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The Bread Baker Bible

The Bread Baker Bible

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Publicado porAbu Bakar Siddique

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Categories:Types, Recipes/Menus
Published by: Abu Bakar Siddique on Jan 08, 2010
Copyright:Attribution Non-commercial

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05/11/2014

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2 tablespoons milk
2 tablespoons honey
2 1/2 tablespoons molasses
1 cup plus 2 tablespoons water
1/4 cup shortening
1 package dry yeast
1 3/4 cups stone ground wheat flour
2 to 2 1/4 cups flour
1 1/2 teaspoons salt
1 egg, beaten
Bran flakes

Heat milk, honey, molasses, water and shortening, stirring to melt the shortening. Cool to 105 degrees
F to 110 degrees F and add yeast. Stir to dissolve. Add both flours, salt and egg and mix on low speed
of electric mixer until ingredients are well combined. Let dough rest in mixing bowl for 30 minutes (or
until doubled in bulk).

Remove and form into rolls or buns. Gently press bran flakes on bun or roll tops. Let rise for 30
minutes (or until doubled in size). Bake at 400 degrees F for 15 to 20 minutes.

Yields about 1 dozen rolls or buns.

NOTE: If stone ground wheat flour is unavailable, substitute whole wheat.

Whole Grain Buns

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