57 gluten salt dough Recipes

egg, warm water, approximately, canola oil, honey, vinegar, skim milk powder, salt, roasted unsalted sunflower seeds, poppy seed, flax seeds, flake oatmeal, gluten, whole wheat flour , minus 2 tbsp, bread machine yeast

water, yeast, honey, vital wheat gluten, dough enhancer (or dough conditioner), lecithin granules, salt, whole wheat flour, divided, extra virgin olive oil

ingredients for the dough, unbleached high-gluten , bread, or all-purpose flour, chilled, salt, instant yeast, olive oil (optional), water , ice cold (40of), semolina flour or cornmeal for dusting, ingredients for the baked brie, high quality brie of your choice, trader joe s mesquite honey, chopped walnuts, butter, dried and sweetened cranberries, rosemary for the simulated christmas tree decoration, sliced red and green apples for decoration (spinkled with lemon juice to help delay browning).

water, 115 degrees, agave nectar, salt, yeast, stone ground whole wheat flour, vital wheat gluten, wheat bran, starch , hi-maize resistant, dough enhancer

water, lard or 1 cup vegetable oil, eggs, sugar, salt, water, liquid lecithin, vital wheat gluten, whole wheat flour, instant dry yeast, dough enhancer, whole wheat flour, whole wheat flour

yeast, dough enhancer, sugar, vital wheat gluten, lecithin granules, whole wheat flour, white flour, salt, trans-fat free margarine, warm water

hi-gluten flour, plus extra (bread flour), sugar, eggs, vegetable oil, water, kosher salt (no variations as table salt and the like will kill the yeast), active dry yeast, water, very warm, sugar, egg whites, poppy seeds or sesame seeds or cinnamon sugar, if you are using the sugar topping decrease the amount of sugar added to the dough

water, oil, milk, honey, salt, instant yeast, freshly milled flour, dough enhancer or 1 1/2 tbsp lecithin powder, gluten

dough, barley flour, bread flour, water, guinness beer, barley flakes, yeast, fresh, vital gluten, sugar, butter, melted, egg yolk, salt, butter, brown sugar, cinnamon, granny smith apple, chopped, icing, icing sugar, cream cheese, maple syrup

unsalted butter, sugar, granny smith apples, peeled, puff pastry dough , recipe follows, or store-bought, high-gluten flour or bread flour, sugar, salt, water, unsalted butter, melted plus 14 oz (1 3/4 cups) unsalted butter, at cool room temperature

directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, i set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, warm water, molasses, sugar, kosher salt, lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), oil, whole grain mix i created, rye flour, vital wheat gluten (flour), bread flour (i usually use just a speck over 2 & 1/2 cups), active dry yeast (yes, 6 tsp), also need, egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., once the ingredients are in , press start and let your machine run thru the dough cycle., once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., cool on wire rack .

pizza dough , recipe follows, virgin olive oil, for brushing and drizzling, minced fresh garlic, loosely packed shredded fontina, freshly grated pecorino romano, chopped canned tomatoes , in heavy puree, basil leaves, active dry yeast, high-gluten flour, kosher salt, extra-virgin olive oil

pizza dough , recipe folows, virgin olive oil, for brushing and drizzling, minced fresh garlic, loosely packed shredded fontina cheese, freshly grated pecorino romano, chopped canned tomatoes in heavy puree, basil leaves, active dry yeast, high-gluten flour, kosher salt, extra virgin olive oil

water, warm, yeast , scant, oil , may use coconut, olive, canola, vegetable, honey, molasses , may substitue 3tsp brown sugar with 1t water, salt , i use real, dough enhancer, vital wheat gluten, whole wheat flour , much better if you grind your own wheat

white wheat flour, water, oil, honey, dough enhancer, salt, yeast, whole wheat flour, gluten (optional)