active dry yeast, warm water (110o to 115o), divided and
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active dry yeast, warm water (110o to 115o), divided, egg whites, honey, canola oil, salt, king arthur premium 100% whole wheat flour, king arthur unbleached all-purpose flour, melted butter , optional
water (70o to 80o), canola oil, honey, egg, salt and
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water (70o to 80o), canola oil, honey, egg, salt, king arthur unbleached bread flour, king arthur premium 100% whole wheat flour, toasted wheat germ, wheat bran, sunflower kernels, poppy seeds, active dry yeast
boiling water, wheat bran, ground flaxseed, salt and
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boiling water, wheat bran, ground flaxseed, salt, ground cinnamon, honey, canola oil, active dry yeast, warm water (110o to 115o), sugar, king arthur premium 100% whole wheat flour, king arthur unbleached bread flour
milk, salt, sugar, butter, multigrain whole wheat bread flour (or use just whole wheat bread flour), white flour (more if needed, use bread flour for the u.s.), warm water, sugar, dry yeast
ramps, cleaned and whole, black pepper, tomatoes, finely chopped, recipe black squid ink pasta , recipe follows, hour calamari (see recipe ), extra virgin olive oil, chives, cut into 2-inch sticks