289 wheat homemade Recipes

unbleached all-purpose flour, whole wheat flour, eggs, beaten, water, salt, extra-virgin olive oil

warm water, freshly ground whole wheat flour, olive oil, honey, salt, yeast

milk, lukewarm water, butter, salt, sugar, special dry milk or nonfat dry milk, potato flour or heaping 3/4 cup potato flakes, king arthur unbleached all-purpose flour, king arthur 100% organic white whole wheat flour, instant yeast, use all-purpose flour exclusively, if you like ; but believe me, your family will never notice the substitution of a cup of organic white whole wheat flour for part of the all-purpose

whole wheat flour, baking powder, baking soda, salt, oil (any kind , really, but olive oil leaves a distinct taste), eggs, buttermilk, cinnamon (tiny tiny dash ) or 1 dash nutmeg (tiny tiny dash )

all-purpose flour, oat flour, whole wheat flour, powdered buttermilk, wheat germ, baking powder, baking soda, salt

vital wheat gluten, all-purpose flour, whole wheat flour , for binding (optional)

all purpose flour, whole wheat flour, garlic powder, dried oregano, dried basil, tomatoes, olive oil, mushrooms, green pepper, cheddar cheese, tomato, onion, minced garlic

flour (white , or whole wheat), egg, slightly beaten, milk, salt, oil , canola

water, water, whole wheat flour, bread flour or 350 g white flour, salt, sugar, skim milk powder, dry yeast, bread improver (optional)

rolled oats, flour (i use whole wheat), light brown sugar, seedless raisin, wheat germ, salt, cinnamon, chopped nuts (almonds, peanuts, walnuts), canola oil, honey, egg, vanilla

whole wheat flour, yeast, sugar, salt, water, olive oil, liquid egg substitute, light vanilla soy milk

king arthur unbleached all-purpose flour, divided, active dry yeast, water, brown sugar, honey, salt, butter, divided, king arthur premium 100% whole wheat flour

butter, water, salt, eggs, freshly ground* whole wheat flour, shredded cheddar cheese, red pepper

dense white bread, whole wheat bread, butter or 2 tbsp margarine, melted, olive oil, garlic salt

unsweetened cocoa powder, kamut flour or 1 1/2 cups soft white wheat flour, sugar, baking soda, baking powder, salt, eggs, warm water, buttermilk, vegetable oil, pure vanilla extract

brown sugar, margarine, vanilla, egg, whole wheat flour, cinnamon, baking soda, salt, oats, wheat germ, raisins

instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.