32 knead white wheat Recipes

  • No-knead Whole Wheat Bread
    active dry yeast, sugar, lukewarm water and
    6 More
    active dry yeast, sugar, lukewarm water, white wheat ) whole wheat flour, unbleached white flour, salt, water, extra flour for dusting and shaping, non-stick vegetable spray
    1 hour , 9 ingredients
  • Slow-Rise, No-Knead Light Wheat (Or White) Bread
    white bread flour, whole wheat flour, sugar, salt and
    5 More
    white bread flour, whole wheat flour, sugar, salt, fast rising yeast, unsalted butter, melted, water, room-temperature, unsalted butter, melted, whole wheat flour
    18 hour 15 min, 9 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Cracked-Wheat Topknots
    boiling-hot water, bulgur (also called cracked wheat) and
    10 More
    boiling-hot water, bulgur (also called cracked wheat), table salt, divided, whole milk, unsalted butter , cut into pieces, active dry yeast (a 1/4-oz package), mild honey or sugar, whole-wheat flour, all-purpose flour plus more for kneading and dusting, egg white beaten with 1 tbsp water for egg wash, flaky sea salt (preferably maldon)
    534 hour , 12 ingredients
  • Easy No Knead Dutch Oven Crusty Bread
    active dry yeast, warm water and
    3 More
    active dry yeast, warm water, all-purpose flour, plus more for dusting, white , whole wheat, a combination of the two can be used also, salt, cornmeal or wheat bran, for dusting
    24 hour 50 min, 5 ingredients
  • Whole Wheat No-Knead Bread With Flax Seeds and Oats
    whole wheat flour, steel cut oats, flax seeds, bread flour and
    4 More
    whole wheat flour, steel cut oats, flax seeds, bread flour, table salt or 3/4 tbsp kosher salt, water, white distilled vinegar, instant yeast
    18 hour 20 min, 8 ingredients
  • Enjoy No-Knead, Fridge-Friendly Dough Healthy Bread-In 5 Minutes
    water (lukewarm, about 100 f), yeast (granulated ) and
    3 More
    water (lukewarm, about 100 f), yeast (granulated ), salt (kosher or other coarse ), all-purpose white flour (or healthier, white whole wheat, no need to sift), cornmeal
    23 min, 5 ingredients
  • No Knead Sourdough Flax Seed Bread
    active sourdough starter, unbleached white flour and
    6 More
    active sourdough starter, unbleached white flour, flax seed meal, cold bottled water, salt, olive oil, honey, flax seeds or 1/4 cup wheat bran (optional) or 1/4 cup cornmeal (optional)
    18 hour 30 min, 8 ingredients
  • No Need To Knead Artisan Crusty Bread
    flour (i used 2 cups all-purpose and 1 1/2 cups rye, woul...
    4 hour , 1 ingredients
  • Pumpkin Seed No-Knead Easy Bread 12-18 Hour Recipe Pumpkin Seed No-Knead Easy Bread 12-18 Hour Recipe
    all-purpose flour (not self-rising) and
    8 More
    all-purpose flour (not self-rising), white wheat flour (whole grain), salt, yeast (active or instant will work), raw pumpkin seeds, oat bran, honey, water , plus, water (approximately 85 f)
    1 hour 15 min, 9 ingredients
  • Slow-Rise, No-Knead Soft White (Or Soft Light Wheat) Rolls Slow-Rise, No-Knead Soft White (Or Soft Light Wheat) Rolls
    all-purpose white flour, whole wheat flour, salt and
    9 More
    all-purpose white flour, whole wheat flour, salt, fast rising yeast, water, room-temperature, vegetable oil, unsalted butter, melted, sugar, powdered milk, egg, at room temperature, all-purpose white flour, all-purpose white flour
    50 min, 12 ingredients
  • No Knead Dutch Oven Bread No Knead Dutch Oven Bread
    active dry yeast, warm water and
    3 More
    active dry yeast, warm water, all-purpose flour , plus more for dusting. you may use white, whole wheat or a combination of the two., salt, cornmeal or wheat bran for dusting
    5 ingredients
  • No-Knead 100% Whole Wheat Bread No-Knead 100% Whole Wheat Bread
    warm water (110o to 115o), orange juice and
    7 More
    warm water (110o to 115o), orange juice, melted butter or vegetable oil, molasses, king arthur white whole wheat flour, nonfat dry milk powder, active dry yeast, salt, melted butter , optional
    50 min, 9 ingredients
  • Janette's Veggie Whole-Wheat Pizza Janette's Veggie Whole-Wheat Pizza
    warm water, honey, dry yeast, whole wheat flour and
    18 More
    warm water, honey, dry yeast, whole wheat flour, all-purpose flour, plus more for kneading and forming dough, dried oregano, crushed red pepper flakes, salt, vegetable spray , for bowl, cornmeal, for pan, olive oil, white wine, red onion, chopped, fresh spinach leaves, washed well, chopped fresh tarragon leaves, salt and freshly ground black pepper, fresh tomatoes, sliced, chopped mushrooms, yellow bell pepper, chopped, grated part-skim mozzarella, crushed red pepper flakes, garlic salt
    55 min, 22 ingredients
  • Whole Wheat Pizza Dough - for Bread Machine (Kneading) Whole Wheat Pizza Dough - for Bread Machine (Kneading)
    warm water and
    7 More
    warm water, olive oil (plus 1/2 tbsp to brush onto the crust), honey, whole wheat flour, white flour, salt (or to taste), dry yeast
    20 min, 8 ingredients
  • No Need To Knead Bread No Need To Knead Bread
    whole wheat flour, white flour, dry milk,(powdered milk ) and
    7 More
    whole wheat flour, white flour, dry milk,(powdered milk ), salt, dry yeast, harvested fresh raw honey, warm water, whole bran, egg, butter ,softend
    45 min, 10 ingredients
  • Chuck Hughes' No Knead Bread Chuck Hughes' No Knead Bread
    warm water (body temperature), dry active yeast and
    8 More
    warm water (body temperature), dry active yeast, granulated sugar, vegetable oil, white vinegar, bread flour, whole wheat flour, kosher salt, steak spice (for savoury version), raw sugar (for sweet version)
    1 hour , 10 ingredients
  • No-Knead Baguette -- Using Recipe #309834 No-Knead Baguette -- Using Recipe #309834
    lager beer , 12 oz. bottle, room temperature lager such a... and
    6 More
    lager beer , 12 oz. bottle, room temperature lager such as budweiser (note water can be substitued however it will somewhat effect the flavor), water, warm approximately 100 degrees, white vinegar, instant yeast, coarse salt, unbleached all-purpose flour (29.25 oz), whole wheat flour (for the pizza peel)
    1 hour 10 min, 7 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top