Ingredients:
1 cup warm water (110-115 degrees F)
1 tablespoon milk
1 to 2 tablespoons olive oil
2 to 4 tablespoons honey
1 teaspoon salt
1 tablespoon milk
1 to 2 tablespoons olive oil
2 to 4 tablespoons honey
1 teaspoon salt
3 cups whole wheat flour
2 teaspoons instant active dry yeast (active dry yeast will work also; get more info on active vs. instant active dry yeast here!)
2 teaspoons instant active dry yeast (active dry yeast will work also; get more info on active vs. instant active dry yeast here!)
Instructions:
1. Add yeast to the warm water and let it settle for 5 to 6 minutes.
2. Add milk, salt, olive oil and honey to it.
3. Add flours and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.
2. Add milk, salt, olive oil and honey to it.
3. Add flours and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.
4. Punch dough down; knead for a few minutes until smooth and then shape the dough as i want ( loaf shape, bun shape, etc).
Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
5. Bake at 190 degrees for 40-45 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm!
Leftover bread can be stored in an airtight bag or frozen until needed.
Shape the dough in round balls . size equals to a meduim tomato.
For the filling:
Use cheese slices and tomato (cut circular). Or any other filling too (what ever you child or you like.)
add salt pepper accordingly
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