123 country bread flour Recipes

water (lukewarm 110 - 115f), buttermilk (room temp .), oil, bread flour, sugar, eggs (beaten ), salt, instant yeast, egg white, milk

bread flour, whole wheat flour, active dry yeast, sea salt, sugar, water, warm about 120-130 degrees

cupups water, warmed to 110 degrees f/45 degrees cup, honey, salt, whole wheat flour, bread flour, country crock light, melted, active dry yeast

instant yeast, warm water (110 degrees f/45 degrees cup), whole wheat flour, warm water, instant yeast, unbleached bread flour, kosher salt, cornmeal for dusting

frito scoops, crushed (i use tostitos scoops), dry instant mashed potatoes , crumbs, parsley flakes, poultry seasoning, onion powder, parmesan cheese, egg, slightly beaten, milk, self-rising flour, black pepper, salt, chicken breast fillets, bacon, fried and crumbled (reserve bacon grease for frying chicken breast), tomato, lettuce, onion (optional), pickle (optional), mayonnaise, dijon mustard, bread bun

active dry yeast, lukewarm mineral water, unbleached all-purpose flour, lukewarm mineral water, fine sea salt, stone-ground whole wheat flour, unbleached all-purpose flour, approximately, cornmeal , for the baking sheet

flour, dry milk, yeast, salt, water, plain yogurt, oil, wheat germ (optional)

active dry yeast, sugar, warm water (110o to 115o), salt, balsamic vinegar, king arthur unbleached all-purpose flour, olive oil, water

fresh yeast or 1 package dry yeast, lukewarm water, salt, wheat flour (8 cups)

dry yeast (about 1 tbsp), warm water (100o to 110o), all-purpose flour (about 7 cups) plus 2 tsp, divided, kosher salt, extra-virgin olive oil

active dry yeast, warm water (105o to 115o), sugar, eggs, vegetable oil, salt, lemon juice, wheat flour, bread flour, vegetable oil, butter, melted

warm water (105 degree f to 115 degree f), warm milk (105 degree f to 115 degree f), honey or 2 tbsp sugar, active dry yeast, bread flour, semolina flour, sea salt, olive oil, coarse cornmeal

warm water (not hot ), honey, oil or melted butter, kosher salt, bread flour, whole wheat flour, flax seeds, sesame seeds, poppy seeds, pumpkin seeds ( i used raw unsalted ones), vital wheat gluten, active dry yeast

active dry yeast, warm water (105o to 115o), sugar, eggs, vegetable oil, salt, lemon juice, bread flour, freshly shredded sharp cheddar cheese, vegetable oil, butter, melted

active dry yeast, warm water (110o to 115o), warm milk (110o to 115o), butter, softened, sugar, salt, ground ginger, eggs, king arthur unbleached all-purpose flour, sesame seeds

fresh yeast or 1 package dry yeast, lukewarm water, salt, coarse wheat flour (graham), ordinary wheat flour, walnuts, vegetable oil (preferably walnut oil)

remember-you are working with yeast....and it s alive-so don tsp kill it before it has a chance to do it s job. use baby bottle warm water-not hot. make the sponge starter at least 2 (or as many as 16) hours before you plan to make the bread., stir the above ingredients together to make a thickish pudding-like mixture. cover loosely with plastic wrap and let it sit on your kitchen counter for at least 2 hours (or as many as 16-the longer you let it sit-the more flavor will be enhanced)., all of the sponge starter, warm (not hot) water, sugar (for browning crust-not flavor), salt (i use kosher ), active dry yeast, bread flour, if you prefer, you can use instant yeast-use 1/2 tsp in starter , and 1/2 tsp in dough)

water, warm, honey, flaxseed meal, oats or rye berries, whole wheat flour, rye flour, pumpkin seeds, sesame seeds, millet, amaranth, yeast, salt, unbleached flour