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February 2019

Gluten Free Recipes

Grains Recipes

KesKeitto Summer Vegetable Soup

KesKeitto Summer Vegetable Soup Recipe
4 sm Carrots diced 3/4 c Green peas fresh 1 c Cauliflower flowerettes (sm) 2 New potatoes diced...

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White Bread Recipe

White Bread recipe and other gluten free recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print White Bread recipe  PDF



5 cups white bread flour
2 1/2 cups water e tra warm
2 teaspoons salt
3 tablespoons sugar
5 teaspoons vital wheat gluten
1 tablespoon yeast
2 tablespoons shortening

1. Dissolve sugar and yeast in 1/2 cup of the e tra warm water. Set aside. 2. Meal the salt, vital wheat gluten, and shortening into the flour. 3. Add the remaining 2 cups of e tra warm water to flour. Stir. 4. Add yeast mi ture. 5. Kneed until all flour is blended and dough is elastic. More flour can be added if dough is too sticky. (You can kneed for awhile, let set for about 5 minutes and then come back to it. This makes it easier to kneed without incorporating more flour) 6. Let rise for 1 1/2 hours, punching down as needed. 7. Separate dough into two parts. Form into loaf size. Place in 2 greased loaf tins. 8. Let rise in tins until double. Bake at 350 F for 40 minutes.

White Bread recipe and other gluten free recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
809 people have voted
Last Reviewed on 2019-02-15



Friday, Feb 15 2019 Download & Print White Bread recipe  PDF   Gluten Free recipes RSS   New

2019 Best Cooking Recipes

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Penne with Eggplant

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Spicy Tomato Cocktail
Spicy Tomato Cocktail Recipe


1 Cucumber 6 c Canned tomato juice 3 Green onions, chopped 2 tb Lemon juice 1 ds Tabasco sauce 1 ts Worcestershire sauce 1 tb Prepared horseradish Peel and grate the cucumber. Add it to the tomato juice with the remaining ingredients. Cover and refrigerate for 2 hours or overnight. Strain before serving. 1 cup serving 38 calories, 2 vegetable e changes 9 grams carbohydrate, 2 grams protein, 0 fat, 369 mg sodium, 447 mg potassium, 0 cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier Nov 93 B...

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