2 tbs. sugar 1 ½ tbs. dried milk 1 oz. light olive oil (any oil will do) 2 tsp. poppy seed 3 tbs. raw sunflower seed UNSALTED My breadmaker is the Breadman Ultimate II so some of these directions may have to be modified for your particular breadmaker. I find it best to put my breadpan, with paddle inserted, into the kitchen sink first. This way if, I spill, the breadpan is already in the sink. Add in this order into your breadpan. First using your Oxo Good Grips 1-Cup Angled Measuring Cup: 1 oz. olive oil. 1 cup warm water 1 oz. water (use the 1 oz. mark on the Oxo. Cup read from the top) You can now put cup in sink or dishwasher to be washed later. Add next using your dual measuring spoon: 1 ½ tsp. salt 2 tbs. sugar 1 ½ tbs. dried milk Set aside your measuring spoon for later adding seeds and yeast. Next add 3 and ¼ cups flour. Use dry measure being sure to level off so that you have an exact measure of flour. Time to make a volcano Just kidding but you need to put a small indentation at the top of your flour mountain for yeast. This is not as essential if you cook your bread right away, but critical if you plan to use timed cook. Using your dual ...

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