|Recipe Name:||Bethel Bread||Submitted by:||Administrator|
|Number of Servings:||2|
4 1/2 Cup(s) AM Multi Blend Flour
2 Tablespoon(s) Sea salt, optional
2 Dry yeast
3 Cup(s) Warm Water
1/2 Cup(s) Honey
2 Tablespoon(s) AM Unrefined Vegetable Oil
2 Tablespoon(s) Apple cider vinegar, opt.
4 Cup(s) to...
5 Cup(s) AM Unbleached Flour
white or whole wheat
Combine the first three ingredients. Combine liquids and add to dry
mix. Mix until creamy. Cover and set in warm place for 15 minutes.
Stir in wheat flour gradually until too thick to stir. Turn dough
onto floured surface and knead in more flour until dough is only
slightly sticky. Knead 5 minutes. Place in oiled bowl and let rise in
warm place until doubled in size. SHape into two loaves. Place in
oiled bread pans and let rise until volume increases by half. Bake at
350 F. for 45 minutes or until nicely browned. Let cool slightly.
Remove from pans and let cool on rack. Source: Arrowhead Mills "Multi
Blend Flour Recipes" tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen Mintzias File
Nutrition (calculated from recipe ingredients)
Calories From Fat: 16
Total Fat: 1.8g